Coffee
Across east africa after milling, coffees are graded and classified for export. The aim being to produce homogenous commercial lots that meet defined quality criteria, and hence facilitate a fair system of pricing. However, there is no universally accepted grading and classification system for green coffee
Each producing country has developed its own classification and grade charts, which are often also used to set minimum standards for export. Currently, there are 8 Kenyan coffee bean grades: The grades of Kenya coffee beans include: Kenya E (Elephant Bean), Kenya PB (Peaberry), Kenya AA, Kenya AB, Kenya C, Kenya TT, Kenya T, and Kenya MH/ML.
A general rule with Kenyan coffee beans is that bigger beans have more essential oils that enhance the tastes and aromas.
KENYA AA This is the highest quality of Kenyan coffee, believed to be among the best in the world. It has a smooth body, rich apricot, citrus and cherry flavours, and a good acidity. Kenya AA coffee beans are cultivated above 6,600 feet above sea level. One of the reasons this is one among the world's finest gourmet coffees is that it often has notes of passion fruit and wine, which are usually complemented by a crisp and pleasant acidity. Kenya AA is recognized for its piquant quality, which is a secondary coffee taste impression that leaves the tongue tip primarily sweet (and possibly prickly). These coffees have the ideal body and acidity balance, as well as a hint of extra richness. They have a blackcurrent flavor and are frequently classified Class 1 or 2 on the Kenyan Coffee Board's ten grading scale.
KENYA AB This type is slightly smaller than AA, with a sparkling acidity, medium body, and a flavor of blackberry. Kenya AB coffee beans are made up of both A and B beans. A 6.8 mm screen is utilized to sort the A grade, whereas a 6.2 mm screen is used to sort the B grade. The grade Kenya AB is created by combining these two varieties of beans, A and B. Kenya AB is a popular and premium coffee that is not as highly valued as Kenya AA. The Kenya AB grade is usually the most readily available in any given consignment and is used to represent the other grades. Due to the slight size of the AB bean, it does not have as much of the chemical compounds as the AA bean and in this way, the concentrated of the flavor is additionally somewhat lower, regularly reviewed at around Class 2 & 3. However, the AB bean can be preserved for longer than the AA bean.
KENYA PB (PEABERRY) The Peaberry Grade has one single coffee bean within the cherry rather than the usual two halfbeans. Around 10% of Kenya coffee falls into this category.
KENYA C It is petite, grows in the same conditions as AB, has a lively acidity, and smells like fresh flowers. Grown in the same environment as Kenya AB. The bean's size is even smaller, reducing chemical compounds and, as a result, flavor intensity, earning it a Class 4 or 5 rating.
KENYA MH The pulp is not removed by the wet process in these unwashed coffees. There are a few flaws, and the cup quality is earthy and would be classified as Class 7.
KENYA E This is the largest of all sizes and has been dubbed the Elephant grade in the grading. In most cases, two seeds join together to form a single cherry seed. When the seeds separate during handling, this is the source of the ears. The grade quantity available is very limited, and the cup quality is between class 5 and 6.