From Sun to Sip: How Sustainable Processing Shapes the Flavours of Kenyan and Rwandan Coffee

Coffee is a universal language, shared by coffee lovers in cafés, homes, and offices worldwide. Behind every cup is a complex journey of cultivation, processing, and brewing. In Kenya and Rwanda, where Steans Beans coffee is sourced from, coffee farmers lead this journey, using various processing methods that significantly shape the flavour of the final product. 

Whether you’re a coffee enthusiast or a professional in the industry, understanding these processes can enhance your appreciation and knowledge of this beloved beverage, especially as we look at these processes in relation to how sustainable they are.

Wet vs. Dry Processing: The Foundation of Flavour Profiles and Sustainability

Wet Processing (Washed Method): Widely used in Kenya, wet processing involves removing the outer skin and pulp of the coffee cherries before fermenting and washing the beans. This method requires substantial water resources and careful management, which can sometimes be challenging in regions where water is a precious commodity. However, by implementing water recycling techniques, many farms are actively working to minimise water use. Wet-processed coffees are renowned for their clean and bright taste, often showcasing high acidity with vibrant citrus or berry notes.

Dry Processing (Natural Method): This traditional method, which is more prevalent in parts of Rwanda, involves drying whole coffee cherries under the sun before the beans are extracted. For farms in sunnier regions, dry processing can be a natural and sustainable choice. Kenya’s sun-rich climate, for example, offers excellent conditions for sun drying, meaning the method consumes far less water and aligns seamlessly with the natural environment. Dry-processed coffees often have a fuller body and fruitier flavours, with rich notes of chocolate, nuts, and dried fruit—flavours that appeal to those who enjoy a deeper, more robust taste.

The Role of Fermentation and Sustainable Practices in Coffee Production

Fermentation, a key step in coffee processing, can also be tailored for sustainability. After depulping, the beans are typically fermented to break down mucilage, a sticky layer surrounding them.

In regions where water conservation is paramount, many farmers use dry fermentation techniques that rely on natural microbes, minimising the need for additional water. Controlled fermentation allows farmers to enhance desirable flavours while reducing their environmental impact. When done right, fermentation can produce exceptional coffees with enhanced sweetness, floral or fruity notes, and balanced acidity, as seen in Rwanda, where precise fermentation contributes to delicate, tea-like qualities with hints of jasmine.

Innovative Processing Techniques Shaping the Future of Coffee and Sustainability

As the global coffee market evolves, so do the methods. Farmers in Kenya and Rwanda are adopting innovative techniques that not only differentiate their coffees but also help conserve resources and minimise environmental impact.

Honey Processing: A middle ground between wet and dry methods, honey processing involves removing the skin but leaving some mucilage on the beans during drying. Honey processing is relatively water-efficient compared to fully washed methods, which makes it a sustainable choice in areas with moderate rainfall. It produces coffees with balanced sweetness and acidity, often with notes of caramel, honey, and tropical fruits.

Anaerobic Fermentation: This process ferments coffee in sealed tanks without oxygen, often adding carbon dioxide. Although this method requires specific equipment, it’s highly controlled, allowing precise resource management and limited waste. Anaerobic fermentation yields unique, intense flavours like spice and wine-like characteristics, ideal for producers in Rwanda looking to set their coffees apart sustainably.

Carbonic Maceration: Borrowed from winemaking, carbonic maceration involves fermenting whole coffee cherries in a carbon dioxide-rich environment. This process offers the ability to manage water use carefully and produce vibrant coffees with unique flavour profiles. It’s an emerging trend in Kenya and Rwanda, where it not only appeals to niche markets but also allows resource-conscious farms to experiment with flavours without increasing their environmental impact.

Choosing Sustainable Practices That Align with Natural Environments

For coffee farmers, aligning processing methods with the local climate is one of the simplest ways to ‘take care of coffee’. In Kenya’s sun-filled regions, for example, using natural drying beds for dry processing aligns with the environment, requiring no additional energy or water. For coffee professionals and consumers alike, understanding these methods can lead to informed choices and appreciation of the diverse, resourceful ways coffee is produced.

Supporting Sustainable Practices in the Coffee Industry

Supporting sustainable coffee also means supporting the farmers whose dedication ensures quality while respecting the environment. By choosing coffees from Kenya and Rwanda, consumers and businesses contribute to the prosperity of these communities. Choosing suppliers that work within local environmental limits and adopt ethical sourcing practices helps improve livelihoods and encourages broader sustainable practices in the industry. Recognising and valuing the effort behind these methods creates a market that rewards innovation and responsibility.

At Steans Beans, we are committed to bridging the gap between coffee producers and enthusiasts. We proudly source our coffee from farmers in Kenya and Rwanda who are passionate about sustainable practices. Whether you’re a coffee connoisseur, a café owner, or a retailer, we invite you to explore the rich and diverse flavours that result from these thoughtful methods. Together, we can celebrate the vibrant and sustainable future of coffee production.