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This guide shows you how to roast washed <strong>green coffee beans<\/strong> from <strong>Scofi<\/strong> for repeatable results\u2014covering\n charge temperature, phase timing, ROR control, filter vs espresso strategies, and how to fix flat or sour cups.\n <\/p>\n <\/div>\n\n <figure class=\"hero-figure\" aria-label=\"Roasting washed Arabica coffee beans in a drum roaster\">\n <img decoding=\"async\" src=\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/11\/251.jpg\" alt=\"Washed Arabica coffee beans in a drum roaster with clean, even color\">\n <figcaption>Balanced washed Arabica roast: even color, controlled development and bright, clean acidity.<\/figcaption>\n <\/figure>\n <\/div>\n <\/header>\n\n \n <section id=\"washed-basics\" class=\"wrap section-pad\">\n <div class=\"grid\">\n <div class=\"col-7\">\n <h2>How Washed Arabica Behaves In The Roaster<\/h2>\n <p>\n Washed Arabica doesn\u2019t roast like naturals or honeys. During the washed process, sticky mucilage is removed with water,\n leaving a <strong>clean bean surface<\/strong>. This means less sticky sugar on the outside and more emphasis on <strong>internal development<\/strong>\n instead of surface caramelization.\n <\/p>\n <p>\n Many washed lots from highland origins are <strong>high density<\/strong>. Dense seeds can absorb and hold heat, but they need a\n solid push early in the roast to develop all the way through. If you underpower them, they taste thin and sharp; if you\n push too hard, scorching and tipping appear even at light colors.\n <\/p>\n <p>\n Moisture is usually in the <strong>10\u201312% range<\/strong> when green coffee is well-processed and properly stored. Combined with higher\n density, this gives washed coffees relatively predictable behavior\u2014if your roast profiles are structured and repeatable.\n <\/p>\n <h3>What You\u2019re Aiming For<\/h3>\n <ul>\n <li><strong>Clean flavor clarity<\/strong> where origin and variety are obvious in the cup.<\/li>\n <li><strong>Bright but controlled acidity<\/strong> (citrus, florals, stone fruit) without harsh sourness.<\/li>\n <li><strong>Sweet, balanced finish<\/strong> with enough body to support espresso or milk drinks.<\/li>\n <\/ul>\n <p>\n For more big-picture fundamentals, see\n <a href=\"\/coffee-tips-facts\/how-to-roast-green-coffee-for-roasters\">How to Roast Green Coffee for Roasters<\/a> and\n <a href=\"\/coffee-tips-facts\/roast-profiles-explained\">Roast Profiles Explained: Charge Temp, ROR, Development Time<\/a>.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Roast Targets Snapshot<\/h3>\n <table class=\"responsive\" aria-label=\"Roast targets for washed Arabica\">\n <thead>\n <tr><th>Parameter<\/th><th>Filter Target<\/th><th>Espresso Target<\/th><\/tr>\n <\/thead>\n <tbody>\n <tr>\n <td data-label=\"Parameter\">Total time<\/td>\n <td data-label=\"Filter Target\">~9\u201311 min<\/td>\n <td data-label=\"Espresso Target\">~10\u201312 min<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Parameter\">Dev. time after 1C<\/td>\n <td data-label=\"Filter Target\">~1:15\u20132:00<\/td>\n <td data-label=\"Espresso Target\">~1:30\u20132:30<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Parameter\">Dev. % of total<\/td>\n <td data-label=\"Filter Target\">15\u201320%<\/td>\n <td data-label=\"Espresso Target\">18\u201324%<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Parameter\">Roast level<\/td>\n <td data-label=\"Filter Target\">Light\u2013medium<\/td>\n <td data-label=\"Espresso Target\">Medium<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Learn how to read bean vs environmental probes in\n <a href=\"\/coffee-tips-facts\/bean-temp-vs-environmental-temp\">Bean Temp vs Environmental Temp<\/a>.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"profile-structure\" class=\"wrap section-pad\">\n <h2>Structuring A Roast Profile For Washed Arabica<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Think of a washed Arabica roast as three connected phases: <strong>drying<\/strong>, <strong>Maillard<\/strong> and <strong>development<\/strong>.\n Each phase shapes sweetness, acidity and body. Dense washed lots reward a steady, declining ROR\u2014never crashing, never flat.\n <\/p>\n <h3>1. Drying \u2014 Charge to Yellow<\/h3>\n <p>\n Aim for ~<strong>4\u20135 minutes<\/strong> depending on drum size and batch weight. The goal here is to safely drive off free moisture without\n burning the bean surface. A strong but controlled ROR coming out of turning point sets you up for the rest of the roast.\n <\/p>\n <h3>2. Maillard \u2014 Yellow to First Crack<\/h3>\n <p>\n Another ~<strong>4\u20135 minutes<\/strong>. Here you build <strong>sweetness, body and complexity<\/strong>. For washed coffees, this phase is crucial:\n too short and the cup is sharp; too long at a very low ROR and it can start to taste flat.\n <\/p>\n <h3>3. Development \u2014 First Crack to Drop<\/h3>\n <p>\n For filter, start with <strong>~1:15\u20132:00<\/strong> of development (15\u201320% of total time). For espresso, <strong>~1:30\u20132:30<\/strong> (18\u201324% of total time)\n often supports higher extraction and milk drinks. You want to round acidity and complete sugar development without tipping\n into baked or roasty notes.\n <\/p>\n <p>\n For more detail on phase timing and ratios, see\n <a href=\"\/coffee-tips-facts\/roast-profiles-explained\">Roast Profiles Explained<\/a> and\n <a href=\"\/coffee-tips-facts\/first-crack-to-second-crack-temperature-guide\">First Crack to Second Crack: Temperature Guide<\/a>.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"note\">\n <strong class=\"badge\">Roaster Note<\/strong>\n <p style=\"margin:.5rem 0 0\">\n Don\u2019t chase someone else\u2019s exact temperature numbers. Instead, track your <strong>shape<\/strong>:\n a strong ROR after turning point, a steady decline toward first crack, and a controlled, slightly declining ROR through\n development. Log gas and airflow changes so you can actually repeat what works.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"filter-espresso\" class=\"wrap section-pad\">\n <h2>Filter vs Espresso Profiles For Washed Lots<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <h3>Filter Roast \u2014 Clarity & Liveliness<\/h3>\n <p>\n For filter, you want washed Arabica to taste <strong>clean, layered and refreshing<\/strong>. Typically you\u2019ll:\n <\/p>\n <ul>\n <li>Keep total roast slightly shorter than your espresso version.<\/li>\n <li>Use a <strong>lighter drop color<\/strong> with 15\u201320% development.<\/li>\n <li>Maintain an active ROR into and through first crack; avoid crashes.<\/li>\n <\/ul>\n <p>\n If the cup is sharp, nudge development longer or extend Maillard slightly. If it\u2019s dull, you may be dragging development\n at too low an ROR.\n <\/p>\n\n <h3>Espresso Roast \u2014 Body & Sweetness<\/h3>\n <p>\n For espresso, washed coffees should be <strong>sweet, structured and forgiving<\/strong> at typical espresso ratios. You\u2019ll often:\n <\/p>\n <ul>\n <li>Extend Maillard a bit to build body and mid-palate.<\/li>\n <li>Increase development to roughly 18\u201324% of total roast.<\/li>\n <li>Drop at a slightly darker color while avoiding heavy roast flavors.<\/li>\n <\/ul>\n <p>\n For very bright origins (e.g. Kenya, some Ethiopian lots), the goal is to <strong>round and sweeten the acidity<\/strong>, not\n eliminate it. Adjust development in small 15\u201320 second steps and cup side by side.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Brew Starting Points<\/h3>\n <table class=\"responsive\" aria-label=\"Brew starting points\">\n <thead><tr><th>Use<\/th><th>Ratio<\/th><th>Notes<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Use\">Filter (V60 \/ batch)<\/td>\n <td data-label=\"Ratio\">1:15\u20131:16<\/td>\n <td data-label=\"Notes\">Washed, light\u2013medium; 92\u201396 \u00b0C water.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Use\">Modern espresso<\/td>\n <td data-label=\"Ratio\">1:2\u20131:2.2<\/td>\n <td data-label=\"Notes\">Medium roast, 28\u201332 s target shot time.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Use\">Milk drinks<\/td>\n <td data-label=\"Ratio\">1:1.8\u20131:2<\/td>\n <td data-label=\"Notes\">Slightly more development for structure.