How to Properly Drink Washed Coffee: Taste Profiles of Washed and Natural Coffee Beans

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Have You Noticed Coffee Processing Methods When Buying Coffee?

If this is how you drink coffee, you probably don't know how to properly appreciate it. Next time, try ordering a specialty coffee and examine its origin and processing method. Listen to the barista's explanation and carefully savor the flavors within. If you have some understanding of coffee, you've definitely heard of washed and natural processing - the two most common coffee bean processing methods. The flavors of coffees processed by these two methods are poles apart: washed coffee tends to be acidic, while natural coffee tends to be sweet. Let's now use scientific research to explain the differences between these two methods!

Coffee Cherry Structure

Coffee beans are the seeds of coffee cherries. From the outside, coffee cherries look like undried jujubes. Because these small, bright red fruits resemble cherries, in foreign countries they're called coffee cherries.

Structurally, the coffee cherry from outside to inside generally consists of skin, pulp, pectin layer, and coffee beans. Different processing methods leave different structures on the coffee beans, which naturally affects the flavor.

Initially, after harvesting coffee cherries, farmers first remove unripe fruits, then proceed to process the coffee beans using different methods.

Natural Processing

If coffee farmers assess that the weather permits and adopt the natural processing method, they spread these selected coffee cherries directly on large patios, letting them dry in the sun for 2 to 3 weeks. After the coffee cherries are dried, the outer husks are removed to obtain the coffee beans. These naturally processed beans retain dried pulp and pectin layers, making the coffee flavor richer and giving it a sweeter taste.

Washed Processing

In the washed method, selected coffee cherries pass through a pulping machine that removes the skin and pulp, leaving coffee beans containing the pectin layer. These are then fermented by symbiotic bacteria naturally present in the coffee, such as acetic acid bacteria and lactic acid bacteria, for 12 to 24 hours. These bacterial strains digest the pectin layer on the outside of the coffee beans, producing acids that penetrate into the beans, giving the coffee an acidic flavor. Subsequent washing processing gives this method its name.

A 2001 study investigated the fermentation changes in washed coffee beans. The results found that coffee beans had a pH value of about 5.7 before fermentation, which decreased to 3.8 after 20 hours of fermentation. Sugar content significantly decreased, while organic acid content increased substantially, indicating that washed coffee beans indeed contain more acidic substances that make their flavor lean toward acidity.

Advantages and Disadvantages of Each Method

Both natural and washed methods have their processing advantages and disadvantages. Natural processing is simple - just use sunlight to dry the coffee cherries. However, because it heavily depends on several consecutive weeks of strong sunshine, it's limited by weather conditions. If it rains for several days during this period, the entire batch of coffee cherries can be ruined. Therefore, high-quality natural beans command high prices in the coffee bean auction market. Washed processing also has limitations - it may not be feasible in countries with water scarcity or poor water quality.

FrontStreet Coffee's Selection

FrontStreet Coffee offers many washed-processed beans, such as [Jamaica Blue Mountain], [Kenya], and [Washed Yirgacheffe], among others. But what's different is that although Blue Mountain is washed, it's very balanced with a mellow mouthfeel, while [Kenya] and [Washed Yirgacheffe] have very bright acidity. Therefore, FrontStreet Coffee recommends a brewing temperature of 88°C for [Jamaica Blue Mountain] with a time of one minute and fifty seconds; while [Kenya] and [Washed Yirgacheffe] are brewed at 90-91°C for about two minutes and ten seconds.

FrontStreet Coffee: A roastery in Guangzhou with a small shop but diverse bean varieties, where you can find both famous and lesser-known beans. Online store service is also available: https://shop104210103.taobao.com

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473