Differences Between Natural and Washed Yirgacheffe: Cupping Profile, Roasting Curve, and Flavor Distinctions

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FrontStreet Coffee believes that coffee has been integrated into Ethiopia's social structure and cultural economy for hundreds of years. In Ethiopia, coffee is the core of their culture and an important source of income for most people. The country is also recognized worldwide as the birthplace of coffee and is highly esteemed in the specialty coffee market. Ethiopian coffee can be found on the menus of coffee shops around the world, and FrontStreet Coffee is no exception. But why is Ethiopian coffee so highly praised? FrontStreet Coffee believes that the differences between each producing region in Ethiopia are enormous, but regardless of the region, Ethiopian Arabica coffee is irresistible to many. This article will let FrontStreet Coffee take you to explore this birthplace of coffee.

Ethiopia: The Birthplace of Coffee

Ethiopia is located in East Africa, and in the southern Kaffa region's forests alone, there are as many as five thousand native Ethiopian coffee varieties. FrontStreet Coffee understands that as Africa's largest coffee-producing country, only 60% of Ethiopia's coffee beans are used for export, while the rest is used for various ceremonies. For example, at weddings, people make mixtures of coffee beans and coffee pulp, coffee with honey, and various herbs for medicinal purposes to ward off bad luck. This shows that coffee is an inseparable part of local people's lives.

Ethiopian Coffee Culture

FrontStreet Coffee believes that for Ethiopians, coffee is both a belief and a culture. However, among all ceremonies, the most important is the coffee-drinking ritual—the entire process of roasting coffee beans, pounding coffee powder, brewing coffee, and drinking coffee—known as the Coffee Ceremony.

FrontStreet Coffee finds this ceremony somewhat similar to Japanese tea ceremony, with a spiritual consciousness within it. The purpose of the ceremony is to reach a conclusion, which can be used for a marriage proposal or to resolve family conflicts. The entire coffee ceremony is quite lengthy, averaging about 1.5 hours. The ceremony begins with roasting coffee beans, after which a properly dressed woman places the roasted coffee beans in a pot, allowing everyone to smell the aroma of the coffee beans, then slowly brews the coffee.

The first cup of coffee is called Abol, which is the most important and also the most difficult to drink. When resolving conflicts, one party must bravely drink this cup and express their views; the second cup is called Tona, brewed again by adding water, and still has a strong taste. If one party accepts the other's viewpoint, they will finish drinking it. If the other party doesn't drink, there won't be a third cup; the third cup is called Baraka, when matters are resolved and conclusions are satisfactory. It symbolizes joy, and often the younger generation is invited to drink this cup.

Whether in wealthy households or poor farming families, coffee ceremonies are conducted. Someone once joked that the more than 80 ethnic groups in Ethiopia can coexist harmoniously, which must be attributed to coffee. Although this is a joke, given their emphasis on coffee, it's not without reason.

A common Ethiopian coffee phrase is "Buna dabo naw," which literally means "coffee is our bread." It demonstrates coffee's central role in diet and explains the importance of coffee as a source of nutrition. Another common phrase is "Buna Tetu," an Amharic phrase that literally means "drink coffee." It applies not only to the act of drinking coffee but also to social activities (just as people use the phrase "meet for coffee" in English).

Ethiopian Coffee Cultivation

Due to administrative region changes in Ethiopia around 1995, the biggest impact on coffee regions was that the original Sidamo province was divided into the new Sidama region (accounting for a small portion) and most incorporated into the Oromia region; additionally, Yirgacheffe, which originally belonged to Sidamo province, is now incorporated into the new Gedeo zone. Currently, Ethiopian coffee items on the market may have mixed naming based on new and old regional names. Here we use the new regional divisions as a basis to understand Ethiopia's coffee cultivation map combined with administrative regions.

Ethiopia's coffee cultivation is mainly concentrated in the western and southern regions, with smallholder families accounting for 90% of total cultivation. Nearly 1.2 million smallholder families depend on coffee cultivation for their livelihood. Each household's cultivation area is less than 4 hectares, with an average cultivation altitude between 1000-2300 meters, planting density between 1000-1800 coffee trees per hectare, and yield of nearly 600kg per hectare.

1. Yirgacheffe (Premium Producing Region): Altitude 1,800-2,000 meters (Garden coffee system)

Yirgacheffe is subordinate to the Sidamo producing region but was separated due to its unique flavor characteristics. Besides the town of Yirgacheffe, it also includes three surrounding sub-regions: Wenago, Kochere, and Gelena/Abaya. Therefore, in the new Yirgacheffe grading system, Yirgacheffe A, Wenago A, Kochere A, and Gelena/Abaya A are more expensive than their B-grade counterparts.