<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Adjust grind and roast development together. Track extractions with a refractometer if available.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"defects\" class=\"wrap section-pad\">\n <h2>Fixing Flat, Sour Or Scorched Washed Coffees<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Most \u201cbad\u201d washed roasts fall into three buckets: <strong>baked<\/strong> (flat), <strong>underdeveloped<\/strong> (sour), or\n <strong>scorched\/tipped<\/strong> (burnt). Once you know which you\u2019re tasting, the fix is usually straightforward.\n <\/p>\n <h3>Flat Or Baked<\/h3>\n <p><strong>Symptoms:<\/strong> muted aromatics, cardboard-like acidity, dry finish.<\/p>\n <p><strong>Likely causes:<\/strong> development too long at very low ROR, crashed ROR after first crack, underpowered roast.<\/p>\n <p><strong>Adjustments:<\/strong><\/p>\n <ul>\n <li>Shorten development by 20\u201330 seconds and keep ROR slightly higher into drop.<\/li>\n <li>Reduce batch size or increase gas if your roaster struggles to maintain heat.<\/li>\n <\/ul>\n\n <h3>Sour Or Sharp<\/h3>\n <p><strong>Symptoms:<\/strong> harsh acidity, green or grassy notes, thin body.<\/p>\n <p><strong>Likely causes:<\/strong> very short development, very short Maillard, or overly aggressive early heat forcing huge gas cuts later.<\/p>\n <p><strong>Adjustments:<\/strong><\/p>\n <ul>\n <li>Add 20\u201330 seconds of development and cup side by side.<\/li>\n <li>Extend Maillard slightly to build sweetness and mid-palate.<\/li>\n <li>Avoid extreme charge temperatures that force you to crash ROR after first crack.<\/li>\n <\/ul>\n\n <h3>Scorching & Tipping<\/h3>\n <p><strong>Symptoms:<\/strong> dark burnt spots on bean face or tips; bitter, ashy notes even at lighter colors.<\/p>\n <p><strong>Likely causes:<\/strong> excessive initial heat, low airflow, or beans spending too long against hot metal.<\/p>\n <p><strong>Adjustments:<\/strong><\/p>\n <ul>\n <li>Lower charge temperature or initial gas setting slightly.<\/li>\n <li>Increase or better tune airflow so hot air, not just metal, carries heat.<\/li>\n <li>Check drum speed for good bean movement and mixing.<\/li>\n <\/ul>\n <p>\n For a deeper dive on roast defects, build out a dedicated\n <a href=\"\/coffee-tips-facts\/roast-defects-101\">Roast Defects 101<\/a> article and link to it from this section.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Defect Cheat Sheet<\/h3>\n <table class=\"responsive\" aria-label=\"Defect cheat sheet\">\n <thead><tr><th>Issue<\/th><th>Checklist<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Issue\">Flat \/ baked<\/td>\n <td data-label=\"Checklist\">\n \u2022 ROR crash at 1C?<br>\n \u2022 Dev % > 25%?<br>\n \u2022 Underpowered roast?\n <\/td>\n <\/tr>\n <tr>\n <td data-label=\"Issue\">Sour \/ underdev<\/td>\n <td data-label=\"Checklist\">\n \u2022 Dev < 60\u201370 s?<br>\n \u2022 Very short Maillard?<br>\n \u2022 Very light color?\n <\/td>\n <\/tr>\n <tr>\n <td data-label=\"Issue\">Scorch \/ tip<\/td>\n <td data-label=\"Checklist\">\n \u2022 Charge too hot?<br>\n \u2022 Low airflow?<br>\n \u2022 Uneven bean movement?\n <\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Log one variable change at a time: gas, airflow, or charge. Avoid \u201cfixing\u201d three things at once.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"program\" class=\"wrap section-pad\">\n <h2>Process Variants & Building Your Roasting Program<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Not all \u201cwashed\u201d coffees behave the same. Classic fully washed lots are one thing; <strong>double washed<\/strong> East African coffees and\n <strong>wet-hulled (giling basah)<\/strong> Indonesians are another. Your profiles should reflect these differences.\n <\/p>\n <h3>Classic Fully Washed<\/h3>\n <p>\n Predictable, with clean bean surfaces and consistent moisture. The profile structure on this page (4\u20135 min drying, 4\u20135 min\n Maillard, 1:15\u20132:00 dev for filter) is a solid starting point.\n <\/p>\n <h3>Double Washed<\/h3>\n <p>\n Often very clean and high-density, especially from Kenya and parts of Central America. They can take a firmer early ROR,\n but they will show scorch quickly if you push them too hard at charge.\n <\/p>\n <h3>Wet-Hulled (Giling Basah)<\/h3>\n <p>\n Common in Indonesia and quite different from conventional washed coffees. Moisture history is unusual, beans can be more\n fragile, and they often favor gentler drying and development. They deserve their own guide:\n <a href=\"\/coffee-tips-facts\/wet-hulled-giling-basah-indonesia-body-vs-clarity\">Roasting Wet-Hulled Indonesia: Body vs Clarity<\/a>.\n <\/p>\n <h3>Turning Scofi Lots Into A Roasting Program<\/h3>\n <p>\n Every washed lot you buy from <strong>Scofi<\/strong> can come with <strong>baseline suggestions<\/strong>: density, moisture, recommended starting profile\n and dev % for both filter and espresso. As you roast and cup:\n <\/p>\n <ul>\n <li>Send your roast logs and cupping notes back to Scofi.<\/li>\n <li>Refine your house profiles for similar origins and densities.<\/li>\n <li>Build a simple internal \u201croast playbook\u201d for your team.<\/li>\n <\/ul>\n <\/div>\n <div class=\"col-5\">\n <div class=\"note\">\n <strong class=\"badge\">Scofi Support<\/strong>\n <p style=\"margin:.5rem 0 0\">\n Working with a new washed lot from Scofi? Share your roaster model, batch size, and menu role (filter, espresso, blend).\n We can suggest starting profiles based on this guide and our QC data, so you spend less time guessing and more time\n dialing in.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"working-with-scofi\" class=\"wrap section-pad\">\n <h2>Working With Scofi: From Sample To Production Roast<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Roasting well starts long before you charge the drum. Scofi\u2019s role is to give you <strong>reliable green coffee<\/strong> and\n <strong>actionable data<\/strong> so your washed Arabica profiles scale smoothly from sample roasts to full production.\n <\/p>\n <h3>What Scofi Provides With Washed Lots<\/h3>\n <ul>\n <li><strong>Physical specs:<\/strong> moisture, density, screen size and processing details.<\/li>\n <li><strong>Cupping notes:<\/strong> reference flavor descriptors and sample brew parameters.<\/li>\n <li><strong>Suggested starting profiles:<\/strong> target total time, phase splits and dev % for filter and espresso.<\/li>\n <li><strong>QC feedback loop:<\/strong> space for you to send roast curves and notes back to our team.<\/li>\n <\/ul>\n <h3>How To Use This Guide With Scofi Coffees<\/h3>\n <ol>\n <li>Choose a washed Arabica lot from Scofi that fits your menu role (filter, espresso or blend).<\/li>\n <li>Run 2\u20133 small test roasts using the time and dev suggestions on this page.<\/li>\n <li>Cup the roasts blind with your team and mark which profile best matches your flavor target.<\/li>\n <li>Translate the chosen profile to your production batch size, adjusting gas and airflow to keep the same shape.<\/li>\n <li>Share your results with Scofi so we can refine recommendations for your next lot.<\/li>\n <\/ol>\n <p>\n Over time, this turns the <strong>Roasting Washed Arabica \u2014 Clean Cups, Bright Acidity<\/strong> guide into a living playbook tailored to your\n roastery, not just theory on a page.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Sample To Production Checklist<\/h3>\n <table class=\"responsive\" aria-label=\"Sample to production checklist\">\n <thead><tr><th>Step<\/th><th>Action<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Step\">1. Sample<\/td>\n <td data-label=\"Action\">Cup with Scofi notes; confirm it fits your menu.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">2. Test roasts<\/td>\n <td data-label=\"Action\">Run 2\u20133 profiles changing only dev time.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">3. Decide<\/td>\n <td data-label=\"Action\">Pick the best profile; log all curve details.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">4. Scale<\/td>\n <td data-label=\"Action\">Match curve shape when scaling batch size.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">5. Repeat<\/td>\n <td data-label=\"Action\">Update your house profile for similar lots.