Kenya | Wakulima Processing Station - Which Coffee Beans for Pour-Over Coffee | Coffee Origin

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Coffee Details

Country: Kenya

Region: Embu County

Processing Station: Weria Processing Station

Variety: SL34

Processing Method: Kenya Washed

Pour-over Single Origin Coffee Flavor:

Prominent lemon acidity and honey sweetness, with excellent mouthfeel. Notes of vanilla, honey sweetness, red berries, blackcurrant, and dark chocolate, with a persistent aftertaste.

Weria Processing Station

The Weria Processing Station (cooperative) belongs to the Gondoli FCS Cooperative and is located in the Embu County coffee growing region of Kenya, at an altitude of approximately 1,690-1,750 meters. The cooperative has about 1,080 members. Weria's main coffee cherries come from four villages: Kirigi, Kiini, Mukangu, and Kathangari. The processing station requires its members to grow coffee year-round and cannot arbitrarily switch to other crops. Almost all members accept the cooperative's policies and show strong cohesion (as evidenced by the enthusiastic participation of coffee farmers in processing station activities shown in the photo above).

Each farmer grows an average of about 350 coffee trees on approximately 1 hectare of land. Farmers in this region also grow other cash crops, including passion fruit, bananas, cabbage, carrots, and tea. During peak season, the processing station hires three managers and thirty temporary workers to handle the busy harvest and processing period.

Processing Methods

The Weria Processing Station has nine wastewater pits used to collect and treat wastewater generated during washing and fermentation processes, keeping it away from rivers to prevent pollution. After ripe cherries are harvested, they are transported to the processing station's receiving area, where mature cherries are first soaked and separated from unripe fruits and impurities. They then undergo processing to remove the outer skin and pulp—this is the famous Kenyan wet processing method in this region. All wastewater generated during the process is first placed in soaking pits, then undergoes recycling and reuse.

The Weria Processing Station has multiple monitoring and processing stages. For example, separating the outer skin and initial removal of the mucilage layer is done using a depulper with three sets of discs to remove the outer skin of the coffee cherries and the pulp outside the hard shell. After pulp removal, the coffee undergoes overnight fermentation to break down sugars and the mucilage layer. Then, depending on whether the removal is complete, it goes through a washing process, followed by soaking, another wash, and then the coffee is evenly spread on raised drying beds. The entire process takes about 48-72 hours. The drying time on the beds depends on climate, ambient temperature, and processing volume, totaling about 15 days.

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