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Differences Between Washed and Natural Yirgacheffe - How to Brew Yirgacheffe Coffee at Home

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange For more coffee bean information please follow Coffee Workshop (WeChat official account cafe_style) FrontStreet Coffee - Yirgacheffe Natural vs Washed Comparison The washed processing method, with grade standards established by the American Specialty Coffee Association SCAA, is classified as Gr-1; Gr-2, where smaller Arabic numerals indicate higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes blended into the coffee liquid's flavor

Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)

FrontStreet Coffee - Yirgacheffe Natural vs. Washed Comparison

The washed processing method follows the grading standards established by the Specialty Coffee Association of America (SCAA), classified as Gr-1 and Gr-2, where smaller Arabic numerals indicate higher quality. G1 Yirgacheffe exhibits a distinctive style, with citrus and floral notes perfectly blended in the coffee liquid—a flavor that everyone finds irresistible.

Naturally processed coffee beans are graded as Gr-1, Gr-3, Gr-4, and Gr-5. Similarly, the highest-grade G1 natural Yirgacheffe offers rich fruity aromas. Opening a bag of freshly roasted G1 natural Yirgacheffe coffee can completely transform your perception of coffee. Only those who have tasted the highest-grade natural Yirgacheffe will truly believe that coffee is a fruit.

Taste Differences:

Natural Yirgacheffe: The flavor profile has more layers, with rich fermented wine aromas and slightly stronger bitterness. It features high honey sweetness, cocoa notes with subtle spice hints, a fuller body, and a persistent aftertaste.

Washed Yirgacheffe: The acidity is brighter, similar to lemon acidity, with higher flavor purity. The fruity aromas are more pronounced, with a black tea-like finish in the aftertaste. The sweetness is not as high as in natural processed beans.

Brewing Recommendations:

Natural Yirgacheffe: Recommend using 15g of coffee grounds with water at 89°C, grinding at Fuji #4, using a V60 dripper with a 1:15 coffee-to-water ratio. First pour 30g of water, let it bloom for 30 seconds. Second pour 104g of water, then continue pouring to 225g total. Discard the final tail water. Total extraction time around 2:02 seconds.

Washed Yirgacheffe: Recommend using 15g of coffee grounds with water at 92°C, using a V60 dripper with a 1:14 coffee-to-water ratio. First pour 30g of water, let it bloom for 30 seconds. Second pour 110g of water, then continue pouring to 215g total. Discard the final tail water. Total extraction time around 2:05 seconds.

Knowledge Point:

The source of coffee's aroma and flavor has high volatility. Therefore, the longer coffee beans are stored, the more aroma and flavor will be lost.

In brief: FrontStreet Coffee is a dedicated coffee research establishment, enthusiastic about sharing coffee knowledge with everyone. We share without reservation to help more friends fall in love with coffee. We hold three discounted coffee events monthly because FrontStreet Coffee wants to offer the best coffee at the lowest prices to more friends—this has been our mission for the past 6 years!