This processing method uses mechanical means to remove the coffee fruit. The mucilage remaining is removed using fermentation. The clean parchment coffee is then dried either in mechanical dyers or by sun drying on raised tables or patios. In regions where rain coincides with the harvest season, this method often offers the best results with the lowest risk for producers.
Coffee processed using the Full Washed Method should be clean and uniform in color. They often lack detectable aromatics before roasting, but they should smell fresh, clean, earthy, herbal, and free from musty odors.
The downside of Full Washed coffees is that the process creates large volumes of wastewater. Well-designed washing stations can mitigate wastewater impacts.
Try a sample and test it for moisture content. Pay careful attention to your senses and the cup. If the moisture content of the coffee exceeds 12%, cup multiple times over several days to get a clear picture of what these coffees have to offer.