<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Treat each washed lot from Scofi as a chance to sharpen your roasting system, not just your roast of the week.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"faq\" class=\"wrap section-pad faq\">\n <h2>FAQ \u2014 Roasting Washed Arabica<\/h2>\n\n <details>\n <summary><span class=\"bean\"><\/span>What roast level works best for washed Arabica from Scofi?<\/summary>\n <div class=\"content\">\n Most roasters aim for <strong>light to medium<\/strong> roasts. For filter, many prefer the lighter side of medium with a development\n time around <strong>15\u201320% of total roast<\/strong>. For espresso, a touch deeper into medium with <strong>18\u201324% development<\/strong> often gives\n the best mix of sweetness, body, and balanced acidity.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How long should I develop washed Arabica after first crack?<\/summary>\n <div class=\"content\">\n As a starting point, use about <strong>1:15\u20132:00<\/strong> after first crack for filter roasts and <strong>1:30\u20132:30<\/strong> for espresso. These are\n guidelines\u2014cup side by side with slightly shorter and longer development to find the sweet spot for each Scofi lot.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What charge temperature should I use for washed Arabica?<\/summary>\n <div class=\"content\">\n It depends on <strong>density, batch size and roaster design<\/strong>. High-density washed coffees often respond well to a\n moderate\u2013high charge so they have enough momentum, while lower-density washed coffees usually benefit from a slightly\n lower charge to reduce scorching risk. Start conservative and adjust based on defects and cup results.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Why does my washed coffee taste flat even at a light color?<\/summary>\n <div class=\"content\">\n Flat or dull cups at light colors usually mean <strong>baked development<\/strong>, not simply \u201ctoo light.\u201d If ROR crashes after first\n crack or development is long at a very low ROR, the coffee can taste lifeless. Shorten development by 20\u201330 seconds and\n keep ROR more active into drop.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>My washed Arabica tastes sour and sharp. What should I change?<\/summary>\n <div class=\"content\">\n Sour, sharp cups suggest <strong>underdevelopment<\/strong>. Extend development by 20\u201330 seconds, slightly lengthen Maillard to build\n sweetness and body, and avoid extremely high charge temperatures that force you to cut heat aggressively and crash ROR\n later in the roast.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How is roasting washed coffee different from roasting naturals or honeys?<\/summary>\n <div class=\"content\">\n Washed coffees have <strong>cleaner bean surfaces<\/strong> and are often denser, so roasting focuses more on internal development and\n rate of rise control. Naturals and honeys carry more surface sugars and need extra care to avoid scorching and\n over-caramelization. Build separate reference profiles for washed, natural and honey lots from Scofi.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can I use one profile for both filter and espresso?<\/summary>\n <div class=\"content\">\n You can start from a single base profile, but small tweaks help a lot. For filter, use <strong>shorter development and a lighter\n drop<\/strong>. For espresso, <strong>extend Maillard and development<\/strong> slightly to increase body and sweetness while smoothing acidity.\n Many roasteries keep \u201cfilter\u201d and \u201cespresso\u201d variants of the same core profile.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How should I store washed green beans from Scofi?<\/summary>\n <div class=\"content\">\n Store washed green coffee in a <strong>cool, dry, stable<\/strong> environment, away from sunlight and heat sources. Use GrainPro or\n similar liners where appropriate, keep bags sealed when not in use, and avoid big temperature and humidity swings. Good\n storage keeps moisture and density more predictable in the roaster.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How do I choose a starting profile for a new washed Scofi lot?<\/summary>\n <div class=\"content\">\n Look at Scofi\u2019s data: <strong>origin, altitude, density, moisture and flavor notes<\/strong>. Start around 9\u201311 minutes total with balanced\n phase times, then adjust development length, Maillard duration and ROR based on cupping feedback. Log your changes so\n future lots with similar specs are easier to dial in.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can Scofi help troubleshoot my washed roasts?<\/summary>\n <div class=\"content\">\n Yes. Scofi aims to be a <strong>technical partner<\/strong> for roasters, not just a supplier. Share your roast logs, cupping notes,\n roaster model and batch size for any washed Scofi lot and we can suggest targeted profile adjustments based on the\n principles in this guide.\n <\/div>\n <\/details>\n <\/section>\n\n \n <section class=\"wrap explore section-pad\" id=\"explore\">\n <h2>Keep Exploring Roasting Guides With Scofi<\/h2>\n <p class=\"meta\">Build a complete roasting playbook for your roastery.<\/p>\n <div class=\"explore-grid\">\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/how-to-roast-green-coffee-for-roasters\/\">How To Roast Green Coffee<\/a>\n <p>Big-picture fundamentals: temperatures, profiles and best practices.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/roast-profiles-explained\/\">Roast Profiles Explained<\/a>\n <p>Charge temp, ROR, and development ratios made practical.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/first-crack-to-second-crack-temperature-guide\/\">First Crack To Second Crack<\/a>\n <p>Temperature ranges and milestones for Arabica.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/natural-process-taming-fruity-lots\/\">Roasting Naturals<\/a>\n <p>Keep fruit, avoid baked and boozy defects.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/honey-process-caramelization-sweetness\/\">Roasting Honey Process<\/a>\n <p>Manage caramelization and stickiness in the drum.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/decaf-roast-guide-lower-charge-longer-development\/\">Decaf Roast Guide<\/a>\n <p>Lower charge temps, longer development without baking.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section class=\"cta-band\" id=\"cta-bottom\">\n <div class=\"cta-inner\">\n <div class=\"cta-box-final\">\n <h2>Plan Your Next Washed Arabica Roast With Scofi<\/h2>\n <p>\n Tell us your menu role, flavor targets and roaster setup. We\u2019ll recommend washed <strong>green coffee beans<\/strong> from Scofi stock,\n share starting profiles, and help you build consistent, clean cups with bright acidity.\n <\/p>\n <div class=\"cta-actions\">\n <a class=\"btn primary\" href=\"https:\/\/scofi.com.my\/contact-us\">Talk To Scofi About Roasting<\/a>\n <a class=\"btn contact-white\" href=\"\/coffee-tips-facts\/how-to-roast-green-coffee-for-roasters\/\">Roasting Fundamentals Guide<\/a>\n <a class=\"btn wa\" href=\"https:\/\/wa.me\/60102684133?text=Hi%20Scofi%2C%20I%20need%20help%20dialing%20in%20a%20washed%20Arabica%20roast%20for%20the%20guide%20Roasting%20Washed%20Arabica%20-%20Clean%20Cups%2C%20Bright%20Acidity.\">WhatsApp Scofi<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@type\":\"WebPage\",\n \"name\":\"Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi\",\n \"url\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/washed-arabica-clean-cups-bright-acidity\/\",\n \"description\":\"Roasting washed Arabica coffee from Scofi with clean cups and bright acidity. Learn charge temps, ROR control and profiles for filter and espresso.\",\n \"inLanguage\":\"en\",\n \"image\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/11\/251.jpg\",\n \"about\":{\"@type\":\"Thing\",\"name\":\"Roasting washed Arabica coffee\"}\n }\n <\/script>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@type\":\"FAQPage\",\n \"mainEntity\":[\n {\n \"@type\":\"Question\",\n \"name\":\"What roast level works best for washed Arabica from Scofi?