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

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

Washed Kenya Coffee Beans - Asali

This coffee bean comes from the Asali processing plant in the Thika region of Kenya. The Thika region is located in central Kenya and features the highest altitude coffee growing areas within the region. Thika itself is a sub-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, which allows the coffee to have brighter, cleaner, yet fuller flavors!

Natural Kenya Coffee Beans - Othaya

Most Kenya coffees we encounter are washed processed, so naturally processed Kenya coffee is quite rare. This natural Kenya comes from the Thiku processing plant under the Othaya Cooperative in the Nyeri region. The Nyeri 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 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, careful attention is required to avoid excessive temperatures while preventing mold growth or off-flavors from over-fermentation. This processing method transforms Kenya coffee's originally bright acidity into rich, complex fruity acidity tones.

Brewing Guide

Parameters: 18g coffee grounds, water temperature 90°C, medium-fine grind (BG 5M: 60% pass-through rate on China standard #20 sieve), coffee-to-water ratio 1:10 (not including ice cubes), add 100g ice cubes to 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, approximately 30 seconds. Segment the pour at 110g, continue pouring to around 180g when the water level drops and is about to expose the coffee bed. Remove the filter cup once all water has filtered through.

Washed Kenya Coffee - Asali

It smells of delicate jackfruit aroma, floral notes, and pine fragrance. The initial taste reveals sour notes of dark plum, lemon, citrus, and cherry tomatoes, with caramel aftertaste and a juicy mouthfeel.

Natural Kenya Coffee - Othaya

It smells of rich jackfruit aroma with subtle blackcurrant notes and fermented wine fragrance. The initial taste reveals flavors of grapes, cherry tomatoes, citrus, and lemon, with brown sugar sweetness; the fruit wine aftertaste is long-lasting with noticeable sweetness.

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Important Notice :

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