Double washed

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Double-washed processing

Sometimes called double fermentation, is a processing method widely used in Kenya, Burundi, and Rwanda. It creates an exceptionally clean profile by removing all the mucilage from coffee beans before they are dried.


After the initial selection of cherries by ripeness and floating, they are de-pulped and placed into fermentation tanks filled with water. The main goal of this step is to break down the mucilage and be able to wash and clean the parchment. Fermentation will last between 36-48 hours depending on weather conditions, temperature of the water, and PH level.


When fermentation is done, coffee parchment is washed and put in the clean water one more time for 12-24 hours. This step is called soaking and ensures that all parts of the coffee are without mucilage. Soaking is optional, but there are visible benefits in the appearance of parchment and green beans.


Double-washed coffees highlight the origin, terroir, climatic conditions, variety, and soil where it has been grown. Bright acidity, tea-like body, and cleanliness are something we always appreciate in everyday cups of coffee.

Location Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city
Altitude 1500-1650 masl
Variety Catimor
Harvest season 2023/2024
Producer Zanya Cooperation, which is working together with over 30 smallholder farmers from K´ho ethnic minority
Bags on stock 0
Price 250000₫/kg without VAT
Samples Number of bags