Full Washed Arabica Coffee
The Process:

Once the outer skin (cherry) of the coffee bean is removed, the beans undergo fermentation. This process is essential to remove the mucilage, a sticky substance that coats the bean. The beans are typically soaked for 12-24 hours, but it’s crucial to avoid over-fermentation, as this can lead to excessive acidity in the final cup.

Characteristics of Full Washed Coffee:

Higher Acidity: The thorough washing process removes compounds that contribute to sweetness and body, resulting in a brighter and cleaner acidity.
Lighter Body: Due to the loss of flavor components from the fruit, fully washed coffees tend to have a lighter and thinner body compared to other processing methods.
Complex Flavors: The extensive fermentation and washing allow the bean’s intrinsic flavors to shine, resulting in a complex and varied taste profile.
Ideal for Specialty Coffee: The fully washed method is commonly used to produce specialty coffees with unique and distinctive flavors.