Is There a Big Difference Between Washed and Natural Yirgacheffe? An Introduction to Different Coffee Bean Processing Methods

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FrontStreet Coffee - Yirgacheffe Coffee and Three Processing Methods Introduction

After harvesting, coffee beans must immediately enter the processing stage, otherwise they will start to ferment and produce off-flavors. There are two processing methods: "natural drying" and "washed processing," each resulting in different flavor profiles. Natural processed beans have complete natural richness, gentle aroma, and more body; washed processing offers good richness, high aroma, and lively acidity.

Natural/Dried-in-the-Fruit Method:

Coffee cherries begin the sun-drying process immediately after harvesting without any preliminary processing. 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. Natural drying 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 drying degree).

Washed Method:

This method uses water washing and fermentation to remove the fruit 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 encased in the parchment layer 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, which takes 1-3 weeks but produces exceptional flavor that is highly appreciated.

Flavor Differences:

Natural Processed Yirgacheffe:

Natural processing is somewhat complex, with light fermented wine-like notes, slightly more pronounced bitterness, and much richer flavor. It presents honey sweetness, cocoa undertones with subtle spice notes, full body, and a long-lasting aftertaste.

Washed Processed Yirgacheffe:

Washed processing produces brighter acidity, similar to citric acid, with a cleaner mouthfeel. Citrus aromas are more prominent, and there's a black tea-like sensation in the finish.

Common coffee processing methods include: natural, washed, and honey processing.

Knowledge Extension:

Coffee cherries undergo fermentation during the drying process. Fermentation is when coffee beans undergo chemical changes to generate more flavors. This represents the evolution of processing methods from the past to the present.

In Summary:

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