Natural coffee and washed coffee: what are the differences?

Natural coffee or washed coffee? The argument persists. Let’s take a closer look at what defines these two fermentation methods that allow us to go from cherry to green coffee bean.

The fermentation phase is the first phase of coffee processing. It consists of eliminating the mucilage, the film that surrounds the grain. Two main methods are used: the so-called washed method and the so-called dried method. Today the debate between Washed and Natural persists with one question: is Natural coffee healthy and consumable?

Natural coffee

Once harvested, the cherries are spread out in the sun on concrete surfaces or on «African beds» to be dried. It is a weave suspended on four legs, which allows the grain to dry from above and below. This so-called “African bed” technique is the most suitable for drying fine coffee. The pulp gradually dries, shrinks and eventually solidifies. For about 3 weeks the cherries are regularly mixed with a wooden rake and selected to eliminate the most damaged ones.

Taste profile:

Dry-processed coffees have very sweet flavor notes, with strong typicality.

The little anecdote:

The natural treatment requires a lot of technicality. This is also why natural grains had a reputation for often being of lower quality. In fact, if the beans are dried poorly, their flavor loses its flavor. To regain the success of the time, the Americans had the idea of ​​calling these coffees «natural», claiming that this method was very healthy and without the addition of other products.

Washed coffee

In this method, coffee cherries are pulped using a machine within 12 hours of harvesting. Subsequently they are fermented in order to eliminate the mucilage (film that surrounds the grain). The fermentation phase consists of immersing the cherry pulp in water for a period ranging from 12 to 36 hours. The coffee is then dried in the sun on drying tables for several weeks. The slower the drying, the more uniform it will be.

Taste profile:

Washed coffee is a fine, subtle and aromatic coffee with a nice acidity.

Other fermentation methods: semi-wet process and honey

The semi-wet method

The semi-wet method is associated with Indonesian coffees. It consists of removing the pulp of the cherry through a mechanical operation, leaving the mucilage intact. Once the fruits have been removed, the grains are washed and left to dry in the sun. This process significantly reduces water consumption.

Taste profile: A cup that acquires body and finesse.

Honey process

The honey process is the result of mixing two methods: natural/washed. First the cherry is reduced to a pulp before being dried in the sun. This process allows you to obtain a sweeter coffee and gain in aroma. This method is little known because it is quite complex. The coffee, in fact, must be harvested by hand in order to collect only the ripe cherries and thus avoid sorting.

Taste profile:

A coffee that is offered in a round cup maintaining its typicality and adding finesse.

What is the best fermentation method?

In the washed method, 60% of the pulp is removed, significantly reducing drying times. Therefore, the risk of unwanted fermentations is minimal. This method is widely used in Central and South America, except Brazil. However it is the most polluting! It requires a lot of water and pollutes the soil. By washing fermented coffee with water, bacteria is generated that makes it unfit for consumption, which has the gift of disgusting the local population.

Today, many producers are returning to the traditional drying method or more innovative methods such as the honey process. It was especially in Brazil that the “New Natural” appeared. Goodbye moldy, earthy and mushroomy flavors. Hello sweetness, intensity and fruitiness of coffee varieties.

Over the years, fermentation has become the subject of a real revival of interest. Like Kombucha or natural wine, the flaws and criticisms later attributed to natural coffees have evolved particularly due to the quality process implemented on farms and cooperatives. Discover the phase of coffee sublimation: roasting.