When it comes to coffee production, the drying process is a crucial step that can significantly influence the final flavour and quality of the beans. This intricate process involves carefully removing moisture from the harvested coffee cherries, allowing the beans to develop their distinct taste profiles.

There are various types of drying. However, the two most widely recognized and used types of drying, especially in Indonesia, are fully washed and semi washed. What is the difference? Here is the explanation.

Fully Washed Process

The fully washed process, also known as the wet process, is a meticulous method that involves several steps to remove the coffee cherry's outer layers before drying the beans.it  typically results in a clean, bright, and well-balanced cup of coffee. It allows the true characteristics of the coffee bean to shine, with notable acidity, clarity of flavour, and a lighter body. The process is widely favoured for producing specialty coffees known for their nuanced profiles and distinct flavours.

For example, Ethiopian Yirgacheffe is a renowned coffee variety processed using the fully washed method. It is known for its floral and citrus notes, vibrant acidity, and tea-like body. The fully washed process enhances the delicate and complex flavours, making Yirgacheffe a beloved choice among coffee enthusiasts.

Semi Washed Process

The semi-washed process, also known as well hulled or honey process, offers a middle ground between the fully washed and natural processes. It involves removing the outer skin and a portion of the pulp from the coffee cherries but retaining some of the sticky fruit mucilage during drying.

The semi-washed process strikes a balance between the fully washed and natural processes, resulting in unique flavour profiles. The retained mucilage contributes to increased sweetness, body, and complexity in the cup. Coffees processed using the semi-washed method often exhibit fruity, honey-like, or wine-like characteristics.

For example Arabica Toraja, such as those coffee from Toraja, Indonesia region, are often processed using the semi-washed method, known as the honey process. These coffees display a distinctive sweetness, medium body, and pronounced fruity or floral flavours. The honey process enhances the natural sugars of the coffee, creating a cup with complexity and depth.

The Difference Between Fully Washed Process and Semi Washed Process

1. The Process

Fully Washed Process Methode

The process of fully washing is quite long. It contains 5 steps. The first one is harvesting. This step, ripe coffee cherries are carefully handpicked from the trees and put in water in order to separate them out. The ripe ones will sink, whereas the poor ones will float. The outer skin and pulp of the coffee cherries are also can mechanically or manually removed, leaving behind the parchment and a thin layer of mucilage on the beans.

The next step is fermentation. The depulped beans are then fermented in water tanks or fermentation tanks for a certain period. During this stage, enzymes break down the remaining mucilage, which is washed away. After that, the fermented beans are thoroughly washed to remove any residual mucilage Last but not least, after washing, the beans are spread out on drying beds or patios to dry in the sun or using mechanical dryers. The beans are regularly turned to ensure even drying.

Semi Washed Process Method

Meanwhile, the process of the semi washed method only has 3 steps. The first one is harvesting. This step is similar to the fully washed process. Another step is pulping. This second step is different from the fully washed process. The outer skin and a portion of the pulp are mechanically or manually removed, leaving some mucilage attached to the beans.

The last step of the semi washed process method is drying. The partially pulped beans, with the mucilage still intact, are spread out on drying beds or patios to dry. The drying process can be done in the sun or using mechanical dryers. The beans are carefully turned to ensure even drying.

2. The Taste

Another difference between a full wash and a semi wash is the amount of water used, and of course the flavour characteristics are also different between the two. Full wash tends to have a light body and more acidity compared to semi wash.

Conclusions

In conclusion, the fully washed and semi-washed processes offer distinct approaches to coffee processing, each yielding unique flavour profiles. The fully washed process emphasises cleanliness, clarity, and acidity, while the semi-washed process introduces sweetness, body, and complexity.