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Most roasters aim for light to medium roasts. For filter, many prefer the lighter side of medium with a development time around 15\u201320% of the total roast. For espresso, a touch deeper into medium with 18\u201324% development often gives the best mix of sweetness, body, and balanced acidity.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How long should I develop washed Arabica after first crack?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a starting point, many roasters use about 1:15\u20132:00 minutes after first crack for filter roasts and 1:30\u20132:30 minutes for espresso. These are guidelines; cupping side-by-side batches with slightly shorter and longer development helps dial in the best timing for a specific lot from Scofi.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"What charge temperature should I use for washed Arabica?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Charge temperature depends on density, batch size, and roaster design. High-density washed coffees often respond well to a moderate\u2013high charge so they have enough momentum, while lower-density washed coffees usually benefit from a slightly lower charge to reduce the risk of scorching. Start conservative and adjust based on defects and cup results.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"Why does my washed coffee taste flat even at a light color?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Flat or dull cups at light colors often indicate baked development rather than a problem with color itself. If rate of rise crashes after first crack or development is long at a very low ROR, the coffee can taste lifeless. Shortening development by 20\u201330 seconds and maintaining a more active ROR into and through development can help.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"My washed Arabica tastes sour and sharp. What should I change?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sour, sharp cups usually suggest underdevelopment. Extending development by 20\u201330 seconds, slightly lengthening Maillard to build sweetness and body, and avoiding extremely high charge temperatures that force aggressive heat cuts later are common adjustments that can help improve balance.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How is roasting washed coffee different from roasting naturals or honeys?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Washed coffees have cleaner bean surfaces and are often denser, so roasting focuses more on internal development and rate of rise control than on managing sticky surface sugars. Naturals and honeys tend to need extra care to avoid scorching and over-caramelizing their surfaces, while washed coffees reward precise timing through drying, Maillard, and development.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"Can I use one profile for both filter and espresso?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You can start from a single base profile, but small adjustments help. For filter, many roasters use a shorter development and slightly lighter drop. For espresso, they often extend Maillard and development to increase body and sweetness while smoothing the acidity. Having two variants of one core profile works well in practice.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How should I store washed green beans from Scofi?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store Scofi\u2019s washed green beans in a cool, dry, and stable environment away from sunlight and heat sources. Use GrainPro or vacuum packaging where appropriate, keep bags sealed when not in use, and avoid large temperature or humidity swings. Good storage slows staling and keeps moisture and density behavior more predictable in the roaster.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How do I choose a starting profile for a new washed Scofi lot?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Use the information Scofi provides\u2014origin, altitude, density, moisture, and flavor notes\u2014plus the example profile from this guide. Start around 9\u201311 minutes total with balanced phase times, then adjust development length, Maillard duration, and rate of rise based on cupping feedback for that specific lot.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"Can Scofi help troubleshoot my washed roasts?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Scofi aims to be a technical partner for roasters. If you are working with a washed lot from Scofi and experiencing flat, sour, or inconsistent results, you can share roast logs, cupping notes, and roaster details so Scofi can suggest profile adjustments informed by this guide and their experience with the coffee.\"}\n }\n ]\n }\n <\/script>\n\n \n <script type=\"application\/ld+json\">\n {\n \"page\": {\n \"slug\": \"\/coffee-tips-facts\/washed-arabica-clean-cups-bright-acidity\/\",\n \"brand\": \"Scofi\",\n \"company_legal\": \"SOO HUP SENG TRADING CO SDN BHD\",\n \"language\": \"en\",\n \"updated\": \"2025-11-16\"\n },\n \"seo\": {\n \"metaTitle\": \"Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi\",\n \"metaDescription\": \"Roasting washed Arabica coffee from Scofi with clean cups and bright acidity. 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For filter, 15\u201320% development; for espresso, 18\u201324%.\"},\n {\"q\":\"How long should I develop washed Arabica after first crack?\",\"a\":\"Start with 1:15\u20132:00 for filter and 1:30\u20132:30 for espresso, then adjust via cupping.\"},\n {\"q\":\"What charge temperature should I use?\",\"a\":\"Match charge to density and batch size: moderate\u2013high for dense lots, slightly lower for softer coffees.\"},\n {\"q\":\"Why does my washed coffee taste flat at light color?\",\"a\":\"Likely baked development from low or crashed ROR, not just roast color.\"},\n {\"q\":\"How do I fix sour, sharp washed roasts?\",\"a\":\"Extend Maillard and development slightly, and avoid extreme charge temps that crash ROR later.\"},\n {\"q\":\"How is roasting washed different from naturals or honeys?\",\"a\":\"Washed coffees focus on internal development and ROR; naturals\/honeys need extra care for surface sugars.\"},\n {\"q\":\"Can I use one profile for both filter and espresso?\",\"a\":\"You can start from one base profile and create lighter filter and slightly deeper espresso variants.\"},\n {\"q\":\"How should I store washed green beans from Scofi?\",\"a\":\"Cool, dry, stable conditions with proper liners and sealed bags to keep moisture and density consistent.\"},\n {\"q\":\"How do I choose a starting profile for a new lot?\",\"a\":\"Use Scofi\u2019s specs (origin, altitude, density, moisture, notes) plus this guide\u2019s time and dev% as a base.\"},\n {\"q\":\"Can Scofi help troubleshoot my washed roasts?\",\"a\":\"Yes. Share logs and notes and Scofi can suggest targeted profile adjustments.\"}\n ]\n }\n <\/script>\n<\/body>\n<\/html>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi Home \u203a Coffee Tips & Facts \u203a Roasting Washed Arabica Scofi \u2022 Roasting Guide Roasting Washed Arabica \u2014 Clean Cups, Bright Acidity Washed Arabica is the backbone of many specialty roasteries: clean cups, clear flavor separation, and bright but controlled acidity. This guide shows you how […]<\/p>\n","protected":false},"author":1,"featured_media":396,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-394","page","type-page","status-publish","has-post-thumbnail","hentry"],"blocksy_meta":{"has_hero_section":"disabled","styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n<title>Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi - Scofi is top unroasted coffeen beans<\/title>\n<meta name=\"description\" content=\"Roasting washed Arabica coffee from Scofi with clean cups and bright acidity. 