Before beans are dried, the outer skin or pulp of the coffee cherries is removed. Afterwards, the de-pulped beans are fermented for 12 - 48 hours in water.
After fermenting the beans, the softened mucilage is “washed away” with large amounts of water. Famers and producers choose the washed process because this is a way to reduces the risk of defects and process coffee stably. Using washed process can increase the acidic flavors to coffee.