Journal
Washed vs natural coffee: what is the difference?
The process is the step between picking the cherry and shipping the green bean. It changes the flavour as much as the roast does.
Washed
The fruit is removed first and the seeds are fermented and rinsed before drying. Washed coffees taste clean and bright. Our Kenya Nyeri and Ethiopia Yirgacheffe are good examples.
Natural
The whole cherry dries in the sun and the fruit comes off at the end. The cup is heavier, sweeter and often tastes of ripe berries. Last season we sold out of a natural Ethiopia Guji in three weeks, and you can still read about it on its old product page.
Which one to choose
If you like crisp, tea-like coffee, try washed. If you like jammy, dessert-like cups, try natural. Our Brazil Cerrado shows the chocolate side of the natural process.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- Ethiopia Yirgacheffe: jasmine, bergamot, lemon
- Kenya Nyeri: blackcurrant, grapefruit, brown sugar
- Guatemala Huehuetenango: plum, toffee, almond
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.