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ROASTERS Washed and natural processed coffees make up the vast majority of the market. Both offer different flavour experiences, and therefore cater to different consumer preferences. In recent years, however, it’s been hard to ignore the growing prevalence of natural processed coffees in cafés and roasteries. Revered for their fruit-forward flavour profiles, more and more coffee shops have started to serve naturals as espresso. But at the same time, with their clean and bright cup profile, washed coffees will remain a staple on most menus. So, what’s your clear winner between the two? And should it matter?
Joaquín Díaz
7mo
Washed ☕
❤️🇧🇷☕️🚜🍒🌱
M. B.
7mo
washed coffee emphasize cleanliness and acidity, while natural processed coffee has a richer, fruitier profile. Each method brings out different characteristics in the coffee, it doesn’t matter to me.
Good insight!
Strong opinion!
Sándor Tóth
7mo
Roasters want to stand out with more and more distinctive tasting coffee in order to get ahead of the competition. Step by step, more and more powerful flavors make the consumer indifferent, so they look for more and more wild flavors. The demand for professionally pure and valuable coffees therefore decreases, while the demand for natural and fermented coffees with stronger flavors has increased significantly. In practice, the large number of uncontrolled appearance of specialty coffee shops has diluted the professionalism. Anyone can write Specialty Coffee on the door. The bioprotective processing coffees we developed found a new way into this chaos. Pure, varietal and terroir characters, perfectly balanced and with easily identifiable flavors.
Timothy Kelly
7mo
Methods other than espresso serve more justice to natural coffee, in my opinion. But actually, everyone in the world of coffee favors certain flavors over others so it really comes down to preference. Washed or semi washed coffees can still pull off some funky fruit flavors depending on region and growing environment.
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I find washed having clarity as compared to naturals which are sour and malic. Though I have to acknowledge the fruitiness of the naturals