Differences Between Sun-Dried and Washed Processing of Yirgacheffe Coffee Beans | Pour-Over Brewing Methods and Flavor Profiles

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FrontStreet Coffee - Yirgacheffe Processing Methods and Brewing Introduction

Washed Processing Method

The washed method offers excellent body, high aroma, and vibrant acidity. Washed Yirgacheffe coffee beans are graded as Gr-1 and Gr-2, with smaller Arabic numbers indicating higher grades. G1 Yirgacheffe has a distinctive style, with citrus and floral notes blending into the coffee liquid - a flavor that everyone finds irresistible.

Natural Processing Method

In the natural processing method, the coffee cherries begin sun-drying immediately after harvesting without any preliminary processing. This is the oldest existing processing method, typically requiring about 4 weeks of drying. The processing must be extremely precise to ensure the coffee retains all its flavors. Natural processed beans have complete natural body, gentle aroma, and more mucilage.

Natural grades are classified as Gr-1, Gr-3, Gr-4, and Gr-5. Similarly, the highest grade G1 natural Yirgacheffe has rich fruit aroma. Opening a bag of freshly roasted G1 natural Yirgacheffe can completely change one's understanding of coffee. Only those who have tasted the highest grade natural Yirgacheffe will believe that coffee is a fruit.

Physical Differences

Generally, washed green beans are greenish-blue in color. After roasting, washed Yirgacheffe has more silver skin and a wrinkled appearance from water processing. Natural processed green beans are yellowish-green, with natural Yirgacheffe having less silver skin and a smoother appearance.

Recommended Brewing Method

Brewing Method: Pour-over
Filter: V60
Water Temperature: 92°C
Coffee Amount: 15 grams
Coffee-to-Water Ratio: 1:15
Grind Size: Medium-fine (BG 6s: 58% pass-through rate on China standard #20 sieve)

Brewing Technique

Technique: Multi-stage extraction

First stage: Pour 30g of water for bloom, wait 30 seconds. Second stage: Using a small stream, pour in circular motion until reaching 120g, then pause. When the water level drops and is about to expose the coffee bed, continue with the third stage, pouring until reaching 225g. When the water level drops and is about to expose the coffee bed, remove the filter cup. (Timing starts from bloom) Total extraction time: 2'00".

Knowledge Point

Ethiopia holds a pioneering position in the coffee world - it is the birthplace of Arabica beans and currently Africa's largest Arabica-producing country. The Kaffa Forest in Ethiopia is particularly known as the "coffee gene bank."

In Summary

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