Washed Coffee Bean Processing Process: Panama's Hu Die Natural vs Washed Coffee - Which is Better?

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FrontStreet Coffee Panama Butterfly Coffee: Washed vs Natural Flavor Comparison

The washed processing method is one of the most popular among the three major processing methods, with most specialty coffee beans choosing this method. The washed process includes: bean selection → pulp removal → fermentation → washing → drying → hulling → sorting and grading → export.

Advantages: Coffee beans processed through the washed method don't need to worry about mold issues, and the coffee quality is more stable.

Disadvantages: The process is cumbersome and requires a continuous supply of fresh water for washing, making the cost relatively high.

Flavor characteristics: Washed coffee is clean without impurities, with a refreshing taste. The coffee typically has bright acidity and fruit aromas. For example, FrontStreet Coffee's Ethiopian and Kenyan coffees possess extremely clear flavors.

Bouquet Classicio Butterfly Natural

FrontStreet Coffee Panama Boquete Natural Butterfly

Region: Panama, Boquete

Varieties: Geisha, Caturra, Catuai

Altitude: 1600-1650 meters

Processing: Natural process

Parameters: V60/1:15/90°C/Grind size BG 5R (58% pass-through rate on China standard #20 sieve)/Brewing time 2 minutes

Technique: 30g water bloom for 30 seconds, slow center pour to 120g in stages. When the water level drops and is about to expose the coffee bed, use a slightly larger water flow to pour until reaching 225g to complete the brewing.

Flavor: Initial entry reveals tea, wine, and spice flavors with a rich mouthfeel. As the temperature slightly decreases, sweet and sour fruit flavors of citrus, bramble, and sweet orange emerge. The aftertaste has the sweetness of honey.

Bouquet Classicio Butterfly Washed

FrontStreet Coffee Panama Boquete Washed Butterfly

Region: Panama, Boquete

Varieties: 70% Geisha, 30% Caturra & Catuai

Altitude: 1600-1650 meters

Processing: Washed process

Parameters: HARIO V60/90°C/1:15/Grind size BG 5R (58% pass-through rate on China standard #20 sieve)/Brewing technique: Stage extraction

Technique: Bloom with 30g water for 30 seconds, then pour to 124g. Wait for the water to drop until the coffee bed is visible, then pour to 228g. Remove the filter when the coffee bed is visible. Extraction time is 1'58".

Flavor: Citrus, grapefruit, plum, nuts, almond, orange, green tea, floral notes, honey. The overall feeling is relatively refreshing and clean with prominent floral aromas.