Species Planning of Coffee beans in Kenya

1) Common categories:

Hand-picked coffee fruit, after manual selection, pick out immature fruit (unripe), overripe fruit (overripe) and other defects, peeling, after about 36 hours of fermentation, placed on a metal rack after drying in the sun, in the processing plant to remove the shell (parchment), become a charm with a blue-green appearance Kenya raw beans.

These beautiful raw beans are graded according to particle size, shape, and weight:

E: kenya E, elephant bean, 18 mesh or more (including round beans),

Round beans containing large particles, like PB, are less numerous

AA: Kenya AA, order 17-18,

AB: Kenya AB, 15-16 mesh, is a mixture of Class A and Class B

Grade A is above 17 mesh (6.8mm), Grade B is above 16 mesh (6.3mm)

TT: AA, AB light beans screened by air flow sorting machine

PB: Kenya PB, over 15 mesh, round beans, peaberry, about 10% of Kenya coffee

C: 12-14 mesh, and PB light beans screened by an air separator

T: Below 12 mesh, there are many defective beans, broken beans and light beans

HE (Hulled Ears)

Kenya Coffee Class: Kenya AA

2) Raw beans that have not been graded according to official standards are UG (ungrade)

E，AA，AB，PB→UG1

C，TT，T，HE→UG2

3) MBUNI (sun-dried beans, not washed)

All green beans are gravity separated

MH: heavy mbuni, heavy beans, yellow, no black beans, fragments, dried fruits or other defects

Cup test shows typical sun flavor, no taste defects

ML: light mbuni yellow-green, with a small amount of moth-eaten beans or black beans, odorless beans or fragments

No earthy taste or other bad taste in cup test