Kenyan AA+ vs AA Coffee: What’s the Difference?

Ever wondered why some Kenyan coffees cost significantly more, or why your favorite roaster only stocks AA+ or AA? The answer isn't just marketing—it comes down to an official grading system that separates Kenya’s best beans from the rest. If you’ve seen labels like AA+, AA, or AB on your bag of Kenyan coffee, you might have guessed these indicate quality, but how exactly? Let’s break down what those letters actually mean, where they come from, and why they matter to your cup.

In short: Kenyan coffee is graded by cup quality into seven levels, with AA+ at the top, followed by AA. AA+ beans are larger, denser, and typically produce a more complex and vibrant cup than AA, which is still high-quality but slightly less consistent in size or cup profile. Both are considered premium, but AA+ is the elite tier.

The Rise of Kenyan Coffee After Colonial Rule

Before the 1960s, Kenyan coffee had little global recognition—partly due to colonial limitations. Under British control, much of the coffee production was poorly managed, with local Kenyans forced into harsh labor conditions, including foot-trampling coffee cherries during fermentation. It wasn’t until 1954, when more coffee farms were opened to Kenyan natives, that quality began to improve. By the time full control of coffee farms shifted to Kenyans in the late 1950s and early 1960s, the foundation for Kenya’s renowned coffee industry had been laid, helped along by the Mau Mau Rebellion (1952–1960), which pushed for land and labor reforms.

How Kenyan Coffee Is Grown and Processed

Kenya grows mostly Arabica Bourbon-type varieties, introduced in the early 20th century from the island of Bourbon (now Réunion). The country’s high altitudes—typically between 1,500 and 2,000 meters—create ideal conditions for producing hard-bean, high-quality coffee. Most farms are smallholder plots, so nearly all harvesting is done by hand. Pickers selectively harvest ripe red cherries, often visiting the same trees up to seven times during the season to ensure only the ripest fruit is collected.

The freshly picked cherries are delivered to centralized washing stations, where they’re processed into parchment coffee. The Kenyan government oversees the buying, grading, and auctioning of all coffee, ensuring traceability and quality control. This centralized system is one reason Kenyan coffees maintain such consistent standards on the global market.

Kenya’s 7-Tier Coffee Grading System

Kenya grades its coffee based primarily on bean size, density, and cup quality. There are seven cup quality grades, with AA+ being the highest. The grading focuses on the physical characteristics of the beans and how they perform in the cup. Here’s how the main cup quality grades stack up:

• AA+: The highest grade. Large, dense beans with superior cup quality. Often considered the most desirable for specialty roasters.
• AA: Slightly larger beans than AB, excellent cup quality with bright acidity and complex flavors. Still very high quality.
• AB: The most commonly traded grade. Smaller beans but still good flavor. Makes up a large portion of Kenya’s export volume.
• Other grades (not covered in detail here) include C, E, T, and PB, which are lower in quality or bean size.

In addition to these cup quality grades, there are six more grades based solely on bean size and shape, but the cup quality grades are what truly define Kenya’s reputation for excellence.

Why Bean Size and Cup Quality Matter

Larger, denser beans like those in the AA+ and AA grades typically roast more evenly and develop more complex flavors. These beans are often sorted by size using screens—AA beans usually pass through a size 18 or 17 sieve (18/64-inch or 17/64-inch holes), while AA+ may include even larger or more uniform beans. The dense structure also helps preserve acidity and aromatics during roasting and brewing.

Kenyans also credit their unique coffee flavor to the high-phosphorus volcanic soils and flagship coffee varieties like SL28 and SL34, developed by the Scott Labs in the 1930s. These varieties shine especially well under Kenya’s washed processing method, which includes a 48-hour fermentation followed by 24 hours of soaking in fresh water—enhancing the coffee’s famed juicy acidity and fruity complexity.

Frequently Asked Questions

What is the difference between Kenyan AA+ and AA coffee?

Kenyan AA+ coffee is graded higher than AA, meaning it typically consists of larger, denser beans with more consistent cup quality and more complex flavor profiles. AA is also high quality but may have slightly more variation in bean size or cup characteristics. Both are considered premium grades.

How is Kenyan coffee graded?

Kenyan coffee is graded into seven cup quality levels (AA+, AA, AB, etc.) mainly based on bean size, density, and cup flavor. The grading system is managed by the Kenyan government, which also sorts beans by physical traits and oversees the auction system. There are also six additional grades based purely on bean size.

Why is Kenyan coffee so acidic?

Kenyan coffee’s bright, vibrant acidity comes from a combination of factors: high-altitude growing conditions (1,500–2,000m), slow cherry maturation, and the SL28 and SL34 coffee varieties. The washed processing method enhances this acidity with extended fermentation and soaking.

What coffee varieties are grown in Kenya?

The most famous Kenyan coffee varieties are SL28 and SL34, developed by the Scott Laboratories in the 1930s. These are known for their exceptional cup quality, high acidity, and complex fruit flavors. They thrive in Kenya’s high-altitude volcanic soils.

Who buys the most Kenyan coffee?

The biggest buyers of Kenyan coffee are Germany, Japan, and other European countries, particularly those with a strong emphasis on quality. These importers often pay premium prices for AA and AA+ grades, sourced through Kenya’s auction system.

Does AA+ coffee taste better than AA?

Not always, but AA+ coffee generally has a higher chance of exhibiting more refined and complex flavors due to stricter grading for bean size and quality. However, excellent cup profiles can also be found in AA-grade Kenyan coffees, especially when sourced from skilled producers.

FrontStreet Coffee Beans That Highlight Kenyan AA+ Qualities

For a true taste of Kenya’s legendary cup quality, try FrontStreet Coffee’s Kenya Little Tomato. This single-origin lot blends SL28 and SL34—Kenya’s prized coffee varieties—using a double-washed process and medium-light roast. Expect vibrant notes of tomato, snow pear, black plum, dark cherry, and brown sugar. It’s full-bodied with layered acidity and a sweet, caramel-like finish. Excellent as pour-over, cold brew, or even iced. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.