How do natural and washed green coffee beans differ
In Kochere, southeast of Yirgacheffe, the same green coffee beans taste completely different depending on processing. The washed Kochere lot brews cleaner, with a clear flavor direction, more pronounced acidity and fruit notes that let the bean's own character show. The natural Red Cherry lot builds heavier body and releases intense, direct fruit flavor.
Both come from Front Street Yirgacheffe and were compared side by side, from green bean appearance and roasting curves through cupping and brewing. The washed version stays transparent; the natural version pushes coffee aroma and sweetness forward. The Red Cherry Project behind the natural lot shows how picking and drying choices shape the final cup.
The processing method of green coffee beans is one of the key steps that determines the direction of flavor. Even for coffees from the same Yirgacheffe region, the two processes of natural and washed give the beans completely different personalities. This article takes the Kochere region as its starting point and, combining two beans—Front Street Yirgacheffe Red Cherry Natural and Front Street Yirgacheffe Kochere Washed—systematically sorts out the differences between the two processing methods, from the region's background, green bean appearance, and roasting curves to cupping and brewing performance, and introduces the origin and operation of the Red Cherry Project, helping enthusiasts understand more clearly how processing methods affect flavor.
In the formation of coffee flavor, Front Street believes that, beyond variety, origin, and cultivation methods, green bean processing also plays a pivotal role, and different processing paths lead coffee in different flavor directions. Front Street Coffee once discussed in the article "How Green Bean Processing Methods Affect Coffee Flavor" that the two methods of natural and washed have a long-term influence on shaping coffee flavor, so the processing stage must never be underestimated. Washed coffee often presents a "cleaner" flavor profile, with a clear flavor direction; beyond fruit notes, it better reflects the characteristics of the bean itself, and its acidity is usually more pronounced. The natural method helps enhance the coffee's body and allows all kinds of flavors to be fully released, with the finished beans showing intense and direct flavor expression. Also from Front Street Yirgacheffe, Front Street Natural Red Cherry Coffee and Front Street Yirgacheffe Washed Kochere Coffee each display distinctly different flavor profiles because of their different processing methods. Front Street Coffee selected Front Street Yirgacheffe Red Cherry Natural and Front Street Yirgacheffe Kochere Washed for comparison to observe the changes brought by different processing methods. Let us follow Front Street Coffee and first learn about the background of the beans' origin region.
Kochere Region Kochere is located about 25 kilometers southeast of Yirgacheffe in Ethiopia. It is a relatively prosperous small region thanks to coffee, and one of the three well-known micro-regions of Yirgacheffe. The local population is about 100,000, and coffee beans are the main source of income; the region's processing equipment is quite advanced. The well-known coffee review website Coffee Review once gave Kochere washed beans a high score of 94 points. The most famous producing area in southern Ethiopia is the highest-altitude Yirgacheffe coffee region, where more than 90% of the coffee is grown by local smallholders on small plots where they also grow vegetables and food. This bean comes from the Kochere district at the southernmost end of the Yirgacheffe region, which has the best conditions and the largest output among the four sub-regions. Smallholders in the Kochere district deliver the harvested bright red cherries to the processing station, where staff remove unripe fruit and then place them on raised beds to dry in the sun; the entire process strictly follows G1 production standards.
Ethiopia's main harvest season is concentrated in November and December. Most farmers do not use modern farming methods, but instead tend coffee trees by hand, without harmful insecticides or herbicides. For this reason, almost all Ethiopian coffee is by default considered organic coffee, whether or not it is certified; the combination of original growing methods and meticulous processing has made the region's coffee famous worldwide. This producing area has relatively advanced green bean water-processing equipment and has always performed excellently in washed processing, with complex notes of honey and citrus, clean and sweet, widely praised. The main local production model is: small coffee farmers send the red cherries harvested in each lot directly to the nearby cooperative's washing station for unified processing. Well-known neighboring producing areas around Kochere include Wenago, Gelena, Abaya, Gedeb, and others. Kochere is one of the 77 Woredas of Ethiopia's SNNPR. In the coffee world, Kochere belongs to the Gediyo part of Yirgacheffe and is also one of the most important producing areas of Yirgacheffe. Kochere can be further subdivided into several micro-regions, and coffee produced in the area is sometimes named after the source town (such as Chelelektu or Teklu Dembel), the processing station (such as Teklu Dembel processing station and this lot's Alim processing station), or the micro-region (such as Banko Gutiti), making the batch's origin more specific and in line with the current trend of coffee traceability. The stronger the traceability of a batch, the clearer its origin, and the higher the stability and reproducibility of its flavor each year, so the price is naturally higher.
