Washed Ethiopian coffee is a type of coffee that is grown in Ethiopia and processed using the wet processing method. In wet processing, the coffee cherries are washed to remove the pulp and mucilage. The beans are then fermented for a short period of time, and then dried. Washed Ethiopian coffees are typically known for their bright acidity and clean flavors.

First, the coffee cherries are collected and put into tanks filled with water to sort out the ripe and unripe cherries.  The ripe ones – good coffee – will sink to the bottom, while the unripe ones – bad coffee – will float to the top. The floaters will be removed. Then the ripe cherries are put into a de-pulping machine, where the pulp is removed and the coffee beans with its parchment come out.

Then the de-pulped parchments are channelled to the tanks filled with water where it is fermented for 24-48 hours depending on the temperature of the area. After the fermentation the parchment is rinsed after which the clean parchment is soaked for 6-12 hours. Then the clean parchment is transferred to raised African bed for drying till the moisture reaches between 10% -12%. Depending on the weather and temperature of the area washed coffee takes up to 13- 16 days