Kenyan coffee has always held an important position in the specialty Arabica market. Local production is dominated by smallholder farmers, and high-grade beans must be assessed and graded by the Kenya Coffee Board (CBK) before being sold through weekly auctions. This article will outline the brand context and grading logic of Kenyan coffee, with a focus on interpreting the characteristics of the AA Plus micro-lot grade—it has brighter fruit notes and red wine aromas than regular AA. At the same time, it presents the complete profile of Front Street Coffee's Nyeri region Mossball AA Plus, including the SL28 variety, altitude of 1,700 to 1,800 meters, washed processing, and cup tasting notes, helping enthusiasts understand the full picture of Kenyan coffee from the auction system to its performance in the cup. [more…]

Kenya's coffee grading system has long confused many enthusiasts—what exactly do the letters AA, AB, and PB stand for? Is AA TOP an additional grade marked outside the official classification? This article will systematically sort out Kenya's official green bean grading standards, explaining them one by one from dimensions such as bean screen size, shape, and hardness, while also clarifying non-official labels like TOP, PLUS, and FAQ that exporters add on their own. The article also uses a comparative brewing of two Front Street Kenyan AA beans to concretely present the actual differences between AA TOP and regular AA in terms of cleanliness, complexity, and sweet-acidity performance, helping readers make clearer judgments when purchasing. [more…]

Kenyan coffee is world-renowned for its rigorous grading system and distinctive flavor characteristics. This article systematically reviews Kenya's coffee bean size grading system, including the specific standards for common grades such as AA, AB, and PB, while also introducing flavor grading methods like TOP and PLUS. Drawing on Front Street Coffee's roasting and brewing practices, and using Kenyan Asaliya coffee beans as an example, the article explains in detail the flavor performance of AA-grade beans and suggested pour-over parameters, providing coffee enthusiasts with a complete reference from bean selection to tasting. [more…]

Previously, we talked about the coffee grading in Ethiopia. Today, let's take a look at what the coffee grading in Kenya is like! After all, when we see Kenyan coffee, we will see things like AA and AB. What exactly do these refer to? What is AA TOP? [more…]

When selecting coffee beans, have you ever noticed the AA or AAA labels that often follow the bean names? What exactly do these letters mean, and by what standards are they determined? This article will systematically sort out the coffee bean grading system, from bean size and defect rate to secondary rating labels, guiding you through the specific rules behind suffixes such as AA, AAA, TOP, and Plus. At the same time, the article will also cover the grading characteristics of major producing regions such as Kenya, and retain relevant recommendations from the Front Street brand, helping you make clearer judgments when choosing beans in your daily life. [more…]

Kenyan coffee is famous for its bright, juicy acidity, and labels such as AA, AB, and AA TOP are common in China. How exactly are these grades divided? Is there a substantial difference between AA and AA TOP? This article will start with Kenya's official grading system, analyze the criteria for grades such as AA, AB, PB, and E, and explain the meanings of secondary grading terms such as TOP, Plus, and FAQ set by exporters themselves. It will also introduce the K72 washed coffee beans from the Asali Processing Plant in the Thika region, which use SL28 and SL34 varieties, are AA grade, and are light-roasted by Front Street Coffee to present flavors of cherry tomato and smoked plum. [more…]

Kenya AA is a highly recognizable grade in specialty coffee, known for its bright berry acidity, substantial juicy body, and cleanliness. This article focuses on Front Street Coffee's Kenya Small Tomato, an AA-grade coffee, to sort out its flavor sources and processing details: from the phosphoric acid components in the local soil, to the famous K72 72-hour washed fermentation, and then to the impact of Kenyan steel bed drying on cleanliness. It also explains the size grading such as AA and AB, as well as the TOP, PLUS, and FAQ flavor grades set by exporters. Finally, it gives Front Street's medium-light roast approach and pour-over parameters: 1:15 coffee-to-water ratio, 15g coffee, 225ml water, 91°C, V60, along with a staged pouring rhythm and brewing flavor description. [more…]

