Hi Tom, I've seen a setup to do this in Piura here in Peru but haven't seen any results. It was basically a large upright rectangular wood chamber that they would fill with beans and pressure wash with water from a tank. they said that it makes the beans more attractive and easier to dry, but no beans were in process when i visited.
unless you wanted to do rawunroastedchocolate, then i'm not sure i see the benefit. is winnowing a problem after roasting? I'm more of a bean guy and less of of a chocolate maker but when i have made chocolate the winnowing is not a problem after roasting. I can definitely see where shells that separate easily could be a problem in shipping. After my beans go from campo to city to port to boat to port to city to factory they need to be tough to get there unbroken. I have to be real careful about not letting them get too dry on the dryer bed or they can crumble in transit. my understanding is that the processors want whole beans to roast and not raw nibs.
as for flavor or aroma loss, i don't know. maybe taking away any part of the natural organic material results in a lessened flavor potential? No experience on that front.