Washed vs Natural Coffee Beans: Flavor Profile Differences and Tasting Notes

FrontStreet Coffee has a tradition of brewing coffee and inviting everyone to guess what coffee it is! From country of origin, to specific region, to processing method—layer by layer! But can one really identify the processing method just by tasting the coffee?

First, let's understand what processing methods are

When coffee cherries ripen, they are picked, but we only want the coffee beans (seeds) wrapped in pulp and skin. The ancients came up with the most straightforward method: drying the coffee cherries under the sun. As they dry, the skin and pulp become hard due to moisture loss, allowing the coffee beans to be easily extracted through simple crushing without sticking to your hands. This is the natural processing method.

In the 18th century, the Dutch used alternative methods to process coffee. They first removed the skin and pulp from the coffee cherries, leaving behind sticky coffee beans.

This sticky substance is the coffee's mucilage layer. To remove this layer, the Dutch soaked the coffee beans in water pools for 1-2 days. Once the mucilage separated from the beans, they washed the coffee beans thoroughly with plenty of clean water. The final step was, of course, to dry the coffee beans. This is the washed processing method.

Natural vs. Washed: Which is better?

Natural processing appeared first, and washed processing was developed as an improvement on the weaknesses shown by natural processing. What are the drawbacks of natural processing? It depends on the weather. Since drying whole cherries takes a long time—generally about two weeks—any unexpected weather changes could ruin the batch of coffee cherries. During drying, some coffee pulp might burst, attracting insects and making quality difficult to guarantee.

Washed processing solves these issues from the start. Without pulp and mucilage, insects won't be attracted, and the coffee beans dry faster. By removing the uncertain factors of pulp fermentation, washed coffee beans have better appearance.

Of course, this was all a long time ago. Washed processing has continued to develop, and natural processing has also been continuously improved. For example, the Red Cherry Project advocates using fully red cherries for natural processing, and production areas use African raised beds for drying—all expressions of improving coffee quality. Natural processing has also been subdivided into "craft processing" methods such as refined natural, slow natural, and wine-style natural!

Can you identify the processing method just by tasting?

FrontStreet Coffee often serves customers who have different preferences—some prefer washed processed coffee, while others prefer natural processed coffee. Customers who prefer washed beans describe their preference as clear, clean, and comfortable. Those who prefer natural beans describe it as sweet, delicious, and full-bodied.

FrontStreet Coffee often conducts flavor comparisons of processing methods using Yirgacheffe, Geisha from Hacienda La Esmeralda, and Jamaica Blue Mountain No. 1. There are two reasons: first, these three are all famous and representative coffees; second, their respective natural and washed processing methods are all done in-house, making the comparison clearer.

Yirgacheffe: The common flavor characteristics of both are citrus acidity and tea-like aftertaste. Natural processed ones have fermented fruit aroma, leaning toward berry-like sweet and sour notes. Washed processing appears clear and clean, with distinct floral and tea notes, overall lighter. The distinction between the two is quite obvious.

Esmeralda Special Blue Label Geisha: The common flavor characteristics of both are white floral notes, citrus, and honey. Natural processing has rich juice-like quality, with obvious sweet and sour fruit notes and full-bodied layers. Washed processing carries oolong tea notes, with distinct sweet potato (sweet) aroma when cooled. The overall experience leans toward light and comfortable.

Blue Mountain No. 1: The common flavor characteristics of both are dark chocolate and richness. Washed processing highlights the balance of sweet, sour, and bitter—a classic Blue Mountain coffee. Natural processing has distinct brown sugar sweetness.

From this, it's not difficult to see that natural processed coffee generally performs better in sweetness and has richer layers. Washed processed coffee is characterized by excellent cleanliness and more stable flavors.

So how can one identify the processing method just by tasting? "I have no special secret; I'm just experienced." Drink more!!!

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