What's the Difference Between AA and AA TOP in Kenyan Coffee? Introduction to Thika Region's Asalia K72 Washed Coffee

When talk turns to the most acidic coffee, everyone thinks of Kenya. Kenyan coffee is known for its clean, refreshing cup, firm brightness, and juice-like acidity. In China, you will often see Kenyan coffee labeled "AA" or "AB," and sometimes "AA TOP." What do those designations mean, and do they really differ?

Understanding Kenya's Coffee Classification System

First, it helps to understand that coffee beans are an agricultural product, so quality varies. That is why every producing country sets up a classification and grading system: the goal is to create homogeneous commercial lots that meet established quality standards, which in turn supports fair pricing.

Kenya is no exception. It grades beans by size, shape, color, and density. Generally using bean size and quality as the indicators, Kenya sorts coffee into eight grades: AA, AB, PB, C, E, TT, T, and MH/ML. "AA" and "AB" are two of them, and the ones most commonly seen in China.

The main varieties cultivated in Kenya are SL28, SL34, Batian, K7, and Ruiru 11. They share one common trait — they produce large beans. In theory, the larger the bean, the higher the quality.

AA-grade beans measure between 17 and 18 on the screen size, have excellent density, and are recognized locally as high quality, with an elegant taste and flavor. AB-grade beans measure between 16 and 17. They are not considered the equal of AA, but they are more affordable and are the highest-yield grade — roughly 40% of Kenyan coffee falls into AB — which makes them extremely popular.

Kenya's Special Bean Shapes

Kenya also has two special classifications based on bean shape. One is Peaberry (PB), which refers to coffee cherries that contain a single round bean instead of the usual two flat ones. The other is the Elephant bean (E grade), formed when two coffee beans become intertwined during development, creating one extremely large bean over 21 screen size.

Both are abnormally developed beans. Only 5% of Kenyan coffee is Peaberry (PB), while Elephant beans (E) are rarer still. As a result they are less common on the market and command higher prices.

C-grade beans measure between 12 and 14 and are smaller in size. TT-grade beans are lightweight beans selected out of E, AA, and AB using air classifiers. T grade consists of defective beans selected out of C grade. None of these count as specialty coffee. MH/ML beans are considered low quality, typically containing some underripe and overripe beans, so they are not exported and are sold only domestically.

Beyond Size: Secondary Quality Ratings

Bean size does not directly determine how a coffee tastes. That is why some Kenyan exporters and green-bean traders apply their own grading system for secondary ratings on exported coffee, classifying mainly by cupping score into "TOP," "Plus (+)," and "FAQ." Note that these ratings are not officially certified by Kenya, and since each merchant uses different standards, they should be treated only as a reference — the final judgment rests on how the beans actually perform.

Coffee was introduced to Kenya during the British colonial period, when the British developed the coffee economy. That history pushed Kenya's whole system toward more refined management. In breeding, grading, and processing, Kenya far surpassed many producing countries of the time. As a result, beans reaching AA and AB grades are generally recognized locally as having excellent taste and flavor.

FrontStreet Coffee Recommendation

FrontStreet Coffee currently offers a single Kenyan coffee: a K72 washed lot from the Asalia processing plant in the Thika region, made from the classic Kenyan varieties SL28 and SL34 in AA grade. Because the beans are full and round, and to highlight the firm, bright fruit acidity that defines Kenyan coffee, FrontStreet roasts it light. Brewed, it shows cherry tomato and dark plum with a juice-like acidity, a refreshing cup, and a smooth mouthfeel.

The same Thika profile performs beautifully in cold brew. With its signature 72-hour double washed fermentation, the coffee comes through as cherry tomato, snow pear, black plum, and dark plum, carrying a full, juicy acidity and a long, clean finish — a natural fit for anyone who loves bright, complex fruit.

If you enjoy that juicy style but want to explore further, FrontStreet Gedingding — a washed Yirgacheffe-style Ethiopian — brings citrus, berry, floral notes, and green-tea sweetness, while FrontStreet Sun-dried Huakui layers magnolia, cream strawberry, dried mango, guava, and black tea in naturally processed form.