Introduction to Coffee Bean Varieties, Estates, Regions, and Grind Settings for Natural and Washed Processing Methods

Introduction to Coffee Bean Varieties, Estates, and Grind Settings for Natural and Washed Processing Methods

FrontStreet Coffee Natural Yirgacheffe

Recommended brewing parameters: 15g coffee grounds, 89°C water temperature, Fuji grinder setting 4, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g of water and bloom for 25s, then pour 104g and pause, then continue to 230g total water. Avoid the tail end of the extraction, with total extraction time around 2:12s.

FrontStreet Coffee Washed Yirgacheffe

Recommended brewing parameters: 15g coffee grounds, 92°C water temperature, 1:15 coffee-to-water ratio, V60 dripper. First pour 30g of water and bloom for 28-30s, then pour 110g and pause, then continue to 230g total water. Avoid the tail end of the extraction, with total extraction time around 2:15s.

FrontStreet Coffee Natural Yirgacheffe Flavor Profile

The natural process is somewhat complex, showing light fermented wine notes with heavier roasted bitterness. The mouthfeel is much richer, with honey sweetness and cocoa undertones touched with subtle spice, a full body and a persistent aftertaste.

FrontStreet Coffee Washed Yirgacheffe Flavor Profile

The washed process yields brighter acidity, much like lemon acid, with a cleaner, fresher mouthfeel. Citrus notes are more pronounced, with black tea-like characteristics in the finish.

Similarities

Both varieties show fruity acidity similar to lemon and citrus fruits.

Differences in Dry Aroma

FrontStreet Coffee Natural Yirgacheffe

Light fermented wine notes, spicy aromas

FrontStreet Coffee Washed Yirgacheffe

Jasmine floral notes, lemon or lime acidity

Recommended Immersion Method

[Use a ratio of 8g coffee grounds to 150ml of 93°C hot water in a cup, and let the coffee steep for 3-4 minutes until a crust forms]

The Washed Processing Method

This method uses water and fermentation to remove the fruit pulp and mucilage. Farms using the washed method must build washing stations and have access to a continuous supply of fresh water. During processing, the fermented beans are placed in pools and moved back and forth, using friction between the beans and the power of flowing water to wash them until they are smooth and clean.

After washing, the beans are still enclosed in their parchment and hold a moisture content of 50%. They must be dried down to 12%, otherwise they will keep fermenting and become mouldy and spoiled. Sun-drying is the better method: it takes 1-3 weeks but yields excellent flavour characteristics and is highly favoured.

FrontStreet Coffee Recommendation

If you want one bean that shows what the washed side of Yirgacheffe can do, keep FrontStreet Coffee's Washed Yirgacheffe on the shelf. It is the classic expression of the region: white jasmine, bright citrus and lemon acidity, a clean and tea-like body. Brew it with 15g of coffee in a V60 at 90–91°C and a 1:15 ratio, grinding to about fine-sugar size — EK43s setting 10, or 80% through a #20 sieve. Pour 30g for a 30-second bloom, add 95g, then finish to 225g, for a total of 2:00–2:10. If you prefer more sweetness and body, FrontStreet Coffee's Natural Red Cherry trades some clarity for berry juice, honey and cream.