In the washed process, also known as wet processing, the outer skin and the sticky pulp or mucilage are completely removed from the coffee cherry using water and pulping machines immediately after harvest. The clean seeds are then fermented in tanks and thoroughly washed once more before being spread out to dry, resulting in a cup that highlights the bean's true origin and sparkling acidity. This method is highly favored in the specialty coffee world for its ability to produce a very clean, bright, and consistent flavor profile without the interference of the fruit's sugars.