KENYA: Double Fermentation in 60 secs

Kenyan coffees are almost universally processed using a method called "double fermentation", which is a variation of the washed processing method. It is used throughout the country and is considered a good practice by most farmers. Here we explain it in 60 seconds:
Cherry Delivery
This is done in the wet mills or collection centres. Farmers arrive at the delivery location, typically emptying their bags on the ground (on a cover) to sort out unripe, overripe, and CBD-infected cherries. Then they weigh the already classified cherries and take them to the cherry hopper where the production of various members accumulates and is ready for pulping.
Pulping
Gravity pushes the cherries through the pulper. They normally use disc pulpers, where the parchment flows off the disks with water, allowing the parchment to separate by density. The denser beans will sink and be pumped directly through a channel into the fermentation tank as P1 (Parchment 1).
1st Fermentation (Dry)
After pulping, the coffees are dry fermented (the water is drained) in painted concrete tanks. They are normally fermented for 12-24 hours.
Washing
When the fermentation is complete and the mucilage weaken, the parchment is washed in concrete channels and again sorted by density.
2nd Fermentation (Wet)
The denser beans are separated and soaked in clean water for up to 24 hours. This removes any remnants of mucilage that might have stuck to the parchment, which could create off-flavours during drying.
Drying
After soaking, the coffees are dried and sorted on African beds under shade for up to a day. After that, the coffee is exposed to the sun on traditional African beds. Drying time varies between 12 and 20 days depending on the weather and rainfall.