What are the differences between natural and washed processing methods for Yirgacheffe, flavor differences

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Washed Processing of Yirgacheffe

The washed processing method utilizes washing and fermentation to remove the fruit pulp and mucilage, washing the coffee beans until they are smooth and clean. After washing, the coffee beans are still encased in their parchment with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment, becoming moldy and spoiled. The best processing method is sun drying, which takes one to three weeks but yields exceptional flavor that is highly appreciated.

The washed method offers good body, high aroma, and vibrant acidity. Washed Yirgacheffe coffee beans are graded as Gr-1 and Gr-2, with smaller Arabic numbers indicating higher grades. FrontStreet Coffee's G1 Yirgacheffe has a distinctive style, with the fusion of citrus flavors and floral notes in the coffee liquid creating an irresistible taste that everyone can appreciate.

Washed Method: Clean and Bright Acidity

Processing Steps

1. First, remove defective beans, just as in the first step of the natural processing method.
2. Then use a depulper to remove the skin and pulp from the coffee cherries.
3. Place the coffee beans in fermentation tanks for 16-36 hours, allowing fermentation bacteria to dissolve the pectin.
4. Wash the coffee beans again to remove any moldy beans.
5. Use machines to dry the coffee cherries until moisture content reaches 10%-14%.
6. Finally, use a huller to remove the silver skin and other layers covering the coffee beans.

Flavor Characteristics of FrontStreet Coffee's Washed Yirgacheffe Coffee Beans:

Washed beans typically develop bright, clean acidity because acidic substances are produced during fermentation in the tanks.

Natural Processing of Yirgacheffe

In natural processing, the cherries begin the sun drying process immediately after harvesting without any prior processing. This is the oldest existing processing method, with the drying process typically lasting about 4 weeks. The processing method must be very rigorous to ensure the coffee doesn't lose any flavor. Natural processed beans have complete natural body, gentle aroma, and more mucilage.

Natural grades are classified as Gr-1, Gr-3, Gr-4, and Gr-5. Similarly, FrontStreet Coffee's highest-grade G1 Natural Yirgacheffe has rich fruit aroma. Opening a bag of freshly roasted FrontStreet Coffee G1 Natural Yirgacheffe can subvert everyone's original perception of coffee. Only those who have tasted the highest-grade natural Yirgacheffe will believe that coffee is a fruit.

Important Notice :

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FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473