What's the Difference Between Standard Washed Coffee Processing and Kenya's Natural Fermentation Washed Processing Method?

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FrontStreet Coffee Introduces Coffee Processing Methods: A Comparison Between Standard Washed and Kenya Natural Fermentation Washed Processing

1. Standard Washed Method

Natural Fermentation Washed Processing Method A Process: Harvesting → Depulping → Natural fermentation 12-24 hours → Washing → Sun drying

Natural Fermentation Washed Processing Method B Process: Harvesting → Depulping → Natural fermentation 12-24 hours → Washing → Soaking in clean water 24 hours → Sun drying

After harvesting, the coffee cherries are first sorted to select high-quality, fully ripe fruits, then depulped, naturally fermented for 12-24 hours, washed clean, soaked in water for 24 hours, washed clean again, and finally sun-dried.

2. Rwanda Coffee Washed Processing Method

Rwanda Natural Fermentation Washed Processing Method Process: Harvesting → Depulping → Natural fermentation 12 hours → Washing → Water fermentation 24 hours → Washing → Soaking in clean water 24 hours → Sun drying

After harvesting, the coffee cherries are first sorted to select high-quality, fully ripe fruits, then depulped, naturally fermented for 12 hours, washed, followed by a second water fermentation for 24 hours, washed clean again, soaked in water for 20 hours, and finally dried.

3. Kenya Coffee Washed Processing Method

Kenya Natural Fermentation Washed Processing Method Process: Harvesting → Depulping → Natural fermentation 12 hours → Washing → Natural fermentation 24 hours → Washing → Soaking in clean water 24 hours → Sun drying

After harvesting, the coffee cherries are first sorted to select high-quality, fully ripe fruits, then depulped, naturally fermented for 12 hours (until reaching pH 4.5-4.8), washed (removing 80-90% of mucilage), naturally fermented for another 24 hours, washed clean again, soaked in water for 24 hours (water level 5-7 cm), and finally dried.

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