KENYA SPECIALTY COFFEE: Double fermentation process

Double Fermentation Process: How does it work? This is a unique process method created in Kenya and also implemented in Burundi and Rwanda. This method allows longer fermentation periods, which can reach up to 72 hours, three times more than in many other coffee growing regions. This combination of wet and dry fermentation, followed for a period of post-wash soak for up to 24 hours, could contribute to the amazing richness and intensity that we can find in some East African coffees. Some people say that amino acids and proteins are best developed for longer periods of fermentation and this could have some effect on the taste.