The beans must be washed with clean
water as soon as fermentation is completed, otherwise unwelcome
bacteria begin to affect the taste and smell of the beans.
The parchment is washed 3-4 times in water. Many washing stations
do not have a clean piped water source, and the water has to be
carried from a stream or river.
There is a risk of pollution that has to be guarded against: the
wastewater (honey water) is transferred to a pool where it is filtered
into the ground to prevent pollution of streams and rivers. See
the section on waste.
The next stage of processing is drying the washed parchment coffee.