Coffee grades in Kenya are physical classifications used during dry milling to group green beans by screen size, shape and density. Commercial names such as AA, AB, PB, C, E, TT and T describe physical preparation—not a guarantee of flavour, cup score or commercial value.
Importers should combine the stated grade with origin, crop, processing method, moisture, defect limits, sample approval, cup assessment, packaging and delivery terms. This guide gives green-coffee buyers a practical framework for comparing Kenyan lots and writing a clearer purchase specification.
For supplier due diligence, use this article with our Kenya coffee exporters sourcing guide and Kenyan green coffee supply overview. Availability, grade, origin and process must be confirmed against a specific current offer.
Coffee grades in Kenya: AA, AB, PB, C, E, TT and T
The Agriculture and Food Authority Coffee Directorate explains that Kenyan coffee is separated during dry milling by bean size, shape and density. The main commercial grades include E, AA, AB, PB, C, TT and T. Dry-processed cherry categories are described separately. Screen grades help a buyer understand physical preparation, but they do not by themselves predict flavour, defect count or commercial value.
| Grade | Official physical description | Buyer interpretation |
|---|---|---|
| E (Elephant) | Retained on screen 21 | Large-bean grade; evaluate the lot rather than assuming cup quality. |
| AA | Through screen 21 and retained on screen 18 | Large flat beans. Specify origin, process, defects, moisture and cup separately. |
| AB | Through screen 18 and retained on screen 17 | A common commercial size grouping; not an inferior cup by definition. |
| PB (Peaberry) | Peaberry shape, through screen 17 and retained on screen 12 | A shape-based separation requiring its own sample approval. |
| C | Smaller flat-bean grade | Confirm exact screen preparation, defects and intended use. |
| TT | Light-density beans separated from E, AA and AB | Density separation; agree the commercial application and tolerance. |
| T | Smallest grade, including broken and small beans | Specify preparation and use carefully. |
AFA’s Kenya Coffee Year Book also notes that when a grade is specified, at least 95% of the beans should fall within that grade category. A contract should still state how the buyer and seller will sample and verify the shipment.
Grade is not cup quality
Two AA lots can taste very different because of variety, location, altitude, harvest selection, fermentation, drying, storage and crop age. Conversely, an AB or PB lot may meet a buyer’s sensory target. A purchasing decision should therefore use both physical and sensory evidence.
The Specialty Coffee Association’s Coffee Value Assessment separates physical characteristics from descriptive, affective and extrinsic assessments. This is a useful principle for contracts: screen size, defects and moisture belong in the physical specification, while aroma, flavour, acidity, sweetness, body, aftertaste and other descriptors belong in the sensory approval.
Processing methods to confirm
Washed process
Fruit skin and pulp are removed before the coffee is dried as parchment, with fermentation and washing steps managed by the wet mill. Buyers should ask for the processing station or estate, fermentation and drying information when available, and a representative sample of the offered lot.
Natural process
Whole cherries are dried before the seed is removed. The buyer brief should define acceptable fruit character, cleanliness, moisture stability and defect tolerance. Do not infer that a lot is natural only from its flavour description.
Honey or pulped-natural process
Some mucilage remains during drying. Terminology and execution vary, so the contract should identify how the lot was processed rather than relying on the word “honey” alone.
Kenya is strongly associated with washed coffees, but buyers should verify the method for the offered lot. This page does not assert that Afrisun currently holds washed, natural or honey-processed stock.
Moisture and water activity
Moisture affects storage stability, roasting behaviour and shipment risk. There is no safe reason to copy a generic figure into every contract: the acceptable range should follow the buyer’s protocol, destination requirements, packaging, route and agreed test method. Record the instrument or method, sample date and tolerance.
Where water activity is part of the buyer’s quality system, state its limit and measurement method separately. Moisture percentage and water activity are related but not interchangeable.
Defects and physical preparation
A physical specification should identify the reference system, sample weight and permitted primary and secondary defects. Buyers may also control foreign matter, broken beans, insect damage, black or sour beans, parchment, husk, colour, odour and uniformity.
