Wash Process

This process focuses only on the grain, since it allows you to savor what is inside of it, and not outside.

One of the processes to get to the seed is washing, which uses a lot of water and is one of the most common in Latin America and Asia.

Over time we have tried to use this system less to be careful with the water that is wasted and the environment.

The flavors that remain in a washed coffee are more acidic and have a much lighter body.

This process is commonly used where the volume of coffee is too large, as it is faster and pulping machines are used.

There are people who like to drink coffee with a washed process since it is an elegant, light coffee with a very clean cup.

in Café & Aroma we have a wide variety of coffees with a washed process.

You can see them by clicking here