{"title":"Washed Process","description":"Our current washed coffees","products":[{"product_id":"guatemala-ceiba-washed","title":"Guatemala Ceiba Washed","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHuehuetenango\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eVarietal:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCaturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eProcess\u003c\/b\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eAltitude:\u003c\/b\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e1500 meters\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eCupping Notes: \u003cmeta charset=\"utf-8\"\u003e\u003c\/b\u003eGreen Apple, Milk Chocolate, Almond, Caramel\u003c\/p\u003e\n\u003cp\u003eIn early Mayan and Mesoamerican cultures, the Ceiba symbolized the connection between land and sky. The Ceiba lot from Huehuetenango is a community coffee, investing in sustainable sourcing to benefit a large group of producers. The cup profile boasts a rich floral and berry aroma and is full of chocolate, lemon, and raspberry, with a creamy body thanks to the specific Huehuetenango terroir.\u003c\/p\u003e\n\u003cp\u003eOur sourcing partner for Ceiba, Unitrade Coffee, maintains a close connection with producers and is active in improving regional coffee infrastructure. After the leaf rust epidemic several years ago, Huehuetenango is still recovering and Unitrade’s support of producers has been crucial to keeping family farms in operation. Coffee from the mountain communities around Huehuetenango is specifically selected for its fruity profile.\u003c\/p\u003e\n\u003ch2\u003eRegion: Huehuetenango\u003c\/h2\u003e\n\u003cp\u003eHuehuetenango is located in the rocky Western highlands of Guatemala bordering Mexico. Thanks to the elevation and varied microclimates of this mountainous region, coffee from Huehuetenango is well known worldwide for its bright and crisp acidity.\u003c\/p\u003e\n\u003cp\u003eHuehuetenango lies in the Los Cuchumatanes mountain range, the highest point of which is known as “La Torre,” which reaches almost 3800 meters above sea level. Of the three non-volcanic coffee growing regions of Guatemala, Huehuetenango is the highest and driest under cultivation. Thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain, the region is protected from frost, allowing coffee in Huehuetenango to be cultivated up to 2000 meters. The cool, crisp winds from the Cuchumatanes help moderate the temperature, which ranges from 20 to 24 degrees Celsius.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":41669534679115,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":41669534711883,"sku":null,"price":54.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":41669534744651,"sku":null,"price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/guatceiba.png?v=1754604814"},{"product_id":"colombia-candy-blast-decaf-honey-watermelon-swiss-water-decaf","title":"Colombia - Candy Blast Decaf - Honey + Watermelon - Swiss Water Decaf","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cu\u003e\u003cb\u003eCandy Blast - DECAF (Swiss Water Process)\u003c\/b\u003e\u003c\/u\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVariety:\u003c\/b\u003e Caturra + Colombia\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess:\u003c\/b\u003e Honey + Watermelon | Swiss Water Decaf\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eElevation:\u003c\/b\u003e 1,750 m\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRegion:\u003c\/b\u003e Huila - Tolima - Caldas\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm:\u003c\/b\u003e  Processed at El Vergel Estate\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eTasting notes:\u003c\/b\u003e Watermelon, candy, mint, bubblegum, raspberry \u0026amp; citric acid\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003ePROCESS DESCRIPTION:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis blend of Caturra and Colombia varieties begins with a 48-hour pre-fermentation in plastic bags under anaerobic conditions, allowing complex flavors to form. After depulping, the beans, still in mucilage, are co-fermented with yeast \u0026amp; watermelon flavors for five days which imparts a refreshing sweetness. The beans are then pre-dried on sun-exposed patios, followed by mechanical drying in static silos. A 30-day stabilization period helps the flavors fully develop, delivering a balanced and distinctive profile.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eSWISS WATER DECAF PROCESS:\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThis process starts with Green Coffee Extract (GCE), a unique solution made by soaking fresh green coffee beans in pure water to capture all the soluble solids—except caffeine. This GCE is the heart of the process, ensuring flavor integrity while removing caffeine naturally. Before decaffeination, green coffee is carefully cleaned and pre-soaked to reach the ideal moisture level, removing impurities like dust and silverskin. Next, the beans are immersed in the GCE, where caffeine is gently drawn out over 8–10 hours, leaving behind rich, aromatic compounds. The caffeine-laden GCE is then filtered through a proprietary carbon system, and the carbon is regenerated for reuse, making the process sustainable. Throughout, the GCE is continuously refreshed and monitored, so no new batch is needed for every new lot of green coffee. Finally, once 99.9% of the caffeine is removed, the beans are dried, bagged, \u0026amp; ready for roasting.