Kenyan Coffee Grading System, What Flavors Does Kenyan Coffee Have, How to Drink Kenyan Coffee?

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Kenya: The Jewel of African Coffee

Whenever coffee production is discussed, Kenya has always maintained an outstanding reputation for quality. This may be related to its geographical location, being close to the birthplace of coffee beans. Since coffee beans traveled from Ethiopia through mountain ranges to Kenya, Kenya has become one of the leaders in the coffee industry. Coffee beans produced in high-altitude mountain terrain generally have a richer body and more distinctive flavors with pleasant acidity. The aroma also subtly reveals floral fragrances, while the aftertaste features both lemon-berry notes and wine-like characteristics.

Located in East Africa below the equator, Kenya cultivates high-quality Arabica coffee beans. The coffee beans are rich in cherry-like flavors, with slight acidity and a concentrated aroma, making them very popular among Europeans. Especially in the United Kingdom, Kenyan coffee surpasses Costa Rican coffee to become one of the most popular varieties and an essential offering in many coffee shops. The bean size ranges from medium to large, with thick, round-shaped beans that deliver rich flavor, excellent quality, and full-bodied intensity, moderate acidity, and distinctive characteristics. The grading system is divided into seven levels based on bean size, with flavor quality classified into six tiers from top to bottom.

Kenyan Coffee Grading System

Kenya has a unique domestic grading system that measures bean size, weight, and shape. The grades are typically classified as AA, AB, PB, C, E, TT, and T. Bean size is an important criterion for grading because larger beans indicate more aroma and richer flavor—both qualities valued by coffee enthusiasts. If two beans share identical characteristics except for size, the larger bean will always be of higher quality.

Kenyan Coffee Quality

Kenyan Arabica grows in volcanic soil at altitudes between 1,400 and 2,000 meters. This high altitude produces coffee with outstanding flavor and higher acidity. The taste is rich, with wine-like aftertaste and notes of citrus and berries.

Additionally, intense competition among farmers is another factor contributing to high quality. In Kenya's capital, Nairobi, weekly public coffee auctions are held. Beyond the lively atmosphere, farmers with high-quality coffee beans naturally earn substantial profits, continuously driving progress in the coffee industry. Even international coffee buyers specially travel to Nairobi to purchase, then distribute to coffee sales points worldwide.

Kenyan Coffee Production

Since introducing coffee beans in 1893, Kenya's coffee production history now spans over a century. Coffee production areas cover a total of 160,000 hectares, accounting for one-third of the total cultivated area.

Current domestic coffee production fluctuates due to climatic and socioeconomic factors. Annual production currently amounts to approximately one million bags, with two harvest periods: the beginning of the rainy season in March-April and October.

Kenya AA

Kenya AA grows in high-altitude areas reaching 6,600 feet, making it one of the world's finest quality coffees. Growing at high altitudes means slower growth rates, allowing coffee beans to absorb more nutrients and develop flavors over longer periods, resulting in richness. As Kenya's highest grade coffee, all AA coffee is made from the most impeccable Arabica beans. Processed using the washed method, after the coffee cherry skin is removed, farmers soak the beans in water tanks. During this process, the beans' natural enzymes break down residual materials. When sun-dried, farmers can easily remove the outer skin. After grinding, bean size is measured for grade assignment.

Excellent beans require good roasting to complement them. To bring out the characteristics of Kenya AA beans means highlighting their intense citrus and berry flavors. The appeal of Kenya AA beans lies in their distinctive flavor, with virtually no bitterness. The best AA beans are often medium-roasted, as excessive roasting would cause their unique characteristics to diminish. Kenya AA beans are the largest beans produced domestically, and brewed coffee combines fruit and floral notes. Finally, like all single-origin coffees, regardless of roast level, beans must always be fresh. Products that have sat in distribution warehouses for several months should be avoided when purchasing.

FrontStreet Coffee's Kenya offerings are mostly AA grade. We typically use medium roasting to express Kenya's flavor characteristics—delivering both body and Kenya's distinctive berry acidity!

FrontStreet Coffee Brewing Recommendations:

V60: 90-92°C / 1:15 ratio / 2 minutes 15 seconds

Flavor: Rich cherry tomato notes with persistent sugarcane sweetness

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473