Introduction to Kenyan Coffee Origins: Kenya's Coffee Grading System Ensures Quality

FrontStreet Coffee - Kenya Coffee Introduction

Kenya Coffee Growing Regions

Kenya's coffee growing regions are most famous for seven main areas: Thika, Kirinyaga, Mt. Kenya West, Nyeri, Kiambu, Ruiri, and Muranga. Among these, the foothills of Mt. Kenya and Aberdare serve as the primary growing regions.

Kenya Coffee Grading

Kenya coffee beans are graded strictly, primarily based on their size, shape, and hardness. From highest to lowest, they are classified as AA or AA+, AB, PB, C, E, TT, and T. This can be used as a basis for selection, with coffee flavor also serving as a reference.

Coffee Size Grading

AA grade is a level name for green coffee beans, mainly referring to the size of the coffee beans. AA grade indicates larger coffee beans, typically green coffee beans with a particle size above 17 mesh (17 mesh = sieve aperture diameter 6.75MM). AA size is 17 and 18 mesh, AB is 15 and 16 mesh.

AA Plus (AA+): AA grade with particularly excellent cup quality (flavor, mouthfeel).

AA Particle Size (Screen Size): 17-18 size

AB Particle Size (Screen Size): 15-16 size, accounting for the majority of production

C Particle Size (Screen Size): Smaller than AB

TT: Lighter weight beans blown out by air screeners from AA and AB grade beans

T: Lighter weight beans blown out by air screeners from C grade beans

E Elephant Bean: Large mutant beans where two beans are fused together, also known as Elephant ear beans

UG: Beans that do not meet the above standards

PB: Peaberry, classified by shape, unrelated to flavor or weight

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