Introduction to the Brand Grade of High-end hand-made Coffee beans in Africa

I believe that friends who often drink hand-brewed coffee are very familiar with African coffee beans. The fine coffee beans from African producing areas have bright acid and rich floral fragrance. There are various grades of coffee beans we usually drink, such as G1 in Ethiopia and AA in Kenya. How are these grades divided? They are not a uniform classification system, each region has its own classification system, take our example of Africa's most famous region, Ethiopia and Kenya, their classification is very different.

Kenya's coffee beans are graded according to size. The largest coffee bean is Grade E, also known as elephant bean. It is an abnormal coffee bean with a volume of more than 18 meshes. Then there is AA level, which is also the level we drink most often. The coffee beans in this level are between 17 and 18 mesh, and so on, and the coffee beans divided later are smaller and smaller.

Ethiopian coffee beans are graded according to the defect rate. The standard is: less than 3 defective beans per 300 grams of coffee beans can be classified as the top G1 grade, while 4 to 12 defective beans per 300 grams of coffee beans are G2 grade, and so on. Of course, the fine coffee beans we drink are basically the top coffee beans of G1 grade.