Gold Washed Coffee Explained: What Is Gold Washed Processing & Why It Tastes So Sweet

 When shopping for coffee, you may have come across a processing method labeled “Gold Washed.” We’re all familiar with one of the classic processing methods—washed—but what does the addition of gold actually mean? How is it different from traditional washed coffee? Today, I’d like to dedicate this article to exploring exactly what the Gold Washed process is.

I wanted to write this piece because I recently encountered an outstanding roaster from Kyoto at a coffee festival. They were showcasing a Red Bourbon from the Popayán region of Cauca, Colombia, processed using the Gold Washed method. That coffee left a deep impression on me—it was simply too good. Naturally, it sparked my curiosity to dig deeper into this processing style. (I’ll be sharing a full tasting review of that coffee later. I couldn’t resist and ordered two bags on the spot—no hesitation at all.)

When it comes to “Gold Washed,” there is a certain degree of producer-specific ownership to the method. By that, I mean that while the process can be learned and replicated, most of the Gold Washed coffees currently available on the market come from Santuario Project. Santuario is a professional coffee producer and exporter with farms and processing facilities in Colombia, Costa Rica, Brazil, Mexico, Ethiopia, and El Salvador.

In this article, we’ll focus on two things:

1. The overall workflow of the Gold Washed process

2. The specific advantages it brings to flavor expression

In simple terms, Gold Washed combines the strengths of both washed and natural processing. It does not strictly belong to the traditional washed category. Instead, it can be seen as a more refined, upgraded version of washed processing. The core goal is to retain the clean, bright flavor profile of washed coffees while introducing the enhanced sweetness, fruit complexity, and body commonly found in natural processing—through carefully controlled fermentation.

To better understand this, let’s compare it step by step with the traditional washed process.

The initial steps are exactly the same. First comes harvesting and flotation: only fully ripe red cherries are picked, then placed in water tanks to remove floaters, defects, and debris. Next, a depulping machine removes the outer skin and most of the fruit flesh. At this stage, the coffee beans are still coated in a sticky layer of mucilage.

Up to this point, the process is identical to traditional washed coffee. The key difference begins during the mucilage fermentation stage. In a classic washed process, mucilage-covered beans are submerged in water for underwater fermentation, typically lasting 12–36 hours. After fermentation, the mucilage is completely washed away with large amounts of clean water, followed by drying.

Gold Washed processing takes a different approach. Instead of fermenting underwater, the beans—still coated with mucilage—are placed in a dry or semi-dry environment (without full water immersion) for a longer, tightly controlled dry fermentation, which may last several days. During this time, temperature, pH levels, and humidity are closely monitored.

The reason for this method is to allow microorganisms—such as yeasts and bacteria—to interact more deeply with the mucilage, producing more complex sugars and flavor compounds. At the same time, the beans are not in contact with the full fruit mass as in natural processing, making the process more controllable and consistent in quality. This is a critical distinction: traditional washed processing prioritizes efficiency and cleanliness, often washing away much of the fermentation-driven flavor potential. Gold Washed coffees, on the other hand, manage to preserve the cleanliness of washed coffees while capturing the sweetness and expressive character typically associated with naturals.

Next comes the drying stage. In traditional washed processing, fully washed parchment coffee (still wrapped in its inner skin) is dried on patios or in mechanical dryers until moisture content reaches around 11–12%. With Gold Washed, after fermentation reaches its intended endpoint, the beans may be lightly rinsed with water, but not thoroughly washed as in traditional methods, before moving on to drying. (Perhaps this brief contact with water is why it still carries the “washed” name—just a thought.)

This gentle rinse is more important than it might sound. Its purpose is to halt fermentation, preventing over-fermentation and ensuring flavor balance in the final cup.

Because of the extended and carefully managed fermentation, Gold Washed coffees tend to develop higher sugar content, resulting in a pronounced sweetness. At the same time, they retain the hallmark bright acidity of washed coffees—often reminiscent of citrus, lemon, or green apple. The overall flavor profile is clean and well-defined, yet layered with notes of stone fruits (such as peach or apricot), berries, and sometimes even subtle tropical fruit nuances. The mouthfeel is rounder and smoother. (Honestly, I found almost all of these characteristics in the coffee I tasted—and it was incredibly satisfying.)

I really enjoy sharing these less common but thoughtfully designed processing innovations—methods that push boundaries without resorting to extreme or gimmicky techniques. Gold Washed is a great example of a modern processing approach that uses precise fermentation control to optimize flavor. It doesn’t aim to overthrow tradition, but rather to refine it.

If you appreciate the cleanliness of washed coffee but wish for more sweetness and fruit complexity, then the next time you see a coffee labeled Gold Washed, don’t hesitate. It’s absolutely worth trying.