African Premium Pour-Over Specialty Coffee Bean Grading Guide

Friends who regularly drink pour-over coffee are certainly familiar with coffee beans from Africa. Premium coffee beans from African growing regions possess bright acidity and rich floral aromas. The coffee beans we typically encounter come with various classification systems, such as Ethiopian G1 and Kenyan AA. So how are these grades determined? They do not follow a unified classification system—each growing region has its own method of grading. Taking Africa's most renowned growing regions as examples—Ethiopia and Kenya—their grading approaches are completely different.

Kenyan Coffee Bean Classification

Kenyan coffee beans are graded by size, with the largest beans classified as Grade E, also known as elephant beans. These are abnormally developed coffee beans measuring over 18 screen size. Next is the AA grade, which is also the most commonly consumed variety. Beans in this category measure between 17 and 18 screen size. Following this pattern, subsequently classified coffee beans become progressively smaller.

Ethiopian Coffee Bean Classification

Ethiopian coffee beans are graded based on defect rates. The standard is: fewer than 3 defective beans per 300 grams can be classified as the highest-grade G1 level, while 4 to 12 defective beans per 300 grams qualify as G2 grade, and so on. Naturally, the specialty coffee beans we typically drink are almost all of the highest G1 grade.

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