Nicaragua Selva Negra
$16.00
Medium roasted on 5/13/25
16 ounces Whole Bean.
Smooth flavor with a mild body.
Certifications: Rainforest Alliance
16 ounces Whole Bean.
Smooth flavor with a mild body.
Certifications: Rainforest Alliance
2 in stock
Description
Wet processed
Wet processed coffee, often called “washed coffee,” is a method of processing coffee beans that emphasizes cleanliness and consistency in flavor. Here’s the rundown:
After coffee cherries are harvested, they’re first sorted—usually by flotation in water to separate ripe from unripe cherries. Then, the outer skin is removed using a depulping machine, exposing the bean encased in its sticky mucilage layer. Unlike honey processing, where some mucilage is left on, the wet process takes it a step further: the beans are submerged in water tanks for fermentation, typically lasting 12 to 48 hours depending on climate and altitude. This breaks down the mucilage entirely.
Once fermentation is complete, the beans are thoroughly washed with clean water to remove any remaining residue, leaving just the bare parchment-covered bean. These “parchment beans” are then spread out to dry—usually on raised beds or patios—until they reach a moisture level of about 10-12%. After drying, the parchment layer is hulled off, revealing the green coffee bean ready for roasting.
This method, common in places like Colombia and Ethiopia, highlights the bean’s inherent flavors—think bright acidity, floral or citrus notes, and a “clean” cup with less funk than natural or honey processes. It requires more water and infrastructure than other methods, but the trade-off is precision: you taste the bean itself, not the fruit’s influence as much. It’s a go-to for high-quality arabica beans where clarity of flavor is the goal
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