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This is not your typical Central American Washed Bourbon. This Soaked Washed coffee adds an extra step to the traditional washed method. Once the coffee has been de-pulped, feremented and washed, it is soaked for 10 hours in clean water. 


Soaking is a common extra step in the washed process of East African countries like Kenya, Burundi and Rwanda. This extra layer of processing can help display a much cleaner, brighter and juicier profile. 


Soaked process coffees can also have a longer shelf life, ideal for long-term buying and planning for roasters.




Variety: Bourbon


Process: Soaked Washed (Kenya Soaked)


Drying: Clay Patio


Altitude: 1350 MASL +


JASAL Soaked Selection (Kenya Washed)

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