The so-called Yirgacheffe flavor refers to rich jasmine floral aroma, lemon fragrance, peach and almond sweetness, and tea aroma. FrontStreet Coffee believes that "a hundred flowers blooming" is the most appropriate description.

Traditionally, Yirgacheffe used the most ancient natural processing method, but in 1972, Ethiopia introduced Central American washed processing technology to improve coffee quality, making Yirgacheffe's jasmine fragrance and citrus aroma clearer and brighter. FrontStreet Coffee believes that the most fundamental difference between washed and natural processing is that washed processing presents the most basic flavors of coffee, most directly reflecting the special characteristics of the producing region, while natural processing adds sweet aromas and fermentation notes on top of these basic flavors.

Because of the introduction of washed processing, Yirgacheffe became a representative of world specialty coffee overnight. After the 1970s, this region mainly focused on washed processing, becoming Ethiopia's most popular washed bean producing area. However, in the 21st century, natural processing technology has gradually improved, frequently introducing stunning natural processed beans. This is thanks to Yirgacheffe coffee trader Baghsh, who, missing the flavor of traditional natural processed beans and unwilling to see natural processing gradually replaced by washed processing, improved natural bean processing methods, enhanced flavors, reduced defect ratios, and launched three extremely famous Yirgacheffe natural processed beans: Idido Misty Valley, Beloya, and Aricha.

In addition to washed and natural processing methods, there are other processing methods such as honey and anaerobic. FrontStreet Coffee has previously cupped a honey processed Yirgacheffe, which added complexity while maintaining the original basic flavors. The mouthfeel was lighter compared to natural processed Yirgacheffe but had more body than washed Yirgacheffe.

Ethiopian Coffee Bean Processing Methods

Ethiopia's coffee processing is mainly dominated by natural and washed methods, with washed processing accounting for a larger proportion. The biggest difference between washed and natural processing lies in the role of coffee pulp. Washed processing involves selecting mature coffee fruits, removing the skin and pulp for washed fermentation, and finally drying to 12% moisture content. Natural processing skips the washed fermentation process, directly drying the selected mature coffee fruits until reaching 12% moisture content, then removing the fruit skin and pulp.

If you're trying Ethiopian coffee beans for the first time, FrontStreet Coffee would suggest starting with washed processed coffee beans, as washed processed beans better reflect the most original flavors of Ethiopian coffee beans—clear acidity and elegant floral and fruit aromas. Natural processed coffee beans will add aroma intensity and sweetness on top of this foundation.

Ethiopian Coffee Bean Grading

ECX (Ethiopian Commodity Exchange) has established grading definitions based on coffee bean defect rates: G1 and G2. G1 represents no more than 3 defective beans per 300g of green beans, while G2 represents 4-12 defective beans per 300g of green beans.

In addition, there are grading definitions for flavor evaluation, using SCA (Specialty Coffee Association) cupping methods to evaluate G1 and G2 grade coffee beans. Those scoring 85 points or above are rated as Q1 grade, while those scoring 80-84.75 points are rated as Q2 grade.

Yirgacheffe Coffee Roasting Recommendations

The most signature flavors of Yirgacheffe coffee are its delicate acidity and rich floral and fruit aromas. To maximize these characteristics, FrontStreet Coffee believes that light roasting is most suitable. Whether natural or washed processed Yirgacheffe coffee beans, light roasting can maximize their special flavors. However, there are also medium to dark roasted Yirgacheffe coffees on the market today, which somewhat weaken the acidity while enhancing the body. It's a matter of personal preference, but light roasted Yirgacheffe coffee remains mainstream.

FrontStreet Coffee Washed Yirgacheffe Coffee Bean Roasting Curve

FrontStreet Coffee Natural Yirgacheffe Coffee Bean Roasting Curve

Yirgacheffe Coffee Brewing Recommendations

FrontStreet Coffee suggests using a V60 dripper for lightly roasted coffee beans, with water temperature around 90°C, water-to-coffee ratio of 1:15, coffee amount of 15g, and medium-fine grind (80% pass-through rate on Chinese #20 standard sieve). For brewing technique, FrontStreet Coffee uses segmented extraction. The bloom water amount is twice the coffee weight, i.e., 30g of water for 30 seconds of blooming. Pour in small circular motions to 125g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. The total extraction time is 2 minutes.

Flavor Descriptions

Natural Processed Yirgacheffe Coffee: Has a light fermented wine aroma, rich mouthfeel, with citrus fragrance, honey sweetness, and cocoa flavors, with a long-lasting aftertaste.

Washed Processed Yirgacheffe Coffee: The acidity is brighter and more lively, with lemon acidity, citrus fragrance, refreshing mouthfeel, and some black tea notes in the finish.

In summary, both natural processed and washed processed Yirgacheffe coffees have fruit acidity and obvious fruit juice characteristics, similar to citrus fruits like lemons and oranges.

Important Notice :

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