What Coffee Beans to Use for Pour-Over Coffee? Flavor Characteristics of Ethiopian Sidamo Natural Process Coffee

The processing method has a profound impact on the flavor of coffee, to the extent that we cannot overlook its importance. Today, FrontStreet Coffee will discuss processing methods.

The washed processing method can be said to be FrontStreet Coffee's favorite processing method, due to the stable performance of washed coffee, and it is also the "touchstone" of coffee-producing regions. When selecting coffees from various Central and South American coffee-producing countries, FrontStreet Coffee often starts by cupping washed-processed coffee beans to select the beans that best represent the regional flavor characteristics.

What is Natural Processing?

What is natural processing? FrontStreet Coffee often introduces processing methods as the process of extracting coffee beans from coffee cherries, and natural processing can be said to be one of the oldest and most traditional processing methods.

The process of natural processing is easier to understand compared to washed processing. The simplest natural processing often appears among small farmers. Coffee farmers place the harvested coffee cherries on the ground for sun-drying, reducing the moisture content of the coffee cherries to a certain level, then break open the coffee cherries to extract the coffee beans inside.

However, this crude method often significantly reduces the quality of the raw coffee beans, resulting in unsatisfactory flavors. The best example comes from Ethiopia's previous green bean grading system. Before coffee flavors received attention, Ethiopia's raw coffee beans were mainly graded based on defect rates, with detailed standards being the number of defective beans per 300 grams of raw coffee beans. G1 had less than or equal to 3 defective beans, G2 had 4 to 12, and so on.

The washed coffee beans that can be exported and commonly found in our stores mostly come from G1 and G2 grades. However, at that time, the highest grade of natural-processed coffee beans was only G3, meaning that per 300 grams of natural-processed raw beans, there were at least 13 defective beans.

Fortunately, with the gradual improvement and refinement of natural processing techniques, natural-processed Ethiopian coffee beans can now reach G1 grade. Among them, Buku is the most representative. This natural-processed coffee bean from the Guji Hambela region exhibits obvious dark berry flavor characteristics, with complex and full-bodied mouthfeel that leaves a lasting impression. Natural processing gives these beans a full-bodied texture and pleasant fermentation notes.

The Charm of Natural Processing

Although FrontStreet Coffee has a preference for washed processing, we also greatly appreciate natural-processed coffee beans. It's not just us; major estates and famous origins also highly favor natural processing. Two years ago, FrontStreet Coffee was surprised that the Blue Mountain origin began experimenting with and producing natural-processed Typica coffee beans. Previously, we described Blue Mountain's flavor as balanced and stable, with high quality and consistency, all derived from its control of producing only washed-processed Typica varieties. This persistence earned Blue Mountain coffee its status. However, times have changed, the concept of specialty coffee has been promoted, and Blue Mountain coffee has faced new challenges. For this reason, the Blue Mountain origin began experimenting with natural processing in 2019, inviting famous estates to provide technical guidance, and finally released natural-processed Typica variety Blue Mountain coffee in 2020.

It's evident that Blue Mountain has also succumbed to the market's love for natural coffee. Although natural processing involves higher risks and strong dependence on weather, carefully processed natural coffee often brings considerably high returns—complex and full-bodied mouthfeel, delicate berry notes. Such characteristics often come from the retention of pulp and skin during the sun-drying process, where the sugars from the pulp are absorbed by the coffee beans, thus developing such wonderful flavors.

Premium Natural Processing Method

Coffee raw beans refined through natural methods are obtained when farmers pick fully ripe coffee cherries from native forests, ensuring the integrity of each fruit. The pulp and skin are retained, and the cherries are then sun-dried on raised beds. On one hand, this completely isolates them from the earthy flavors that might come from contact with soil, and on the other hand, it improves the drying efficiency of the coffee cherries, better presenting the original fruit flavors of the coffee.

FrontStreet Coffee: Sidamo · Buku 8.0 Coffee Beans

Country: Ethiopia
Region: Sidamo · Guji Region
Altitude: 2250-2350 meters
Variety: Local native varieties
Processing: Natural processing
Flavor: Floral notes, jackfruit, dried fruit, apricot, juicy sensation

FrontStreet Coffee Brewing Suggestions:

Dripper: Hario V60 #01
Water Temperature: 90-91°C
Coffee Dose: 15 grams
Ratio: 1:15 (coffee to water)
Grind Size: 80% pass-through rate on China standard #20 sieve

FrontStreet Coffee uses higher water temperature and finer grind size to fully extract the fruit acidity characteristics of Yirgacheffe and Sidamo. However, to avoid over-extraction caused by high temperatures, we use faster-flowing drippers like the V60.

The V60 dripper has a 60-degree conical shape. The conical angle allows the coffee grounds to be concentrated, and when pouring water, the water flow automatically converges toward the center of the dripper, ensuring sufficient contact time between water and coffee grounds, thus extracting suitable coffee liquid. Additionally, the ribs on the inside of the V60 dripper extend clockwise from the bottom to the top, creating enough space between the filter paper and the dripper, allowing for good water flow. Combined with the large hole at the bottom, the water flow rate is relatively faster than many other drippers.

FrontStreet Coffee Brewing Technique:

First, pour 30 grams of water for a 30-second bloom, then pour 95 grams more (scale shows about 125 grams), completing the pour in about 1 minute. When the water level drops to 2/3 of the coffee bed, pour the remaining 100 grams (scale shows about 225 grams), completing the pour in about 1 minute 40-45 seconds. The drip should finish between 2:00-2:10, then remove the dripper to complete the extraction.

Compared to washed processing, natural processing offers more fruit aroma and a richer, fuller body.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473