The Kenyan Washed Process is a cornerstone of what makes Kenyan coffee so distinctive and highly prized. It’s a method that brilliantly showcases the potential of the coffee bean when clarity, complexity, and brightness are the primary goals.
The Goal of the Washed Process explained by Kenya Coffee School and Barista Mtaani
The primary aim of the washed (or “wet”) process is to remove the fruit mucilage from the coffee seed (bean) before it is dried. This results in a cup profile that reflects the intrinsic qualities of the bean itself and its terroir, rather than the influence of the sweet, fermenting fruit.
The Step-by-Step Process in Kenya
Kenya has refined this process to a science, often with meticulous, almost obsessive, attention to detail. Here’s how it typically unfolds:
- Harvesting & Sorting:
Ripe coffee cherries are meticulously hand-picked.They are then often floated in water channels; the ripe, dense cherries sink and are carried forward, while underripe, overripe, or damaged cherries float and are removed. - Depulping:
The skin and pulp of the cherry are mechanically removed by a depulping machine.What remains is the coffee bean covered in a sticky, sugary layer called mucilage. - The First Fermentation (The Key Stage):
The mucilage-covered beans are placed in fermentation tanks or channels with clean water.Here, natural enzymes (pectinase) break down the mucilage. This is not a “rotting” but a controlled enzymatic digestion.
· Kenyan Distinction: The fermentation time is carefully monitored—usually between 24 to 72 hours. The “feel” of the beans is tested by hand; when the mucilage has degraded enough that the beans feel rough and gritty instead of slimy, they are ready for the next step.
- Washing & Grading by Density:
After fermentation,the beans are flushed out of the tanks with plenty of fresh water. They are then sent through a series of water-filled channels.
· The “Mwani” Factor: As the beans are washed, they are also graded. The densest, highest-quality beans sink first and are separated (these become “AA,” “AB,” etc.). The lighter, less dense beans float further and are separated into lower grades. This is a crucial step for ensuring quality consistency.
- The Second Fermentation (A Kenyan Signature):
This is a unique and often-overlooked step that is critical to the classic Kenyan flavor profile.After the initial wash, the beans are sometimes left to soak in clean water for another 12-24 hours. This is believed to enhance the development of those sought-after acidic and complex notes, contributing to the coffee’s “clean” finish. - Drying:
The now-clean parchment coffee(the bean still inside its inner husk) is spread out on raised drying beds.
· Kenyan Distinction: The beans are constantly turned to ensure even drying, which can take from 1 to 2 weeks depending on the weather. The raised beds allow for air circulation, preventing mold.
- Resting & Milling:
Once dried to the optimal moisture level(around 10-12%), the “parchment coffee” is rested in warehouses. Later, it is sent to a mill where the parchment hull is mechanically removed, revealing the green coffee bean inside, ready for export.
The Flavor Impact: Why It Creates “That” Kenyan Taste
The meticulous washed process is directly responsible for the celebrated flavor profile of Kenyan coffees:
· Bright, Wine-like Acidity: This is the hallmark. The process preserves and highlights the bean’s natural malic and citric acids, leading to notes of blackcurrant, red wine, and grapefruit.
· Clarity and Complexity: Without the masking sweetness of the fruit, the inherent flavor notes of the bean—often berry, tomato, and tart citrus—shine through with incredible clarity.
· Clean Finish: The thorough washing and fermentation result in a crisp, clean cup without any earthy or funky undertones.
· Full Body, Despite Being Washed: While washed coffees are often associated with a lighter body, the high density of Kenyan beans and the specific process often yield a coffee with a satisfying, syrupy body to balance the intense acidity.
In summary, the Kenyan Washed Process is not just a method; it’s a quality-focused ritual. It’s the reason why a high-quality Kenyan coffee can be so instantly recognizable—a vibrant, complex, and exhilaratingly bright cup that is a true benchmark for African coffees and the washed process worldwide.