Kenya Grades Explained

A Guide to Understanding Kenyan Coffee

Production, Grades, and Quality

Kenya is home to some of the world’s most celebrated coffees. Besides being known for one of the most characteristic flavor profile, part of what sets it apart is its distinctive grading system. Understanding how Kenyan coffees are produced and classified can help you better navigate the variety this origin offers. This article will give you a basic understanding of how Kenyan coffees are produced, as well as a complete overview of all grades and classifications commonly used to source Kenyan specialty coffee.

How Kenyan coffees are produced

Most Kenyan coffees are produced by smallholder communities and processed at washing stations, often organized under farmer cooperatives. Farmers register with a nearby station and deliver ripe cherries daily during the harvest season — often traveling on foot, by motorcycle, or with the help of donkeys or other pack animals. Upon arrival, the cherries are hand-sorted under the supervision of the station manager, then weighed and recorded.

This cooperative system gives smallholder farmers access to international markets they wouldn’t reach on their own due to their limited production volumes. By working collectively, they can earn better prices and benefit from the cooperative’s expertise in processing, along with access to technical support, seedling nurseries, and other services.

However, because each lot can represent a different mix of contributing farmers, sourcing truly exceptional Kenyan coffee requires a strong local partner who can preselect top-quality offers and commit early to specific washing stations.

Classification by Screen Size

After milling, Kenyan coffee is graded primarily by bean size, with the assumption that larger beans tend to have a more developed flavor. The main screen size classifications based on the Kenyan Department of Agriculture, Coffee Directorate and the Nairobi Coffee Exchange are:

AA: Beans that pass through a screen size of 18 and are retained by a screen size of 17. This is the largest and most visually impressive grade. (screen size 18)

AB: A mix of A and B beans (screen sizes 16/17). AB is the most common grade and often delivers excellent quality.

PB (Peaberries): A natural mutation where only one bean develops inside the cherry rather than two. Peaberries are smaller (screen size 12+) and rounder, often prized for their dense, vibrant cup profiles.

C, E, TT, T, UG: Other grades that include smaller beans (C), larger screen outliers (E), lighter or broken beans (TT, T), or lower quality/ungraded coffee (UG).

Grades of AA, AB, PB only allow for a maximum of 5% above or below of indicated size of screen.

Size Isn't Everything

 

Although bean size is a simple and visible marker, it doesn’t tell the full story. The real magic in Kenyan coffee comes from the terroir, farming practices, processing, and careful drying. A meticulously produced AB lot from a high-altitude washing station can easily outshine an average AA lot from a different region.

In short: don’t judge a coffee only by its grade. Judge it by the experience it delivers in the cup.

Classification by Quality

Besides screen size, each coffee lot is also classified by quality — although this system is less formalized. Some sources, such as The Coffees Produced Throughout the World by Philippe Jobin, mention that Kenyan coffees are divided into ten classes (from Fine to Fair to Ordinary). However, these categories can be misleading because they aren’t based on specific defect counts or cupping scores.

In our experience working within the specialty coffee market, we focus instead on three practical buying terms that align better with cup quality expectations:

  • FAQ (“Fair Average Quality”) — typically around 84+ cup scores, representing solid and sweet coffees, that can work well in Espresso roasts
  • FAQ Plus — typically around 85+ cup scores, representing solid and sweet coffees, that can work well in Espresso roasts
  • Plus — typically 86+ cup scores, delivering more clarity, complexity and vibrancy. Can work well for omni roasts
  • Top — typically 87+ cup scores, standing out with stunning structure, florals, and depth. Best in transparent filter roasts that highlight the sparkling acidity, juicy mouthfeel, and floral finish.

Even though these terms have no direct link to any defect counts, our contracts always add no primary defects to the requirements.

How to source better Kenyan coffee

Key Takeaways

  • Understand both physical grading (size) and cup classification (quality) to navigate Kenya’s coffee offers effectively.
  • Size matters — but cup experience matters more. While AB lots may be less consistent in screen size, flavor and cup profile can outshine AA lots.
  • Washing stations offer regional blends, while estates can offer more consistency and traceability from single plots.
  • Strong partnerships and early commitment at the washing station level is essential for sourcing the best Kenyan coffees.

Learn more about Kenyan coffees

 

 

 

If you want to dive deeper into Kenya’s vibrant coffee market, take a look at some of our related articles. Learn more about Kenyan specialty coffee and its remarkable profiles, explore the most important Kenyan coffee varieties, or discover the coffee-growing regions of Kenya.