Wet preparation, noun (also washed or lavado) Processing method for coffee. The presorted berries are pulped (their pulp is removed) and then stored in a water tank for 12 to 36 hours. There, the residual pulp ferments together with the pectin layer (“mucilage”) and can thus fall off the parchment coffee. Afterwards, the coffee is washed again in order to rinse off any residual pulp. Arabicas are almost always prepared wet since this method allows their flavors to develop particularly well. The beans are subsequently dried down to a moisture of approximately 11.5%. With our Arabicas, we do this using drying beds in the sun instead of mechanical drying.
