Region
Guji, Ethiopia

Producer
Tesfaye Bekele

Varieties
Kurume, Welicho

WHAT IS NATURAL PROCESSED AND WASHED PROCESSED COFFEE!?

The rundown:

The coffee plant is a fruit tree. The fruits are similar in appearance to the cherries we commonly know. Before it makes its way to us , it goes through many different stages. The bean (seed) is encased in many layers: the outer skin, pulp, mucilage, and parchment. A processing method is the removal of these layers. There are several ways to do it, but the two most common methods are the “natural method”“ and “washed method”.

With natural processing, the coffee cherry is dried as-is with everything still intact. The cherry is dried out by the sun, typically on patios or raised beds. To prevent molding, the coffee is carefully raked and monitored throughout the day. After the cherry has been carefully tended and sufficiently dried, the seed is then removed. Similar to the way wine is fermented, by using the natural process you’re allowing those nutrients and sugars from the fruit to break down and seep into the bean. Often giving juicy, fermented, and fruit-forward flavors with a heavier body. In this specific coffee we get berries, chocolate, and jam with a creamy texture to it!

With washed processing, the coffee cherry will have it’s skin/pulp removed by a machine. After these machines bring the seed out from its pulp, the coffee then is soaked in water to allow the breakdown of that sugary mucilage. The seeds are then spread out on patios to dry in the sun. Washed coffees tend to produce brighter, lighter body, and a cleaner tasting coffees than it’s counterpart. Some notes you may pick up in this coffee are jasmine florals, berry and pineapple, and some vanilla sweetness!

WHAT IS NATURAL PROCESSED AND WASHED PROCESSED COFFEE!?

The rundown:

The coffee plant is a fruit tree. The fruits are similar in appearance to the cherries we commonly know. Before it makes its way to us , it goes through many different stages. The bean (seed) is encased in many layers: the outer skin, pulp, mucilage, and parchment. A processing method is the removal of these layers. There are several ways to do it, but the two most common methods are the “natural method”“ and “washed method”.

With natural processing, the coffee cherry is dried as-is with everything still intact. The cherry is dried out by the sun, typically on patios or raised beds. To prevent molding, the coffee is carefully raked and monitored throughout the day. After the cherry has been carefully tended and sufficiently dried, the seed is then removed. Similar to the way wine is fermented, by using the natural process you’re allowing those nutrients and sugars from the fruit to break down and seep into the bean. Often giving juicy, fermented, and fruit-forward flavors with a heavier body. In this specific coffee we get berries, chocolate, and jam with a creamy texture to it!

With washed processing, the coffee cherry will have it’s skin/pulp removed by a machine. After these machines bring the seed out from its pulp, the coffee then is soaked in water to allow the breakdown of that sugary mucilage. The seeds are then spread out on patios to dry in the sun. Washed coffees tend to produce brighter, lighter body, and a cleaner tasting coffees than it’s counterpart. Some notes you may pick up in this coffee are jasmine florals, berry and pineapple, and some vanilla sweetness!