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color:#fff; border-radius:22px;padding:34px 28px; display:flex; flex-direction:column; gap:18px;box-shadow:0 10px 34px rgba(0,0,0,.14)}\n .cta-box-final h2{margin:0;font-size:clamp(22px,3.2vw,34px);color:#fff}\n .cta-box-final p{margin:0 0 8px;color:#f1eae6}\n .cta-actions{display:flex;gap:12px;flex-wrap:wrap}\n .cta-actions .btn{flex:1 1 260px}\n .cta-actions .btn.primary{background:#fff;color:var(--accent2);border-color:#fff}\n .cta-actions .btn.contact-white{background:#fff;color:var(--accent2);border-color:#fff}\n .cta-actions .btn.wa{background:var(--good);border-color:var(--good);color:#fff}\n\n \/* Mobile overrides *\/\n @media (max-width:900px){\n .btn{\n flex:1 1 100%;\n text-align:center;\n padding:13px 18px;\n white-space:normal; \/* allow wrapping on mobile *\/\n }\n .hero-figure{margin-top:18px}\n .cta-inner{padding-left:max(22px,6vw);padding-right:max(22px,6vw)}\n }\n\n \/* FAQ *\/\n .faq details{border:1px solid var(--line);border-radius:16px;margin:12px 0;background:#fff;overflow:hidden}\n .faq summary{list-style:none;display:flex;align-items:center;gap:12px;padding:16px 16px;font-weight:700;cursor:pointer}\n .faq summary::-webkit-details-marker{display:none}\n .faq details[open] summary{background:#f9f6f3}\n .faq .content{padding:0 16px 16px;color:#4e4a45}\n .faq details[open] .content{padding:14px 16px 16px}\n .faq .bean{width:16px;height:24px;border-radius:50% \/ 60%;background:#5a3b2c;position:relative;flex:0 0 16px;transform:rotate(-18deg);box-shadow:inset -1px -1px 0 rgba(255,255,255,.25)}\n .faq .bean::after{content:\"\";position:absolute;left:50%;top:10%;bottom:10%;width:2px;background:#fff;border-radius:2px;transform:translateX(-50%);opacity:.95}\n <\/style>\n<\/head>\n<body>\n\n \n <div class=\"wrap breadcrumbs\">\n <a href=\"\/\">Home<\/a> \u203a <a href=\"\/coffee-tips-facts\/\">Coffee Tips & Facts<\/a> \u203a Roasting Washed Arabica\n <\/div>\n\n \n <header class=\"hero\">\n <div class=\"wrap hero-inner\">\n <div class=\"hero-text\">\n <div class=\"eyebrow\">Scofi \u2022 Roasting Guide<\/div>\n <h1>Roasting Washed Arabica \u2014 Clean Cups, Bright Acidity<\/h1>\n <p class=\"lede\">\n Washed Arabica is the backbone of many specialty roasteries: clean cups, clear flavor separation, and bright but controlled\n acidity. This guide shows you how to roast washed <strong>green coffee beans<\/strong> from <strong>Scofi<\/strong> for repeatable results\u2014covering\n charge temperature, phase timing, ROR control, filter vs espresso strategies, and how to fix flat or sour cups.\n <\/p>\n <\/div>\n\n <figure class=\"hero-figure\" aria-label=\"Roasting washed Arabica coffee beans in a drum roaster\">\n <img decoding=\"async\" src=\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/11\/251.jpg\" alt=\"Washed Arabica coffee beans in a drum roaster with clean, even color\">\n <figcaption>Balanced washed Arabica roast: even color, controlled development and bright, clean acidity.<\/figcaption>\n <\/figure>\n <\/div>\n <\/header>\n\n \n <section id=\"washed-basics\" class=\"wrap section-pad\">\n <div class=\"grid\">\n <div class=\"col-7\">\n <h2>How Washed Arabica Behaves In The Roaster<\/h2>\n <p>\n Washed Arabica doesn\u2019t roast like naturals or honeys. During the washed process, sticky mucilage is removed with water,\n leaving a <strong>clean bean surface<\/strong>. This means less sticky sugar on the outside and more emphasis on <strong>internal development<\/strong>\n instead of surface caramelization.\n <\/p>\n <p>\n Many washed lots from highland origins are <strong>high density<\/strong>. Dense seeds can absorb and hold heat, but they need a\n solid push early in the roast to develop all the way through. If you underpower them, they taste thin and sharp; if you\n push too hard, scorching and tipping appear even at light colors.\n <\/p>\n <p>\n Moisture is usually in the <strong>10\u201312% range<\/strong> when green coffee is well-processed and properly stored. Combined with higher\n density, this gives washed coffees relatively predictable behavior\u2014if your roast profiles are structured and repeatable.\n <\/p>\n <h3>What You\u2019re Aiming For<\/h3>\n <ul>\n <li><strong>Clean flavor clarity<\/strong> where origin and variety are obvious in the cup.<\/li>\n <li><strong>Bright but controlled acidity<\/strong> (citrus, florals, stone fruit) without harsh sourness.<\/li>\n <li><strong>Sweet, balanced finish<\/strong> with enough body to support espresso or milk drinks.<\/li>\n <\/ul>\n <p>\n For more big-picture fundamentals, see\n <a href=\"\/coffee-tips-facts\/how-to-roast-green-coffee-for-roasters\">How to Roast Green Coffee for Roasters<\/a> and\n <a href=\"\/coffee-tips-facts\/roast-profiles-explained\">Roast Profiles Explained: Charge Temp, ROR, Development Time<\/a>.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Roast Targets Snapshot<\/h3>\n <table class=\"responsive\" aria-label=\"Roast targets for washed Arabica\">\n <thead>\n <tr><th>Parameter<\/th><th>Filter Target<\/th><th>Espresso Target<\/th><\/tr>\n <\/thead>\n <tbody>\n <tr>\n <td data-label=\"Parameter\">Total time<\/td>\n <td data-label=\"Filter Target\">~9\u201311 min<\/td>\n <td data-label=\"Espresso Target\">~10\u201312 min<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Parameter\">Dev. time after 1C<\/td>\n <td data-label=\"Filter Target\">~1:15\u20132:00<\/td>\n <td data-label=\"Espresso Target\">~1:30\u20132:30<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Parameter\">Dev. % of total<\/td>\n <td data-label=\"Filter Target\">15\u201320%<\/td>\n <td data-label=\"Espresso Target\">18\u201324%<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Parameter\">Roast level<\/td>\n <td data-label=\"Filter Target\">Light\u2013medium<\/td>\n <td data-label=\"Espresso Target\">Medium<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Learn how to read bean vs environmental probes in\n <a href=\"\/coffee-tips-facts\/bean-temp-vs-environmental-temp\">Bean Temp vs Environmental Temp<\/a>.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"profile-structure\" class=\"wrap section-pad\">\n <h2>Structuring A Roast Profile For Washed Arabica<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Think of a washed Arabica roast as three connected phases: <strong>drying<\/strong>, <strong>Maillard<\/strong> and <strong>development<\/strong>.\n Each phase shapes sweetness, acidity and body. Dense washed lots reward a steady, declining ROR\u2014never crashing, never flat.\n <\/p>\n <h3>1. Drying \u2014 Charge to Yellow<\/h3>\n <p>\n Aim for ~<strong>4\u20135 minutes<\/strong> depending on drum size and batch weight. The goal here is to safely drive off free moisture without\n burning the bean surface. A strong but controlled ROR coming out of turning point sets you up for the rest of the roast.\n <\/p>\n <h3>2. Maillard \u2014 Yellow to First Crack<\/h3>\n <p>\n Another ~<strong>4\u20135 minutes<\/strong>. Here you build <strong>sweetness, body and complexity<\/strong>. For washed coffees, this phase is crucial:\n too short and the cup is sharp; too long at a very low ROR and it can start to taste flat.\n <\/p>\n <h3>3. Development \u2014 First Crack to Drop<\/h3>\n <p>\n For filter, start with <strong>~1:15\u20132:00<\/strong> of development (15\u201320% of total time). For espresso, <strong>~1:30\u20132:30<\/strong> (18\u201324% of total time)\n often supports higher extraction and milk drinks. You want to round acidity and complete sugar development without tipping\n into baked or roasty notes.\n <\/p>\n <p>\n For more detail on phase timing and ratios, see\n <a href=\"\/coffee-tips-facts\/roast-profiles-explained\">Roast Profiles Explained<\/a> and\n <a href=\"\/coffee-tips-facts\/first-crack-to-second-crack-temperature-guide\">First Crack to Second Crack: Temperature Guide<\/a>.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"note\">\n <strong class=\"badge\">Roaster Note<\/strong>\n <p style=\"margin:.5rem 0 0\">\n Don\u2019t chase someone else\u2019s exact temperature numbers. Instead, track your <strong>shape<\/strong>:\n a strong ROR after turning point, a steady decline toward first crack, and a controlled, slightly declining ROR through\n development. Log gas and airflow changes so you can actually repeat what works.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"filter-espresso\" class=\"wrap section-pad\">\n <h2>Filter vs Espresso Profiles For Washed Lots<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <h3>Filter Roast \u2014 Clarity & Liveliness<\/h3>\n <p>\n For filter, you want washed Arabica to taste <strong>clean, layered and refreshing<\/strong>. Typically you\u2019ll:\n <\/p>\n <ul>\n <li>Keep total roast slightly shorter than your espresso version.