Processing washed coffees in Colombia has traditionally used a lot of water. Instead we pulp the coffee cherries and leave them to dry ferment. Then, once fermentation is completed we use a small amount of water to remove the mucilage attached to the seed. This creates those clean, bright flavours that washed coffee is known for, while reducing our over-all water usage.
We also encourage honey and natural processing of coffees as they require not water, compared their washed counterparts.