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Yirgacheffe Washed vs Natural: Pour-Over Flavor Characteristics Guide

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Follow Coffee Workshop (WeChat ID: cafe_style). FrontStreet Coffee - Yirgacheffe Washed vs Natural: Brief Introduction. Natural processing methods typically use African-style raised beds, which effectively prevent moisture and soil from the ground while enhancing air circulation. During the natural process, temperature is also strictly controlled to prevent high temperatures from causing over-fermentation.

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FrontStreet Coffee - Introduction to the Differences Between Washed and Natural Yirgacheffe

Natural Processing Method

Natural processing methods mostly use African raised beds. These raised beds can effectively block moisture from the ground and soil, while increasing air circulation. Temperature is strictly controlled during the natural process to prevent issues with over-fermentation. The entire natural processing typically takes more than 20 days, allowing microorganisms and coffee cherry pulp to gradually ferment, resulting in sweeter flavors with rich tropical fruit notes.

Washed Processing Method

The washed method involves removing the peel and pulp from harvested coffee cherries, leaving only the seeds with a layer of residual mucilage, which are then placed in water tanks for fermentation. The entire fermentation process takes approximately 24-30 hours.

Coffee beans must immediately enter processing after harvest, otherwise they will begin to ferment and develop off-flavors. There are two processing methods: "natural" and "washed," which create different flavor profiles. Naturally processed beans have complete natural sweetness, gentle aromas, and more body. Washed processing offers good sweetness, high aroma, and vibrant acidity. Compared to natural processing, washed processing provides better quality control. During the washed processing process, defective beans floating on the water surface can be easily removed, and the flavor is less likely to have impurities due to the short fermentation time and thorough washing of all beans. Therefore, washed processing presents a clean, flawless taste.

Brewing Recommendations

Natural Yirgacheffe: FrontStreet Coffee recommends using 15g of coffee with 91°C water, BG 6S grind size, V60 dripper, and 1:15 coffee-to-water ratio. First pour 30g of water, bloom for 25s, then pour to 170g and stop, continue pouring to 230g total (discard the last portion), with an extraction time of approximately 2'05".

Washed Yirgacheffe: FrontStreet Coffee recommends using 15g of coffee with 91°C water, BG 6S grind size, V60 dripper, and 1:15 coffee-to-water ratio. First pour 30g of water, bloom for 28-30s, then pour to 110g and stop, continue pouring to 230g total (discard the last portion), with an extraction time of approximately 2'00".

Flavor Profiles

Natural Yirgacheffe: The natural process is somewhat complex, with light fermented wine notes and slightly more pronounced bitterness. The mouthfeel is much richer, with honey-like sweetness, cocoa undertones with hints of spice, full body, and a long-lasting aftertaste.

Washed Yirgacheffe: Washed processing produces brighter acidity, similar to citric acid, with a cleaner mouthfeel and more prominent citrus aromas. The finish has some black tea characteristics.

Knowledge Extension

Coffee beans that have not been roasted are called "green coffee beans." The normal color of green coffee beans is typically blue-green, emerald green, light green, or yellow-green.

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