Characteristics of African Coffee Beans: Why Only Kenya's AA Grade Coffee Is Worth Drinking

Professional coffee knowledge exchange, more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

FrontStreet Coffee - Kenya Coffee Introduction

Ethiopian coffee has a strong orange aroma, while Kenyan coffee features rich berry notes, along with the sour fragrance of plum juice and grapefruit, and the clear sweet aroma of sugarcane. The orange aroma of Ethiopian coffee and the berry fragrance of Kenyan coffee are the greatest characteristics of African beans, captivating coffee enthusiasts to explore them deeply. Other regions, including elegant yet flavorful Uganda and clear yet passionate Rwanda, all possess the passion and vitality of the African continent.

The history of coffee cultivation in Kenya dates back only about a century. It wasn't until the 20th century that Kenyans began large-scale development of coffee cultivation under the leadership of British and German colonizers. Today, Kenyan coffee production units consist mainly of small plantations with an average area of only half an acre.

Although Kenya produces 49,980 metric tons of coffee beans annually - far less than the world's leading producers - Kenyan coffee beans have numerous followers in the specialty coffee community. Currently, most are exported to developed countries in Europe and Asia, with buyers being world-class premium purchasers.

Most of Kenya's coffee crops grow in the fertile, loose, acidic volcanic red soil of the highlands north and east of Nairobi. This area enjoys abundant sunlight, good drainage, and altitudes between 1,400-2,000 meters. As altitude increases, so does the temperature difference between day and night, making the maturation cycle of Kenyan coffee longer than that of lower altitude origins, resulting in higher density and richer flavors. Kenyan coffee cultivated in such an environment, known as the "Connoisseurs' Cup," is renowned for its abundant aroma, vibrant acidity, full body, and elegant red wine flavors.

Different particle sizes result in different coffee bean flavors. Taking the three most common classifications AA, AB, and PB as examples:

The plump AA grade beans are round and thick, with excellent heat conductivity, rich flavor, good expansion, and superior aroma and sweetness. Coffee beans of this grade are often considered by many to be among the best in the world. The AB grade, while not as robust in texture as AA, has more vibrant acidity and a unique balance of sweetness. The PB grade results from a mutation that occurs in about 5% of coffee cherries. Since only a single bean grows inside a coffee fruit instead of the usual two, accumulated nutrients are more concentrated, giving the bean a sweeter and more complex flavor.

Knowledge point: Common Kenyan coffee is not heavy-bodied, featuring refreshing acidity and unique fruit flavors. Some are slightly spicy, while others contain red wine aromas, making it an excellent entry choice for those who dislike bitterness.

In Brief

FrontStreet Coffee is a coffee research establishment that enjoys sharing coffee knowledge with everyone. We share without reservation only to help more friends fall in love with coffee. Every month, we hold three coffee promotion events with deep discounts because FrontStreet Coffee wants more friends to enjoy the best coffee at the lowest price. This has been our mission for the past 6 years!

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473