Introduction to Yirgacheffe Washed vs Natural Processing Differences and Natural Yirgacheffe Brewing Guide

FrontStreet Coffee Yirgacheffe Processing Methods and Brewing Introduction

FrontStreet Coffee Yirgacheffe Washed Processing Method

This method uses washing and fermentation to remove the fruit pulp and mucilage, cleaning the beans until they are smooth, clean, and free of impurities. After washing, the beans remain enclosed in their parchment with a moisture content of 50%. At this stage they must be further dried to bring the moisture content down to 12%. Otherwise they will keep fermenting and become moldy and spoiled. Sun-drying is the preferred method; it takes 1-3 weeks but yields an exceptional flavor that is highly appreciated.

Washed processing produces excellent body, high aroma, and lively acidity, much like a perfume. FrontStreet Coffee's washed Yirgacheffe beans are graded Gr-1 and Gr-2, where the smaller numeral indicates the higher grade. FrontStreet Coffee's G1 Yirgacheffe has a distinctive character: the fusion of citrus and floral notes in the coffee liquid creates an irresistible flavor that everyone can appreciate.

FrontStreet Coffee Yirgacheffe Natural Processing Method

In this method, the fruit begins sun-drying immediately after harvesting without any processing. This is the oldest processing method still in use, and the drying process typically lasts about 4 weeks. The work must be extremely precise to ensure the coffee loses none of its flavor. Natural processed beans have a complete, natural body, a gentle aroma, and more mucilage.

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

Brewing Method: Multi-pour Technique

Coffee-to-water ratio: 1:15

Brewing temperature: 90°C

Brewing time: 2 minutes 00 seconds

Grind size: Fine grind

The initial taste reveals a distinct wine cellar aroma, subtle bitterness, gentle fruit acidity, and the spicy notes released during grinding. Compared with the first test, this brew's mouthfeel is much better, though the flavor profile is somewhat diminished. Of course, besides the freshness of the coffee beans, changes in the extraction method also have a significant impact.

In Conclusion

FrontStreet Coffee is a coffee research center dedicated to sharing coffee knowledge with everyone. Our unreserved sharing aims to help more friends fall in love with coffee. We also hold coffee discount events three times monthly, because FrontStreet Coffee wants to provide the best coffee to more friends at the lowest possible prices. This has been FrontStreet Coffee's mission for the past 6 years.

FrontStreet Coffee Recommendation

To taste both sides of Yirgacheffe, start with the washed style and then move to the natural style. FrontStreet Coffee's washed Yirgacheffe is the classic entry point, known for white jasmine, bright citrus and lemon acidity, and a tea-like body at a friendly price. For a floral, layered washed cup, FrontStreet Coffee's Yirgacheffe Gedingding comes from the Gedingding cooperative and shows jasmine, bright citrus, and green tea and honey notes after a medium-light roast.

On the natural side, FrontStreet Coffee's Red Cherry coffee is a fully ripe cherry natural lot: only fully ripe, sound cherries are selected, then dried on raised beds for three to five weeks with regular turning. It keeps the typical Yirgacheffe character while adding tropical fruit, with citrus acidity, berry juice, honey sweetness, and a creamy smoothness.

For brewing, FrontStreet Coffee uses a V60 at 90-91°C, 15g of coffee at a 1:15 ratio, and a medium-fine grind at about 80% pass-through on a #20 sieve, pouring in three stages: 30g for a 30-second bloom, then to 125g, then to 225g, finishing in about 2:00 to 2:10.