What is the traditional Kenyan double washed process?
This method is known for producing exceptionally clean, crisp cups – it’s one of the reasons Kenyan coffees stand out on cupping tables. It works like a standard washed process, but with an added fermentation and washing step. After the first fermentation, the parchment is soaked in clean water for a second time, often overnight. This helps break down any remaining mucilage, including what’s lodged deep in the crease of the bean.
The result is a remarkably bright, clean cup profile – think sharp acidity, well-defined fruit, and a silky finish. But it’s not easy. It takes more time, water, and labour, which is why it's becoming less common. Still, many producers stick with it because of the quality it delivers.