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

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

Coffee Processing Methods

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

The Natural (Dry) Method

The natural method is the most primitive approach. After the fruits mature, they are immediately harvested and spread out on flat ground. They are raked several times daily to ensure even drying. After two to four weeks of wind and sun exposure, they can be prepared. However, it's crucial to note that continuous sunny weather is essential, otherwise the beans can easily rot, become acidic, and emit unpleasant odors, destroying the coffee's aroma.

The Washed Method

The washed method involves placing harvested fruits in a water tank for two to four hours to soften the pulp. The pulp is then removed using a pulping machine. The seeds are then soaked in water for another two to four hours, allowing any remaining pulp to ferment and completely fall off, resulting in clean seeds. This yields coarse coffee, which is then dried using sunlight or artificial methods. Finally, machines or manual labor remove the silver skin and parchment layer to obtain coffee beans ready for brewing.

Preference for Washed Green Beans

Washed beans are known as "washed coffee," while those naturally sun-dried are called "natural coffee." The general public typically prefers washed green beans. Because washed green beans are soaked during processing, they have stronger acidity and more consistent quality. They can also be processed mechanically, making them suitable for larger markets. Therefore, large-scale coffee operations generally prefer using the washed method.

The washed method offers distinct fruity acidity with clean, bright flavors and is suitable for rainy regions such as Colombia, Guatemala, Jamaica Blue Mountain, Hawaii, Kenya, Panama, and others.

The key aspect of the washed method is fermentation after the coffee cherries are depulped, followed by washing away the mucilage with water. One approach involves removing unripe fruits and leaves from harvested cherries, removing the outer skin, extracting the beans, then washing and soaking them to begin fermentation. This allows microorganisms and enzymes to break down the bean components, producing acidic flavors and other characteristics. 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 notes.

After processing, coffee 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 each step from production to brewing completion all affect the coffee's quality and flavor. This is why the world of coffee is 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 consistent flavors, while natural coffees have lower acidity and more varied flavors. Countries like Colombia, Kenya, Costa Rica, Guatemala, Mexico, and Hawaii all use the washed method. Countries including Brazil, Ethiopia, and Indonesia produce mostly natural processed coffee, though some washed varieties are also produced.

FrontStreet Coffee offers many washed processed beans, such as Jamaica Blue Mountain, Kenya, and Washed Yirgacheffe. However, while Blue Mountain is washed, it's very balanced with a rich, full-bodied taste, while Kenya and Washed Yirgacheffe have very bright acidity. Therefore, FrontStreet Coffee 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: A roastery in Guangzhou with a small shop but diverse bean varieties, offering both famous and lesser-known beans, along with online store services. 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