Mpemba washing station

The story

Kazoza N’Ikawa produced its first washed coffee from the newly built Mpemba washing station in 2012, the year Counter Culture first purchased the lot. The cooperative began experimenting with natural processing in 2014.

Challenges

Like other Great Lakes coffees, Mpemba lots carry a small risk of potato taste defect in individual beans.

Innovations

For washed lots, cherry is eco-pulped, fermented in plastic barrels for 12–18 hours, washed thoroughly and dried on raised beds. Meticulous cherry selection and sorting underpin the station’s natural-sundried lots.