Introduction to Washed Coffee Beans: What are the Flavor Characteristics of Washed vs Natural Coffee Beans?

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Coffee Processing Method: Characteristics of Washed Coffee Beans

Compared to the natural processing method introduced last week, washed coffee processing shows more human intervention and involves much more complex procedures. No wonder the natural processing method is also called "natural process" in English. The washed method primarily emerged because coffee beans became important trade commodities, requiring a departure from the weather-dependent natural processing method to enable coffee bean processing regardless of weather conditions (hence, some believe the washed method was invented by the Dutch in the 18th century).

Starting from bean selection, coffee cherries are first poured into water to remove defective floating beans. Then, nearly mature green cherries or already ripe red cherries are moved to a pulp remover, where pressure "squeezes" the fruit through mesh holes. Since ripe pulp is softer and easier to squeeze out, while unripe pulp is too hard and remains in the tank, this process conducts another wave of selection.

The coffee beans squeezed through the mesh still retain large amounts of mucilage. At this point, they are placed in water tanks where natural bacterial fermentation causes hydrolysis between mucilage and water, gradually separating the mucilage from the parchment layer. Proper rolling or stirring can accelerate this process. However, it is precisely this process that creates distinctly different flavors in washed beans compared to natural beans. Besides early removal of pulp which prevents off-flavors, the fermentation process transforms components in the original mucilage into considerable concentrations of acetic acid, thereby enhancing the acidity of coffee beans. This is why people often say that washed coffee beans are characterized by clean flavors with bright acidity. Once the mucilage is completely removed, the coffee beans are dried and then milled to remove the parchment layer.

The advantages of the washed method include being able to ignore weather effects and create specific flavors. Bean selection no longer relies on human vision but follows standard procedures, allowing coffee bean quality to remain stable. Additionally, since the outer shell doesn't need to be removed, washed beans appear more intact and beautiful than natural beans.

However, the washed method has a significant disadvantage: each kilogram of coffee cherries requires 2-10 liters of clean water, and each kilogram of coffee cherries typically yields only 200 grams of coffee beans. This places a considerable burden on water-scarce regions, and environmentalists have questioned whether the coffee industry contributes to unequal water resource distribution. This is why other coffee processing methods have emerged since then.

What's the Difference Between Natural and Washed Beans from the Same Region?

These are two completely different taste profiles, and coffee processing methods greatly influence the flavor of coffee beans. As always, the old saying goes: "you'll understand better after trying it."

In the past, natural processing was considered low-cost and unsophisticated, often used for commercial-grade coffee beans with negative issues such as complex off-flavors, inconsistent bean quality (including inconsistent moisture content), and excessive defective beans. However, with the recent rise of specialty coffee and hand-picked grading methods, many natural beans have been internationally recognized as high-quality specialty beans. In fact, the greatest advantage of natural beans is their fuller body, softer acidity, and excellent sweetness. The most prominent feature of washed beans is bright fruit acidity in the front palate, more pronounced floral aromas, and an overall clean taste.

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