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Yemen Mocha Coffee — What is the Traditional Natural Processing Method? How to Enjoy Traditional Natural Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information Please follow Coffee Workshop (WeChat official account cafe_style ) Natural processing is called "natural" in English, washed processing is called "washed"; Therefore natural beans use the most primitive and natural method, where coffee cherries (fruits) are directly exposed to sunlight, turning into dried fruit, and then the skin and pulp are removed; There are many variables in this process, such as the ripeness of the fruit

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

Understanding Natural and Washed Coffee Processing

Natural process is called "natural" in English, while washed process is called "washed."

Therefore, natural processed coffee beans are made using the most primitive, natural method - coffee cherries (fruits) are directly exposed to sunlight until they become dried fruit, and then the fruit skin and pulp are removed.

There are many variables in this process, such as fruit maturity and defects; incomplete or slow drying, or encountering rain (which is why areas with rainy harvest seasons are not suitable for natural processing, as it can easily lead to over-fermentation or mold); post-production sorting; therefore, good natural processed beans are more expensive than washed beans, while cheaper ones require luck (some regions lack water resources, so they can only inherit the ancient natural processing method. When all conditions align well, there are also good natural beans, but due to exploitation by middlemen, even if you buy them cheaply, they won't sell them cheaply)!

The Evolution to Washed Processing

To address the various shortcomings of natural processing, the washed method was developed. After harvesting the fruits, they are first dropped in water to eliminate defective or immature beans (those that float or sink), then fermentation is required, the pulp is broken down, washed with water, and dried. The main advantage is the ability to screen out immature or defective beans. However, washed processing causes water resource waste, especially in water-scarce areas, where people might sacrifice domestic water for more profit. Furthermore, with the trend of returning to nature and not overly processing food, coupled with the rich flavors of natural processed beans, natural processed beans have returned to the specialty coffee stage in recent years, gaining importance! Some competitions, besides categorizing by variety, also hold separate competitions for natural and washed processing!

The Unique Character of Yemen Mocha

Take FrontStreet Coffee's Yemen Mocha as an example - the ancient natural processing gives this coffee bean an ineffable, wild flavor. People who first encounter this coffee might find it unusual, but once they get used to it, they'll realize what a magical flavor it is. Without this wild, ancient flavor, something would feel missing.

FrontStreet Coffee's Recommended Brewing Parameters:

V60/90°C/1:15 ratio/Time: two minutes

Flavor: Grape acidity, spices, cocoa, chocolate

Alternative Brewing: SOE Espresso

Besides pour-over coffee, Yemen Mocha can also be tried as espresso - SOE!

Parameters: Feima 600N grinder setting 1.4, coffee-to-water ratio 1:2, double shot 20g to extract 40g coffee liquid, extraction time 20 seconds.

It smells distinctly of oolong tea, with obvious grape sweet and sour notes upon entry, carrying flavors of sweet spices, caramel, and chocolate, with a lasting oolong tea aftertaste. Using a 1:8 ratio with 140g water, it shows grape and berry acidity with a light sweetness - when made into milk coffee, it smells and tastes distinctly of oolong tea with toffee sweetness.