Differences Between Natural and Washed Coffee Beans: Yirgacheffe Coffee Flavor Description, Processing Method, and Grind Setting Introduction

The Difference Between Sun-Dried and Washed Coffee Beans - FrontStreet Coffee's Yirgacheffe Flavor Description, Processing Method, and Grind Setting Introduction

The honey processing method is susceptible to contamination and mold damage, requiring constant careful monitoring and continuous turning to accelerate drying and avoid undesirable fermentation flavors. Its advantage lies in preserving the original sweet flavors of ripe coffee cherries, resulting in coffee with delicate brown sugar flavors and nutty sweetness, while berry flavors support a red wine-like aromatic foundation, making it considered an exceptionally elegant product. Coffee beans processed with the honey method have gained significant popularity largely because their sweet and full-bodied characteristics are exceptionally suitable for espresso preparation in cafés. In recent years, more coffee beans marketed as "Miel Process" have emerged, becoming preferred material for international coffee competition participants.

The so-called honey processing (Miel Process in Spanish) reportedly refers to the production process of drying raw beans with their mucilage intact. After removing the outer pulp from coffee beans, a layer of viscous gelatinous substance remains. The traditional washed processing method uses water to wash this away, but due to water resource limitations in some high-altitude growing regions, this direct drying method emerged. The processing involves spreading coffee cherries across drying fields for two weeks, raking them several times daily to ensure even drying. When dried, the coffee beans separate from their outer skin, and hulling machines remove the dried pulp and fruit skin, followed by screening and sorting into different grades. However, since the drying method requires good weather and space and has some limitations, it's rarely used exclusively. Many places employ a combination of drying and washing methods, commonly known as semi-washed processing.

Washed Coffee

Washed coffee accounts for 35% of exports. High-quality washed coffee uses freshly picked, fully mature fruits for processing, with careful harvesting and strict monitoring by professionals. After selection and cleaning, coffee beans undergo depulping on the same day as harvest, followed by fermentation, washing, drying, and hulling. The processed coffee beans maintain a moisture content of around 12%. The washed method yields good body, high aroma, and lively acidity.

Sun-Dried Coffee

Sun-dried coffee accounts for 65% of exports. It's mainly harvested by families, with red coffee beans placed on cement floors or raised tables to dry to approximately 11.5% moisture content, then hulled and cleaned. Sun-dried beans possess complete natural body, gentle aroma, and more gum content.

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