What Are the Differences Between Washed and Natural Yirgacheffe? French Press Brewing Parameters for Yirgacheffe

FrontStreet Coffee's Yirgacheffe Natural Red Cherry French Press Brewing Guide

The natural (sun-dried) method is the oldest and most original way to process green coffee. It was once criticized as backward, because so many uncontrolled variables during processing led to inconsistent quality. As the industry developed, new and innovative methods emerged - washed, honey, red wine, raisin and anaerobic processing among them. FrontStreet Coffee's Yirgacheffe is no exception. In 1972, Ethiopia introduced Central and South American washed techniques to improve quality, which made the region's inherent jasmine floral and citrus aromas fresher and more refined and elevated it to one of the world's finest specialty coffees. Since then, the washed method has become the popular choice.

The unpleasant off-flavors often found in natural processed beans are usually caused by defects during processing. As long as each stage is carefully controlled, achieving a clean, bright flavor is not difficult. Traditional natural processing generally skips pre-sorting and takes the beans straight to the drying field, sorting by hand only after the beans have dried - a rough process with a higher defect rate, often lacking in aroma and not well regarded.

After identifying the root cause, Bagchi developed a strict screening procedure: before sun-drying, unripe green cherries and defective fruit are removed by hand; a second screening during drying removes moldy or damaged cherries; after about two weeks, when the green beans' moisture has dropped to 12% and the sugars and essences from the pulp have fully penetrated the beans, dehulling takes place, the same operation as traditional natural processing; after the green beans come out they undergo density and bean-color testing, the same as the latter part of washed processing; and finally any missed defect beans are sorted by hand under visual inspection.

Through this layered quality control the green beans reach a premium standard, and the crystal-clear, fruit-forward sun-kissed flavor that washed beans lack is perfectly expressed.

The Fully Washed Method

This method uses washing and fermentation to remove the pulp, mucilage and parchment. Farms using it must build washing stations and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in the station and moved back and forth, using the friction between beans and the power of flowing water to wash them until they are smooth and clean. After washing, the beans are still encased in parchment at 50% moisture content and must be dried down to 12%, or else they will keep fermenting and turn moldy and spoiled. The better approach is sun-drying, which takes 1-3 weeks but produces excellent, highly prized flavors.

Both the natural and washed methods have their fans. Today, FrontStreet Coffee shares the French press method for FrontStreet Coffee's Yirgacheffe Red Cherry, so coffee lovers can enjoy a delicious cup anytime, anywhere at home.

FrontStreet Coffee's Yirgacheffe Natural Red Cherry

Region: Yirgacheffe

Altitude: 1800-2000m

Variety: Local indigenous varieties

Processing Method: Natural

Coffee Powder to Water Ratio: 1:15

Note: The grind for French press should be relatively coarse, because the grounds stay in contact with water for a longer time. Too fine a grind can lead to over-extraction, and overly fine powder may pass through the filter. Water temperature should be around 92°C; water that is too hot can over-extract, giving a relatively bitter cup and losing the original coffee flavor.

Cover with the lid and let it steep for 4-5 minutes. After 4 minutes, slowly press the filter down and pour out the coffee.

Flavor: Red berries, citrus, tropical fruits, strawberry

Knowledge Extension: FrontStreet Coffee's Yirgacheffe varieties are local indigenous varieties - small-bean types with a relatively round shape. The beans are very small, mostly between 14-15 mesh size.

FrontStreet Coffee Recommendation

Washed and natural Yirgacheffe are two sides of the same region, and FrontStreet Coffee carries both. If you want the clean, floral style that the 1972 washed technique made famous, choose the washed Yirgacheffe Gidding Cooperative: maximum jasmine and bright citrus acidity, plus green tea and honey notes from a light-medium roast, suitable for pour-over, cold brew and espresso.

If you prefer the sun-dried, fruit-forward character, the Red Cherry is the natural counterpart. Fully ripe red cherries are picked and dried on raised beds for three to five weeks, giving a vivid profile of red berries, citrus, tropical fruit and strawberry - a great match for French press, as detailed above.