27/04/2026
THE ART OF COFFEE PROCESSING IN KENYA
Kenya is globally renowned for its fully washed (wet) coffee processing, a method that delivers the bright acidity, clarity, and clean cup profiles our coffee is famous for.
This meticulous process begins with carefully selected red-ripe cherries, followed by pulping, fermentation, washing, and sun-drying on raised tables; all designed to preserve quality and enhance flavour.
Key Coffee Processing Methods in Kenya:
• Fully Washed / Wet Process
The gold standard in Kenya. Cherries are pulped, fermented (often double fermentation), washed, and soaked to develop complex, vibrant flavours.
• Natural / Dry Process
Cherries are dried whole, allowing the bean to absorb fruity notes; resulting in a fuller body and sweeter profile.
• Honey / Pulped Natural Process
Part of the fruit (mucilage) is left on the bean during drying, creating a balance between sweetness and acidity.
• Experimental Methods
Innovations like carbonic maceration are emerging, where cherries ferment in controlled environments to produce unique, expressive flavour profiles.
Quality starts at processing. And in Kenya, we do it best.
