Mucilage is the sticky layer responsible for the coffee sweetness.

Washed processed coffee is where the coffee bean has various fruit layers removed prior to the drying process. Water is applied to wash off the mucilage after the coffee has been fermented.

The coffee is dried once the mucilage layer has come off over a period of time with turbulent water.

Fermentation of coffee can take up to 24 hours to finish. Here, all the coffee goes into tanks full of water.

Tiny microorganisms in the coffee beans create enzymes that help break down the mucilage during fermentation.