Differences Between Kenyan Washed and Natural Processing Methods: Characteristics of the 72-Hour Kenyan Washed Process

Kenya is famous for its washed coffees, but what actually happens when Kenyan coffee is processed as a natural instead? FrontStreet Coffee compares the two side by side — and explains why the 72-hour washed process makes Kenyan beans taste the way they do.

Introduction to FrontStreet Coffee's Washed and Natural Kenya Coffee Differences

Washed Kenya Coffee Beans - Asali

This lot comes from the Asali processing plant in the Thika region of Kenya. Thika sits in central Kenya and is home to the highest-altitude coffee growing areas in the vicinity; the sub-region lies at the foot of the Aberdare mountain range, where red volcanic soil is rich in organic matter. The beans are processed using the K72 washed method — fermentation in water that is repeated across 72 hours — which gives the coffee its brighter, cleaner, yet fuller flavors!

Natural Kenya Coffee Beans - Othaya

Most Kenyan coffee we encounter is washed, so naturally processed Kenya is a genuine rarity. This natural lot comes from the Thiku processing plant under the Othaya Cooperative in the Nyeri region. Nyeri lies west of Mount Kenya in central Kenya, and its famous red soil has nurtured many outstanding Kenyan coffees!

For processing, the refined natural method is used. Refined natural processing typically takes 2-4 weeks or even longer, depending on weather conditions and the desired flavor expression. During drying, great care is needed to avoid excessive temperatures while preventing mold growth or off-flavors from over-fermentation. This method transforms Kenya coffee's characteristically bright acidity into rich, complex fruity acidity tones.

Brewing Guide

Parameters: 18g coffee grounds, water temperature 90°C, medium-fine grind size (BG 5M: 60% pass-through rate on China standard #20 sieve), coffee-to-water ratio 1:10 (not including ice cubes), plus 100g of ice cubes in the serving pot.

Use approximately twice the weight of the coffee grounds in water for blooming. Stop blooming and begin pouring when the coffee bed changes from moist to dry, after roughly 30 seconds. Pour the first segment to 110g, then continue pouring to around 180g once the water level drops and the coffee bed is about to be exposed. Remove the dripper once all water has filtered through.

Washed Kenya Coffee - Asali

The dry aroma offers delicate jackfruit, floral notes, and pine fragrance. The first sip reveals the tartness of dark plum, lemon, citrus, and cherry tomato, with a caramel aftertaste and a juicy mouthfeel.

Natural Kenya Coffee - Othaya

The dry aroma is dominated by rich jackfruit with subtle blackcurrant notes and a fermented, wine-like fragrance. The first sip brings flavors of grape, cherry tomato, citrus, and lemon, with brown sugar sweetness; the fruity wine finish lingers long, with pronounced sweetness.

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FrontStreet Coffee Recommendation

The washed method is all about water: coffee cherries are floated, depulped, fermented in tanks to remove the mucilage, washed or soaked further, dried, and finally hulled. The long soak triggers chemical changes inside the bean that consume simple sugars while increasing various organic acids — which is exactly why washed coffees taste so clean, fresh, and brightly acidic while retaining the bean's own aromatics.

Kenya takes this approach even further with double washed processing, running the beans through an extra washing and soaking cycle. FrontStreet Coffee's Kenya "Cherry Tomato" lot is one of the best-known examples of this style: the repeated rinsing draws out an extreme juiciness, with layered notes of cherry tomato, dark plum, snow pear, black plum, and yellow sugar — sweet, tart, and mouthwatering.

For washed Kenya at its best, roast it medium and brew it as the guide above suggests. If you prefer a softer, more fruit-forward expression, look for a natural lot like the Othaya — same red soil, same country, but a noticeably rounder, wine-toned cup.