What's the Difference Between Various Processing Methods for Kenyan Coffee? Introduction to Natural and Washed Kenya

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Recently, we've acquired quite a variety of coffee beans, including a natural processed Kenya (for specific details, see → 【FrontStreet Coffee Bean Hunting Notes】Natural Kenya from Othaya Cooperative). So today, our editor wanted to compare this natural processed Kenya with our washed processed Kenya to see what differences they have!

Bean Introduction

Let's briefly introduce these two beans~

【Washed Kenya - Asali】

This bean comes from the Asali processing plant in the Thika region of Kenya. The Thika region is a coffee-growing area in central Kenya with the highest altitude within the region. Thika itself is a sub-area within this growing region, located at the foot of the Aberdare mountain range, with red volcanic soil rich in organic matter.

The processing method is K72 washed processing.

What is K72 washed processing?

It's a cyclic repeated processing method of cleaning after harvesting and fermentation. On the day of harvest, the highest quality coffee cherries are selected for depulping and fermentation, with a fermentation time of 24 hours. After 24 hours, they are washed with clean river water. Then, they are fermented again in clean river water for 24 hours and washed again, repeating this cycle 3 times to reach 72 hours, hence called Kenyan-style 72-hour fermentation washed processing method, abbreviated as K72.

This processing method allows coffee beans to ferment for a long time at low temperatures, and is completed only after drying and dehydration, giving the beans a brighter, cleaner yet fuller flavor!

【Natural Kenya - Othaya】

Most Kenyan coffees we drink are washed processed, so natural processed Kenyans are quite rare.

This natural Kenya comes from the Thika processing plant under the Othaya Cooperative in the Neri region. The Neri region is located west of Mount Kenya in central Kenya, where the red soil has nurtured many excellent Kenyan coffees!

In terms of processing, the refined natural processing method is used. Refined natural processing typically requires 2-4 weeks or even longer, depending on weather conditions and desired flavor expression. During drying, careful attention must be paid to avoid both excessively high temperatures and mold growth or off-flavors from over-fermentation. This processing method can transform Kenya's originally bright acidity into rich, complex fruity acidity notes~

Green Bean Comparison

Both beans are of the SL28 & SL34 varieties~ These two varieties are quite common in Kenya.

SL28 is a direct Bourbon line selected and cultivated in Kenya by French and British missionaries and researchers in the early 20th century, with mixed heritage from French Mission, Mocha, and Yemen Typica. High sweetness, refined balance, prominent citrus and dark plum flavors, strong and rich fruit acidity, rich mouthfeel, and beautiful balance - these are the characteristic flavor features of Kenyan SL28.

SL34 has similar flavors to SL28, but with complex and varied acidity and a great sweet finish, the mouthfeel is heavier and richer than SL28, and cleaner. SL34 has French Mission, Bourbon, and more Typica heritage. The bean appearance is similar to SL28, but it's more adaptable to sudden heavy rains.

Although both beans are SL28 & SL34 varieties, there are quite significant differences when looking at the green beans.

The washed Kenya Asali green beans are blue-green, with less residual silver skin on the surface, and the bean sizes are relatively uniform and full;

The natural Kenya Othaya green beans are yellow-green, with more residual silver skin on the surface, and the beans have obvious size variations, with a distinct fermented aroma.

Incidentally, looking at the roasted beans, we can clearly see that the washed Kenya Asali roasted beans are larger with more retained silver skin after roasting; the natural Kenya Othaya roasted beans vary in size with less retained silver skin after roasting.

Flavor Comparison

Cupping

【Washed Kenya - Asali】Has pine aroma, dark plum, lemon, grapefruit acidity, with brown sugar sweetness; overall flavor is clean, with bright and lively fruit acidity.

【Natural Kenya - Othaya】Has fermented wine aroma, with black berries, citrus, cherry tomatoes, mango, purple grape flavors, as well as cream aroma and brown sugar sweetness; overall flavor is richly layered, with full sweetness.

After cupping, our editor felt that both beans would be quite good for iced pour-over, very suitable for enjoying a cup in such hot summer weather! So we brewed a pot of each, keeping parameters and techniques basically consistent!

Parameters: 18g powder, water temperature 90°C, medium-fine grind (BG 5M: 60% pass rate through China standard #20 sieve), powder-to-water ratio 1:10 (not counting ice cubes), add 100g ice cubes to the sharing pot.

Use about twice the weight of the powder for blooming, stop blooming and start pouring when the coffee bed changes from wet to dry, about 30 seconds. When pouring to 110g, segment the pour, continue pouring to about 180g when the water level drops and is about to expose the coffee bed, and remove the filter cup when all the water in the filter cup has filtered through.

【Washed Kenya - Asali】Smells of light jackfruit aroma, floral notes and pine aroma, with dark plum, lemon, citrus, and cherry tomato acidity in the mouth, with caramel aftertaste and a juicy sensation.

【Natural Kenya - Othaya】Smells of rich jackfruit aroma and light blackcurrant aroma, fermented wine aroma, with grape, cherry tomato, citrus, and lemon flavors in the mouth, with brown sugar sweetness; persistent fruit wine aftertaste, with noticeable sweetness.

Flavor descriptions vary from person to person and are influenced by water temperature and brewing methods. This brewing provides descriptions limited by the flavor wheel under the same brewing equipment and parameters, for reference purposes.

Conclusion

Comparing the two differently processed Kenyas, our editor feels that both Kenyas have distinct berry acidity notes, but 【Washed Kenya - Asali】presents bright and lively acidity, with floral notes and obvious pine aroma, with dark plum acidity and grapefruit aftertaste; 【Natural Kenya - Othaya】, in comparison, has richer acidity, strong wine aroma, solid mouthfeel, higher sweetness, with dark berry aftertaste, and full, distinct flavors.

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