\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"Default Title","offer_id":42551597039691,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/5P0A7209.jpg?v=1780515789"},{"product_id":"rwanda-kabirizi-gateko","title":"Rwanda - Kabirizi - Gateko","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eRwanda - Kabirizi - Gateko\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eWashing Station: Kabirizi\u003cbr aria-hidden=\"true\"\u003eVariety: Bourbon\u003cbr aria-hidden=\"true\"\u003eProcess: Washed\u003cbr aria-hidden=\"true\"\u003eElevation: 1,750 masl\u003cbr aria-hidden=\"true\"\u003eRegion: Rutsiro District\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eKabirizi\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eKabirizi washing station was established in 2004 and has placed in the Cup of Excellence competition. The surrounding communities of Gateko, Rwinyoni, and Nganzo contribute coffees to the Kabirizi washing station. It is run by Coopérative pour la Promotion des Activités Café or COOPAC.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eCOOPAC is a Fair Trade–certified cooperative located near Lake Kivu on the steep slopes of volcanic mountains. The organization was founded by Emmanuel Rwakagara, who is the president of COOPAC as well as the owner of the Gishamwana Island coffee estate. COOPAC began with 110 farmers in April 2001 and currently has 8,000 members contributing coffee from Ack, Ubuzima, Tuzamurane, Kopabm, Abakundakurima, and Abanyamurava. With 6 washing stations along the northern landscape of Lake Kivu, COOPAC exports 150 containers of Fair Trade-certified coffee annually.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eCOOPAC is committed to environmental and social sustainability in addition to producing high-quality coffee. Waste by-products from processing are used as fertilizer rather than discarded into the lake, and shade trees are distributed to farmers to prevent soil erosion. COOPAC has assisted in the construction of a school, healthcare clinics, and roads and bridges in the community. The cooperative also has a program to distribute cows and goats to the most productive farmers and provides farmers with an agricultural advisor to teach the latest production methods.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eWashed Process (Rwanda Specific)\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe Washed process in Rwanda includes a unique soaking step, not unlike that often found in Kenya. The cherries are delivered to central processing units the day they are harvested, where they will be depulped and fermented in open-air tanks made of concrete or cement for 12–18 hours. After fermentation, the coffees are soaked in water for 24 hours, after which their mucilage will be removed and spread on raised beds to dry.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eRwanda\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eLike most African coffee-producing countries (with the exception of Ethiopia), Rwanda was planted in coffee by colonial interests from Europe in order to supply the booming market back on their home continent. High-yield, low-cost varieties were introduced in the 1930s and made compulsory to farmers by Belgian colonials, offering little in the way of quality incentive or development. Coffee was intended to be a cheap commodity available in abundance, and the colonial government held strict mandates over exports in addition to imposing very high taxes on growers, practically enslaving them to the industry. Roughly 75 percent of the land mass of Rwanda is used for agriculture, and more than 35 percent of its population are subsistence farmers, many of whom rely on coffee for at least a portion of their income.\u003cbr aria-hidden=\"true\"\u003e\u003cbr aria-hidden=\"true\"\u003eWhile coffee became the staple agricultural export by the 1990s (despite very low market prices), its production, along with the national economy in general, was devastated by the genocide in 1994. Nearly 1 million people were killed in the national tragedy, which stalled development and slowed progress for nearly a decade. Targeted programs initiated by the government in the early 2000s encouraged Rwandans to use specialty coffee as one of the means to recover and create a new niche agricultural market. The erection of the first washing station with USAID support in 2004, and the country was the first to host a Cup of Excellence auction, bringing international recognition to the “Land of a Thousand Hills” as a potential producer of exceptional quality.\u003c\/p\u003e\n\u003cp\u003eToday, this tiny country (roughly the size of Maryland) contributes less than 0.2 percent of the global coffee supply, but its reputation for special quality and unique characteristics—not to mention the incredible story of its development as a specialty-coffee origin since the genocide—have earned Rwanda a significant place at the table among African origins.\u003c\/p\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":42892348063819,"sku":null,"price":23.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42892348096587,"sku":null,"price":64.