COSTA RICA - PEREZ ZELDON ( SEMI WASHED )

Perez Zeldon

Located to the south of the Capital San Jose, Perez Zeldon is one of the four
main growing regions in Costa Rica. This lot comes from a group of
producers who work with Santa Cruz Mill located in Pejibaye in the district
of Jimenez Canton. This coffee comes from a small group of producers who
work with the mill to create special lots, this particular lot was made of
Catuai Specifically, with the support and guidance of the mill producers are
increasing the quality of their coffees and getting better prices to support
their families and communities.

Semi Washed Process 

Semi-washed coffee is a processing method that sits in between the traditional washed (or wet) process and the natural (or dry) process. It is also often referred to as pulped natural or honey process, especially in Central America, or wet-hulled (Giling Basah) in Indonesia 

Here's a breakdown of the key steps and characteristics:

☕ The Process

1. Skin Removal (Pulping): The outer skin of the coffee cherry is mechanically removed, similar to the washed method.

    

2. Mucilage Retention: Unlike the fully washed process where the sticky, sugary layer called mucilage is completely removed through fermentation and washing, in the semi-washed method, some or most of the mucilage is intentionally left on the bean.

    

3. Drying: The beans, still encased in parchment and with the sticky mucilage clinging to them, are spread out to dry in the sun. The remaining mucilage dries onto the bean, which allows it to absorb some of the fruit's sugars.

    

4. Hulling: The final parchment layer is removed after the beans are dried, sometimes while the beans still have a higher moisture content (especially in the Indonesian "wet-hulled" variation).