中

Refined

Kenyan double washed

The Kenyan way: after fermentation and washing, the parchment is soaked or fermented a second time, giving very clear acidity with blackcurrant and savoury notes.

Steps

  1. Pulp
  2. First ferment
  3. Wash
  4. Second soak or ferment
  5. Dry on raised beds

Effect on taste

Acidity
+2
Sweetness
+1
Body
±0
Fermentation
-1

Typical flavours

BerryCitrusGrape & winey

Common in

Kenya

QLC kenyan double washed coffees

Other methods

WashedNaturalHoneyPulped naturalWet-hulledAnaerobicDouble anaerobicCarbonic macerationYeast inoculatedLacticThermal shockKojiBarrel agedCo-fermented (infused)Swiss Water decafSugarcane (EA) decafCO₂ decaf