Kenyan Coffee: Differences Between Washed and Natural Processing Methods

FrontStreet Coffee: Kenya · Little Cherry Tomato Coffee Beans

Origin: Kenya, Thika Region, Asali Processing Station

Altitude: 1550-1750m

Processing Method: Washed

Variety: SL28 & SL34

Flavor: Snow Pear, Black Plum, Brown Sugar, Plum, Cherry Tomato

Kenya is located in eastern Africa, with the equator crossing through the central part and the East African Rift Valley stretching from north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast. The coffee grown here is distinctly different from that of its neighbor Ethiopia.

Origin Information

Kenya's climate and geographical conditions provide excellent conditions for growing high-quality coffee beans. Located in eastern Africa, the equator crosses through the central part, with the East African Rift Valley stretching from north to south. It borders Somalia to the east, Tanzania to the south, Uganda to the west, Ethiopia and Sudan to the north, and the Indian Ocean to the southeast, with a coastline of 536 kilometers. The country is mostly plateau, with an average altitude of 1,500 meters. Mount Kirinyaga (Mount Kenya) in the central region reaches 5,199 meters, with snow on its summit, making it the second highest peak in Africa. The entire territory lies in the tropical monsoon zone, but due to its high altitude, it has a tropical savanna climate with significant seasonal precipitation differences.

The coastal areas are hot and humid, while the plateau climate is moderate. The highest temperature throughout the year is 22-26°C, and the lowest is 10-14°C. Kenyan coffee beans are a local pillar industry. Most Kenyan coffee grows at altitudes between 1,500-2,100 meters, with two harvests per year. Its main characteristic is a distinct fruit aroma, with citrus being common. Kenyan coffee has multi-layered flavors and juice-like acidity, perfect grapefruit and wine flavors, with moderate body, making it a favorite single-origin coffee among many industry professionals.

The SASINI Estate is located in the KIAMBU region, at an altitude of 1,500 to 2,000 meters. The area boasts beautiful scenery and pleasant climate, with abundant sunshine and excellent soil conditions. It features fertile acidic red soil that is loose and deep, providing good drainage. The water pH here ranges between 5.5-6.5.

SL-28 is one of the two most respected varieties developed in the 1930s by Kenya's Scott Laboratories. Although Scott Laboratories no longer exists, it is now the National Agricultural Laboratories, part of the Kenya Agricultural and Livestock Research Organization. Both varieties are Bourbon derivatives, though from different lineages: SL-28 was developed from drought-resistant varieties originally planted in Tanganyika, which is part of modern Tanzania; it is generally considered to be of the highest quality, but its yield is not high compared to other commercial Arabica varieties. These SL variants all display bronze-colored young leaves.

Kenya Little Cherry Tomato Processing Method Introduction

The beans acquired by FrontStreet Coffee are processed using the washed method.

Kenyan washed processing involves a cyclic treatment of fermentation followed by thorough washing. The highest quality coffee cherries are selected on the day of harvest, then pulped and fermented for 24 hours. After 24 hours, they are washed with clean river water. Then, they are fermented again with clean river water for another 24 hours, followed by washing again. This cycle is repeated 3 times, reaching 72 hours total, which is why it's called the Kenyan 72-hour fermentation washed processing method, abbreviated as K72. This processing method allows coffee beans to ferment for a long time at low temperatures, giving the beans a brighter, cleaner, yet fuller flavor!

Washed vs Natural Processing Comparison

Natural processing, called Dry Process, Natural, or Sun Dried in English, simply means exposing whole coffee cherries directly to the sun in an open environment. Compared to other processing methods, natural processing is much simpler in operation steps. As long as there is good weather - meaning plenty of sunshine - whether using African drying racks or clean cement squares, the cherries can be spread out directly to receive the baptism of sunlight.

Because natural processing involves drying whole coffee fruits, the moisture content is much higher compared to washed beans where the pulp and mucilage are completely removed, so the drying time also needs to be longer, typically twice as long as washed processing. For example, in the sunny Ethiopian region, it takes at least 3 weeks to completely dry and store. In Central and South America, some well-equipped estates will establish specialized wooden drying racks or drying sheds with shading functions, allowing the fruit to dry more slowly, thus bringing different degrees of fermentation. This slow natural drying usually takes 4-5 weeks.

In terms of flavor, because natural coffee dries with the fruit skin, pulp, and mucilage all participating in the process, certain fermented substances are generated throughout, resulting in flavors that present a dense aroma similar to ripe tropical fruits, as well as fermented flavors and rounded sweetness in a complex flavor profile. Like FrontStreet Coffee's Red Cherry, FrontStreet Coffee's Emerald Estate Red Label, and FrontStreet Coffee's Gesha Village Gold Label all use natural processing, so the brewed coffee carries rich floral and fruit aromas.

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