Why Kenyan Coffee Uses the Washed Method: A Guide to Pour-Over Coffee Parameters

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FrontStreet Coffee - Kenyan Coffee Processing Method and Pour-over Flavor Profile

Kenya belongs to the tropical growing region, with two rainy seasons each year, allowing for two harvests: 60% concentrated from October to December, and the remaining 40% from June to August. Coffee is mainly cultivated in the volcanic areas at altitudes of 1,600-2,100 meters around the capital Nairobi to the Kenyan highlands. This altitude is ideal for developing coffee bean flavors, as the mountain temperatures are lower, allowing slower growth, full development of aromatic compounds in the coffee beans, more prominent fruit acidity, and a harder texture. This crescent-shaped, fertile coffee region is the main production area for Kenya's premium beans.

What is the K72 Washed Processing Method?

It is a cyclic repeated processing method of washing after harvesting and fermentation. On the day of harvest, the highest quality coffee cherries are selected, then pulped and fermented for 24 hours. After 24 hours, they are washed with clean river water. Then, they are fermented again in clean river water for another 24 hours, followed by washing. This process is repeated 3 times to reach 72 hours, hence it's called the Kenyan-style 72-hour fermentation washed processing method, abbreviated as K72.

This processing method allows coffee beans to ferment for extended periods at low temperatures, and only after sun-drying dehydration is the process complete, resulting in beans with brighter, cleaner, yet fuller flavors!

FrontStreet Coffee Pour-over Parameters Sharing

Kenya Karogoto AA

Country: Kenya

Region: Nyeri

Processing Station: Karogoto Factory

Altitude: 1,800 meters

Varieties: SL28, SL34

Cooperative: Tekangu FCS

Producer: Smallholder farmers of the cooperative

Parameters: 18g coffee grounds, water temperature 90°C, medium-fine grind (BG 6S: 60% pass rate through China standard #20 sieve), coffee-to-water ratio 1:10 (not including ice cubes), add 100g ice cubes to the serving pot.

Use about twice the weight of the grounds in water for blooming. Stop blooming and start pouring when you see the coffee bed change from wet to dry, approximately 30 seconds. When reaching 110g, segment the pour. When the water level drops and is about to expose the coffee bed, continue pouring to about 180g and stop. Remove the filter cup once all the water has filtered through.

Washed Kenya — Asali: Aromas of light jackfruit, floral notes, and pine. On the palate, notes of dried plum, lemon, citrus, and cherry tomato acidity, with a caramel aftertaste and a juicy sensation.

Knowledge Bonus

SL34 has similar flavor characteristics to SL28, with complex and varied acidity and an excellent sweet finish, but with a heavier, richer mouthfeel than SL28, and cleaner. SL34 has French Mission, Bourbon, and more Typica lineage. The bean appearance is similar to SL28, but it's more adaptable to sudden heavy rain.

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