What's the Difference Between Kenya Coffee K72 Washed and Regular Washed Processing? Introduction to Thika Region Assalia SL28 SL34 Coffee Beans

Although Kenya and Ethiopia are both located in East Africa and share neighboring borders, the coffee flavors produced by these two countries are quite different. Ethiopian coffee is primarily known for its floral aromas, fresh citrus acidity, and tea-like notes, while Kenyan coffee is distinguished by its bright and rich dark plum, small tomato acidity, and juicy sweetness.

Kenya's ability to produce such distinctive coffee flavors is partly due to its highly suitable geographical environment and climate for coffee cultivation. Additionally, the country primarily cultivates premium coffee varieties such as SL28 and SL34, which, enhanced by the unique Kenyan K72 washed processing method, possess outstanding acidity and juicy sweetness. This has sparked curiosity about the origins of the K72 processing method and how it differs from regular washed processing.

According to FrontStreet Coffee's research, Kenya initially used regular washed processing, also known as the Wet Process. In this conventional washed processing method, coffee cherries are harvested and placed in water tanks for flotation sorting, eliminating some underripe and damaged fruits. Afterwards, the skin and pulp are removed, leaving coffee beans with parchment and mucilage for soaking and fermentation. The fermentation process typically lasts 18-36 hours to remove the mucilage layer.

After fermentation is complete, some fermentation bacteria and mucilage residue remain on the coffee beans, so they are thoroughly rinsed with large amounts of clean water. The coffee beans are then dried using machines or sun-drying methods to reduce the moisture content to 10-14%. Finally, hulling machines are used to remove the remaining parchment and silver skin, completing the processing.

However, Kenya's coffee cultivation model follows the common cooperative pattern found in Africa, where small-scale farmers deliver their ripe fruits to designated processing plants. Although the depulping and fermentation process doesn't require excessive time, sun-drying takes at least 5 to 7 days. Coupled with Kenya's limited number of processing plants in the past, when there was a large volume of coffee needing processing, many washed beans had no place for drying. In such cases, people had to place the wet beans back into water tanks to prevent contamination or spoilage until space became available in the drying area.

Therefore, this double-soaking method became known as double washing, and since Kenya pioneered this processing method, it was also called the Kenya processing method. Later, it was discovered that this processing method not only helped stabilize varieties in production but also brought complex layered fruit acidity flavors to the coffee.

The Evolution of K72 Processing

Later, through improvements and extensions, this method developed into today's Kenyan 72-hour washed processing method, abbreviated as K72 processing. The current K72 washing method pays more attention to fermentation time control. The initial processing steps are the same as regular washed processing, but the biggest difference lies in the fermentation process. It involves 24 hours of washed fermentation, followed by mucilage removal, then replacement with clean water for another 24 hours of fermentation. After this fermentation, residual components are cleared, and then clean water is replaced for another 24 hours of fermentation, totaling 72 hours, before final drying.

In regular washed processing, fermentation lasts at most 36 hours, but Kenyan washed processing involves three fermentation stages totaling 72 hours. This repetitive processing of fermentation and washing gives Kenyan coffee beans intense acidity and a delicate mouthfeel.

Considerations and Costs

However, it's worth noting that this processing method requires large amounts of water and frequent water changes to prevent the coffee beans from developing unpleasant odors, which also makes it more costly than regular washed processing. Nevertheless, because it can produce unique flavors and high-quality coffee beans, many processing plants in Kenya still choose to use the K72 processing method.

FrontStreet Coffee's Kenyan Offering

Currently, FrontStreet Coffee's Kenyan coffee beans come from the Thika region, produced by the Assalia processing plant, using K72 washed processing technology. The coffee varieties are Kenya's main SL28 and SL34. When brewed, the coffee presents small tomato and dark plum flavors, bright acidity, juice-like sweetness, with a clean and refreshing mouthfeel.

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