Kenya Swara AB Fully Washed

Kenya's washed process is widely regarded as the most exacting in the world.

Cherries are hand-picked at full ripeness and delivered to the factory the same day, where they are floated to remove under-ripe fruit, then depulped by disc pulpers that separate the beans into grades by density.

The coffee undergoes Kenya's famous double fermentation: a first dry fermentation in tanks of twelve to twenty-four hours, followed by washing, then a second soak in clean, cold water that further polishes the bean and heightens clarity and acidity.

The parchment is graded again in long washing channels before being moved to raised drying tables, where it is dried slowly over one to two weeks, turned by hand and shaded from the midday sun.

This painstaking method is what gives Kenyan coffee its celebrated transparency: a cup bursting with blackcurrant and red grapefruit, layered with blackberry and a brown-sugar sweetness, carried by a full, juicy body and a long, sparkling finish.