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What's the Difference in Taste Between Washed and Natural Process Coffee? Which One Has More Prominent Flavor?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, What's the difference in taste between washed and natural process coffee? - Differences in low-caffeine coffee taste. After passing through a depulping machine, some residual pulp inevitably remains attached to the coffee bean's parchment. The coffee beans are then placed in fermentation tanks, where natural enzymes decompose this residual pulp and parchment. Typically, the fermentation process takes place in

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Comparing Natural and Washed Processing Methods

FrontStreet Coffee previously shared knowledge about natural processing and washed processing methods. In this article, we will compare the differences between these two processing methods. While many people understand the flavor differences between natural and washed processing, those comparisons were made using beans from different origins. Comparing the same coffee using different processing methods will provide a more direct presentation. Interesting, isn't it? Let's explore this journey together with FrontStreet Coffee!

Natural Processing Method

Natural processing mostly uses African-style raised beds. The raised beds effectively block ground moisture and soil while increasing air circulation. During the natural drying process, temperature is strictly controlled to prevent over-fermentation from high temperatures. The entire natural processing process typically takes more than 20 days, allowing microorganisms and coffee cherry pulp to gradually ferment. This results in sweeter flavors with abundant tropical fruit notes.

Washed Processing Method

In the washed method, coffee cherries are placed in water after picking, using buoyancy to remove underripe cherries. Then a depulper removes the cherry skin and pulp, after which the beans are left in fermentation tanks overnight to allow the mucilage layer to decompose and fall off. After fermentation is complete, the parchment coffee is rinsed for 30-60 minutes in channels. Through specially designed channels and water flow, low-density, poor-quality beans are removed. The high-quality coffee beans are then drained of water and finally spread evenly on racks to dry until reaching the target moisture content, after which they can be packaged and stored.

Importance of Processing Methods

Coffee beans must enter processing immediately after harvest, otherwise they will start to ferment and produce off-flavors. There are two processing methods: natural and washed, each creating different flavors. Natural processed beans have complete natural sweetness, gentle aroma, and more body; washed processing has good sweetness, high aroma, and lively acidity. Compared to natural processing, the washed method offers better quality control. During the washed processing process, defective beans floating on the water surface can be easily removed. The flavor is less likely to have impurities due to short fermentation time, and the beans are thoroughly cleaned in water tanks. Therefore, washed processing presents a clean, flawless flavor profile.

Yirgacheffe Example: Natural vs Washed

Taking Yirgacheffe as an example, what are the flavor differences between washed and natural Yirgacheffe?

Cupping Notes for Washed and Natural Yirgacheffe

Dry Aroma Differences

Natural Yirgacheffe: Light fermented wine aroma, spicy fragrance

Washed Yirgacheffe: Jasmine floral aroma, lemon or lime citrus fragrance

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

Taste and Mouthfeel Differences

Natural Yirgacheffe: Natural processed is somewhat complex, with light fermented wine aroma. The bitter notes are somewhat heavier, with a much richer mouthfeel. Honey sweetness, cocoa notes with hints of spice, full body and persistent aftertaste.

Washed Yirgacheffe: Washed processing has brighter acidity, like lemon acidity, with a cleaner and more refreshing mouthfeel. Citrus aromas are more pronounced, with some black tea sensation in the finish.

Similarity: Both have fruit acidity similar to lemon and citrus fruits.

Brewing Parameters

Natural Yirgacheffe: Recommended using 15g of coffee, 89°C water temperature, Fuji Royal grinder setting 4, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g water, bloom for 25s, second pour to 104g water then pause, continue pouring to 230g total water. Discard the tail end. Extraction time around 2:12s.

Washed Yirgacheffe: Recommended using 15g of coffee, 92°C water temperature, V60 dripper, 1:15 coffee-to-water ratio. First pour 30g water, bloom for 28-30s, second pour to 110g water then pause, continue pouring to 230g total water. Discard the tail end. Extraction time around 2:15s.

This pour-over method allows you to experience the pleasant sensation of Yirgacheffe stimulating the taste buds and olfactory cells like flowers in bloom.

Each coffee-producing region in the world has its unique climate and production culture, and the quality of coffee depends on the processing method used. If it's natural processing, the coffee is directly sun-dried. However, if it's washed, the processing process is quite different. Those "de-pulped" coffees undergo honey processing sun-drying procedures, while washed processed coffees enter fermentation tanks to remove residual mucilage and substances. Careful monitoring ensures the fermentation degree of coffee beans is controlled with consistent results. This is also why most specialty coffee beans adopt the washed processing method.