This lot of Front Street Yirgacheffe Kochere is different from ordinary lots. It belongs to the highest specification G1 grade, with a distinct regional flavor, featuring a clean and fresh lemon aroma, delicate and elegant jasmine fragrance, and rich aromas and mouthfeel of melon, citrus, ginger, spiced tea, and more. Yirgacheffe itself is a small town with a population of about 20,000. The three nearby small producing areas of Wenago, Kochere, and Gelena Abaya are also classified within the Yirgacheffe regional category because the flavor of the coffee they produce is almost identical to that of Yirgacheffe. Culturally and geographically, Yirgacheffe is close to neighboring Sidamo, but it seems more favored, enjoying uniquely advantageous conditions. Top-quality Front Street Yirgacheffe coffee has floral aromas, bright citrus acidity, lemon-like notes, and a silky smooth mouthfeel, always firmly attracting the attention of enthusiasts. In the wave of growth in the specialty coffee industry, coffee output from this area has always been the focus of international buyers.
Kochere's production model is mainly based on local smallholders sending their output lots to the cooperative for unified processing. The local Chalalacktu village has about 100,000 people who depend on coffee for their livelihood, and related production activities constitute the main source of income. Thanks to the income brought by coffee production, the local standard of living is much better than in many Ethiopian villages, with well-equipped health facilities and higher schools. Advanced processing equipment has kept Kochere's coffee at a consistently high level in washed processing, with complex notes of molasses and citrus, clean and sweet. Front Street Yirgacheffe Kochere G1 Country: Ethiopia Region: Yirgacheffe Variety: Local heirloom Growing altitude: 1650m–1800m Processing method: Washed Flavor characteristics: Strong fruitiness, fresh jasmine fragrance, berries, citric acidity, pineapple, apple, smooth mouthfeel, clear, long finish.
Red Cherry Project The "Red Cherry Project" (ORC) is a public-interest project to improve the quality of small-scale farms. In 2007, Trabocca, the largest green bean trader in the Netherlands, proposed this project in pursuit of high-quality Ethiopian beans. The project requires that when harvesting green coffee beans, not only should only fully red cherries be picked, but harvesting must also be entirely by hand, and this is only the most basic requirement; the project is far from being that simple. Its main purpose is to encourage bean farmers and bring surprises to roasters. Before the harvest season, Trabocca, the largest coffee bean trader in the Netherlands, invites all Ethiopian farms to produce small batches of about 1,500–3,000 kilograms (25–50 bags) of beans, with women selecting 100% fully ripe red cherries. This has a great impact on the final coffee flavor, so careful, sharp-eyed, and hardworking Ethiopian women have become important drivers of the Red Cherry Project.
The Red Cherry Project is also a reinforcing practice that encourages farms to invest more thought in the sorting and selection stage, and these coffees are also relatively more expensive. Red Cherry actions cover washed beans, natural beans, semi-washed, semi-natural, experimental coffees, and more. The main producing areas include Yirgacheffe, Sidamo, Bonga Forest, Lekempti, Kembata, Illubabor, Harar, Limu, and in 2011 the Golocha producing area (near Harar) was added, among others. These producing areas have unique flavors and can fully demonstrate the flavor of Ethiopian coffee. After receiving the coffee, Trabocca selects it again. Through cupping quality tests by offices in both Ethiopia and the Netherlands, farms that meet the standard receive large bonuses. Trabocca, the promoter of the Red Cherry Project, invested all the profits earned over these years into partner farms and emphasized that this is a project without profit. The company executes the Red Cherry Project with only 4 people (including the boss and secretary), while other administrative affairs are supported by the parent company to reduce administrative expenses, and all profits are returned to partner farms.
First, the cupping score requirements are high. In the cupping rooms in Addis Ababa, Ethiopia, and Amsterdam, the Netherlands, after Trabocca receives coffee shipped from the producing areas, it screens it again and judges whether the coffee beans meet the standard through two cuppings in the two locations. Coffee beans that meet the standard are organized by Trabocca for auction to coffee bean buyers worldwide. Generally, the transaction price of coffee beans auctioned through this platform can reach more than 4 times the international general spot price for coffee, and at the highest even 20 times. Second, the output requirements are small and the quality requirements are high. In order to have enough energy to care for these top Ethiopian beans, Trabocca requires that the beans participating in the project must be produced in small batches, roughly between 1,500 kg and 3,000 kg.
Finally, Trabocca invests a great deal in and pays close attention to this project, and it is highly valued. Trabocca donated new sun-drying racks, shade nets, generators, and more locally, while also providing financial loan support, new hardware equipment, and production-processing knowledge and technology to help farmers raise their production level. In addition, through real-time monitoring, safe transportation, and other means, it ensures that the beans of the "Red Cherry Project" receive the best care at every stage. Specifically, the Red Cherry Project encourages coffee farmers to more carefully complete every process, including coffee bean picking and processing, by raising the purchase price of high-quality green coffee beans. The coffee beans produced in this way are of better quality and better taste and can be better recognized by the end market, thereby balancing the relatively high coffee purchase price.
