Technique: Similar to the common washed process, the cherries are de-pulp and left to ferment for 12-24 hours. The coffee is subsequently washed and large mucilage are removed. Here the Kenyan repeat the fermentation process for another 12-24 hours before a second wash to remove all remaining mucilage.
Cost: More labor intensive compared to common washed process.
Water Usage: Large amount of water required.
Taste Profile: This meticulous processing method reduces variability in processing and delivers exceptional consistency. The result is a clean, complex and intense cup that is able to bring out the best of Kenyan coffees.