Kenya coffee bean grading system introduction to Kenya coffee bean grading production mode and treatment

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The quality of coffee is strictly controlled in Kenya. The grading system of Kenyan coffee beans is divided into AA,AB,C,E,PB,TT,T,ML,MH according to their size 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 the Kenyan AA coffee bean grading system 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 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.

There are many producing areas in Kenya that strive to preserve the native forest ecosystem, protect the natural gene pool, support the reproduction of wild coffee varieties and breed a variety of coffee trees. In 1930, the unique Kenyan varieties SL28 and SL34, which were cultivated and named by the "Scott Laboratories" laboratory, were born under such a good environment. According to botanists in SL laboratory, SL28 and SL34 are genetic variants.

Producing area: Sika producing area (Thika)

Producer: honey Cooperative (The Asali Mugaga Cooperative)

Variety: SL28 & SL34

Grade: AA Top

Altitude: average 1700 m

Treatment: washing treatment

Baking degree: medium and shallow baking

Flavor description: green apples, berries, caramel, coffee berries sweet, bright and juicy, crisp and sweet.

Kenya, located in East Africa, is one of the major coffee producing countries. More than 6 million people in the country are engaged in the coffee industry, mostly in the form of a combination of small farmers and cooperatives. Coffee trees in Kenya are mostly planted at 1400 m-2000 m above sea level, and the growth areas include Ruiri, Thika, Kirinyaga and Mt. Kenya West, Nyeri, Kiambu and Muranga. Mainly in the foothills of Mt.Kenya and Aberdare.