<\/li>\n <li>Use a <strong>lighter drop color<\/strong> with 15\u201320% development.<\/li>\n <li>Maintain an active ROR into and through first crack; avoid crashes.<\/li>\n <\/ul>\n <p>\n If the cup is sharp, nudge development longer or extend Maillard slightly. If it\u2019s dull, you may be dragging development\n at too low an ROR.\n <\/p>\n\n <h3>Espresso Roast \u2014 Body & Sweetness<\/h3>\n <p>\n For espresso, washed coffees should be <strong>sweet, structured and forgiving<\/strong> at typical espresso ratios. You\u2019ll often:\n <\/p>\n <ul>\n <li>Extend Maillard a bit to build body and mid-palate.<\/li>\n <li>Increase development to roughly 18\u201324% of total roast.<\/li>\n <li>Drop at a slightly darker color while avoiding heavy roast flavors.<\/li>\n <\/ul>\n <p>\n For very bright origins (e.g. Kenya, some Ethiopian lots), the goal is to <strong>round and sweeten the acidity<\/strong>, not\n eliminate it. Adjust development in small 15\u201320 second steps and cup side by side.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Brew Starting Points<\/h3>\n <table class=\"responsive\" aria-label=\"Brew starting points\">\n <thead><tr><th>Use<\/th><th>Ratio<\/th><th>Notes<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Use\">Filter (V60 \/ batch)<\/td>\n <td data-label=\"Ratio\">1:15\u20131:16<\/td>\n <td data-label=\"Notes\">Washed, light\u2013medium; 92\u201396 \u00b0C water.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Use\">Modern espresso<\/td>\n <td data-label=\"Ratio\">1:2\u20131:2.2<\/td>\n <td data-label=\"Notes\">Medium roast, 28\u201332 s target shot time.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Use\">Milk drinks<\/td>\n <td data-label=\"Ratio\">1:1.8\u20131:2<\/td>\n <td data-label=\"Notes\">Slightly more development for structure.<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Adjust grind and roast development together. Track extractions with a refractometer if available.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"defects\" class=\"wrap section-pad\">\n <h2>Fixing Flat, Sour Or Scorched Washed Coffees<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Most \u201cbad\u201d washed roasts fall into three buckets: <strong>baked<\/strong> (flat), <strong>underdeveloped<\/strong> (sour), or\n <strong>scorched\/tipped<\/strong> (burnt). Once you know which you\u2019re tasting, the fix is usually straightforward.\n <\/p>\n <h3>Flat Or Baked<\/h3>\n <p><strong>Symptoms:<\/strong> muted aromatics, cardboard-like acidity, dry finish.<\/p>\n <p><strong>Likely causes:<\/strong> development too long at very low ROR, crashed ROR after first crack, underpowered roast.<\/p>\n <p><strong>Adjustments:<\/strong><\/p>\n <ul>\n <li>Shorten development by 20\u201330 seconds and keep ROR slightly higher into drop.<\/li>\n <li>Reduce batch size or increase gas if your roaster struggles to maintain heat.<\/li>\n <\/ul>\n\n <h3>Sour Or Sharp<\/h3>\n <p><strong>Symptoms:<\/strong> harsh acidity, green or grassy notes, thin body.<\/p>\n <p><strong>Likely causes:<\/strong> very short development, very short Maillard, or overly aggressive early heat forcing huge gas cuts later.<\/p>\n <p><strong>Adjustments:<\/strong><\/p>\n <ul>\n <li>Add 20\u201330 seconds of development and cup side by side.<\/li>\n <li>Extend Maillard slightly to build sweetness and mid-palate.<\/li>\n <li>Avoid extreme charge temperatures that force you to crash ROR after first crack.<\/li>\n <\/ul>\n\n <h3>Scorching & Tipping<\/h3>\n <p><strong>Symptoms:<\/strong> dark burnt spots on bean face or tips; bitter, ashy notes even at lighter colors.<\/p>\n <p><strong>Likely causes:<\/strong> excessive initial heat, low airflow, or beans spending too long against hot metal.<\/p>\n <p><strong>Adjustments:<\/strong><\/p>\n <ul>\n <li>Lower charge temperature or initial gas setting slightly.<\/li>\n <li>Increase or better tune airflow so hot air, not just metal, carries heat.<\/li>\n <li>Check drum speed for good bean movement and mixing.<\/li>\n <\/ul>\n <p>\n For a deeper dive on roast defects, build out a dedicated\n <a href=\"\/coffee-tips-facts\/roast-defects-101\">Roast Defects 101<\/a> article and link to it from this section.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Defect Cheat Sheet<\/h3>\n <table class=\"responsive\" aria-label=\"Defect cheat sheet\">\n <thead><tr><th>Issue<\/th><th>Checklist<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Issue\">Flat \/ baked<\/td>\n <td data-label=\"Checklist\">\n \u2022 ROR crash at 1C?<br>\n \u2022 Dev % > 25%?<br>\n \u2022 Underpowered roast?\n <\/td>\n <\/tr>\n <tr>\n <td data-label=\"Issue\">Sour \/ underdev<\/td>\n <td data-label=\"Checklist\">\n \u2022 Dev < 60\u201370 s?<br>\n \u2022 Very short Maillard?<br>\n \u2022 Very light color?\n <\/td>\n <\/tr>\n <tr>\n <td data-label=\"Issue\">Scorch \/ tip<\/td>\n <td data-label=\"Checklist\">\n \u2022 Charge too hot?<br>\n \u2022 Low airflow?<br>\n \u2022 Uneven bean movement?\n <\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Log one variable change at a time: gas, airflow, or charge. Avoid \u201cfixing\u201d three things at once.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"program\" class=\"wrap section-pad\">\n <h2>Process Variants & Building Your Roasting Program<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Not all \u201cwashed\u201d coffees behave the same. Classic fully washed lots are one thing; <strong>double washed<\/strong> East African coffees and\n <strong>wet-hulled (giling basah)<\/strong> Indonesians are another. Your profiles should reflect these differences.\n <\/p>\n <h3>Classic Fully Washed<\/h3>\n <p>\n Predictable, with clean bean surfaces and consistent moisture. The profile structure on this page (4\u20135 min drying, 4\u20135 min\n Maillard, 1:15\u20132:00 dev for filter) is a solid starting point.\n <\/p>\n <h3>Double Washed<\/h3>\n <p>\n Often very clean and high-density, especially from Kenya and parts of Central America. They can take a firmer early ROR,\n but they will show scorch quickly if you push them too hard at charge.\n <\/p>\n <h3>Wet-Hulled (Giling Basah)<\/h3>\n <p>\n Common in Indonesia and quite different from conventional washed coffees. Moisture history is unusual, beans can be more\n fragile, and they often favor gentler drying and development. They deserve their own guide:\n <a href=\"\/coffee-tips-facts\/wet-hulled-giling-basah-indonesia-body-vs-clarity\">Roasting Wet-Hulled Indonesia: Body vs Clarity<\/a>.\n <\/p>\n <h3>Turning Scofi Lots Into A Roasting Program<\/h3>\n <p>\n Every washed lot you buy from <strong>Scofi<\/strong> can come with <strong>baseline suggestions<\/strong>: density, moisture, recommended starting profile\n and dev % for both filter and espresso. As you roast and cup:\n <\/p>\n <ul>\n <li>Send your roast logs and cupping notes back to Scofi.<\/li>\n <li>Refine your house profiles for similar origins and densities.<\/li>\n <li>Build a simple internal \u201croast playbook\u201d for your team.<\/li>\n <\/ul>\n <\/div>\n <div class=\"col-5\">\n <div class=\"note\">\n <strong class=\"badge\">Scofi Support<\/strong>\n <p style=\"margin:.5rem 0 0\">\n Working with a new washed lot from Scofi? Share your roaster model, batch size, and menu role (filter, espresso, blend).\n We can suggest starting profiles based on this guide and our QC data, so you spend less time guessing and more time\n dialing in.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"working-with-scofi\" class=\"wrap section-pad\">\n <h2>Working With Scofi: From Sample To Production Roast<\/h2>\n <div class=\"grid\">\n <div class=\"col-7\">\n <p>\n Roasting well starts long before you charge the drum. Scofi\u2019s role is to give you <strong>reliable green coffee<\/strong> and\n <strong>actionable data<\/strong> so your washed Arabica profiles scale smoothly from sample roasts to full production.\n <\/p>\n <h3>What Scofi Provides With Washed Lots<\/h3>\n <ul>\n <li><strong>Physical specs:<\/strong> moisture, density, screen size and processing details.<\/li>\n <li><strong>Cupping notes:<\/strong> reference flavor descriptors and sample brew parameters.<\/li>\n <li><strong>Suggested starting profiles:<\/strong> target total time, phase splits and dev % for filter and espresso.