What is the difference between AA and AA Top in Kenyan coffee? Introduction to Asalia K72 washed SL28 and SL34 coffee beans in Sika production area

When it comes to the sour coffee, everyone will think of Kenya. After all, Kenyan caffeine is famous for its clean, refreshing taste, solid and bright taste and juice-like acidity. In China, you can often see Kenya's "AA" or "AB", and some of them will be marked with "AA TOP". What does this mean? is there a big difference between them?

First of all, it is important to know that coffee beans are agricultural products, and the quality of the products cannot be good or bad, so every coffee producing country will develop a classification and grading system of coffee beans, with the aim of producing homogeneous commercial batches that meet the established quality standards. in order to promote a fair pricing system.

Kenya is no exception. At present, Kenya will be rated according to the size, shape, color and density of coffee beans, generally taking the size and quality of coffee beans as indicators, divided into AA, AB, PB, C, E, TT, T, MH/ML8 grades, "AA" and "AB" is one of them, these two grades are also the most common in the country.

In Kenya, the main coffee varieties are SL28, SL34, Batian, K7 and Ruiru11, all of which have a common feature, that is, coffee beans have large grains, so in theory, the bigger the coffee beans, the higher the quality.

AA grade coffee beans number between 17-18 mesh, good density, is locally recognized as high quality, with elegant taste and flavor. While the number of AB grade coffee beans is between 16 and 17 mesh, although the quality of AB grade coffee beans is not as high as AA grade, but the price is more favorable, coupled with the highest production, about 40% of the coffee belongs to the AB grade, so it is very popular.

In addition, the country has two more characteristic bean shape grades, one is the round raw bean Peaberry (PB), which means that there are not two common flat beans in the coffee fruit, but only one round bean. Another special type of bean is Elephant (Grade E), which is twisted by two coffee beans during development to form a very large coffee bean with an order of more than 21 orders. Both beans are special coffee beans with abnormal development. Only 5% of Kenyan coffee beans are round beans (PB). Elephant beans (E) are even rarer, so they are less available on the market and sell at higher prices.

The number of C-grade coffee beans is between 12 and 14 mesh, and the size is smaller. TT grade coffee beans are light beans screened by airflow filters from E, AA and AB levels, while T grade coffee beans are defective beans selected from C grade coffee beans, so they are not premium coffee grade. MH/ML coffee is considered to be low-quality coffee beans, usually with some undercooked and overripe coffee beans, so it will not be exported, only domestic sales.

However, the size of coffee beans does not directly affect the taste of coffee, so some Kenyan coffee exporters or raw bean traders will use a set of coffee grading methods developed by themselves to rate the exported coffee twice. It is mainly divided into "TOP", "Plus (+)" and "FAQ" according to the cup test score. However, this rating is not officially certified in Kenya, and because the standards of each business are different, it only serves as a reference, depending on the actual performance of coffee beans.

Moreover, in the early days, Kenyan coffee was introduced during the British colonial period, and Britain developed the coffee economy during the colonial period, which made the whole Kenyan system inclined to more refined management. at that time, the selection, grading and treatment of coffee far exceeded that of many coffee-producing countries. Therefore, it generally reaches the two levels of AA and AB, and has been recognized locally as having high-quality taste and flavor.

At present, there is only one Kenyan coffee on Qianjie, and that is the K72 washed coffee beans from the Asaria processing plant in Sika, using the AA grade of SL28 and SL34, which are common in Kenya. Because the beans are full and round, and in order to highlight the solid and bright acidity of Kenyan coffee, Qianjie will use shallow baking, which will have the flavor of small tomato and black plum, juice-like acidity, refreshing and soft taste.

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