What is the Difference Between Kenya AA and Kenya AB: Introduction to Kenya AA Grade Classification

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FrontStreet Coffee - Introduction to Kenya Coffee Grade Classification

Kenya coffee beans have a strict grading system. Coffee beans taken from washing stations are classified by size, shape, and hardness into AA, AB, C, E, PB, TT, T, ML, and MH grades. These grades mainly distinguish the shape and size of the beans, not necessarily representing their quality. Many people believe that larger beans contain more aromatic oils that produce coffee fragrance, and because of this, larger beans are more expensive in the market.

Typically, Kenya coffee is classified as follows:

1) Common Classification:

Hand-picked coffee cherries, after manual sorting to remove defects such as unripe and overripe fruits, are pulped, fermented for about 36 hours, and sun-dried on metal racks. After processing at the mill to remove the parchment, they become attractive Kenya green beans with a blue-green appearance.

These beautiful green beans are graded according to size, shape, and weight:

E: Kenya E, elephant bean, 18 mesh and above (including peaberries), containing large peaberries, similar to PB, relatively rare in quantity

AA: Kenya AA, 17-18 mesh

AB: Kenya AB, 15-16 mesh, a mixture of Grade A and Grade B

17 mesh (6.8mm) and above is Grade A, 16 mesh (6.3mm) and above is Grade B

TT: Light beans screened from AA and AB through air classifiers

PB: Kenya PB, 15 mesh and above, peaberry, accounting for about 10% of Kenya coffee

C: 12-14 mesh, and light beans from PB screened through air classifiers

T: Below 12 mesh, containing more defective beans, broken beans, and light beans

HE: Beans outside the above grades become HE (Hulled Ears)

2) Ungraded:

Green beans that have not undergone official standard grading are UG (ungraded)

E, AA, AB, PB → UG1

C, TT, T, HE → UG2

END

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