Advanced washed
Not a standard category. A hot pre-wash knocks down the wild microbes so a chosen culture drives the ferment instead of whatever was in the air.
- Family
- Anaerobic
- Processing character
- Present
Advanced washed is not an industry category, so what it means depends on who's using it. Where we buy it, it describes a sequence built around one idea: sterilize first, then inoculate.
Cherries are picked at full ripeness, floated to remove underripes and defects, then washed in water around 50 degrees Celsius. That hot wash is the move that makes everything after it possible, because it knocks down the wild yeast and bacteria living on the cherry skin. The ferment that follows is then driven by the culture the producer chose rather than whatever happened to be in the air that week.
From there the cherries are depulped with a measured amount of mucilage left behind as fuel, sealed in anaerobic tanks with a defined inoculant, and tracked on instruments through the hold. Fermentation is arrested with a warm wash, then the parchment dries and rests.
Most coffee sold as experimental is fermented on a timer. This is fermented on measurements, which is also why a producer running it can repeat the result next harvest.
Cherries are picked at full ripeness, floated to remove underripes and defects, then washed in water around 50 degrees Celsius. That hot wash is the move that makes everything after it possible, because it knocks down the wild yeast and bacteria living on the cherry skin. The ferment that follows is then driven by the culture the producer chose rather than whatever happened to be in the air that week.
From there the cherries are depulped with a measured amount of mucilage left behind as fuel, sealed in anaerobic tanks with a defined inoculant, and tracked on instruments through the hold. Fermentation is arrested with a warm wash, then the parchment dries and rests.
Most coffee sold as experimental is fermented on a timer. This is fermented on measurements, which is also why a producer running it can repeat the result next harvest.
This is the starting presumption for the processing character scale. An individual coffee can sit higher or lower when the cup says so.
