Washed vs. Natural Process
Last spring, theSidama Highlands Cooperativesent us two lots picked on the same day, from the same trees, split into a washed lot and a natural lot. We cupped them side by side at aSaturday session.
How Each Is Processed
Washed process strips the fruit (the “cherry”) off the coffee seed before drying, using fermentation tanks and water to remove the sticky mucilage layer. Natural process skips that step entirely: the whole cherry dries around the seed, sometimes for several weeks, letting fruit sugars soak into the bean. The natural lot pictured above spent about three weeks drying on raised beds before milling.
What We Tasted
| Lot | Dominant Notes | Body |
|---|---|---|
| Washed | Jasmine, lemon zest, clean finish | Light |
| Natural | Blueberry, red wine, heavy sweetness | Full |
The room was split almost evenly on which one they preferred, which is usually how it goes — process preference tends to be a personal-taste question more than a quality one, unlike roast defects, which almost everyone agrees on.
Which One Did We Buy?
Both, actually. The natural lot became a limited seasonal release; the washed lot became part of our standingEthiopia Yirgacheffelisting, which is the version most people will taste year-round.