An introduction to the Origin and Cultural course of Coffee beans in Kenya

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)

Kenya Coffee Grade: Kenya AA

2) the raw beans without official standard grading are UG (ungrade).

E,AA,AB,PB → UG1

C,TT,T,HE → UG2

3) MBUNI (sun beans, non-washing treatment)

All raw beans are sorted by gravity (gravity separator)

MH:heavy mbuni, heavy beans, yellow, free of black beans, fragments, dried fruit or other defects

The cup test shows a typical sun flavor with no taste defects.

ML:light mbuni yellowish green, with a small amount of worm-eaten beans or black beans, no stinky beans or fragments

There is no earthy or other bad taste in the cup test.