Yirgacheffe Coffee Beans: Flavor Differences Between Natural and Washed Processing & Brewing Methods

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Introduction to Yirgacheffe Coffee

When it comes to premium African coffee beans, FrontStreet Coffee must mention Ethiopia's Yirgacheffe. Its delicate aroma and elegant acidity are captivating. Due to its outstanding flavor profile, Starbucks attempted to trademark "Yirgacheffe" in 2006, which triggered a trademark dispute between Starbucks and Ethiopia. This trademark battle ended two years later with Ethiopia's victory. Starbucks withdrew its trademark applications for Yirgacheffe and other terms, reconciled with Ethiopia, and continued to purchase coffee beans through cooperation.

Although Yirgacheffe's flavor is quite distinctive, closer examination reveals differences expressed under various processing methods. FrontStreet Coffee has set up a small exhibition area in the store specifically showcasing coffee beans from different processing methods. It's clearly noticeable that washed processing coffee beans have more silver skin compared to natural processing beans, with the characteristic feature being the silver line in the middle of the coffee bean. Beyond appearance differences, flavor characteristics are also evident. Today, FrontStreet Coffee will discuss the differences between washed Yirgacheffe coffee beans and natural Yirgacheffe coffee beans.

Yirgacheffe Coffee Growing Region

Yirgacheffe has always been one of Ethiopia's most important coffee growing regions. It was formerly part of the Sidamo coffee growing region but later became an independent coffee growing region due to the unique flavor of Yirgacheffe coffee beans. Yirgacheffe is not just a coffee growing region name but also a noun describing specific coffee flavor characteristics. The Yirgacheffe coffee growing region is considered a high-altitude coffee region, with elevations around 2000 meters. The Yirgacheffe coffee growing region has over 40 cooperatives, mainly managing coffee cultivation through family-operated models.

Underneath the Yirgacheffe coffee growing region are many well-known micro-regions, such as Kochere, Fog Valley, Gedeb, etc. These micro-regions all have excellent cooperatives, and the Yirgacheffe coffee beans they produce each have their unique flavor characteristics.

Yirgacheffe Coffee Bean Grading

Yirgacheffe coffee varieties are local heirloom varieties, small-grained types, relatively round in shape, with very small beans, mostly between 14-15 mesh. The ECX (Ethiopian Commodity Exchange, established in 2012) has a two-part grading system for Ethiopian coffee beans.

On one hand, there's a grading definition based on defect rates. Whether washed or natural processed coffee beans, export-grade green beans with 3 or fewer defects per 300g are graded G1, while those with 4-12 defects per 300g are graded G2.

On the other hand, there's a flavor evaluation grading system. G1 and G2 grade coffee beans are evaluated using the SCA (Specialty Coffee Association) cupping quality assessment method. Those scoring 85 points or above are rated Q1 grade, while those scoring 80-84.75 points are rated Q2 grade.

Yirgacheffe Coffee Processing Methods

Ethiopia traditionally used ancient natural processing methods, but after introducing washed processing in 1972, over several decades, the usage rate of washed processing became much higher than natural processing. Washed processing coffee beans reduce defect rates and present cleaner, clearer flavor profiles.

However, some farm owners still prefer natural processing. Coffee merchant Bagshay, nostalgic for traditional natural-processed bean flavors and unwilling to see natural processing gradually replaced by washed processing, improved the natural processing method to enhance flavor while reducing defect ratios. He launched several Fog Valley coffee beans, which were astonishingly successful, and natural-processed Yirgacheffe coffee regained its prominent status.

The most fundamental difference between natural and washed processing is that natural processing preserves the pulp flavor, while washing removes the pulp flavor. There are obvious differences in mouthfeel - washed processing is cleaner and clearer, while natural processing is richer in texture.

They are also easily distinguished sensorially. Green washed coffee beans are generally greenish-blue, while natural-processed ones are yellow-green. Roasted washed coffee beans have obvious silver skin, while natural-processed coffee beans have almost no silver skin residue, with smoother bean surfaces.

