Our Washed Coffee Process
At Finca Salvador Italia, we use the washed process, also known as the wet method, to prepare our coffee after harvest. This technique enhances the bright acidity, clean cup, and well-defined flavors that are the hallmark of our coffees.
Harvesting
We harvest only fully ripe cherries—with a deep red color—are hand-picked with great care. This fully manual process ensures meticulous selection and guarantees the highest quality beans.
Pulping
The cherries are then processed through a pulping machine, which removes the outer skin and part of the pulp. The beans remain covered with a sticky layer called mucilage.
Fermentation
The pulped beans are placed in water tanks for 12 to 48 hours. During this time, natural enzymatic and microbial activity breaks down the mucilage—a crucial step in developing the coffee’s flavor profile.
Washing
After fermentation, the beans are thoroughly washed with fresh spring water that flows directly from the mountain above the farm. This natural water source not only ensures a clean and gentle rinse, but also reflects our commitment to sustainable and environmentally responsible practices. Using this renewable spring water significantly reduces our ecological impact compared to conventional systems. This makes our water use completely renewable and circular.
Drying
The clean beans, now known as "wet parchment coffee," must reduce their moisture content from 55–60% to 10–12%. This is done traditionally on our sun-drying patio to ensure a slow, natural, and even drying process.
Hulling and Grading
In the final steps, the parchment layer is removed, and the beans are carefully sorted by size, density, and quality.
This detailed process allows us to produce a coffee with a clean, vibrant taste and clear, distinctive aromatic notes—a truly exceptional cup, considered among the finest in Chiapas.