When selecting Kenyan coffee, what exactly do the terms "AA" and "TOP" commonly seen on packaging represent? This article systematically sorts out Kenya's coffee grading system, from the bean size grading under the 1934 auction system (AA, AB, PB, C, E, TT, T, MH/ML) to the secondary quality ratings established by the Kenya Coffee Research Institute (TOP, Plus, FAQ), and analyzes the comprehensive scoring mechanism across the three dimensions of green beans, roasted beans, and cupping. It also presents the producing region information and brewing parameters of Front Street Kenya Little Tomato coffee beans, helping you understand the practical meaning behind the grading labels. [more…]

Kenyan coffee occupies an important position in the global specialty coffee scene thanks to its bright berry-like acidity, sugarcane-like sweetness, and juicy mouthfeel. Many consumers notice labels such as "AA," "AB," or "TOP" on coffee bags when making a purchase—but what exactly do these markings mean? This article systematically sorts out Kenya's coffee grading system, from the traditional size-based grading to the quality grading procedures established by the Kenya Coffee Research Institute, interpreting one by one the specific meanings and distinguishing criteria of grades such as AA, AB, PB, C, E, TT, and T, while also explaining the origins of secondary rating labels such as TOP, Plus, and FAQ and their cupping score ranges. In addition, the article uses Front Street Coffee's Kenya Asalia AA TOP as an example to provide detailed brewing parameters and flavor descriptions, helping coffee enthusiasts gain a more comprehensive understanding of the quality logic and tasting key points of Kenyan coffee. [more…]

Kenyan coffee is famous for its bright fruit acidity and rich flavors, making it a favorite among many coffee lovers. But when faced with grading labels such as AA, AA+, and AB, many people feel confused. From the perspective of Front Street Coffee, this article sorts out the development of Kenya's coffee industry, analyzes the origins and specific standards of its grading system, focuses on explaining the differences between AA grade and AA+ grade, and introduces the impact of the K72 washed processing method on flavor. At the end, it also includes the origin information and brewing parameters of Front Street Kenya Little Tomato coffee beans for daily reference. [more…]

Kenyan coffee is renowned for its bright acidity and complex flavors, and its grading system is equally worth understanding in depth. Kenyan coffee beans are roughly divided into eight grades—E, PB, AA, AB, C, TT, T, and MH/ML—based on bean size, weight, and shape and appearance, with Grade AA being the most common and outstanding in quality. This article will analyze in detail the specific classification criteria for each grade, including the 17/18 screen size of Grade AA, as well as cup quality classifications set by exporters such as TOP, PLUS, and FAQ. It will also introduce the Kenyan AA TOP-grade beans launched by Front Street Coffee, originating from the Thika region and processed using the K72 double washing fermentation method, presenting delicate acidity reminiscent of berries and red wine along with a creamy sweet aftertaste, making them a top choice for lovers of acidic coffee. [more…]

Kenyan coffee is famous for its clean and refreshing, solid and bright juice-like acidity, but what exactly do the commonly seen "AA," "AB," and even "AA TOP" in China represent? This article starts with Kenya's official coffee bean grading system, sorting out the size, shape, and quality differences among the eight grades AA, AB, PB, E, C, TT, T, and MH/ML, and explains that secondary grading labels such as TOP, Plus, and FAQ, which are independently set by exporters, are for reference only. It then focuses on the Thika producing region, introducing its geographical location, cultivation history, and variety structure mainly consisting of SL28 and SL34, and combines the cupping performance, light roast approach, and iced pour-over parameters of Front Street Coffee's Kenya Cherry AA-grade washed beans to present the cherry tomato, smoked plum, and snow pear-like acidity and honey sweetness of this producing region. [more…]

