Guatemalan Washed Process Coffee from the Producers' Perspective
Washed process coffee is the most common of all coffee processing methods around the world and, thus, the easiest to find at grocery stores and coffee shops. From the consumer perspective, this favoritism could be because of a cleaner coffee taste and consistency in flavors from harvest to harvest. In this blog post, you’ll learn more about the washed coffee processing method from the producer’s perspective and understand their preferences when deciding how to process their coffee.
At De La Gente, the inspiration behind sharing this blog post is to allow audiences to get to know our partner cooperatives better, and create an authentic space to market their specialty coffee. Our goal is to give a voice to the coffee farmers so that you as a consumer can learn from them directly, rather than talking only about procedures, cupping notes, and coffee growing regions.
What is the Washed Process Coffee?
The washed coffee processing method, also known as the wet process, begins after the fully ripe coffee fruits have been harvested. In Guatemala, the harvest is done by hand without the use of machines. After the harvest, coffee cherries are taken to the houses of small-scale coffee producers to be de-pulped with electric machines. The outer skin and the pulp are removed in this step. At this point, the coffee seeds containing a mucilage layer are left to ferment in containers, or special concrete tanks. The fermentation time depends on the weather, but typically lasts between 12 to 36 hours. During this step, the mucilage layer is broken down and fermented, where it ends up coming off.
After the coffee beans are fermented, they are washed (hence the name), and laid to dry on drying patios or raised beds. The drying time also depends on the weather conditions, but generally takes about 6 to 15 days. After these steps, the dried coffee is milled to remove the parchment layer. Next comes the sorting process to prepare the beans for export.
Even though this process requires more steps, it takes less time than natural processed coffee, and more control is involved. Having greater control of all the steps is one of the causes of having clean and consistent results when you drink your morning cup of coffee, which could also be a reason for the preference of coffee producers to focus on this coffee processing method.
Words from the Coffee Producers
When we asked coffee producers which step of the washed process is the most important, we received several answers. These answers not only are a reflection of the coffee we export, but of the identities of the cooperatives with whom we work. Some producers are more aware of the natural environment and honor the guidance they have received from their parents, while others take a more technical approach by combining their parents’ teachings with new knowledge they’ve acquired through experience.
Carmen González
Carmen González from Shigualos Coffee in the Antigua region who learned to process coffee with her father, said that the fermentation time is the most important step to get a good wash processed coffee because this alters the acidity. She told us that another step needing special attention is the drying period.
Elena Diego
On the other hand, Elena Diego from Apcasa, Santa Anita in the San Marcos region, said that keeping the coffee fields well nurtured, providing shade, and removing weeds is crucial to having dense coffee cherries. Once the process begins, harvesting only ripe coffee cherries is important to start the washed process on the right foot.
Luis Rodríguez
Last but not least, Luis Rodríguez from the Young Entrepreneurs of San Miguel Escobar in the Antigua Region is the 3rd generation of coffee producers in his family. He has seen the difference in how the generations before him have learned and adapted to new processes, techniques, and fluctuations in the market. Now, at age 26, he knows how to successfully process washed, natural, and honey coffee, since he has seen and helped his father with the coffee processing methods. When it comes to processing, he prefers the washed process because it takes less time and the drying stage requires less effort. When it comes to drinking coffee, he prefers naturals because of fruitier, sweeter notes and pleasant aftertaste.
For him, the washing step itself is the most important in order to fully get rid of the mucilage. He demonstrated that if pieces of mucilage stay on the beans, fermentation will continue during the drying stage, which has an impact on the final result of the coffee.
“Over fermentation causes a strong taste that doesn’t allow the real flavor notes of the coffee to stand out, which is the complete opposite of what you’d usually look for [in a washed coffee], which is a clean cup with balanced flavors,” Luis added.
Words From the DLG Green Coffee Community About Guatemalan Washed Process Coffee:
Tatiana Jacobo, who manages logistics at La Suiza cooperative and Kyle Rholing during Origin Trip.
La Suiza's [cooperative] coffee plays a major supporting role in our Espresso, Cold Brew and Dark Roast blends. Using the coffee [for these brewing methods] is a win-win because blending with La Suiza's coffee creates the opportunity for us to use it in large quantities, which in turn increases the amount that we can buy from the group.
La Suiza's coffee has a mellow acidity, which leads it to impart body and sweetness without muting brighter components in the blend.”
Kyle Rholing, Q Grader and coffee specialist
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