Kenya Washed (72-hour)
Extremely clean, juicy, blackcurrant, vivid acidity
Lots
0
on ppmgauge
| What happens |
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| The classic Kenyan double-wash: ferment, wash, a second soak under clean water for up to ~72 hours total, then dry. The long clean soak sharpens acidity. |
| Process reference | |
|---|---|
| Category | washed |
| In the cup | Extremely clean, juicy, blackcurrant, vivid acidity |
| Also known as | double washed, Kenya double fermentation |
| Related methods | |
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