The aim of the washed process is to remove all the sticky flesh from the coffee bean - the pulp, before the drying process begins. This significantly reduces the chances of grain deterioration during drying, but on the other hand it is a water-intensive process.
After harvesting, most of the pulp and skin is removed by machine called a depulper and then beans are transferred to water tanks, where the remaining pulp is removed by fermentation. Next phase is sun-drying during which coffee is usually dried on brick patios or raised tables, so typical for African farms.
Washed processing requires precise knowledge of coffee and the environment in which it is grown. Climatic conditions, soil type and weather all take an important part within the process of drying. The cup profile is therefore often influenced by the farmer's experience and together with the knowledge of the variety, degree of ripeness, fermentation, washing and drying process.