How to Drink Washed Coffee - Proper Ways to Enjoy Washed Coffee and Characteristics of Washed vs Natural Coffee

Coffee Processing Methods

After coffee cherries are harvested, they must be processed to become the raw coffee beans we see today. The most common methods are the natural (dry) method and the washed method.

The Natural (Dry) Method

The natural method is the most primitive approach. Once the fruit is mature it is harvested immediately and spread out on flat ground, then raked several times a day to dry evenly. After two to four weeks of wind and sun it is ready. It is crucial, however, that the weather stay sunny throughout; otherwise the beans can easily rot, turn acidic, and give off unpleasant odors that ruin the coffee's aroma.

The Washed Method

The washed method places harvested fruit in a water tank for two to four hours to soften the pulp, then removes the pulp with a pulping machine. The seeds are then soaked in water for another two to four hours so that any remaining pulp ferments and falls off completely, leaving clean seeds. This yields what is called coarse coffee, which is then dried in the sun or by artificial means. Finally, machines or manual labor remove the silver skin and parchment layer to obtain coffee beans ready for brewing.

Why Washed Green Beans Are Preferred

Beans processed this way are known as "washed coffee," while those dried naturally are called "natural coffee." The general public typically prefers washed green beans, because soaking during processing gives them stronger acidity and more consistent quality, and they can be processed mechanically, which suits larger markets. Large-scale coffee operations therefore generally prefer the washed method.

The washed method offers a distinct fruit acidity with clean, bright flavors and suits rainy regions such as Colombia, Guatemala, Jamaica Blue Mountain, Hawaii, Kenya, and Panama, among others.

The key to the washed method is fermentation after the cherries are depulped, followed by washing the mucilage away with water. One approach removes unripe fruit and leaves from the harvested cherries, removes the outer skin, extracts the beans, then washes and soaks them to begin fermentation, allowing microorganisms and enzymes to break down the bean components and produce acidic flavors and other characteristics. The washed method can also use dry fermentation without soaking, then wash away the mucilage after fermentation. The fermented beans are then dried in the sun or by machine to prevent mold. Properly washed coffee beans typically have milder flavors, and depending on the environment and fermentation they may also develop wine-like notes.

After processing, the beans are first sorted to remove defective ones, leaving only perfect beans. They then undergo varying degrees of roasting, ultimately creating an infinite variety of flavors and textures. The subtle differences in every step, from production to the finished brew, all affect the coffee's quality and flavor, which is what makes the world of coffee so profound and fascinating.

Flavor Comparison Between Methods

Both washed and natural methods can produce the highest-quality coffee. Washed coffees generally have more pronounced acidity and more consistent flavors, while natural coffees have lower acidity and more varied flavors. Countries such as Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii all use the washed method. Brazil, Ethiopia, and Indonesia produce mostly natural coffee, though they also produce some washed lots.

FrontStreet Coffee offers many washed beans, such as Jamaica Blue Mountain, Kenya, and washed Yirgacheffe. Blue Mountain is washed yet very balanced with a rich, full body, while Kenya and washed Yirgacheffe have very bright acidity. FrontStreet Coffee therefore recommends brewing Jamaica Blue Mountain at 88°C for one minute and fifty seconds, while Kenya and washed Yirgacheffe should be brewed at 90-91°C for about two minutes and ten seconds.

FrontStreet Coffee Recommendation

If washed coffee is your preference, FrontStreet Coffee's washed Yirgacheffe Gutingding Cooperative is a great place to start. This well-known cooperative from Gutingding village processes its coffee by the washed method, which lets the cup show jasmine florals and bright citrus acidity to the fullest, and after a medium-light roast it takes on green tea and honey notes. It suits pour-over, cold brew, and espresso alike.

For the brightest washed acidity of all, FrontStreet's Kenya Little Tomato is hard to beat. Kenya is especially skilled at double-washed processing, and this coffee shows cherry tomato, dark plum, snow pear, black plum, and brown sugar notes, juicy and sweet-tart, a favorite among coffee lovers.

And for a washed coffee that leans balanced rather than bright, FrontStreet's Jamaica Blue Mountain No.1 is washed but rich and full-bodied, pouring hazelnut, cream, chocolate, and caramel with a clean, even structure.