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42892348129355,"sku":null,"price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/rwanda-1.png?v=1783958351"},{"product_id":"kenya-kirinyaga-kamwangi-washed","title":"Kenya Kirinyaga Kamwangi Washed","description":"\u003cp\u003e\u003cstrong\u003eOrigin: \u003c\/strong\u003eKenya\u003cstrong\u003e\u003cbr\u003eRegion: \u003c\/strong\u003eGichugu, Kirinyaga\u003cbr\u003e\u003cb\u003eFactory: \u003c\/b\u003eKamwangi \u003cb\u003e\u003cbr\u003eElevation: \u003c\/b\u003e1,500 masl\u003cbr\u003e\u003cb\u003eVarietal: \u003c\/b\u003eSL28, SL34, Ruiru 11, Batian\u003cb\u003e\u003cbr\u003eProcessing Method: \u003c\/b\u003eWashed\u003cb\u003e\u003cbr\u003eTasting Notes: \u003c\/b\u003eCranberry, Raisin, Nectarine, Persimmon, Sweet Cream\u003cem\u003e\u003cb\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Kamwangi factory, which is in the northeast part of Kirinyaga, is owned and managed by the New Ngariama Farmers Cooperative Society (F.C.S.). It is the second factory that the co-op established; New Ngariama F.C.S. now has three factories.\u003cbr\u003eRoughly 985 active members deliver coffee to the factory; each farmer owns an average of 200–250 coffee trees. After harvesting, the farmers deliver cherry to the factory for sorting and separating, after which it is depulped on traditional disc depulping machines. It is then fermented for 24–28 hours in tanks, then washed in grading channels. The highest grades of coffee at this factory typically receive an additional soak of 12–24 hours, dependent solely on the available space on the drying beds. All of the coffee goes to skin-drying beds to bring the moisture content to around 44% before being spread on traditional drying beds for 9–13 days, being rotated constantly. Once the moisture content reaches 11–13%, the coffee is moved to conditioning bins, where it is stored and rotated every two days to help homogenize moisture content and stabilize the parchment coffee. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv title=\"Page 1\" class=\"page\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003eThe Washed process in Kenya may vary slightly from place to place, but it generally contains a soaking step that is unique to this growing country. First the coffee is picked ripe and depulped the same day, then it is normally fermented in open-air tanks made of concrete or cement for 24–48 hours. It's then washed thoroughly using water channels before being soaked underwater for 12–72 hours. It is then spread on raised beds to dry.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10oz","offer_id":42896554786891,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":42925846659147,"sku":null,"price":67.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":42925846691915,"sku":null,"price":130.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/KenyaKirinyagaWashedBag.png?v=1784139008"},{"product_id":"ecuador-finca-la-josefina-leopoldo-andrade-anaerobic-washed-sidra","title":"Ecuador - Finca La Josefina - Leopoldo Andrade - Anaerobic Washed Sidra","description":"\u003cdiv\u003e\u003cb\u003e\u003cu\u003eEcuador - Finca La Josefina - Leopoldo Andrade - Anaerobic Washed Sidra \u003c\/u\u003e\u003c\/b\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eFarm: Finca La Josefina\u003cbr\u003eProducer: Leopoldo Andrade\u003cbr\u003eRegion: Pichincha\u003cbr\u003eVariety: Sidra\u003cbr\u003eProcess: Anaerobic Washed\u003cbr\u003eElevation: 1,800 masl\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003eLeopoldo Andrade\u003c\/b\u003e\u003cbr\u003eLa Josefina is a farm owned by a couple, Ligia Merizalde and Leopoldo Andrade. The land is located within the Cayambe-Coca Natural Reserve, where there are around 3,500 individual species of animals and plants to be found. The couple grows several varieties on their land, including Pacas, Rume Sudan, Tekisic, Pink Bourbon, Pacamara, Caturra, Gesha, and Typica.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSidra\u003c\/b\u003e\u003cbr\u003eSidra is a cross-breed native to Ecuador that is reportedly either\/both derivative of Bourbon and Typica of\/and a hybrid developed by Nestlé. It is argued and some believe that there is a genetic link to the Ethiopian Group (Gesha, Pink Bourbon, etc...) but the understanding is that it was developed by Nestle in Ecuador. It is known from bright, sweet, fruity and light floral characteristics and has gained a lot of traction as a competition vartiety.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eProcess\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eWashed coffee is the norm in Ecuador, where most of the lots are either depulped, fermented, and mechanically washed using a demucilaging machine. It is important to note that this coffee was intentionally processed utilizing \u003cspan\u003e\u003cspan draggable=\"true\"\u003e\u003ca href=\"https:\/\/www.cafeimports.com\/north-america\/blog\/2023\/01\/30\/anaerobic-fermentation\/\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eanaerobic fermentation\u003c\/a\u003e\u003c\/span\u003e\u003c\/span\u003e. In general, placing freshly-harvested cherries inside a sealed container or bag of some sort for a period of time will create a flavor impact. Anaerobically-fermented coffees often exhibit an increase in the intensity of fruit and acidity and a slight increase in the body.\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cb\u003ePichincha\u003c\/b\u003e\u003cbr\u003ePichincha, situated in the northern highlands of the Andean Plateau, is known for its cool weather, two volcanoes, and rose farms. Although the area is relatively lower in elevation, the average temperature is 65° and mist often covers the land in the afternoons, kno\u003c\/div\u003e","brand":"Presta Coffee","offers":[{"title":"10 oz","offer_id":43034034798667,"sku":null,"price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/0176\/8267\/files\/ecuador_85459b0a-6854-437b-bae5-cfb653f31280.png?v=1786597285"}],"url":"https:\/\/prestacoffee.live\/collections\/washed-process.oembed","provider":"Presta Coffee","version":"1.0","type":"link"}