Wet Process

Broadly speaking, the best Kenya coffees are complex and bright, and it lights up the palate from front to back. It is not for people who do not like acidity in coffee.

Most of all coffee in the world is processed wet. And Kenya has set the standard for Wet Processing.

Misadhi Coffee Mill uses just the ripest red cherries. This ripe cherry is fed into the intake hopper and sent to the de-pulping machine. This machine removes most of ther pulp of the cherry. The parchment is then floated to remover the light beans, and the heavy beans are sent to a fermentation tank. This parchment is then fermented which h removes any mucilage remaining. During the fermentation process, enzymes present in the coffee cherry eat away at the mucilage, converting the sugars into acids, gases, and/or alcohol. Ever have a coffee that tastes almost like wine, or chocolate? That is a flavor often caused by fermentation! Once the fermentation is complete, about 21 hours, we wash this coffee several times.

The wet process generally guarantees a cleaner and more consistent flavor than other methods, especially the natural/dried method. It is often preferred (particularly by large batch roasters) because it allows for a great deal of quality control and consistency in the flavor of the bean as well as the roasting outcome. Farmers prefer the wet method because, despite all the steps involved, it is much faster and much less labor intensive than the dry method.