<\/li>\n <li><strong>QC feedback loop:<\/strong> space for you to send roast curves and notes back to our team.<\/li>\n <\/ul>\n <h3>How To Use This Guide With Scofi Coffees<\/h3>\n <ol>\n <li>Choose a washed Arabica lot from Scofi that fits your menu role (filter, espresso or blend).<\/li>\n <li>Run 2\u20133 small test roasts using the time and dev suggestions on this page.<\/li>\n <li>Cup the roasts blind with your team and mark which profile best matches your flavor target.<\/li>\n <li>Translate the chosen profile to your production batch size, adjusting gas and airflow to keep the same shape.<\/li>\n <li>Share your results with Scofi so we can refine recommendations for your next lot.<\/li>\n <\/ol>\n <p>\n Over time, this turns the <strong>Roasting Washed Arabica \u2014 Clean Cups, Bright Acidity<\/strong> guide into a living playbook tailored to your\n roastery, not just theory on a page.\n <\/p>\n <\/div>\n <div class=\"col-5\">\n <div class=\"card\">\n <h3>Sample To Production Checklist<\/h3>\n <table class=\"responsive\" aria-label=\"Sample to production checklist\">\n <thead><tr><th>Step<\/th><th>Action<\/th><\/tr><\/thead>\n <tbody>\n <tr>\n <td data-label=\"Step\">1. Sample<\/td>\n <td data-label=\"Action\">Cup with Scofi notes; confirm it fits your menu.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">2. Test roasts<\/td>\n <td data-label=\"Action\">Run 2\u20133 profiles changing only dev time.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">3. Decide<\/td>\n <td data-label=\"Action\">Pick the best profile; log all curve details.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">4. Scale<\/td>\n <td data-label=\"Action\">Match curve shape when scaling batch size.<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Step\">5. Repeat<\/td>\n <td data-label=\"Action\">Update your house profile for similar lots.<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <p class=\"meta\">\n Treat each washed lot from Scofi as a chance to sharpen your roasting system, not just your roast of the week.\n <\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"faq\" class=\"wrap section-pad faq\">\n <h2>FAQ \u2014 Roasting Washed Arabica<\/h2>\n\n <details>\n <summary><span class=\"bean\"><\/span>What roast level works best for washed Arabica from Scofi?<\/summary>\n <div class=\"content\">\n Most roasters aim for <strong>light to medium<\/strong> roasts. For filter, many prefer the lighter side of medium with a development\n time around <strong>15\u201320% of total roast<\/strong>. For espresso, a touch deeper into medium with <strong>18\u201324% development<\/strong> often gives\n the best mix of sweetness, body, and balanced acidity.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How long should I develop washed Arabica after first crack?<\/summary>\n <div class=\"content\">\n As a starting point, use about <strong>1:15\u20132:00<\/strong> after first crack for filter roasts and <strong>1:30\u20132:30<\/strong> for espresso. These are\n guidelines\u2014cup side by side with slightly shorter and longer development to find the sweet spot for each Scofi lot.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What charge temperature should I use for washed Arabica?<\/summary>\n <div class=\"content\">\n It depends on <strong>density, batch size and roaster design<\/strong>. High-density washed coffees often respond well to a\n moderate\u2013high charge so they have enough momentum, while lower-density washed coffees usually benefit from a slightly\n lower charge to reduce scorching risk. Start conservative and adjust based on defects and cup results.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Why does my washed coffee taste flat even at a light color?<\/summary>\n <div class=\"content\">\n Flat or dull cups at light colors usually mean <strong>baked development<\/strong>, not simply \u201ctoo light.\u201d If ROR crashes after first\n crack or development is long at a very low ROR, the coffee can taste lifeless. Shorten development by 20\u201330 seconds and\n keep ROR more active into drop.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>My washed Arabica tastes sour and sharp. What should I change?<\/summary>\n <div class=\"content\">\n Sour, sharp cups suggest <strong>underdevelopment<\/strong>. Extend development by 20\u201330 seconds, slightly lengthen Maillard to build\n sweetness and body, and avoid extremely high charge temperatures that force you to cut heat aggressively and crash ROR\n later in the roast.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How is roasting washed coffee different from roasting naturals or honeys?<\/summary>\n <div class=\"content\">\n Washed coffees have <strong>cleaner bean surfaces<\/strong> and are often denser, so roasting focuses more on internal development and\n rate of rise control. Naturals and honeys carry more surface sugars and need extra care to avoid scorching and\n over-caramelization. Build separate reference profiles for washed, natural and honey lots from Scofi.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can I use one profile for both filter and espresso?<\/summary>\n <div class=\"content\">\n You can start from a single base profile, but small tweaks help a lot. For filter, use <strong>shorter development and a lighter\n drop<\/strong>. For espresso, <strong>extend Maillard and development<\/strong> slightly to increase body and sweetness while smoothing acidity.\n Many roasteries keep \u201cfilter\u201d and \u201cespresso\u201d variants of the same core profile.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How should I store washed green beans from Scofi?<\/summary>\n <div class=\"content\">\n Store washed green coffee in a <strong>cool, dry, stable<\/strong> environment, away from sunlight and heat sources. Use GrainPro or\n similar liners where appropriate, keep bags sealed when not in use, and avoid big temperature and humidity swings. Good\n storage keeps moisture and density more predictable in the roaster.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How do I choose a starting profile for a new washed Scofi lot?<\/summary>\n <div class=\"content\">\n Look at Scofi\u2019s data: <strong>origin, altitude, density, moisture and flavor notes<\/strong>. Start around 9\u201311 minutes total with balanced\n phase times, then adjust development length, Maillard duration and ROR based on cupping feedback. Log your changes so\n future lots with similar specs are easier to dial in.\n <\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can Scofi help troubleshoot my washed roasts?<\/summary>\n <div class=\"content\">\n Yes. Scofi aims to be a <strong>technical partner<\/strong> for roasters, not just a supplier. Share your roast logs, cupping notes,\n roaster model and batch size for any washed Scofi lot and we can suggest targeted profile adjustments based on the\n principles in this guide.\n <\/div>\n <\/details>\n <\/section>\n\n \n <section class=\"wrap explore section-pad\" id=\"explore\">\n <h2>Keep Exploring Roasting Guides With Scofi<\/h2>\n <p class=\"meta\">Build a complete roasting playbook for your roastery.<\/p>\n <div class=\"explore-grid\">\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/how-to-roast-green-coffee-for-roasters\/\">How To Roast Green Coffee<\/a>\n <p>Big-picture fundamentals: temperatures, profiles and best practices.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/roast-profiles-explained\/\">Roast Profiles Explained<\/a>\n <p>Charge temp, ROR, and development ratios made practical.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/first-crack-to-second-crack-temperature-guide\/\">First Crack To Second Crack<\/a>\n <p>Temperature ranges and milestones for Arabica.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/natural-process-taming-fruity-lots\/\">Roasting Naturals<\/a>\n <p>Keep fruit, avoid baked and boozy defects.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/honey-process-caramelization-sweetness\/\">Roasting Honey Process<\/a>\n <p>Manage caramelization and stickiness in the drum.<\/p>\n <\/div>\n <\/div>\n <div class=\"tile\">\n <div class=\"dot\"><\/div>\n <div>\n <a href=\"\/coffee-tips-facts\/decaf-roast-guide-lower-charge-longer-development\/\">Decaf Roast Guide<\/a>\n <p>Lower charge temps, longer development without baking.