What are the grades of Kenyan coffee beans?

Coffee beans in Kenya are graded by particle size, usually divided into AA, AB, C, T, TT, MH, ML and other grades, and the quality is also in descending order.

AA+ is the highest grade of Kenyan coffee, and only batches with particularly good flavor and few defects are allowed to do so.

SL-28:20 was selected from a drought-tolerant variety in Tanzania by Scott Laboratory in Kenya in the 1930s. The fruit is red when it is ripe, and the seed is slightly larger than the general variety. It is thought to produce coffee with a distinct fruit flavor, usually described as a blackcurrant. However, SL-28 is very susceptible to leaf rust. It is more suitable for planting in high altitude areas.

SL-32: selected by the French missionary Bourbon and brought to Africa from the island of Bourbon (Reunion), it first appeared in Tanzania and later introduced to Kenya. It has an obvious fruit flavor, but it is generally considered to be slightly inferior to SL- 28. The resistance to leaf rust is also weak, with red peel.

1. In the evening, the defective products of the harvested coffee fruit are removed, and after the peel is removed, the sticky shell beans are poured into the upper fermentation tank.

2. After fermentation all night, wash the shell beans once in the morning to remove most of the pectin.

3. Re-enter the lower purifying pool and ferment for the second time. Update the recycled water every few hours to avoid smelly.

4. Wash the ditch and remove the residual pectin. (the second fermentation plus flushing takes 36 hours)

5. Rinse the shelled beans and soak them in the water tank for more than 12 hours.

Ps: water can prolong fermentation time and produce soft alcohol thickness, complex acidity, and subtle flavor.