Washed Coffee Beans Processing: Introduction to Kenyan Washed Coffee Bean Regions and Flavor Profiles

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FrontStreet Coffee Kenya Thima Girl Washed Coffee Flavor Profile

Washed coffee focuses solely on the flavor of the coffee beans themselves. This method aims to let you taste the flavors within the coffee beans, rather than the flavors attached to the bean surface.

Natural or honey-processed coffees require flavorful coffee cherries. However, washed coffee flavors depend almost 100% on the natural sugars and nutrients that coffee beans absorb during their growth cycle. This means variety, soil, weather, maturity, fermentation, washing methods, and drying processes are absolutely critical.

Washed coffee reflects both perfect cultivation science and the fact that coffee farmers are an indispensable part of creating coffee bean flavor. When we approach washed coffee, it's clear that origin and environmental conditions play a crucial role in adding flavor.

This means the washing process can highlight the true characteristics of single-origin coffee beans just as much as other processes—which is why so many specialty coffees are washed.

"Washed Ethiopian and Kenyan coffees have extremely clear flavors, and if processed correctly, their excellent flavors will be perfectly presented."

Kenya Thima Girl

Kenya Thima Girl comes from a micro-region called Karatina in NYERI. The Ndima-ini Factory is part of the Gakuyu Farmers' Cooperative Society, which separated from the large Mathera Cooperative Society in 1996 to become independent. The Gakuyu Cooperative has only two factories—Ndima-ini and Kirigu—with 1,800 employees. The Kirigu factory is named after the Kirigu River, which supplies water for processing coffee cherries near the factory.

For the past 20 years, approximately 850 small-scale farmers have delivered ripe coffee cherries to the Ndima-ini Factory for processing by factory manager John Kamau. Unlike traditional Kenyan washed coffees that undergo 72 hours of fermentation, this Kenya Thima Girl coffee is soaked and fermented for 80 hours after pulping, then naturally dried on raised drying beds.

Flavor notes: Dark plum, berries, cherry tomatoes, plum, cream.

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