Washed & Unwashed coffee package

Two almost identical coffees from Ethiopia, but each with a different processing method. This results in two widely divergent flavors. This concerns the 'washed' and 'unwashed' processing methods, the latter also known as 'natural'. Below is a brief explanation of the difference between them.

Washed

With washed coffee, coffee cherries are first stripped of their skin and pulp by mechanically removing them with a pulping machine. Fermentation is then used to loosen the slimy layer around the coffee bean, so it can then be thoroughly washed. The clean washed coffee is then dried on a patio or drying bed, just like unwashed coffee. Washed coffees often have a clean taste with a citrus-like acidity and a light mouthfeel.

Unwashed

In this method, the coffee is dried in its own pulp. This usually happens on concrete patios or raised beds, where air can circulate both above and below the coffee cherry. The coffee is regularly turned to prevent over-fermentation. Unwashed coffees have a high sweetness, like ripe fruit, and a full mouthfeel.

Try to identify the differences yourself with this sample pack containing the following coffees:

Washed: Ethiopia Chelbessa

Unwashed: Ethiopia Suke Q