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Which Kenya AA Single-Origin Coffee Brand Tastes Best? Guide to Kenya Coffee Bean Processing

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). Kenya coffee beans are graded by size, with AA being large beans, PB being small round beans, but that doesn't necessarily determine flavor quality. So recommendations are

For more professional coffee knowledge exchange and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Understanding Kenyan Coffee Bean Grading

Kenyan coffee beans are graded by particle size, where AA represents large beans and PB refers to very small round beans. However, size alone doesn't determine flavor quality. (Of course, if a bag of beans shows significant size variation, it's definitely not good quality.)

For personal consumption, I recommend purchasing estate beans, which cost from hundreds to thousands of yuan per pound in China. Estate beans differ from commercial AA-grade beans and offer much better flavors, with the chance to discover exceptional taste profiles.

The brands I'd like to mention are named after their roasters, all available on Taobao: Fisher, FrontStreet Coffee, Seesaw, Kafe of Memory (this shop seems rather lazy with most items unlisted - you'll need to ask the staff directly if you're not acquainted with them, but their coffee tastes excellent), Mingqian Coffee, and others.

Even Kenyan AA beans priced at 70 yuan per pound from these shops won't disappoint in flavor.

Having said all that, if you're not yet familiar with specialty coffee or pour-over coffee, I suggest learning more before purchasing. After all, if you're accustomed to the carbonized, burnt flavors, you might not immediately appreciate the sweet and acidic fruity notes of specialty coffee.

Chapter 01: Cultivation

Exceptional Growing Environment

As the saying goes, "Good cows produce good milk, good soil grows good coffee." Kenyan coffee beans are cultivated on highlands at altitudes between 1,400 to 2,000 meters, growing in nutrient-rich volcanic soil.

The climate here is comfortable, never hotter than a European summer, with evenly distributed rainfall throughout the year. The deep red volcanic soil with significant slope ensures excellent drainage. These superior conditions make coffee from most Kenyan regions unique in the world.

About 60% of Kenya's coffee comes from small-scale farmers who maintain excellent sloped land that cannot be extensively developed. As part of "the family," we receive meticulous care.

Chapter 02: Harvesting

Desperate to Shine

There are two harvesting seasons throughout the year. The main season begins with the October rains and continues until year-end, while the smaller season runs from June-July to early August.

During this time, we are carefully hand-selected, with only bright red, fully ripe companions being harvested. To make our debut in the center spotlight, we're desperate to shine red.

Inner monologue: Pick me! Pick me!

Chapter 03: Pre-selection & Dehulling

Shedding Splendid Attire, Leaving Only Core Competitiveness

Small-scale farmers lack complete processing equipment, so after harvesting, we're sent to coffee cooperatives (factories) for centralized processing.

Before the skin and pulp are removed, there's a pre-selection process to eliminate companions that don't meet weight and maturity standards.

After shedding our bright red splendid attire, we're left with our core competitiveness—seeds, which are preliminary green coffee beans.

The discarded skins and pulp eventually return to the soil, becoming nutrients to nourish the next generation of companions.

Chapter 04: Double Fermentation

Good Things Come in Pairs, We're Different

In Kenya, the highest quality coffee beans undergo washed processing, but unlike typical washed methods. Generally, washed processing involves only one fermentation after skin removal, where the mucilage layer is removed in a single step.

We undergo double fermentation: the first lasting 12-24 hours removes 80%-90% of the mucilage layer.

After washing, we undergo a second fermentation lasting 24-48 hours to decompose the remaining mucilage layer. Double fermentation prevents over-fermentation that would produce foul odors while enhancing flavor and mouthfeel.

Chapter 05: Final Washing & Grading

Even Brothers Must Part Ways

Finally, a thorough bath not only makes us clean but also creates more uniform color and balanced flavor in the green coffee beans.

Flowing water also helps separate companions with different weights—fatties are immediately obvious! This helps with better grading.

In Kenya, coffee is graded into seven separate levels based on bean size, weight, and hardness.

E-grade elephant beans and PB round beans are special and not simply graded by size and hardness. AA-grade sits at the quality top, possessing more aroma and flavor, which is crucial for excellent coffee.

Chapter 06: Drying

Talent-focused, Rejecting Excess Moisture

Before drying, another manual selection occurs where companions with poor appearance are eliminated—even coffee beans care about looks! Drying reduces the beans' moisture content from 55% to 12%, making them suitable for storage and roasting.

Chapter 07: Cupping & Auction

Outstanding Graduates Ready to Enter the World

Coffee cuppers give us comprehensive scores based on green bean quality, roasted bean quality, and tasting experience.

All coffee beans are purchased by the Coffee Board of Kenya (CBK) and undergo weekly auctions, where licensed dealers purchase through competitive bidding.

After passing through so many stages, my companions and I will choose to stay and shine locally or venture far away—the world is so big, and I want to see it too!

END