Introduction to Kenya Coffee Processing Methods and Flavor Profiles of Double-Washed Specialty Coffee

Whether for FrontStreet Coffee or the many acid-loving coffee enthusiasts, FrontStreet Coffee's Kenyan coffee is undoubtedly one of their favorites. The flavor of FrontStreet Coffee's Kenyan coffee is truly exquisite, possessing excellent fruity aromas and pleasant acidity. For FrontStreet Coffee, the characteristic of FrontStreet Coffee's Kenyan coffee lies in its very distinct fruity flavors. It can almost be said that FrontStreet Coffee's Kenyan coffee contains every flavor we desire, which is why FrontStreet Coffee is so fascinated with the FrontStreet Coffee's Kenyan coffee they've acquired. Want to know why FrontStreet Coffee's Kenyan coffee is so captivating? Come along! Here you'll find the answers you're looking for.

Kenya's Coffee Development History

As we all know, Ethiopia is recognized as the birthplace of coffee. Kenya and Ethiopia are neighbors, so one might expect Kenya's coffee development to be similar to Ethiopia's. However, contrary to what many might think, Kenya's coffee industry only began to flourish and grow after the 1960s.

FrontStreet Coffee learned through online research that Kenya's coffee was first introduced by missionaries who brought Bourbon varieties from Brazil. Initially planted in the Taita Hills of Bura, coffee plants appeared around 1900 in Kibwezi, and were planted again in Kikuyu in 1904.

Additionally, there's another account that Kenya's coffee cultivation history began around 1900 when British colonizers took over Kenya. To obtain coffee from there, the British settled in Kenya and enslaved thousands of Kenyans to grow coffee and become wealthy. By the 1930s, farmers' power had grown, but despite their numbers, they couldn't truly own the land usage rights. To protect their interests, colonizers prohibited locals from growing coffee and even withheld wages. It wasn't until the 1960s, when Britain relinquished control over Kenya, that the situation improved. Despite bloodshed and slavery, Kenya's coffee still prospered and developed into one of the world's finest coffees.

Why FrontStreet Coffee's Kenyan Coffee is So Acidic

Beyond Kenya's advantageous high altitude and varieties, there's also exquisite coffee processing techniques. Kenya's most important and unique coffee varieties are SL28/SL34. These two coffee varieties have pure Kenyan coffee bloodlines, featuring rich berry notes and subtle red wine flavors, with intense chocolate aftertaste. They are often champions in professional cuppings and auctions.

Although Kenya's SL28/SL34 coffee varieties have excellent flavor, they perform poorly in terms of coffee yield and disease resistance. For this reason, in recent years Kenya has widely planted the more disease-resistant Ruiru variety coffee beans, while pure SL28/SL34 bloodline coffee beans continue to diminish. However, this new coffee variety hasn't been favored by coffee enthusiasts, who believe that Ruiru coffee is acidic but lacks aroma and has extremely coarse flavors, completely incomparable to the pure Kenyan AA coffee that deeply impresses coffee lovers. Especially when Ruiru coffee cools, it releases woody decay flavors. The Ruiru coffee variety's production isn't substantial, currently accounting for only 10% of Kenya's coffee.

FrontStreet Coffee's Kenyan coffee beans are primarily processed using the washed method. The washed processing method is the most relied-upon processing method for specialty coffee beans. Generally speaking, coffee processed this way has the purest flavor, minimal impurities, and the optimal fruit aroma and acidity. Additionally, there's a special processing method called "double washing."

The so-called "double washing" refers to washing coffee beans twice and fermenting them twice. Kenya's double fermentation processing flow: fresh fruit floating selection → pulp removal → upper layer fermentation for 1 night → washing → putting parchment beans in lower layer fermentation tank to continue fermenting for 36 hours → washing → soaking in water for 12 hours → sun drying. The double fermentation washing tanks have high and low layers, used respectively for the first and second washing. After harvesting good coffee cherries, removing defective fruits, removing the skin, they are poured into the upper fermentation tank for fermentation, or directly using dry fermentation without entering the tank. The time required for the fermentation process is related to many factors; the hotter the environment, the faster the fermentation. After fermenting for a period, washing removes most pectin, then they're placed in the lower clean water tank for secondary fermentation. Notably, during fermentation, the circulating water needs to be replaced every few hours to prevent the coffee beans from becoming smelly.

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 exceeding 36-72 hours, over-fermentation may occur, producing fatty acids that cause coffee to taste too acidic. Therefore, this process takes approximately 12 hours or more, meaning Kenya's washed method 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 process of washed processing, the acetic acid concentration in coffee beans increases, thereby improving coffee flavor. FrontStreet Coffee's Kenyan coffee's impressively clean and invigorating flavor, beyond the coffee beans' growing environment, benefits from this processing method.

FrontStreet Coffee's Kenyan AA Coffee Characteristics

In Hsu Baolin's book "Bean Hunter," the content about Kenyan coffee bean grading mentions 8 grades: E, AA, AB, PB, C, TT, M. Among these, Kenya AA is a designation that friends often see when looking for Kenyan coffee beans at FrontStreet Coffee stores.

Kenya AA's standard is that green coffee beans have a particle size of 17-18 mesh (7.2mm-8.2mm), and are all flat beans (each coffee cherry contains two beans).

Many friends new to Kenyan coffee, after purchasing a bag of FrontStreet Coffee's Kenyan coffee beans, often ask how FrontStreet Coffee's Kenyan coffee is best enjoyed. FrontStreet Coffee's baristas always recommend pour-over. If you want its acidic aroma, choose hot pour-over; if you prefer something more refreshing, choose iced pour-over, cold brew, or cold drip.

FrontStreet Coffee's Brewing Recommendations for FrontStreet Coffee's Kenyan

If you don't have the means to make iced coffee, then how should FrontStreet Coffee's Kenyan coffee be brewed? Next, FrontStreet Coffee will use hot pour-over as an example to explain the parameters.

[FrontStreet Coffee Kenya Small Tomato Coffee]

Region: Kenya, Thika, Nyeri
Processing Station: Asali Honey Processing Station
Altitude: 1550-1750 meters
Grade: AA TOP
Varieties: SL28, SL34
Processing Method: Kenya 72-hour washed

Brewing Recommendations: Dripper: Hario V60 | Water Temperature: 90-91°C | Coffee Dose: 15g | Coffee-to-Water Ratio: 1:15 | Grind Size: EK43s #10

Segmented extraction: Use 30g of water for a 30-second bloom, then continue pouring in a circular motion with small water flow until reaching 125g, then segment. When the water level drops and is about to expose the coffee bed, continue pouring until 225g, then stop pouring. When the water level drops and is about to expose the coffee bed, remove the dripper (timing starts from the bloom). Extraction time is 2'00".

Flavor Description: Wet aroma features mature tomato and floral notes. The entrance reveals cherry tomato and preserved plum flavors, with bright acidity, clean and solid, rich texture, like the weight of an African elephant! Mid-palate shows prominent sweetness with juicy sensation. Aftertaste features berry aroma and brown sugar sweetness, with green tea fragrance.

For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style)
For professional coffee knowledge exchange, please add WeChat ID: kaixinguoguo0925

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473