What Are the Characteristics of African Coffee Beans? Kenya Coffee Bean Grades Determine Coffee Quality

FrontStreet Coffee - African Coffee and Kenyan Coffee Introduction

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The general characteristics of African coffee are rich aroma and charming fruit acidity. Its bright acidity is lively and refreshing, but the body of African coffee is often somewhat thin, and the sweetness is not prominent. This is because although Africa is arid and lacks water, most specialty coffee beans still use the washing method to process raw beans to ensure quality advantages, with lower defect rates and rich floral and fruity aromas.

A rare fine coffee—renowned for its intense aroma and balanced acidity.

Coffee industry professionals all agree that Kenyan coffee is one of their favorite products, because Kenyan coffee contains every sensation we want from a good cup of coffee. It has wonderful, satisfying aroma, balanced and delicious acidity, uniform granules, and excellent fruity flavor.

Coffee entered Kenya in the 19th century, when Ethiopian coffee drinks were imported to Kenya via South Yemen. However, it was not until the early 20th century that Bourbon coffee trees were introduced by the St. Austin Mission.

Most Kenyan coffee grows at altitudes of 1,500-2,100 meters, with harvests twice a year. To ensure only mature berries are picked, people must patrol and inspect the forests about 7 times back and forth. Kenyan coffee is grown by small farmers who, after harvesting coffee, first send fresh coffee beans to cooperative washing stations. The washing stations then send the washed and dried coffee as "parchment coffee" (coffee beans covered with endocarp) to cooperatives ("parchment coffee" is the final state of coffee beans before peeling). All coffee is collected together, and growers demand an average price based on their actual quality. This trading method generally works well and is fair to both growers and consumers.

The Kenyan government takes the coffee industry extremely seriously, where cutting or destroying coffee trees is illegal. Buyers of Kenyan coffee are all world-class quality coffee buyers, and no country can continuously grow, produce, and sell coffee like Kenya. All coffee beans are first purchased by the Kenyan Coffee Board (CBK), where they are identified, graded, and then sold at weekly auctions, without further grading during auctions. The Kenyan Coffee Board only acts as an agent, collecting coffee samples and distributing them to buyers to help them determine prices and quality.

The Nairobi auction is held for private exporters, and the Kenyan Coffee Board pays growers prices below market value. The best coffee grade is Peaberry (PB), followed by AA++, AA+, AA, AB, etc., in sequence. Premium coffee is glossy, delicious, and slightly winey.

Knowledge point: Most coffee grows in the equatorial zone between 25° north and south latitude. The coffee growing belt and country of origin have a huge impact on its flavor.

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