Washed and Natural Coffee Processing, How to Properly Drink Washed Coffee, Characteristics of Washed Coffee Beans

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Washed Processing Method

The washed method focuses on fermentation after the coffee cherries are pulped, followed by washing away the mucilage with water. One of the processing methods used involves: after picking coffee cherries, sorting out unripe fruits and impurities, removing the outer skin of the fruits, extracting the beans, then washing and soaking the beans to begin fermentation, allowing microorganisms and enzymes to decompose the bean components and produce acidic flavors. The washed method can also use dry fermentation, without soaking, followed by washing away the mucilage after fermentation. The fermented beans are then sun-dried or machine-dried to prevent mold growth. Properly washed coffee beans typically have milder flavors, and depending on environmental conditions and fermentation, they may also develop wine-like aromas.

After processing, defective beans are sorted out, leaving only perfect coffee beans, which then undergo different degrees of roasting to ultimately achieve countless variations of flavor and texture. Every subtle difference in each step from production to brewing affects the quality and flavor of coffee, which is why the world of coffee is so profound and fascinating.

The Most Labor-Intensive Processing Method

Natural processing involves drying with the fruit pulp intact, while the principle of washed processing is to remove the pulp before drying.

Process Flow

Pick coffee cherries → Place in water to remove impurities (stones, branches, defective beans) → Feed into pulping machine → Soak for 12-36 hours to soften the mucilage layer on beans for easier washing → Enter fermentation tank (mucilage is decomposed) → Rinse → Coffee beans with parchment go directly to drying.

The quality of washed processing is typically better than natural (though not absolutely), while the aroma and body of natural processed beans usually surpass washed beans. However, washed processing offers particularly clean flavors with bright acidity. This acidity differs from natural processing - washed acidity typically resembles citrus and lemon notes, unlike the ripe fruit aromas of natural processing, though there's also a risk of over-fermentation.

A 2001 study exploring fermentation changes in washed coffee beans found that coffee beans had a pH value of approximately 5.7 before fermentation, which decreased to 3.8 after 20 hours of fermentation. Sugar content showed significant reduction, while organic acid content increased substantially, indicating that washed coffee beans indeed contain more acidic substances that contribute to their acidic flavor profile.

Advantages and Disadvantages

Both natural and washed processing have their respective advantages and disadvantages in processing. Natural processing is simple - just use sunlight to dry the coffee cherries. However, it relies heavily on continuous sunshine for several weeks, making it weather-dependent. If it rains for several days during this period, the entire batch of coffee cherries may be ruined. Therefore, high-quality natural beans command high prices in the coffee bean auction market. Washed processing also has its limitations - it may not be feasible in countries with water scarcity or poor water quality.

FrontStreet Coffee offers numerous washed processed beans, such as "FrontStreet Coffee Jamaica Blue Mountain," "FrontStreet Coffee Kenya," and "FrontStreet Coffee Washed Yirgacheffe." However, what's different is that while "FrontStreet Coffee Jamaica Blue Mountain" is washed processed, it's quite balanced with a rich mouthfeel, whereas "FrontStreet Coffee Kenya" and "FrontStreet Coffee Washed Yirgacheffe" have exceptionally bright acidity. Therefore, FrontStreet Coffee suggests brewing "FrontStreet Coffee Jamaica Blue Mountain" at 88°C for one minute and fifty seconds, while "FrontStreet Coffee Kenya" and "FrontStreet Coffee Washed Yirgacheffe" should be brewed at 90-91°C for approximately two minutes and ten seconds.

FrontStreet Coffee: A roastery in Guangzhou with a small storefront but diverse bean varieties, where you can find both famous and lesser-known beans, while also offering online store services. https://shop104210103.taobao.com

Important Notice :

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