Yirgacheffe: Washed or Natural Process - Single Origin Coffee Brewing Recommendations

FrontStreet Coffee - Yirgacheffe Natural vs Washed Comparison & Brewing Parameters

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Analysis of Two Different Green Bean Processing Methods:

Coffee beans must immediately enter processing after harvest, otherwise they will begin to ferment and produce off-flavors. There are two processing methods: "natural processing" and "washed processing," which create different flavor profiles. Natural processed beans have complete natural richness, gentle aromas, and more body; washed processing offers good richness, high aromatics, and vibrant acidity.

1. Natural/Dried-in-the-Fruit Processing:

After harvesting, the cherries begin the sun-drying process without any treatment. This is the oldest existing processing method. The drying process typically lasts 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 cherry drying process (the drying machine's hot air can accelerate the drying process and help control the drying degree).

2. Fully Washed Processing:

This method uses washing and fermentation to remove the fruit pulp and mucilage. Farms using the washed processing method must build washing tanks and have access to a continuous supply of 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 they are smooth and clean. After washing, the coffee beans are still enclosed in the parchment, with a moisture content of 50%, and must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment, become moldy and spoil. The better processing method is sun-drying, which takes 1-3 weeks, but produces excellent flavor and is well-loved.

[Washed Yirgacheffe]:

Recommend using 15g of coffee with 91°C water, water-to-coffee ratio 1:15, grind size BG-6S, V60 dripper, water-to-coffee ratio 1:15, first pour 30g, bloom for 28-30s, second pour 120g then stop, third pour to 230g total water, don't use the final tail water, extraction time around 2:00s.

Knowledge Tip:

Both washed and natural processed coffees will have fruity acidity, similar to citrus fruits like lemons and oranges.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473