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Qianjie Coffee-introduction to the grading of Kenya Coffee
Kenya coffee beans have a strict grading system. Coffee beans taken out by washing plants are divided into AA,AB,C,E,PB,TT,T,ML,MH according to their size, shape and hardness, and according to their size and shape. These grades mainly distinguish the shape and size of beans, but not absolutely represent the quality of beans. Many people believe that beans with larger grains contain more oil that produces the aroma of coffee, and because of this, beans with larger grains are more expensive in the market.
Usually Kenyan coffee is classified as follows:
1) Common categories:
Hand-picked coffee fruit, picked by hand, picked out immature fruit (unripe), overripe fruit (overripe) and other defects, peeled, after about 36 hours of fermentation, placed on a metal grid for sun drying, in the processing plant to remove the seed shell (parchment), become a blue-green appearance of attractive Kenyan raw beans.
These beautiful raw beans are graded according to particle size (size), shape (shape) and weight (weight):
E:kenya E, elephant beans, above elephant bean,18 (including round beans)
Round beans containing large grains, like PB, are small in quantity.
AA:Kenya AA,17-18 mesh
AB:Kenya AB,15-16, which is a mixture of An and B.
Grade An above 17 mesh (6.8mm), grade B above 16 mesh (6.3mm)
Light beans selected by TT:AA and AB by airflow separator
Over PB:Kenya PB,15, round beans and peaberry account for about 10% of Kenyan coffee.
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 (Hulled Ears)
2) the raw beans without official standard grading are UG (ungrade).
E,AA,AB,PB → UG1
C,TT,T,HE → UG2
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