Does the grading of Kenyan raw beans determine the variety of coffee? Kenyan coffee has a strong taste and rich aroma.

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Qianjie-Kenyan Coffee introduction

Kenyan coffee: strong acidity, rich taste and beautiful balance. Kenya AA is one of them. Most of the coffee growing environment in Kenya is above sea level 1800-2100, using the most reasonable way to cultivate, process and pay attention to quality management. Therefore, the aroma and sour taste are better, and the sense of balance is better. It has become one of the main coffees representing the African region.

AA is a class name for the currency of raw coffee beans. The grade of raw coffee beans is generally AA,A,B,C, which mainly refers to the size of coffee beans. AA refers to coffee beans with larger particles, and coffee beans with particles of more than 17 mesh (17 mesh = 6.75MM).

Kenya is a well-known producer based on the size of coffee beans. It is usually divided into nine grades, according to the bean type, there are PB (round beans, accounting for about 10% of the total output), in addition, there are E (elephant beans), AA, AB, C, T, TT, MH, ML according to size. The best coffee grade is bean-shaped berry coffee PB, followed by AA++, AA+, AA, AB and so on. Common classification of Kenyan coffee these beautiful raw beans are graded according to particle size (size), shape (shape), and weight (weight):

E:kenyaE, elephant beans, elephantbean,18 and above (including round beans)

AA:KenyaAA,17-18 mesh

AB:KenyaAB,15-16, which is a mixture of An and B.

Light beans selected by TT:AA and AB by airflow separator

Above PB:KenyaPB,15, round bean

CRV 12-14 mesh and PB light bean screened by air flow separator

Under 12 eyes, there are more defective beans, chopped beans and light beans.

HE: beyond the above level becomes HE (HulledEars)

(note: class An over 17 mesh (6.8mm), class B over 16 mesh (6.3mm) 18 mesh = 18cm 64 inches, 1 inch = 25.4mm)

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