Kenya AA Coffee: Understanding Kenya's Coffee Grading System and Bean Characteristics

Kenyan Coffee Heritage

Influenced by British colonialism, Kenyans have developed a deep love for coffee. In Kenyan restaurants, while all beverages must be paid for separately, coffee is the only exception offered freely. The history of coffee cultivation in Kenya dates back to the late 19th century, when the British established a comprehensive system of cultivation and quality control.

After Kenya gained independence in 1964, the coffee industry continued to develop on its existing foundation. Today, Kenya has become a world-renowned producer of high-quality coffee beans. Notably, they established an auction system that successfully eliminated the exploitation of small farmers prevalent in other coffee-producing countries (the so-called "fair trade coffee" concept originated from this).

Currently, Kenya has hundreds of thousands of small coffee farmers and several large estates. All coffee beans are sent to the "Nairobi Coffee Exchange," established by the Coffee Board of Kenya (CBK), for public auction. As long as the quality is good, there will be a good price, which naturally incentivizes small farmers. Under this virtuous cycle, the high quality of Kenyan coffee beans has been consistently evident to all.

Although there have been recent rumors about corruption within the Coffee Board of Kenya, coupled with the introduction of easier-to-cultivate coffee varieties that don't match previous quality standards, casting a shadow of concern over Kenyan coffee, overall, Kenyan coffee still ranks among the world's best.

Visiting Kenyan Coffee Regions

When actually visiting the central highlands of Kenya, small coffee farms line the roadsides. However, Kenyans protect their processing facilities very strictly, and without contacting them several months in advance, it's difficult to gain entry for tours. If you want to buy coffee here, the most direct way is to purchase from supermarkets.

Kenyan Coffee Bean Classification

Kenyan coffee beans are strictly classified. After being processed at washing stations, the coffee beans are graded from high to low as AA or AA+, AB, PB, C, E, TT, and T based on their size, shape, and hardness. This classification can serve as a reference when making selections.

FrontStreet Coffee Roasting Recommendations

This rich Kenyan coffee, grown at high altitudes, has relatively hard beans. Start with a higher temperature rise, with the yellowing point occurring around 5 minutes, then reduce the heat to enter the Maillard reaction. At 178°C, reduce the heat again to prolong the Maillard reaction time.

When the first crack begins, the heat absorption is strong, so it's recommended to maintain heat during this stage to prevent stalling. Spending more time on first crack development helps reduce acidity and develop flavor.

Roaster: Yangjia 600g Semi-Direct Heat

Preheat the roaster to 200°C before loading, damper set to 3. Turn on heat after 30 seconds, adjust heat to 160, keep damper unchanged. Return to temperature point at 1'34", maintain heat, turn yellow at 5'30", grassy aroma disappears, enter dehydration phase, reduce heat to 130, open damper to 3.5.

Dehydration completed at 7'45", heat reduced to 80. At 8'30", wrinkles and black spots appear on the bean surface, toast aroma transforms to coffee aroma, signaling the prelude to first crack. At this point, pay attention to listen for the first crack sound. First crack begins at 8'52", damper fully opened to 5, heat reduced to 50 to reduce caramelization degree. Post-first crack development time is 2 minutes and 10 seconds, unload at 191.6°C.

This is a classic Kenyan AA coffee with wet aromas of ripe tomato and floral notes. The entry reveals cherry tomato and dark plum flavors, with bright acidity, clean mouthfeel, medium body, prominent sweetness in the mid-section with a juicy sensation, and a finish of berry aroma and brown sugar sweetness, accompanied by [green tea aroma].

FrontStreet Coffee Brewing Recommendations

Recommended brewing methods: Syphon, Pour-over

Grind size: 3.5 (Japan Fuji R440)

Water temperature: 91°C

V60 Dripper Recipe:

V60 dripper, 15g coffee, water temperature 90-91°C, grind 3.5, water-to-coffee ratio close to 1:15

30ml water for bloom, bloom time 30s

Staged brewing: pour to 120ml, pause, then slowly pour to 225ml

That is: 30-120-75

Other Drip Brewing Recommendations:

French Press: recommended grind 3.5-4, water temperature 90°C

AeroPress: recommended grind 2.5, water temperature 90°C

Pour-over: grind 3.5, water temperature 91°C

Important Notice :

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Tel:020 38364473