Differences Between Sun-Dried and Washed Coffee Beans: Pour-Over Yirgacheffe Methods and Flavor Profile

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

FrontStreet Coffee - Yirgacheffe Washed vs Natural Processing Comparison

There are many processing methods for coffee beans, with the most common being natural and washed processing.

Natural Processing

Simply put, coffee cherries with intact pulp and skin are placed on raised beds for sun-drying. It is precisely this labor-intensive drying method that requires significant human effort.

Washed Processing

Using machines to remove the skin and pulp, leaving only the coffee beans covered in parchment, which are then processed.

Mouthfeel

Natural Processing

Complex and diverse.

Washed Processing

Clean. Because of its cleanliness, the delightful fruit acids of citrus and lemon come through brightly, making it suitable for everyone to enjoy.

Flavor

Natural Processing

Diverse in flavor, with the most prominent being red wine aroma, intense fruit fragrance, rich dried fruit notes, and flavors of strawberry, mango, and apricot jam.

Washed Processing

Single-origin flavor, with floral and lemon aromas.

Body

Natural Processing

Beans have complete natural body, rich and full.

Washed Processing

Clean and light, more like drinking a cup of lemon black tea.

Sweetness

Natural Processing

Savory-sweet notes with sauce-like fragrance.

Washed Processing

Sweetness is not prominent.

Acidity

Natural Processing

Tends toward sauce-like fragrance, with relatively low acidity.

Washed Processing

Has bright lemon acidity.

Brewing Recommendation: Pour-over

Natural Processed Yirgacheffe

Recommended to use 15g of coffee with 90°C water, BG-6S grind size, V60 dripper, water-to-coffee ratio of 1:15. First pour 30g, bloom for 30s, second pour to 120g then stop, continue pouring to 225g, discarding the tail end. Extraction time around 2:00.

Washed Processed Yirgacheffe

Recommended to use 15g of coffee with 91°C water, BG-6S grind size, V60 dripper, water-to-coffee ratio of 1:14. First pour 30g, bloom for 30s, second pour to 120g then stop, continue pouring to 225g, discarding the tail end. Extraction time around 2:05.

Flavor Profiles

Natural Processed Yirgacheffe

Fermented wine aroma, berry notes, brown sugar.

Washed Processed Yirgacheffe

Lemon acidity, citrus, black tea mouthfeel.

Knowledge Extension

Naturally processed beans have complete natural body, gentle aroma and more gum/viscosity; washed processing has good body, high aroma and lively acidity.