When approaching coffee roasting, understanding how different processing methods affect green coffee is crucial. Two of the most common methods—washed and natural—result in distinct flavor profiles and demand a different approach to the roast process. Learn best practices for roasting washed vs natural coffee.
Washed vs Natural Coffee: Washed Processing
Washed coffees undergo a meticulous process that removes the pulp, fruit, and mucilage from the coffee beans shortly after being harvested. This process, also known as depulping, is followed by fermentation in tanks to break down any remaining mucilage. Afterward, the beans are thoroughly washed and dried. This method emphasizes the bean’s purity and terroir.
Roasting Washed Coffee
Washed coffees take on heat well, allowing for a longer development time when roasting. Push further into development to bring out sweetness, as underdeveloped washed coffees can taste overly acidic or sour.
Flavor Profile
Expect a clean, bright, and crisp cup, often with a pronounced acidity and clear expression of the coffee’s origin.
Roast Profile Strategy
Extend the development time to balance acidity with sweetness. Avoid underdevelopment, which can lead to thin, overly sharp flavors.
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Washed vs Natural Coffee: Natural Processing
Natural coffees are dried while the fruit is still intact. The cherries, left whole, are spread out in the sun and regularly turned to ensure even drying. This method allows the sugars and fruit compounds from the cherry to soak into the bean, creating a deeper, and often more fruit-forward, profile.
Roasting Natural Coffee
Roasting naturals requires a softer, more delicate approach with heat application vs washed coffees. Backing off heat, especially in the development phase, will benefit the cup profile and produce defined, integrated flavors. Natural coffees take on color more quickly due to their residual sugars and fruit compounds from the drying process.
Flavor Profile
Natural process coffees are known for their bold, fruit notes (berries, stone fruit, and dried fruit) that are paired with a heavier body and rich complexity.
Roast Profile Strategy
Keep the roast lighter than a washed coffee to highlight the complexity of a natural and preserve its delicate fruit characteristics. Going too dark can mute the unique qualities of the natural process.
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Final Thoughts
Whether roasting a washed or natural coffee, the key is understanding how each processing method influences heat absorption, flavor expression, and development. With washed coffees, aim for extending development time to maximize sweetness. With naturals, preserve their complexity by taking care not to overdevelop them. By customizing your roast approach to the processing method, you can unlock a coffee’s full potential.
