What is Kenyan Coffee Grading? How to Drink Kenyan Coffee & What are its Characteristics?

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Kenya: A Premier Coffee Producer

Located in East Africa, Kenya is one of the world's major coffee-producing countries, with approximately six million people engaged in the coffee industry. The industry operates primarily through a combination of small farmers, washing stations, and cooperatives. Kenyan coffee is predominantly processed using the washed method, with coffee trees cultivated at elevations ranging from 1,400 to 2,000 meters in mountainous regions. The main growing regions include Ruiri, Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, and Muranga, with the foothills of Mt. Kenya and Aberdare serving as the primary production areas.

A Model Nation for Quality Coffee Production

Kenya stands as a model nation for producing excellent coffee beans. The country produces high-altitude Arabica washed beans that rank among the world's finest coffees. Most coffee beans undergo unified grading and inspection by the Kenya Coffee Board before being sold at auction. The Kenya Coffee Board maintains extremely strict standards for coffee research, development, and quality management. Through an outstanding auction system, coffee bean prices are increased, helping impoverished coffee farmers. Additionally, agricultural education continuously updates and improves farmers' cultivation techniques, further enhancing the production of superior coffee.

Kenyan Coffee Grading System

Kenyan coffee is graded by both bean size and flavor profile.

Bean Size Grading: Classified as AA, AB, and PB. AA grade consists of beans sized 17 and 18 screen, AB grade comprises 15 and 16 screen beans, while PB refers to Peaberries.

Flavor Grades: Ranked sequentially as TOP, PLUS, and FAQ. FAQ stands for "Fair to Average Quality" and may contain some slightly defective beans that do not affect the overall flavor.

Kenyan Coffee Varieties

The main varieties in Kenya are SL28 and SL34, cultivated and named by Scott Laboratories in 1930. According to SL laboratory botanists, both SL28 and SL34 are genetic variants. SL28 possesses a mixed heritage of French Mission, Mocha, and Yemeni Typica. The original goal in developing SL28 was to mass-produce coffee beans that combined high quality with disease and pest resistance. Although SL28's yields were not as high as expected, its copper-colored leaves and broad bean shape produce wonderful sweetness, balance, and complex, varied flavors, with notable citrus and dark plum characteristics.

SL34 shares similar flavors with SL28 but, besides its complex, varied acidity and excellent sweet finish, has a heavier, more full-bodied, and cleaner cup profile than SL28. SL34 has French Mission, Bourbon, and more Typica heritage. While similar in appearance to SL28, it better adapts to sudden heavy rainfall. These two important varieties have introduced us to the unique character of Kenyan coffee beans.

Production Methods

All coffee beans undergo processing through depulping, dry fermentation, washing, and sun-drying.

Green Bean Processing

Coffee cherries are hand-selected by farmers who remove overripe or unripe cherries before processing begins. A 3-disc Aagaarde depulper removes the skin and pulp, then machines sort the beans by density into three grades. Grades 1 and 2 are fermented separately, while Grade 3 consists of lower-quality beans. The green beans ferment in a shaded area for approximately 24-36 hours. After fermentation, the beans are washed and sorted again by density in the washing channels, then randomly soaked in clean water overnight.

Drying Process

The beans are sun-dried for 12-20 days on African raised beds. Drying time is adjusted according to weather conditions, with coffee beans covered with plastic sheets during noon and night to protect against rain.

Terroir

Altitude: 900-1,800 meters (Kenya features volcanic highland terrain)

Soil: Primarily clay loam and volcanic red soil. Clay loam appears mainly in highlands and steep volcanic slopes, formed from volcanic rocks. Compared to other tropical region soils, clay loam has superior chemical and physical properties.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters for Kenyan coffee:

V60/91°C/1:15 ratio/Time: 2 minutes 15 seconds

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