Kenya AA Kirinyaga Washed Flavor Profile - Kenyan Coffee Processing Factories

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FrontStreet Coffee Introduces Kenya AA Kiambu Washed Coffee Beans

High-quality Kenyan coffee beans naturally possess wonderful fruit flavors, such as common dark fruit tastes like blueberry, cherry, and blackcurrant, or sometimes the sweet and sour sensation of grapefruit, as well as lemon-like acidity and abundant fruit aroma.

Many of Kenya's premium coffees originate from its smallholders and cooperatives. These cooperatives are mostly located on mountain slopes or volcanic terrain at altitudes of 5,000-6,000 feet or more. Each smallholder's seasonal production capacity is only about twenty to seventy bags. They gather hundreds or thousands of households to establish cooperative farms, with the government funding the construction of washing stations. Coffee cherries picked by smallholders are sent to these cooperative farms for unified processing. The entire process is supervised by official coffee authorities and is quite rigorous, ensuring the quality of Kenyan coffee.

The excellent quality of Kenyan coffee, besides originating from the diligent smallholders, is mainly due to the double washing method. In Kenya, high-quality coffee beans undergo washed processing, but it differs from the typical washing method. The conventional washing method involves only one fermentation after de-pulping, where the mucilage layer is removed in a single step. Kenyan coffee processing plants, however, conduct two fermentations: the first lasting 12-24 hours removes 80%-90% of the mucilage layer. After washing the initially fermented coffee beans, a second fermentation follows, lasting 24-48 hours to break down the remaining mucilage layer. This double fermentation process avoids over-fermentation that could produce off-odors while simultaneously enhancing flavor and mouthfeel, creating the distinctive flavor profile that bears the hallmark of Kenya.

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