Is Washed or Natural Yirgacheffe Better? Is Washed Yirgacheffe Coffee G2 Grade Poor Quality?

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FrontStreet Coffee - Yirgacheffe Washed G2 Coffee Sharing

1. Natural/Dried-in-the-Fruit Method

After harvesting, coffee 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. The natural drying method requires extremely dry local climate conditions. In some regions, people use drying machines to assist the coffee fruit drying process (the hot air from drying machines can accelerate the drying process and help control the degree of drying).

2. Fully Washed Method

This method uses washing and fermentation to remove the skin, pulp, and mucilage. Farms using the washed method must build washing pools and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in the pool 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%. 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.

Washed beans Grade 1 represents 0-3 points deducted for defective beans per 300g of raw beans (different types of defective beans have different point values); Grade 2 represents 4-12 points deducted per 300g; and so on.

Yirgacheffe Washed G2

The warm coffee in your mouth, overflowing with jasmine fragrance. As if every gust of wind and every dappled light under the sun is you, every trembling branch is you. I've seen countless hands brewing coffee, I've seen countless rising hills of coffee. I've experienced the collision of different flavors, but only jasmine is you.

Yirgacheffe Washed G2

Region: Yirgacheffe

Altitude: 1800-2000m

Variety: Local native varieties

Processing Method: Washed

Flavor Notes: Jasmine, Lemon

Brewing Parameters: V60 filter cup brewing, water temperature: 90-92°C, 15g of coffee grounds, coffee-to-water ratio: 1:15, grind size: medium-fine, i.e., sugar-like granularity (grind size BG-5R (Chinese standard 20-mesh sieve pass rate 60%)

Brewing Method: Staged extraction. Use 30g of water for 30 seconds of blooming, small water flow circular pouring to 125g for staging, when the water level drops and is about to expose the coffee bed, continue pouring to 227g and stop pouring, when the water level drops and is about to expose the coffee bed, remove the filter cup, (timing starts from blooming) extraction time is 2'00".

Knowledge Extension:

There are many ways to process coffee beans, the most common being three types: natural, washed, and honey processing.

Summary

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