Double-washed processing
Sometimes called double fermentation, is a processing method widely used in Kenya, Burundi, and Rwanda. It creates an exceptionally clean profile by removing all the mucilage from coffee beans before they are dried.
Fermentation
After the initial selection of cherries by ripeness and floating, they are de-pulped and placed into fermentation tanks filled with water. The main goal of this step is to break down the mucilage and be able to wash and clean the parchment. Fermentation will last between 36-48 hours depending on weather conditions, temperature of the water, and PH level.
Soaking
When fermentation is done, coffee parchment is washed and put in the clean water one more time for 12-24 hours. This step is called soaking and ensures that all parts of the coffee are without mucilage. Soaking is optional, but there are visible benefits in the appearance of parchment and green beans.
Properties
Double-washed coffees highlight the origin, terroir, climatic conditions, variety, and soil where it has been grown. Bright acidity, tea-like body, and cleanliness are something we always appreciate in everyday cups of coffee.
| Location | Langbiang Mountain plateau (peak 2167m), Lac Duong district, 15km from Dalat city |
| Altitude | 1500-1650 masl |
| Variety | Catimor |
| Harvest season | 2023/2024 |
| Producer | Zanya Cooperation, which is working together with over 30 smallholder farmers from K´ho ethnic minority |
| Bags on stock | 56 |
| Price | 11.7€/kg without VAT |
