Why Does the Kenya Coffee Process Take 72 Hours?

Kenyan coffee is known for vivid acidity and a clean mouthfeel, and the 72-hour washed process is central to that profile. Also called double washing, it runs two rounds of fermentation and two rounds of rinsing to strip pectin from the beans while raising acetic acid concentration. The result is a bright, fruity cup, and the full cycle can total 48 to 72 hours.

The coffee process flows from floating fresh cherries, through depulping and an overnight fermentation in the upper tank, to washing and 36 more hours in the lower tank, then a 12-hour water soak before sun drying. Fermentation speed depends on ambient temperature, so hotter conditions shorten the time. Beans then pass AA grading before hot pour-over, where fruity notes come through clearly.

Kenyan coffee is renowned for its vivid acidity and clean mouthfeel, and its unique flavor is largely attributed to the iconic 72-hour washed process. This technique, known as double washing, uses two rounds of fermentation and two rounds of rinsing to remove pectin from the beans while boosting acetic acid concentration, thereby shaping an unforgettable fruity aroma and bright acidity. This article will break down the complete Kenyan double fermentation process in detail, explain why the total time can reach 48 to 72 hours, and introduce the AA grading standards. At the same time, using Front Street Kenya Small Tomato Coffee as an example, it shares practical parameters and flavor performance for hot pour-over, helping coffee lovers understand this bean's processing logic and drinking method more comprehensively.

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Front Street Kenyan coffee beans basically use the K72-hour washed method. The washed method is the processing method that specialty coffee beans rely on most. Generally speaking, coffee processed this way has a purer flavor, the lowest off-flavors, and better fruity and fruity-acid notes. The Kenyan K72-hour washed process is derived from conventional washing, and because the coffee cherries undergo two rinses, it is also called the "double washing method."

The so-called "double washing method" refers to coffee beans undergoing two washed treatments and two fermentations. Kenyan double fermentation process flow: floatation of fresh cherries → depulping → fermentation in the upper layer of the fermentation tank for 1 night → washing → parchment beans placed in the lower fermentation tank to continue fermenting for 36 hours → washing → 12 hours in water → sun drying. The double fermentation method uses washing channels with two levels, high and low, respectively used for the first and second washing. After harvesting the coffee cherries, remove defective cherries, remove the skin, and pour them into the upper fermentation tank for fermentation, or directly use dry fermentation without putting them into a tank. The time required for the fermentation process is related to many factors; the hotter the environment, the faster the fermentation. But after fermenting for a period, the washed treatment removes most of the pectin, then they are placed in the lower clean water tank for a second fermentation. It is worth noting that during fermentation, the circulating water needs to be changed every few hours to prevent the coffee beans from becoming foul.

The coffee beans are washed again with water to remove residual pectin. The second fermentation plus rinsing takes 36 hours, but this is not the end. If the coffee beans soak too long during fermentation, negative flavors will increase. Once it exceeds 36-72 hours, over-fermentation may occur and fatty acids may be produced, causing the coffee to taste too sour. Therefore, this process takes about 12 hours or more, which means Kenyan washing takes at least 48 hours, and even as long as 72 hours.

Kenya's unique double fermentation washed method increases the original acidity and cleanliness, because during the fermentation process of washed processing, the acetic acid concentration in the coffee beans increases, thereby enhancing the coffee flavor. In addition to the growing environment of the coffee beans themselves, Front Street Kenya coffee's impressive clean and uplifting flavor benefits from the coffee processing method.

Characteristics of Front Street Kenya AA Coffee

In Xu Baolin's book "The Bean Seeker," the section on Kenyan coffee bean grading mentions 8 grades: E, AA, AB, PB, C, TT, M. Among them, the Kenyan AA grade is a term that friends often see when looking for Kenyan coffee beans at Front Street stores.

The standard for Kenyan AA is that the green coffee beans are 17 and 18 screen sizes (7.2mm—8.2mm), and all are flat beans (each coffee cherry contains two beans).

Many friends who are new to Kenyan coffee, after buying a bag of Front Street Kenyan coffee beans at Front Street, ask how best to drink Front Street Kenyan coffee. Front Street baristas all recommend pour-over. If you want its acidity and aroma, choose hot pour-over; if you want it more refreshing, choose iced pour-over, cold brew, or ice drip.

Front Street Coffee (FrontStreet Coffee) Brewing Recommendations for Front Street Kenya

If you do not have the conditions to make iced coffee, then how should Front Street Kenyan coffee be brewed? Next, Front Street will use hot pour-over as an example to explain the parameters.

[Front Street Coffee (FrontStreet Coffee) Kenya Small Tomato Coffee]

Region: Thika, Kenya

Processing station: Asali Honey Processing Station

Altitude: 1550—1750 meters

Grade: AA TOP

Variety: SL28, SL34

Processing method: Kenya 72-hour washed

Brewing recommendation: Dripper: Hario V60, Water temperature: 90-91°C, Dose: 15g, Coffee-to-water ratio: 1:15, Grind size: EK43s#10

Pulse extraction: bloom with 30g water for 30 seconds, then pour in a slow circular stream until 125g and pause for a pulse; when the water level is about to expose the coffee bed, continue pouring until 225g and stop; when the water level is about to expose the coffee bed again, remove the dripper. (Start timing at the beginning of the bloom.) Extraction time is 2'00".

Flavor description: Wet aroma has ripe tomato and floral notes; on the palate, cherry tomato and smoked plum flavors, bright acidity, clean and the most solid and rich mouthfeel, like the weight of an African elephant! The mid-palate has prominent sweetness and a juicy feel, with a finish of berry aroma and yellow sugar sweetness, plus green tea aroma.

The above content is compiled by CoffeeHunters, a coffee news website.