What are the Differences Between Washed and Natural Yirgacheffe? A Brief Introduction to the Characteristics and Flavors of Natural Process Coffee Beans

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FrontStreet Coffee - Yirgacheffe Washed and Natural Characteristics

Yirgacheffe comes from a small town called Yirga in the northwestern part of Sidamo province. Yirgacheffe coffee beans are among the most distinctive coffees in the world - rare and expensive. Produced in the highlands of Sidamo province, Ethiopia, at an altitude of 2,000 meters, it represents the pinnacle of African washed coffee. It has always enjoyed a prestigious reputation among global coffee connoisseurs. This rare, high-quality washed Arabica coffee is suitable for various degrees of roasting and perfectly presents fresh, bright floral and fruity aromas. With its beautiful, complete bean shape, it is a premium coffee that is difficult to compare.

Two Different Processing Methods for Yirgacheffe Beans

After harvesting, coffee beans must immediately enter the processing stage, otherwise they will quickly start to ferment and develop off-flavors. There are two processing methods: "natural process" and "washed process." These two processing methods result in different flavors and mouthfeel. Natural process beans have complete natural sweetness, gentle aromas, and more body; washed process offers good richness, floral and fruity aromas, and lively acidity.

1. Natural Process

After picking, the fruits begin the sun-drying process without any treatment. This is the oldest existing coffee bean processing method. The drying process typically lasts about 4 weeks. The processing method must be very rigorous, with regular turning to avoid over-fermentation and ensure the coffee doesn't lose any of its flavor. Natural processing requires extremely dry local climate conditions. In some regions, people use drying machines to assist in the coffee fruit drying process (the hot air from the dryers can accelerate the drying process and help control the degree of drying).

2. Fully Washed Process

This method uses washing and fermentation to remove the fruit pulp and mucilage. Farms using the washed process must build washing pools and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in the pools 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 encased in parchment with a moisture content of 50%. They must be dried to reduce the moisture content to 12%, otherwise they will continue to ferment and become moldy and spoiled. The better processing method is sun-drying. Although it takes 1-3 weeks, the flavor is excellent and quite popular.

Knowledge Extension

Natural processed Sidamo has a flavor profile close to floral aromas, with slight earthy notes, but with a smooth mouthfeel and viscosity, comfortable and pleasant acidity and aroma. Light or medium roast is suitable for single-origin brewing, while medium or dark roast is suitable for blended coffee and as an excellent base for Espresso.

In Summary

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