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How Washed Coffee Beans Create Different Flavors - Flavor Description of Different Processing Methods for Natural vs. Washed Hua Gui Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Traditional natural sun-drying processing is quite labor-intensive. Hand-harvested high-sugar cherries must first be placed on African raised beds for sun-drying for about 10 days, then moved to a greenhouse covered with plastic sheeting to create more

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

Traditional Natural Processing

The natural processing method is quite labor-intensive. Hand-picked high-sugar content cherries are first placed on African raised beds for sun-drying for about 10 days, then moved to plastic-covered greenhouses to create more direct heat energy for continued drying, or the harvested coffee cherries are directly placed in their own courtyards for sun-drying until the moisture content reaches 11.5%.

Washed Processing

If you usually pay attention to washed coffee bean processing methods, you'll find that many specialty coffees actually use the washed coffee bean processing method. The washed method was a technique invented by the Dutch in the 18th century, suitable for rainy regions. Although the process is quite complicated, it is currently the more common raw bean processing method.

1. First Selection

The harvested fruits are placed in a water tank and soaked for about 24 hours. At this time, mature fruits will sink, while immature and overripe fruits will float and can be removed.

2. Pulp Removal

Machines are used to remove the skin and pulp, leaving only coffee beans wrapped in the parchment. At this point, there is still a layer of mucilage on the outside of the beans, and the washing process is to clean this mucilage.

3. Fermentation

The mucilage adheres strongly and is not easy to remove. It must be placed in a tank for about 18-36 hours to ferment and decompose the mucilage. There are two fermentation methods: wet fermentation and dry fermentation. As the name suggests, the former adds water while the latter does not. During the fermentation process, the seeds and internal pulp undergo special changes, which is the step that most affects coffee flavor in the washed method. Some farms add hot water or enzymes to speed up fermentation, which has a negative impact on coffee bean quality and is not welcomed by specialty coffee enthusiasts.

4. Washing

Farms using the washed method must build washing pools and be able to bring in a continuous supply of fresh water. During processing, the fermented beans are placed in the pool and moved back and forth, using the friction of the beans and the power of flowing water to wash the coffee beans until they are smooth and clean.

There are many methods for processing coffee beans, and the processing method affects the aroma profile of the coffee. The following explains the common natural and washed methods:

1. Natural Method

After coffee cherries are picked, immature fruits and miscellaneous leaves are removed, and the coffee cherries are directly exposed to sunlight for 2-3 weeks. After drying, the outer shell is removed. Since the pectin is still attached to the outside, it will carry a pectin flavor. The degree of fermentation in the natural method varies depending on the temperature and humidity conditions of the drying environment. Lin Zhehao stated that the South Minas region of Brazil belongs to the tropical savanna climate zone, with strong sunshine and lower fermentation degrees, resulting in more nutty flavor profiles; whereas Latin America is different, with most processing having very high fermentation degrees, full of fruity and wine-like aromas. Additionally, mechanical drying of whole fruits is also called natural processing.

2. Washed Method

The focus of washed coffee beans is on fermentation after the coffee fruit is depulped, and then washing away the pectin with water after fermentation. One of the processing methods used is: after coffee cherries are picked, immature fruits and miscellaneous leaves are removed, the outer skin of the fruit is removed, beans are selected, then the beans are washed and soaked to begin fermentation, allowing microorganisms and enzymes to decompose the components of the beans, producing sour flavors and other characteristics. The washed method can also use dry fermentation, without soaking, and then wash away the pectin with water after fermentation. The fermented beans are then sun-dried or machine-dried to prevent the coffee beans from molding. Properly washed coffee beans usually have a milder taste, and depending on the environment and fermentation conditions, they may also have wine-like flavors.

After processing, the coffee beans are first screened for defective beans, leaving only perfect coffee beans. Then, through different degrees of roasting, they can ultimately achieve thousands of different flavors and textures. Every subtle difference in each step from coffee production to completed brewing affects the quality and flavor of the coffee, which is why the world of coffee is so profound, extensive, and fascinating.

FrontStreet Coffee Natural Guji vs. FrontStreet Coffee Washed Guji

Two Different Raw Bean Processing Methods:

Natural (African Drying Beds):

Coffee fruits are directly spread on cement ground or drying racks to dry, with the purpose of making the coffee dry and easy to store. Usually depending on weather changes, the drying time is about 2-4 weeks.

Coffee used for commercial purposes is usually dried on cement ground. The coffee fruits must be constantly and promptly turned to ensure even heating on all sides, which facilitates drying and also prevents mold from prolonged contact with the ground.

Artificially selected fruits and coffee beans used for specialty coffee will use African Beds for natural processing. Coffee fruits are spread on transparent, mesh-like beds to enjoy sunbathing, and the thickness of the spread on the racks will vary according to local conditions.

Washed Method:

The washed method uses washing and fermentation to remove the skin, pulp, and mucilage. Processing plants using the washed method must rely on water sources, build washing pools, and be able to bring in a continuous supply of fresh water. During processing, the fermented beans are placed in the pool and moved back and forth, using the friction of the beans and the power of flowing water to wash the coffee beans until they are smooth and clean.

After washing, the coffee beans are still wrapped in parchment with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment, become moldy, and spoil.

Because water sources in Africa are relatively scarce, many washed processing plants in different production areas directly purchase freshly picked coffee cherries from nearby different villages or growing regions for unified processing.