Washed processing removes the cherry's outer fruit and then addresses the sticky mucilage around the seed before the coffee is dried. The source describes pulping, a fermentation stage, washing and subsequent drying. Practices differ between producers, so the sequence matters more than a single universal timing figure.
Fermentation can help loosen mucilage, while washing removes the remaining material. Drying then brings the coffee into a condition suitable for storage and later preparation for export. Sunlight and mechanical equipment offer different practical options depending on climate and infrastructure.
A washed label is often associated with clarity and noticeable acidity in the cup, but it is not a promise that every washed coffee will taste alike. Ask about origin, variety, the producer's specific method and the roaster's intended flavor profile. Compare the finished coffee rather than equating cleanliness of flavor with an absence of processing decisions. Careful handling remains necessary throughout the route from cherry to stable green coffee.
The conversation
A good question can make a better brew.