Topic 3: Fully washed process
Video
Welcome to this session on the Fully Washed process. The Fully Washed method is the most widely used coffee processing technique in Rwanda and is known for producing clean, bright, and well-balanced cup profiles.
This topic guides participants through every stage of the Fully Washed process, including harvesting, sorting, pulping, fermentation, washing, grading, drying, and storage. Learners will understand the purpose of each processing step and how it influences the final cup quality. Special attention is given to fermentation management, washing procedures, and drying practices that contribute to sweetness, acidity, and clarity.
Participants will also learn the key indicators that should be monitored throughout the process to improve consistency and reduce quality defects.
By the end of this topic, learners will be able to implement Fully Washed processing practices that consistently produce high-quality specialty coffee.
Audios
Chapter 1: Feature of Fully washed process
This chapter introduces the characteristics, advantages, and cup profile commonly associated with...
Chapter 3: In-cherry fermentation and pulping
This chapter describes pre-processing cherry handling and pulping operations that prepare coffee...
Chapter 4: Dry fermentation
This chapter explains the objectives, management practices, and monitoring requirements of dry fe...
Chapter 5: Washing and grading
This chapter introduces washing and grading techniques used to remove mucilage and separate coffe...
Chapter 6: Pre-drying, sun-drying and storage
This chapter explains how proper drying and storage practices preserve coffee quality and ensure...
Chapter 2: Harvesting and sorting
This chapter explains how proper cherry harvesting and sorting contribute to quality consistency...
