There’s more to coffee processing than just wet, dry, and honey. And double fermentation (also known as double washed or Kenyan processing) is one method worth knowing about. It’s associated with an exceptionally clean taste in the cup – even more so than the standard washed processing.
But what is it? And how do producers ensure high-quality coffee using it? Get ready to find out.
Double Fermentation: The Basics
This processing method is common in East Africa, especially in Kenya, Burundi, and Rwanda. It’s similar to washed processing except, as you might guess from the name, the coffee is soaked for a second time. Discover the basic steps in this short video from Kilimanjaro Specialty Coffees.
SEE ALSO: VIDEO: What Is Washed Coffee Processing?
Why Use Double Washed Processing?
Double fermentation is a more time-consuming processing method – meaning producers would only do it if it offered an advantage somewhere else. And in this case, it’s that cleaner cup profile. Tom of Sweet Maria’s explains that the second soak is believed to remove any remaining mucilage, even if it’s caught in the crack of the bean.
Tom also takes us through some other typical attributes of East African coffee processing. Watch this video to learn all about the use of washing channels to grade for coffee density (an indication of quality), how to sort for defects, best practices for African raised beds, and more.
Feature photo credit: Sweet Maria’s Coffee
Please note: Perfect Daily Grind does not own the rights to these videos and cannot be held accountable for their content.
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