Washed vs Natural Yirgacheffe: Which Processing Method is Better?

Introduction to FrontStreet Coffee's Washed and Natural Yirgacheffe Flavor Profiles

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Two Different Green Bean Processing Methods:

Coffee beans must immediately enter processing after harvest, otherwise they will start to ferment and produce off-flavors. There are two processing methods: "Natural" and "Washed," which create different flavor profiles.

Natural processed beans have complete natural richness, gentle aromatics, and more body; washed processing has good richness, high aromatic intensity, and vibrant acidity.

Natural Process (Natural/Dried-in-the-Fruit):

The fruit begins sun-drying immediately after harvest without any processing. This is the oldest existing processing method. The drying process typically takes about 4 weeks. The processing method must be extremely rigorous to ensure the coffee doesn't lose any flavor. Natural processing requires extremely dry local climate conditions. In some regions, people use drying machines to assist the coffee fruit drying process (the drying machine's hot air can accelerate drying and help control the drying degree).

Fully Washed Method:

This method uses washing and fermentation to remove the fruit pulp and mucilage. Farms using the washed method must build washing tanks and have access to continuous fresh water. During processing, the fermented beans are placed in the tank and moved back and forth, using the friction between beans and the power of flowing water to wash the coffee beans until smooth and clean. After washing, the coffee beans are still encased in parchment with 50% moisture content and must be dried to reduce moisture to 12%, otherwise they will continue to ferment and become moldy and spoiled. The better processing method is sun-drying, which takes 1-3 weeks but produces exceptional flavor that is highly appreciated.

Flavor Differences:

Natural Yirgacheffe: Natural processing is somewhat complex, with light fermented wine-like notes, slightly more pronounced bitterness, much richer mouthfeel, honey sweetness, cocoa undertones with subtle spice notes, full body and persistent aftertaste.

Washed Yirgacheffe: Washed processing has brighter acidity, like citric acid, cleaner mouthfeel, more prominent citrus aromatics, with some black tea characteristics in the finish.

Similarities:

Both will have fruity acidity similar to lemon and citrus fruits.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473