What are the Flavor Characteristics of Kenyan Coffee Beans? A Brief Analysis of Why Kenyan Coffee Uses the Washed Method

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FrontStreet Coffee - Kenya Coffee Flavor and Refined Processing Methods

Today, FrontStreet Coffee would like to share with you the coffee story of Kenya! Geographically, Kenya is very close to Ethiopia and is also considered one of the cradles of humanity (human skull fossils dating back about 2.5 million years have been discovered within its territory). However, Kenya's coffee did not come from Ethiopia. The current mainstream view is that around 1893, missionaries brought Bourbon coffee varieties from the French Bourbon Island (Réunion Island) to Kenya and other regions. Therefore, many mainstream Kenyan coffee varieties belong to the Bourbon lineage (one of the important branches of Arabica coffee).

In the 1950s, the world-renowned Scott Laboratory selected and bred two hybrid varieties, SL-28 and SL-34, from numerous experimental results. This was the first time in the coffee industry that artificially selected quality was recognized, breaking the myth that only natural varieties were the finest.

Due to strong government support and the joint efforts of farms, cooperatives, farmers, and research institutes, Kenyan coffee ranks among the top in Africa and even worldwide in terms of both production and quality. Therefore, Kenyan coffee is also known as the "Heart of Africa."

The "Heart of Africa" coffee, benefiting from sufficient fertilization and meticulous care, does not possess the wild and rich floral and fruity aromas typical of Ethiopian coffee. Instead, it generally offers a very clean flavor profile with pure fruit acidity, accompanied by refreshing sweet and sour notes of raspberry, orange peel, grapefruit, and cherry tomatoes.

Kenya Refined Washed Processing Process:

Fresh fruit flotation → pulp removal → upper layer fermentation in fermentation tanks for 1 night → washing → parchment coffee placed in lower layer fermentation tanks for continued fermentation for 36 hours → washing → water soaking for 12 hours → sun drying.

The double fermentation washed tanks have high and low layers, used respectively for the first and second washing. After harvesting coffee cherries, defective fruits are removed, the skin is peeled off, and they are poured into the upper fermentation tank for fermentation, or dry fermentation without entering the tank is directly employed.

The time required for the fermentation process is related to many factors. The hotter the environment, the faster the fermentation. However, after a period of fermentation, washing removes most of the pectin, and then it's placed in the lower clean water pool for secondary fermentation. It's worth noting that during fermentation, the circulating water needs to be replaced every few hours to prevent the coffee beans from developing unpleasant odors.

The coffee beans are washed again with water to remove residual pectin. Secondary fermentation plus rinsing takes 36 hours, but this isn't the end. If coffee beans soak too long during fermentation, negative flavors will increase. Once it exceeds 36-72 hours, over-fermentation may occur, producing fatty acids that make the coffee taste overly acidic. Therefore, this process takes approximately 12 hours or more, meaning that Kenya's washed processing requires at least 48 hours, sometimes as long as 72 hours.

Kenyan coffee beans are basically processed using the refined washed method, as washed processing is the most important method for specialty coffee beans. Generally speaking, coffee processed this way has the purest flavor, the least miscellaneous tastes, and the best fruit aroma and acidity. Therefore, refined washed processing is the main method for Kenyan coffee.

Knowledge Expansion:

The refined washed processing method enhances the original acidity and cleanliness of coffee beans because during the fermentation process of washed processing, the concentration of acetic acid in the coffee beans increases, thereby improving the coffee flavor.

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