Semi-Washed Coffee:

A Balanced Approach

Semi-washed processing is a post-harvest coffee treatment that falls between the fully washed and natural methods. Often referred to as “pulped natural” or “honey process,” it involves partially removing the fruit from the coffee cherry before drying.

Unique Flavor Profile of Semi-Washed Coffee

Sweetness: Semi-washed coffees often exhibit a pronounced sweetness, reminiscent of honey, caramel, or ripe fruits. This sweetness comes from the sugars in the remaining fruit pulp.
Fruitiness: The fruit flavors in semi-washed coffees are especially vibrant, with notes of berries, apples, or even tropical fruits like mango. These flavors develop as the remaining pulp ferments.
Body and Richness: Semi-washed coffees tend to have a fuller body and a more complex flavor profile compared to fully washed coffees. This can result in a creamy or robust mouthfeel.
Acidity: While acidity can vary, semi-washed coffees often have a softer, more balanced acidity than fully washed coffees. The acidity tends to be well-integrated with the sweetness and fruit flavors.
Complexity: Semi-washed coffees are known for their layered complexity. You might find a harmonious blend of sweetness, fruitiness, and subtle fermentation notes.
Variability: The taste of semi-washed coffee can vary widely depending on factors such as the coffee variety, growing region, and specific processing techniques.

Why Semi-Washed Coffee?

Semi-washed processing offers a unique way to highlight the natural sweetness and complexity of coffee beans. By allowing a portion of the fruit to remain on the bean during drying, coffee producers can create a wide range of flavors that cater to diverse preferences.

In essence, semi-washed coffee provides a harmonious balance between the cleanliness of a fully washed coffee and the complexity of a natural coffee. It’s a versatile processing method that continues to gain popularity among coffee enthusiasts seeking new and exciting flavors.