This is the most popular way to process coffee. After the cherries are picked, the ripe is separated from the unripe, either by hand or using a flotation tank. The fruit is then washed, removing the outer skin of the cherry. The flesh of the fruit is left on the bean as it ferments in water for a minimum of one to two days. Then, the rest of the cherry (or the "mucilage") is removed using another wash, then is laid out to dry. The fermenting procedure allows the natural sugars in the fruit to release and absorbed by the coffee bean. Once the beans are fully washed, they can either be dried by utilizing the sunlight on raised beds or are machine dried. While berry notes could (and do) happen with the wet process, it is much less likely. Instead, washed coffee is known for its clean body, with vibrant acidity.
We have plenty of coffee that has utilized the wet process, including our Colombia Organic, Costa Rica Romelia, Colombia Supremo, Sumatra Mandheling, and Ethiopia Yirgacheffe.