Which region commonly uses washed coffee processing?

Washed coffee processing, also known as wet processing, is a method that is particularly characteristic of coffee produced in the Latin American region. In this process, the coffee cherries are harvested and then pulped to remove the outer flesh. The beans are then fermented in water to remove the mucilage before they are washed and dried. This technique enhances the bright acidity and clean flavor profile of the coffee, which is highly valued in many Latin American coffee varieties.

Latin American coffees, such as those from Colombia and Costa Rica, often showcase the crisp and vibrant flavors that result from the washed process. This is in contrast to other regions where different processing methods might be more prevalent. For example, Indonesia is known for its unique wet-hulling method that leads to earthy flavors, and Brazil typically uses both natural and pulped natural processes, which emphasize different characteristics. Yemen's traditional methods often involve natural processes, resulting in different flavor profiles.

Overall, the prevalence of washed processing in Latin America contributes significantly to the distinct quality and reputation of the coffees originating from that region.