<\/p>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <section class=\"cta-band\" id=\"cta-bottom\">\n <div class=\"cta-inner\">\n <div class=\"cta-box-final\">\n <h2>Plan Your Next Washed Arabica Roast With Scofi<\/h2>\n <p>\n Tell us your menu role, flavor targets and roaster setup. We\u2019ll recommend washed <strong>green coffee beans<\/strong> from Scofi stock,\n share starting profiles, and help you build consistent, clean cups with bright acidity.\n <\/p>\n <div class=\"cta-actions\">\n <a class=\"btn primary\" href=\"https:\/\/scofi.com.my\/contact-us\">Talk To Scofi About Roasting<\/a>\n <a class=\"btn contact-white\" href=\"\/coffee-tips-facts\/how-to-roast-green-coffee-for-roasters\/\">Roasting Fundamentals Guide<\/a>\n <a class=\"btn wa\" href=\"https:\/\/wa.me\/60102684133?text=Hi%20Scofi%2C%20I%20need%20help%20dialing%20in%20a%20washed%20Arabica%20roast%20for%20the%20guide%20Roasting%20Washed%20Arabica%20-%20Clean%20Cups%2C%20Bright%20Acidity.\">WhatsApp Scofi<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@type\":\"WebPage\",\n \"name\":\"Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi\",\n \"url\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/washed-arabica-clean-cups-bright-acidity\/\",\n \"description\":\"Roasting washed Arabica coffee from Scofi with clean cups and bright acidity. Learn charge temps, ROR control and profiles for filter and espresso.\",\n \"inLanguage\":\"en\",\n \"image\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/11\/251.jpg\",\n \"about\":{\"@type\":\"Thing\",\"name\":\"Roasting washed Arabica coffee\"}\n }\n <\/script>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@type\":\"FAQPage\",\n \"mainEntity\":[\n {\n \"@type\":\"Question\",\n \"name\":\"What roast level works best for washed Arabica from Scofi?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Most roasters aim for light to medium roasts. For filter, many prefer the lighter side of medium with a development time around 15\u201320% of the total roast. For espresso, a touch deeper into medium with 18\u201324% development often gives the best mix of sweetness, body, and balanced acidity.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How long should I develop washed Arabica after first crack?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"As a starting point, many roasters use about 1:15\u20132:00 minutes after first crack for filter roasts and 1:30\u20132:30 minutes for espresso. These are guidelines; cupping side-by-side batches with slightly shorter and longer development helps dial in the best timing for a specific lot from Scofi.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"What charge temperature should I use for washed Arabica?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Charge temperature depends on density, batch size, and roaster design. High-density washed coffees often respond well to a moderate\u2013high charge so they have enough momentum, while lower-density washed coffees usually benefit from a slightly lower charge to reduce the risk of scorching. Start conservative and adjust based on defects and cup results.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"Why does my washed coffee taste flat even at a light color?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Flat or dull cups at light colors often indicate baked development rather than a problem with color itself. If rate of rise crashes after first crack or development is long at a very low ROR, the coffee can taste lifeless. Shortening development by 20\u201330 seconds and maintaining a more active ROR into and through development can help.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"My washed Arabica tastes sour and sharp. What should I change?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Sour, sharp cups usually suggest underdevelopment. Extending development by 20\u201330 seconds, slightly lengthening Maillard to build sweetness and body, and avoiding extremely high charge temperatures that force aggressive heat cuts later are common adjustments that can help improve balance.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How is roasting washed coffee different from roasting naturals or honeys?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Washed coffees have cleaner bean surfaces and are often denser, so roasting focuses more on internal development and rate of rise control than on managing sticky surface sugars. Naturals and honeys tend to need extra care to avoid scorching and over-caramelizing their surfaces, while washed coffees reward precise timing through drying, Maillard, and development.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"Can I use one profile for both filter and espresso?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"You can start from a single base profile, but small adjustments help. For filter, many roasters use a shorter development and slightly lighter drop. For espresso, they often extend Maillard and development to increase body and sweetness while smoothing the acidity. Having two variants of one core profile works well in practice.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How should I store washed green beans from Scofi?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Store Scofi\u2019s washed green beans in a cool, dry, and stable environment away from sunlight and heat sources. Use GrainPro or vacuum packaging where appropriate, keep bags sealed when not in use, and avoid large temperature or humidity swings. Good storage slows staling and keeps moisture and density behavior more predictable in the roaster.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"How do I choose a starting profile for a new washed Scofi lot?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Use the information Scofi provides\u2014origin, altitude, density, moisture, and flavor notes\u2014plus the example profile from this guide. Start around 9\u201311 minutes total with balanced phase times, then adjust development length, Maillard duration, and rate of rise based on cupping feedback for that specific lot.\"}\n },\n {\n \"@type\":\"Question\",\n \"name\":\"Can Scofi help troubleshoot my washed roasts?\",\n \"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Yes. Scofi aims to be a technical partner for roasters. If you are working with a washed lot from Scofi and experiencing flat, sour, or inconsistent results, you can share roast logs, cupping notes, and roaster details so Scofi can suggest profile adjustments informed by this guide and their experience with the coffee.\"}\n }\n ]\n }\n <\/script>\n\n \n <script type=\"application\/ld+json\">\n {\n \"page\": {\n \"slug\": \"\/coffee-tips-facts\/washed-arabica-clean-cups-bright-acidity\/\",\n \"brand\": \"Scofi\",\n \"company_legal\": \"SOO HUP SENG TRADING CO SDN BHD\",\n \"language\": \"en\",\n \"updated\": \"2025-11-16\"\n },\n \"seo\": {\n \"metaTitle\": \"Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi\",\n \"metaDescription\": \"Roasting washed Arabica coffee from Scofi with clean cups and bright acidity. 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Share logs and notes and Scofi can suggest targeted profile adjustments.\"}\n ]\n }\n <\/script>\n<\/body>\n<\/html>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi Home \u203a Coffee Tips & Facts \u203a Roasting Washed Arabica Scofi \u2022 Roasting Guide Roasting Washed Arabica \u2014 Clean Cups, Bright Acidity Washed Arabica is the backbone of many specialty roasteries: clean cups, clear flavor separation, and bright but controlled acidity. This guide shows you how […]<\/p>\n","protected":false},"author":1,"featured_media":396,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-394","page","type-page","status-publish","has-post-thumbnail","hentry"],"blocksy_meta":{"has_hero_section":"disabled","styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n<title>Roasting Washed Arabica: Clean Cups, Bright Acidity | Scofi - Scofi is top unroasted coffeen beans<\/title>\n<meta name=\"description\" content=\"Roasting washed Arabica coffee from Scofi with clean cups and bright acidity. 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