Processing

Traditional Washed

Initially all coffee was dried as Natural Process. In order to decrease the risks associated with moisture, for example mold growth during drying, the Washed Process was created to remove as much moisture as possible (held on by the fruit) to be able to dry the beans as easily as possible.

There are many stories as to who created the Washed Process, for example Costa Rica claims to have created it. There is a book at the Italian Embassy in San Salvador claiming that it was 3 Italian immigrants in El Salvador , nicknamed the Macchinisti (the Machinists / Enginers) who built the first depulper in the 1890s. Among these three is the ancestor of Rodolfo Ruffatti, Luigi Risso.

Double Washed

This process is basically a Traditional Washed with an extra step at the end. The coffee is depulped, fermented in dry conditions (in a pile in an open tank) for one day and once the mucilage has softened, it is washed to remove this loose mucilage. The coffee is then left as clean parchment with no more mucilage attached. It is then placed in a tank where it is fully submerged in water for a whole day, this extra day in water is why this process is called Double Washed.

Feature 3

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