Kenya AB Komatina-Coffee beans washed with cranberries difference between Kenya AB and Kenya AA

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Flavor description: caramel, orange acidity, cream texture

Moisture content: 8.9

Density: 886g/l

Photos of raw beans

Kenya AB

Country: Kenya

Area: Kyambu

Micro-area: Gitwe

Soil: volcanic clay

Altitude: 1400 m-1800 m

Variety: Arabica

Bean species: SL-28, SL-34, Ruiru 11

Treatment: washing

Kenya AB originated from Kenya's open auction system, and the price of the coffee involved in the auction is higher than that of other coffee, but its quality and transparent access are highly praised, which makes up for the slightly higher price. Most coffee grows in the fertile foothills of Mount Kenya. Farmers own a small area of land, which is usually measured by the total number of trees on a piece of land, which means that producers often have more autonomy to strategically pick fresh coffee fruit. and can deliver the most mature fresh coffee fruit to local factories (wet treatment plants). Factories generally have abundant water resources for fine washing, including soaking coffee beans in fresh water for a long time to consolidate the unique Kenyan flavor.

The difference between Kenya AB and Kenya AA

The quality of Kenyan coffee is strictly controlled, and it is divided into AA,AB,C,E,PB,TT,T,ML,MH according to size, particle and shape. These grades mainly distinguish the shape and size of beans, but not absolutely represent the quality of beans. Many people believe that beans with larger grains contain more oil that produces the aroma of coffee, and because of this, beans with larger grains are more expensive in the market.

Take Kenya's AA as an example. In the same grade of beans, the highest grade is manor beans, followed by "+". Then, according to the general AA,AB grade, the AA,C grade is smaller, and the E grade is extra-large elephant beans. TT, T, ML, and MH are local non-flowing beans.

PB (Peaberry Dou)

In particular, round beans (PB) are usually produced at the end of coffee trees that bloom too late or too early. Because the yield is rare, accounting for only 10% of the output, the round beans produced by the same coffee tree are more expensive than other flat beans (Flat Bean). When round beans are specially collected together, defective beans are mostly removed, the proportion of defects is reduced, and the particles tend to be more consistent, making the baking more uniform and taste improved.

As for the distinction of quality, Kenya uses the digital grading method to distinguish the quality of coffee, but this digital grading method is not much publicized, so few people know about it. Therefore, the classification is based on particles, and the PB with different shapes is about the same as AA, but if it is manor or +, it is two or one grade respectively. For example, AB manor beans are about the same as AA+ and PB+.

Due to the different production conditions every year, it will directly improve the quality of coffee beans, grading is for reference only.