In the washed/wet process, ripped cherries are first harvested and submerged in water to remove impurities and immature fruits as well as ensuring consistent ripe level across the fruits.
The cherries then run through the depulpers - machines that squeeze the cherries, to extract the bean from the rest of its body. The beans will be placed in a water tank to allow the fermentation process to take place. Fermentation typically takes 24-72 hours, depending on the climate of the region.
After fermentation, the beans will be washed in order to remove loose mucilage. Thereafter, it will be ready to be dried through brick patios, raised beds or through mechanical dryers. To ensure even and consistent drying, the beans will be turned regularly. What is left on the coffee beans then, will be a thin layer of skin known as the parchment skin; this skin will be removed through the last step which is also known as hulling.
The washed process results in a cup with bright acidity and wine-like flavours. Although it produces a cleaner cup profile than the natural-process, wash-process is more costly for farmers.