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Washed coffee beans: clean, bright and clear about where they grew, best brewed as pour over or AeroPress. Roasted to order in New Delhi from named Indian estates. Start with RATNAGIRI WASHED CUT (clean, bright, caramel-sweet), CULTURED 42 (citrus, floral) or VYOM 01 (clean, fruity, caramel-sweet). Whole bean or ground for your brewer, roast date on every bag, free shipping across India.
How to brew washed coffee
Washed coffee has the fruit stripped off before drying, usually with a fermentation step to loosen the mucilage and then a wash to carry it away. Nothing from the pulp gets to travel into the seed. What is left in the cup is the variety, the soil and the altitude, with a cleaner acidity and a lighter body than a natural. This is the process that makes a coffee taste like where it grew rather than what happened to it after picking.
Because there is less sugar to hide behind, washed lots expose brewing errors immediately. Use filtered water. Hardness matters more here than with any other process, and hard tap water will flatten a good washed Chikmagalur into cardboard. Aim for 92 to 94C and a medium-fine grind on pour over. If the cup tastes sour, it is under-extracted rather than acidic. Those are two different things, and the fix is a finer grind, not a different bean.
Estate profiles and the regions behind them are in Indian coffee estates.