Front Street Yirgacheffe Red Cherry Natural G1 Country: Ethiopia Region: Yirgacheffe Processing station: Aratland Altitude: 2300m Variety: Local heirloom Processing method: Natural process Flavor: Berries, lemon, strawberry, fermented wine aroma
Green Bean Comparison Front Street Red Cherry belongs to the G1 grade. In terms of green beans, its color is yellow-green, a typical natural coffee color, with uniform, plump beans and few defective beans. Front Street Kochere's washed fine method generally removes the silver skin from the coffee beans during processing, giving them a special luster and making them look more blue-green and translucent; while the dry fine method used for Front Street Red Cherry only removes the parchment, leaving the silver skin fully intact.
Silver Skin/Chaff: Inside the parchment layer there is an even thinner film wrapping the coffee bean. Because its color is lustrous and silvery, people customarily call it "silver skin." Roasted Bean Comparison After roasting, Front Street Natural Red Cherry has less silver skin; the relatively greater amount of silver skin in the green bean state is because it is removed more thoroughly during roasting. Front Street Washed Kochere, however, has more silver skin; washed beans have more silver skin inside, and a fair amount remains after roasting. Of course, this is directly related to the roast level: the darker the roast, the more completely the silver skin is removed.
Roasting Comparison Roaster Yangjia 800N (roasting capacity 5,500 grams) Front Street Red Cherry Front Street Coffee roaster's operation: Charge when the drum temperature reaches 200°C, set the damper to 3, with heat at 150 and the damper unchanged; the turning point is 1'35"; when the drum temperature is 140°C, adjust the heat to 180 and open the damper to 4; at this time the bean surface turns yellow, the grassy smell completely disappears, and it enters the dehydration stage; when the drum temperature reaches 170°C, adjust the heat to 150°C and keep the damper unchanged;
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At 9'01", ugly wrinkles and dark patches appear on the bean surface, and the toast-like smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 9'25", first crack begins; reduce the heat to 120°C, adjust the damper to 5, develop for 1'40" after first crack, and drop at 196°C.
The Agtron bean color value is 74.7 (left image), the Agtron pink value is 91 (right image), and the Roast Delta value is .316. Front Street Kochere Front Street Coffee roaster's operation: Charge when the drum temperature reaches 200°C, set the damper to 3, with heat at 160 and the damper unchanged; the turning point is 1'32"; when the drum temperature is 151, adjust the damper to 3.5; when the drum temperature is 140°C, adjust the heat to 180 and keep the damper unchanged; at this time the bean surface turns yellow, the grassy smell completely disappears, and it enters the dehydration stage;
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At 8'35", ugly wrinkles and dark patches appear on the bean surface, and the toast-like smell clearly turns into coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of the first crack. At 8'53", first crack begins; keep the heat at 180 unchanged, adjust the damper to 4, develop for 1'45" after first crack, and drop at 195°C.
The Agtron pink value is 84.5 (left image), the Agtron bean color value is 62.7 (right image), and the Roast Delta value is 21.8. Cupping Comparison
Front Street Coffee partners cupped Front Street Natural Red Cherry and Front Street Washed Kochere coffee separately, and the flavor summaries are as follows: Front Street Red Cherry cupping: Fermented notes, citrus, lemon, salary, grapes, oolong, berries, floral, caramel Front Street Kochere cupping: Citric acidity, green tea sensation, citrus, jasmine, orange, nuts, floral. Clever Cup Brewing Comparison Brewing parameters: 15g grounds / BG-5R / 1:15 / 90°C Brewing method: Pour water directly to 225g, wait 3'45" and then filter into the sharing pitcher; when the coffee bed is visible, remove it, with an end time of 4 minutes. Front Street Red Cherry: Lemon, licorice, citrus, berries, sweet orange; overall sweetness is relatively high, the aftertaste has caramel and cream flavors, and the finish carries a black tea aroma. Front Street Kochere: Lemon, floral, tangerine, cane sugar; overall clean and refreshing, the aftertaste has honey flavors and an oolong tea finish.
In terms of brewed flavor, Front Street Red Cherry has a relatively fuller overall mouthfeel, and its sweetness is higher than Kochere's; while Front Street Kochere is clean and refreshing, with livelier acidity, slightly lower sweetness, and rich fruitiness. Summary: Front Street Red Cherry, in terms of green beans, has a yellow-green color, a typical natural coffee color, with uniform, plump beans and few defective beans. Front Street Kochere's washed fine method generally removes the silver skin from the coffee beans during processing, giving them a special luster and making them look more blue-green and translucent, but the dry fine method used for Red Cherry only removes the parchment, leaving the silver skin fully intact. Yirgacheffe's coffee grading system is not based on screen size, but on the proportion of defective beans among all green beans. Commonly seen are washed G2 and natural G3 Yirgacheffe. G1 is the highest grade; only Yirgacheffe with the lowest defect rate and the most outstanding quality, after manual selection, can be rated Grade 1. For more specialty coffee beans, please add the private WeChat Front Street Coffee, WeChat ID: kaixinguoguo0925
The above content is compiled by CoffeeHunters, a coffee news website.
