Clean, transparent washed lots from across the major coffee origins.
Washed process is the standard against which most other processing methods are measured. Cherries are depulped within hours of picking, fermented to strip the sticky mucilage, rinsed clean, then dried — leaving a cup that tastes like the bean itself, not the fruit around it.
By stripping away the cherry early, washed coffee gives you a cleaner, brighter, more transparent expression of the origin, varietal and altitude. If you want to taste what Yirgacheffe actually tastes like — what Huila actually tastes like, what a Bourbon varietal actually tastes like — washed is the best window.
Expect citrus (lemon, bergamot, orange), stone fruit (peach, apricot), florals (jasmine, rose), black tea, milk chocolate, almond, and crisp acidity.
You'll find washed lots from every major origin on this page — Ethiopian Yirgacheffes and Sidamos, Colombian Huilas and Nariños, Kenyans, Costa Ricans, Guatemalans, Panama Geishas. The water-intensive nature of the process means it's most common in regions with reliable water access.
On a pour-over, V60, Chemex or AeroPress, washed coffees teach you the most about your brewing technique — small changes show up clearly in the cup.