An article clarifies the grading system and standard of Kenyan coffee what are the characteristics of Kenyan aa coffee

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The coffee grading system in Kenya is under the policy of government-led management of quality and guidance to coffee farmers.

The Kenya Coffee Agency, an official unit set up by the government after the coffee is harvested, is established.

(Coffee Board of Kenya referred to as CBK), founded in 1933, in the capital Nairobi

(Nairobi) Coffee Exchange (the Nairobi Coffee Exchange) conducts weekly

A regular auction, an auction system managed by the government as a whole, according to the grading system

Taking "particle size", weight, shape and appearance as the standard is the basis for the main auction price.

The official raw bean grading system for Kenyan coffee is as follows:

Class E (elephant beans):

This grade is the largest grain grade of Kenyan coffee beans, above 18 mesh (18 + 64 "), also known as

The quantity of elephant beans is so small that this grade of goods can hardly be seen in the Taiwan market.

AA level:

Particle size (Screen Size) between 17 and 18 meshes (7.20mm sieve)

AB level:

Particle size (Screen Size) is between 15 and 16 meshes (6.8mm--6.2mm sieve)

Accounts for the majority of output, and is also the most common grade of raw beans.

PB level:

Round raw beans, accounting for about 10% of all coffee beans

Level C:

Particle size (Screen Size) between 12 and 14 meshes (4.8mm--5.6mm sieve)

TT level:

From AA and AB grade beans, lighter raw beans blown by an airflow filter

It means that the bean is soft and the hardness is not up to standard.

Level T:

Particle size (Screen Size) less than 12 mesh size (4.8mm screen)

From C-grade beans, the lighter beans are blown out with an airflow filter.

It means that the beans are soft, the hardness is not up to standard, and they are small particles, containing some broken and defective beans.

MH/ML level:

Beans that have not been washed and have not been selected because they have been harvested

Falling beans, accounting for about 7% of all coffee beans, belong to the lowest grade beans, only for

Kenyan domestic demand market.

In addition to the above Kenyan national official grading system, other private companies Kenyan exporters

Or raw bean traders, for AA and AB grades of coffee, raw beans are added to the private sector.

Special classification (not officially recognized by Kenyan countries), common ones are: AA TOP,AA+ (plus)

AA++ (double plus), AB+ (plus) and AA FAQ.

"FAQ" is the abbreviation of Fair Average Quality, which means "average"

Fair quality, which is an average standard quality, is the basic model of the AA grade.

AB+ (plus):

Although the grain of this grade is smaller than that of AA, it is a coffee tree with the highest percentage of fruit.

To grade, the largest one is of course the highest price, a little smaller than the largest one, and the flavor is not

It is relatively poor, so we should make a conclusion according to the cup test results. AB class plus plus (+), the same one.

Douzi, because of human factors, the standards of Company An and Company B are different, so they will

Produce different results, after all, there is no unified grading standard for this grade, if you add

Plus (+) will certainly be more attractive.

AA+ (plus) & AA++ (double plus):

AA level has the problem of adding plus (+) or + + (double plus), the same one

Douzi, because of human factors, the standards of Company An and Company B are different, so they will

Produce different results, after all, there is no unified grading standard for coffee flavor.

Cup test results, there is no standard to grade AA+ (plus) or AA++ (double plus)

Can only be used as a reference, everything still has to return to their own cup test.

AA TOP:

As in the case of AA+ (plus) & AA++ (double plus), test the results by cup.

Grading is not the official grading standard of Kenya at present, exporters.

If you add it by yourself, it is inevitable that there will be commercial behavior factors, so it can only be regarded as

For reference, everything still has to return to their own baking cup test, is the correct reality.

An introduction to the coffee-producing areas of the world: a detailed introduction of the coffee-producing country of Kenya