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
