The washed-Kenya processing is yet another method that is analogous to the washed-wet-ferment process. The only difference here is that the washed-kenya processing has an extra step: soaking in clean water after the post-fermentation gentle wash.
Firstly, ripped cherries are harvested and submerged into water to remove impurities and immature fruits as well as ensuring consistent ripe level across the fruits.
The cherries then run through the depulpers - machines that squeeze the cherries, to extract the beans from the rest of its body. The beans will be placed in a water tank to allow the wet-fermentation process to take place. Fermentation typically takes 24-72 hours, depending on the climate of the region.
After wet-fermentation, the beans will be gently washed in order to remove loose mucilage and any leftover fruit flesh. Typically in a washed-wet-fermentation, the next step is to dry the beans. However, the Kenyan method has an extra step here. At this point, the beans will be soaked in clean water. This is also known as “double fermentation”. It is believed that this extra step will enhance the quality of the beans due to enzymatic activities and create extra sweetness and complexity.
Thereafter, it will be ready to be dried through brick patios, raised beds or through mechanical drying. To ensure even and consistent drying, the beans will be turned regularly. What is left on the coffee beans then, will be a thin layer of skin known as the parchment skin; this skin will be removed through the last step which is also known as hulling.
As a result, the washed-Kenya processing method produces an expressive and balanced cup-quality with intense fruity flavour notes.