Guatemalan Washed Process Coffee from the Producers' Perspective
Washed process coffee is the most common of all processes and, thus, the easiest to find at grocery stores and coffee shops all around the world. From the consumer perspective, this favoritism could be because of a cleaner coffee and consistency in flavors from harvest to harvest. In this article, we’ll learn more about the washed process coffee from the producer’s perspective and understand their preferences when processing their coffee.
At De La Gente, this is a cause of reflection to get to know our partner cooperatives better and be able to market their coffee. Our goal is to give a voice to the coffee farmers so you can form your ideas and get to know them better, rather than talking only about procedures, cupping notes, and regions.
What is the Washed Process Coffee?
The washed process coffee, 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, they are taken to the houses of the small-scale coffee producers to depulp with electric machines. The outer skin and the pulp are removed in this step. At this point, the coffee seeds with the mucilage are left to ferment in containers or special concrete tanks. The fermentation time depends on the weather. During this step, the mucilage comes off.
When 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. After these steps, the dried coffee goes to milling to remove the parchment, then comes the sorting to prepare the beans for export.
Even though this process requires more steps, it takes less time than natural processed coffee, and having 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 preference from coffee producers.
Words from the Coffee Producers
When we asked which step of the process is the most important during the washed process, 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 being more aware of the natural environment, honoring the guidance they have received from their parents, or taking a more technical approach mixing their parents teachings and new knowledge they’ve acquired.
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. Another step that needs special attention is the drying period.
Elena Diego
Elena Diego from Apcasa, Santa Anita in the San Marcos region, on the other hand, 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 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 26 years of age, he knows how to process washed, natural, and honey since he has seen and helped his father with those. When it comes to processing, he prefers producing washed process because it takes less time and the drying stage requires less effort, though when it comes to drinking coffee, he prefers naturals because of fruitier and sweet notes and pleasant aftertaste.
For him, the washing step itself is the most important one to fully get rid of the mucilage. If pieces of mucilage stay on the beans, the fermentation will continue through 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, which is a clean cup with balanced flavors” Luis added.
Words From the DLG Green Coffee Community About Guatemalan Washed process coffee:
“What makes the coffee from La Suiza [cooperative] most special to me is the story behind the people who are producing it. The folks growing and processing coffee there are in a unique position in which they now have full control over the land that they are working and the coffee that comes from that land. Contrary to when the area was run as a plantation, the people living there now have the opportunity to enjoy all of the fruits of their labor.
Tatiana Jacobo, who manages logistics at La Suiza cooperative and Kyle Rholing during Origin Trip.
La Suiza's coffee plays a major supporting role in our Espresso, Cold Brew and Dark Roast blends. Using the coffee this way represents 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. This leads it to impart body and sweetness without muting brighter components in the blend.”
Kyle Rholing, Head Roaster / Q Grader at Coffeebar
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