Understanding quality, size and market value
Kenyan coffee grades are a structured system designed to help buyers understand bean size, density, and overall physical quality before purchase. While grading does not replace cupping, it plays a critical role in setting expectations around aroma potential, flavour concentration, and market positioning.
At origin, green coffee is separated into distinct grades after milling, based primarily on screen size and bean shape. These grades, combined with cup quality and traceability, allow importers and roasters to select coffees that best suit their roasting styles, flavour goals, and target markets.
Our Green Coffee Categories
1. Specialty Coffee/ Premium Coffee
KCCE exports specialty Kenyan Arabica coffee, often referred to as premium coffee, known for its vibrant acidity, layered flavour profiles, and consistent cup quality. These coffees are carefully prepared, cupped, and classified under recognized Kenyan grades such as AA, AB and PB . They are typically fully traceable to the cooperative, factory, or wet mill level, making them highly sought after by buyers seeking distinctive origin character and reliable quality from Kenya.
2. Commercial Coffee/ Commodity Coffee
Commodity grades represent the more price-sensitive segment of the market. These coffees are still produced within Kenya’s regulated system but are typically used for blends or applications where cost stability is a priority.
Kenya Coffee Grades Explained
AA Grade
Kenya AA is a grade, not a flavour profile.
Screen size: 7.2 millimetres (approximately 18/64 of an inch)
Often referred to as Screen 18
Known for larger, denser beans
Larger beans are valued because they tend to develop more aroma and flavour compounds during roasting, all other factors remaining equal. Due to this attributes & consistent demand, AA coffee often command higher prices in international markets.
AB Grade
AB beans are slightly smaller than AA.
Screen size: 6.8 millimetres (approximately 17/64 of an inch)
Represents around 30% of Kenyan coffee production
AB coffees can offer excellent cup quality and are frequently preferred by roasters seeking balance between performance, availability, and price.
PB Grade (Peaberry)
Peaberry beans occur when a coffee cherry develops a single rounded seed instead of two flat-sided beans.
Approximately 10% of Kenyan coffee falls into this category
PB coffees are often associated with concentrated flavours and a distinctive roasting behaviour, making them attractive for single-origin offerings or limited releases.
C Grade
C grade beans are smaller than AB.
Screen sizes 14 and 15
These coffees are commonly used in blends or price-sensitive applications, depending on cup quality.
T Grade
T grade represents the smallest beans, many of which are broken.
Primarily used for commodity markets
Rarely selected for single-origin or specialty applications
Beyond Size:
Origin and Taste Profile
While grading focuses on physical characteristics, Kenyan coffees are further differentiated by cup profile, shaped by:
Altitude
Soil composition
Climate and rainfall patterns
Farming and processing workmanship
Much like wine, these geographical and human factors influence acidity, sweetness, mouthfeel, and overall balance.