A phrase such as “export quality” is too broad for acceptance. State the defect method and tolerance in numbers, and decide what happens if an arrival sample falls outside the agreed limit.
Cup profile and sample approval
Use a representative pre-shipment or offer sample and an agreed cupping protocol. A buyer brief can include desired descriptors and structure—such as acidity character, sweetness, body, balance and finish—but sensory language should guide sample selection rather than replace it.
Record roast approach, grind, water, dose, evaluation form and panel decision so that supplier and buyer are comparing the same sample under consistent conditions. If an approval score or descriptor threshold is commercially binding, define it in the contract together with the claims procedure.
Origin, crop and traceability
“Kenyan coffee” is not a single flavour or supply specification. Buyers should request the county or growing area, producer or cooperative where disclosed, washing station or estate, crop or harvest reference, lot number and relevant traceability records. Altitude and variety can be useful information, but should be supported for the specific lot.
Packaging and shipment terms
- Bag type, liner and net weight.
- Number of bags and total net/gross weight.
- Lot marks, crop reference and label requirements.
- Incoterm, named place, shipment window and route.
- Container condition, loading controls and moisture protection.
- Required export and destination documents.
- Pre-shipment sample, approval deadline and replacement rules.
- Arrival inspection, claims window and dispute method.
Kenyan coffee buyer brief template
- Use: espresso, filter, blend component, single origin or another programme.
- Origin: required or preferred county, producer type, station or estate.
- Grade: AA, AB, PB or another defined preparation.
- Process: washed, natural, honey/pulped natural or open to sample.
- Physical specification: screen, moisture method and range, defect system and tolerance.
- Sensory target: desired profile, sample protocol and approval authority.
- Commercial requirement: volume, packaging, shipment window, destination and Incoterm.
- Compliance: documentation, residue or certification requirements that must be verified.
Frequently asked questions about Kenyan coffee grades
What do coffee grades mean in Kenya?
Kenyan coffee grades classify green beans by physical characteristics such as screen size, shape and density after dry milling. A grade helps describe the preparation of a lot, but it does not by itself confirm flavour, cup score, defect level, origin or freshness.
What is the difference between Kenya AA and AB coffee?
AA and AB are primarily screen-size groups. In the grading reference used in this guide, AA passes through screen 21 and is retained on screen 18, while AB passes through screen 18 and is retained on screen 17. Buyers should still compare samples and full specifications.
Is Kenya AA always the highest-quality coffee?
No. AA describes a large flat-bean grade, not a guaranteed sensory result. Variety, growing area, altitude, harvest selection, processing, drying, storage and crop age can all affect the cup. An approved AB or PB sample may suit a buyer better than an unapproved AA lot.
What is PB or peaberry coffee?
PB is a shape-based separation for peaberries, which develop as a single rounded seed rather than two flat-sided seeds. Buyers should treat PB as its own lot and assess its origin, defects, moisture, processing and cup profile rather than assuming a particular flavour.
Which Kenyan coffee grade should an importer buy?
The right grade depends on the intended use, target cup profile, price range, roast programme and customer expectations. Start with a written brief, request representative samples and compare physical preparation and sensory results before approving a commercial shipment.
How can I request a Kenyan green coffee quotation?
Send the required grade, origin preferences, process, volume, packaging, destination, shipment window, Incoterm and documentation needs through the Afrisun Orchards contact page. Current availability and supporting information are confirmed for each specific opportunity.
Confirm a current coffee offer
Send Afrisun Orchards a buyer brief containing the fields above. We will use it to confirm what can be offered and documented for the requested period. Origin, grades, processing methods, capacity, certifications and availability must be verified for each opportunity. Submit a coffee sourcing enquiry.
For destination-side preparation, read our coffee import requirements guide.
Technical references
- AFA Coffee Directorate grading reference
- Specialty Coffee Association standards
- SCA Coffee Value Assessment
When comparing grades and offers from different suppliers, use our Kenya coffee exporters sourcing guide to connect the technical specification with sampling, traceability and commercial terms.