Roasting Recommendations for Natural and Washed Yirgacheffe

The most distinctive flavor characteristics of Yirgacheffe coffee are its delicate acidity and rich floral and fruit aromas. To highlight these flavors to the maximum extent, light roasting is most suitable. Whether natural or washed processed Yirgacheffe coffee beans, both can maximize their special flavors under light roasting.

However, there are now medium-to-dark roasted Yirgacheffe coffees on the market. In terms of mouthfeel, they slightly weaken its acidity while enhancing its body richness, but this cannot reflect Yirgacheffe's original flavor. FrontStreet Coffee's roasting goal has always been to reflect the flavor characteristics of the coffee growing region. In fact, every coffee bean can be roasted in various ways, but FrontStreet Coffee believes that the roasted flavor must first express the characteristics of its growing region, then develop other possibilities based on that foundation.

Natural Yirgacheffe Roasting Profile

Yangjia 800N roaster (500g batch size)

Preheat roaster to 200°C, heat damper at 3, flame at 150. Keep damper unchanged. Return temperature at 1'35". When roaster temperature reaches 140°C, adjust flame to 180, damper to 4. At this point, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage. When roaster temperature reaches 170°C, adjust flame to 150, damper unchanged.

At 9'01", bean surface shows ugly wrinkles and black spots, toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. At 9'25", first crack begins, reduce flame to 120, damper to 5. Develop for 1'40" after first crack, drop at 196°C.

Washed Yirgacheffe Roasting Profile

Yangjia 800N roaster (500g batch size)

Preheat roaster to 200°C, heat damper at 3, flame at 160. Keep damper unchanged. Return temperature at 1'32". When roaster temperature reaches 151°C, adjust damper to 3.5. When roaster temperature reaches 140°C, adjust flame to 180, damper unchanged. At this point, bean surface turns yellow, grassy aroma completely disappears, entering dehydration stage.

At 8'35", bean surface shows ugly wrinkles and black spots, toast aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this point, listen carefully for the first crack sound. At 8'53", first crack begins, maintain flame at 180 unchanged, damper to 4. Develop for 1'45" after first crack, drop at 195°C.

Natural Yirgacheffe Cupping

Dry aroma: Fermentation, floral
Wet aroma: Citrus
Entry: Fermentation notes, citrus, lemon, salary, grapes, oolong, berries, floral, caramel.

Washed Yirgacheffe Cupping

Dry aroma: Floral
Wet aroma: Lemon
Entry: Lemon acidity, green tea sensation, citrus, jasmine, orange, nuts, floral.

How FrontStreet Coffee Brews Washed and Natural Yirgacheffe

For lightly roasted coffee beans, FrontStreet Coffee recommends using a V60 dripper, water temperature around 90°C, water-to-coffee ratio of 1:15, coffee amount 15g, grind size BG#5F (80% pass-through rate on China #20 standard sieve).

FrontStreet Coffee uses segmented extraction. Generally, the bloom water amount is twice the coffee grounds, meaning 30g water for 30 seconds bloom. Using small stream circular pouring to 125g, then segment. When water level drops and is about to expose the coffee bed, continue pouring to 225g and stop. Total extraction time is 2 minutes.

Flavor Descriptions

Natural Yirgacheffe Coffee: Lemon, citrus, berries, sweet orange, overall higher sweetness, aftertaste with caramel and cream flavors, finish with black tea aroma.

Washed Yirgacheffe Coffee: Lemon, floral, orange, sucrose, overall clean and refreshing, aftertaste with honey flavor and oolong tea finish.

In summary, both natural and washed Yirgacheffe coffees have fruit acidity characteristics with obvious fruit juice sensations, similar to lemon and citrus fruits. Washed Yirgacheffe is much cleaner than natural processed.

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Important Notice :

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Tel:020 38364473