"Washed" (also called "wet processing") refers to a method in which the ripe fruit from the coffee bean is removed one layer at a time before the bean is dry. (Yes, coffee is actually the seed of a small fruit.) Although wet processing is costly, it's generally considered the best method because it safeguards the flavor of the bean.

Kenyan coffee beans are a favorite among home coffee roasters because the Kenyan Coffee Board applies strict quality standards, which results in a consistently high quality unroasted bean. Before coffee can even be sold in Kenya, it's sent to the chief government taster for approval.

The taster conducts a cupping to rate the beans according to aroma, flavor, and acidity. Inspectors also rate the coffee beans by size as well as by flaws, such as overripe or under-ripe. Only Kenyan coffee beans with virtually no flaws earn the highest rating. At Zach and Dani's, we offer only Kenyan AA, one of the largest beans and the highest grades available.

Growing Seasons

Kenyan coffee beans are grown along the equator in a mountainous region marked by two distinct rainfalls. The locals call these rainfalls the long and short rains. The long rains usually begin at the end of March and continue through May, while the short rains start in October and continue through November. These distinct rain periods allow for two lush growing seasons.

Of course, these growing seasons can fluctuate. For example, the coffee plant will shut off the production of coffee during dry years with harsh temperatures; and in contrast, it will produce an over abundance of coffee during wet years with mild temperature. What's more, after a period of rapid growth, the coffee plant may stop coffee production altogether for a year or more to replenish itself. This feast or famine growth pattern accounts for the fluctuations in coffee prices. There's no such thing as a free lunch ... or a free cup of coffee, in this case.