Washed Kenya Coffee Reaches New Heights: Essential Steps for Tasting Kenya Washed Coffee

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FrontStreet Coffee - Kenya Double Washed Introduction

Kenyan coffee beans are generally processed using the washed method. Typically, coffee processed this way yields the purest flavor with minimal off-notes, and optimal fruit aroma and acidity. Even more commendable is Kenya's special processing method: the "double washed method."

The so-called "double washed method" refers to coffee beans undergoing two washing treatments and two fermentation processes.

The fermentation process flow is as follows:

Fresh fruit flotation → pulp removal → fermentation in upper fermentation tank for 1 night → washing → placing parchment beans in lower fermentation tank for continued fermentation for 36 hours → washing → water soaking for 12 hours → sun drying.

The double fermentation washing tank has high and low layers, used respectively for the first and second washes. After harvesting coffee cherries, defective beans are sorted out, pulp is removed, and they are poured into the upper fermentation tank for fermentation, or directly undergo dry fermentation without entering the tank.

The time required for the fermentation process depends on many factors. The hotter the environment, the faster the fermentation. However, after a period of fermentation, most of the mucilage is removed through washing, then transferred to 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 off-flavors.

The coffee beans are washed again with water to remove residual mucilage. 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 cause the coffee to taste overly acidic. Therefore, this process takes approximately 12 hours or more, meaning Kenya's washing process takes at least 48 hours, sometimes up to 72 hours.

Kenya's unique double fermentation washed method enhances the original acidity and cleanliness because during the fermentation of the washed process, the acetic acid concentration in the coffee beans increases, thereby improving the coffee flavor. The impressive clean and invigorating flavor of Kenyan coffee, aside from the growing environment of the beans themselves, benefits from this processing method.

Because of this processing method, Kenyan coffee is very aromatic and has full-bodied acidity when tasted, with a mouthfeel like fruit soda. Therefore, it should be enjoyed following coffee tasting steps.

Knowledge Point: Coffee beans are the fruit of the coffee tree, which belongs to the Rubiaceae family as a perennial evergreen shrub or small tree.

In Brief

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