Arabica Coffee Fully Washed Grade 2 – Commercial Arabica Coffee

Arabica Coffee Fully Washed Grade 2 – Commercial Arabica Coffee: Wet processing is the coffee processing process commonly used for low-acid coffee varieties.

This process includes stages: rubbing the coffee cherries to separate the skin, soaking and fermenting the mucilage to be removed from the beans, and finally drying to obtain parchment coffee. This method is very popular in countries in Central and South America, and East Africa.

1. Learn about the wet processing method of Arabica coffee – Grade 2

Different from the dry coffee processing process, which is to dry or dry the coffee berries and then crush them to get the coffee bean. The wet processing method requires more complex stages and more modern machinery and is usually only applied to high-quality Arabica coffee.

Robusta coffee will not normally be subjected to wet processing because the coffee beans are acidic. When combining Robusta coffee with the wet processing method, it will leave a very strong sour taste, causing sensory discomfort. 

Instead, the higher quality Typica and Bourbon varieties will apply this wet processing method to help preserve the maximum amount of acid in the beans and the characteristic acidity that is loved by coffee connoisseurs.

2 – Arabica Coffee processing process by wet processing method

2.1 – Classification of Arabica Coffee

Arabica Coffee on the tree is often not ripened evenly, so before being put into the production process, it is necessary to select and classify the best Arabica Coffee berries and remove diseased and damaged ones.

The harvested Arabica Coffee will be brought to the processing point and immediately soaked in a full water tank for grading again. The dried, damaged ripe fruit will become light and float to the surface.

Meanwhile, the ripe and ripe berries will sink into the water. In addition, branches, leaves, and impurities clinging to coffee berries will also be removed.

2️.2 – Remove the Arabica Coffee pods

The skin of the Arabica Coffee fruit contains the main ingredient cellulose, which is very thick, making it difficult for microorganisms to decompose in natural conditions. Therefore, before being put into the fermentation process, the coffee needs to be peeled.

This stage is considered to be the most important stage in the whole process of wet processing. The process of separating the Arabica Coffee beans needs to be handled quickly to avoid the occurrence of strange flavors in the coffee beans if left for a long time in the natural environment.

2.3 – Fermentation removes mucus

The taste of the Arabica Coffee will be directly affected during this processing, so the processor needs to be very careful. After separating the pods, the coffee needs to be soaked and brewed right in the water tank to carry out the fermentation process.

The amount of water used for wet processing can vary but will usually be a 1:1 ratio.

In some areas where water is scarce, fermentation can take place naturally without incubation in a water tank. This method is also known as semi-wet processing or honey processing (this method will be explored in the following article of D’codeS).

2.4 – Fermentation

The time it takes to ferment Arabica Coffee will depend on many factors such as altitude and ambient temperature. Arabica Coffee will ferment quickly as the temperature rises. However, attention should be paid to the time during this period so as not to affect the quality of the coffee.

To test whether Arabica Coffee is properly fermented, some manufacturers have used manual methods such as using the method of rolling coffee beans between two fingers. If the grain surface is smooth, smooth, has friction, and produces a hissing sound, the process is completed. Another way to test it is to stick a long plant in the fermenter.

If the plant is upright because it is supported by water containing a lot of pectins, which are created during fermentation, this stage is complete.

2.5 – Wash and dry the Arabica Coffee beans Grade 2

After the Arabica Coffee is successfully fermented, the coffee will be washed to remove impurities from the beans. The coffee beans are then dried in the sun. When drying, it is also necessary to regularly stir the seeds to avoid the situation that the seeds are dried and the seeds are damp and moldy.

In addition, the grain dryer can be used in conditions of lack of sunlight or high humidity. However, the quality of sun-dried Arabica Coffee beans will be much better.