Introduction to Premium Kenyan Coffee Varieties and Processing Methods

Kenyan Coffee: The Vibrant Acidity of K72 Processing

Kenyan coffee's first impression is its vibrant acidity. FrontStreet Coffee believes this is closely related to the local exquisite washed processing technique, as washed processing itself allows coffee beans to absorb more pleasant acids like citric acid and fruit acid during processing, making the coffee beans' flavor expression brighter and cleaner. However, Kenya's washed processing method elevates this to another level, known as the K72 washed processing method.

What is K72 Washed Processing?

K72 washed processing is a cyclic repeated processing method of washing clean coffee cherries after fermentation. First, coffee farmers harvest and select the highest quality coffee cherries, remove the skin and ferment for 24 hours, then rinse with clean river water, ferment for another 24 hours, and wash again. This cycle is repeated 3 times to reach 72 hours, thus it's called the Kenyan-style 72-hour fermentation washed processing method, abbreviated as K72. This processing method allows coffee beans to ferment in a low-temperature environment, giving the beans a brighter, cleaner yet full-bodied flavor.

Kenyan Coffee Varieties

Initially brought to Kenya for cultivation was Bourbon. In the 1950s, the agricultural research institution Scott Laboratories selected and bred two excellent hybrid varieties: SL-28 and SL-34.

SL-28

Scott Laboratories Selection 28 Kenyan cultivation variety, a premium selection of Bourbon and Mocha native varieties. It is said to be selected from varieties in Tanganyika DR, discovered by A.D. Trench during a trip to Tanzania, possibly possessing drought resistance. However, the experiment failed to develop a drought-resistant variety, but unexpectedly produced excellent flavor, with strong citric acidity, sweetness, balance, and complex flavors.

SL-34

Scott Laboratories Selection 34 Kenyan cultivation variety, an enhanced version of the Bourbon native variety. It is said to be selected from coffee roasting guides. The enhanced Bourbon trees were first planted in Kabete, Kenya. SL34's yield is superior to SL28, and it can grow in areas with relatively lower altitudes. It has complex citric acidity, full body, and a clean aftertaste.

Later, although the yield of SL28 was not as high as expected, its copper-colored leaves and broad bean-shaped coffee beans possess wonderful sweetness, balance, and complex changing flavors, as well as significant citrus and black plum characteristics.

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