Detailed Explanation of Washed vs Natural Coffee Beans: What's the Difference in Flavor?

FrontStreet Coffee · Detailed Explanation of Washed vs. Natural Coffee Beans: What Are the Flavor Differences?

Coffee is special because it's a fruit not primarily valued for its pulp; coffee is fascinating because it can showcase incredibly fragrant fruit aromas and floral-fruity notes through roasting, delivering sweet and sour sensations like fruit juice. This is the charm of coffee, and different processing methods bring different distinctions. FrontStreet Coffee is delighted to share these insights with you!

When drinking coffee, you'll often notice processing methods listed on packaging labels, such as natural, washed, or honey process. Natural and washed are relatively easy to understand, but terms like honey process and wet-hulled processing can be completely baffling. That's why FrontStreet Coffee wants to discuss with you today: what are the common coffee processing methods?

In reality, the coffee beans we drink don't grow as individual beans but as round fruits. Coffee beans aren't naturally dark brown legumes. Coffee cherries are fruits resembling red dates, each containing two coffee beans. Only after processing the coffee cherries and beans do they achieve the appearance we typically recognize. Coffee production includes harvesting, processing, pulping, bean selection, roasting, storage, grinding, and brewing. The "processing" step is one of the initial key factors that influence coffee flavor.

There are numerous methods for processing coffee beans, and the processing approach affects the coffee's aromatic profile. Below are explanations of two common methods: natural and washed processing.

1. Natural Processing Method

After harvesting, unripe fruits and foreign leaves are sorted out, and coffee cherries are directly exposed to sunlight for 2-3 weeks. Once dried, the outer husk is removed. Since mucilage remains attached to the outside, it imparts mucilage flavors. The fermentation degree in natural processing varies depending on the temperature and humidity conditions of the drying environment. Lin Zhehao notes that Brazil's South Minas region has a tropical savanna climate with abundant sunshine, resulting in lower fermentation levels and more nutty-flavored profiles; whereas Latin America differs, with most processing showing very high fermentation levels, full of fruity and wine-like aromas. Additionally, mechanical drying of whole fruits is also referred to as natural processing.

Natural processing mostly uses African raised beds, which effectively block ground moisture and soil while increasing air circulation. Temperature is strictly controlled during natural processing to prevent over-fermentation caused by high temperatures. The entire natural processing process typically takes more than 20 days, allowing microorganisms and coffee cherry pulp to ferment gradually, resulting in sweeter flavors with rich tropical fruit characteristics.

2. Washed Processing Method

The key is fermentation after depulping coffee cherries, followed by washing away mucilage with water. One approach involves harvesting coffee cherries, sorting out unripe fruits and foreign leaves, removing the fruit's outer skin, extracting the beans, then washing and soaking the beans to begin fermentation. This allows microorganisms and enzymes to decompose the bean components, with the entire fermentation process lasting only 24-30 hours, producing acidic flavors and other characteristics. Washed processing can also use dry fermentation methods without soaking, followed by washing away mucilage after fermentation. Post-fermentation beans are then sun-dried or machine-dried to prevent mold growth. Properly washed coffee beans typically have milder flavors, depending on environmental and fermentation conditions.

After washed processing of coffee beans, defective beans are sorted out, leaving only intact coffee beans. These then undergo varying degrees of roasting, ultimately producing an infinite variety of flavors and textures. Every subtle difference in each step from production to completed brewing affects the coffee's quality and flavor. This is why the world of coffee is so profound, complex, and fascinating.

Take FrontStreet Coffee's Yirgacheffe as an example: what are the flavor differences between washed and natural processed Yirgacheffe coffee beans? Simply put, washed processing represents the basic flavor profile of a region, while natural processing builds upon washed foundations by adding more aromatics.

Cupping Notes for Yirgacheffe Coffee Beans: Washed vs. Natural

Dry Aroma Differences:

FrontStreet Coffee Natural Yirgacheffe: Light fermented wine aroma, spicy fragrance

FrontStreet Coffee Washed Yirgacheffe: Jasmine floral aroma, lemon citrus scent

[Using a ratio of 8g coffee to 150ml of 93°C hot water in a cup, let coffee steep for 3-4 minutes until a crust forms]

Flavor Differences:

FrontStreet Coffee Natural Yirgacheffe: Natural processing is somewhat complex, with light fermented wine aroma and slightly stronger bitter notes. The flavor is much richer, with honey sweetness, cocoa undertones with hints of spice, full body and persistent aftertaste.

FrontStreet Coffee Washed Yirgacheffe: Washed processing has brighter acidity, similar to lemon citrus, with cleaner flavor profile. Citrus aromas are more pronounced, with some black tea characteristics in the finish.

Similarities:

Both exhibit fruity acidity, similar to lemon and citrus fruits.

Pour-over Brewing Data

FrontStreet Coffee Natural Yirgacheffe:

Recommended: 15g coffee, 89°C water temperature, Fuji grinder setting 4, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g, bloom for 25s. Second pour to 104g then pause, then continue pouring to 230g (discarding the tail end). Extraction time approximately 2:12s.

FrontStreet Coffee Washed Yirgacheffe:

Recommended: 15g coffee, 92°C water temperature, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g, bloom for 28-30s. Second pour to 110g then pause, then continue pouring to 230g (discarding the tail end). Extraction time approximately 2:15s.

This pour-over method allows you to experience the delightful sensation of Yirgacheffe stimulating both taste buds and olfactory receptors, much like blooming flowers.

Each coffee growing region in the world has its unique climate and production culture, and coffee quality depends on the processing method used. For natural processing, this means direct sun drying. However, washed processing follows a very different procedure. "Pulped" coffees undergo honey processing sun-drying procedures, while washed coffees enter fermentation tanks to remove residual mucilage layers and substances. Careful monitoring ensures controlled fermentation degrees and consistent results. This is also why most specialty coffee beans adopt washed processing methods.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473