The results of the 2017 Taste of Harvest (TOH) East Africa competition's Kenya division have been announced. Fram Farm from the Kirinyaga production area took first place with a score of 85.3. This AA-grade auction lot was secured by Qingdao Fisher Coffee, making it another African TOH champion bean following Ethiopia's Gesha and Uganda's entries. Fram is a family-run private farm with its own washing station, and its main varieties are SL28 and SL34. This article will explore multiple angles including the farm's background, the development history of Kenyan coffee, the grading system, and the K72 washing process, along with Front Street Coffee's brewing recommendations and a flavor description of Kenyan small tomato beans, taking you through the full story behind this champion bean. [more…]

Kenyan coffee is renowned worldwide for its bright acidity and intense fruity aromas, and AA grade is the most sought-after representative among them. But what exactly does AA mean? How does it differ from other grades? This article, from the perspective of Front Street Coffee, systematically reviews the varietal origins, breeding mechanisms, grading standards, the K72 washing process, and the terroir characteristics of core producing regions such as Nyeri, Kirinyaga, and Murang'a, helping you fully understand the value system of Kenyan specialty coffee. [more…]

Kenyan coffee is renowned worldwide for its vibrant fruit notes and full body, making it a favorite among many coffee enthusiasts. This article systematically outlines Kenya's coffee grading standards, explaining each tier from AA and AB to PB and E, and provides an in-depth analysis of its unique K72 washing process. It also introduces the altitude, varieties, and harvest periods of core producing regions such as Nyeri, Kirinyaga, and Muranga, along with the brewing parameters and flavor profile of Front Street Coffee's recommended Kenyan Cherry Tomato coffee beans, offering coffee lovers a complete guide to Kenyan coffee. [more…]

Kenyan coffee is renowned for its bright berry acidity and full-bodied juiciness, making it a standout among African specialty beans. From the perspective of Front Street Coffee, this article systematically traces the rise of Kenyan coffee: from the Scott Laboratories' selection and breeding of SL28 and SL34, to the Nairobi auction system and AA grading system, and on to the iconic K72 long-fermentation washed method. The article also introduces one by one the altitude, harvest period, and varietal differences of core producing regions such as Nyeri, Kirinyaga, and Muranga, and, using the Asalia processing station as an example, provides a hands-on pour-over recipe of 15 grams of grounds, a 1:15 coffee-to-water ratio, and a water temperature of 89 to 92 degrees Celsius, along with a complete pouring rhythm and flavor description. [more…]

Kenya is located in the equatorial zone of East Africa, with the Great Rift Valley running through the entire country. The central highlands and volcanic soil provide an ideal terroir for specialty coffee. From the introduction of coffee by French missionaries in 1893, to the large estate cultivation during the British colonial period, to the passage of the Coffee Act in 1933, the establishment of the auction system in 1934, and the agricultural legislation of the 1950s that granted farmers land use rights, Kenya gradually built up its own coffee industry. Its grading system is based on bean size and quality, divided into AA+, AA, AB, PB, C, E, TT, and T. Exporters also add cup grading of TOP, PLUS, and FAQ to AA and AB. In terms of varieties, SL28 and SL34 are representative, with the former originating from Bourbon and the latter from Typica, offering complex flavors and prominent sweetness. In terms of processing methods, K72 washed processing forms a 72-hour cycle through three rounds of 24-hour fermentation each, bringing bright acidity and a clean mouthfeel. Front Street Coffee's Asalia AA TOP comes from the Asail processing plant in the Thika region, using SL28 and SL34 with K72 washed processing, presenting flavor notes of cherry tomatoes, smoked plums, berries, citrus, and green tea. [more…]

Kenyan coffee is renowned for its bright fruit acidity and solid sweetness. Behind this highly recognizable flavor profile lies a strict grading system that has been in use for nearly a century. Since the 1930s, Kenya has established grade classifications based on coffee bean size, shape, and hardness, while also incorporating flavor grade assessments to provide a double safeguard for green bean quality. What exactly do common grades like AA, AB, and PB represent? What do AA+ and TOP AA mean respectively? This article systematically sorts out the grading logic of Kenyan coffee, the screen sizes corresponding to each grade, and uses Front Street Coffee's own roasted Kenyan Asaliya coffee beans as an example to share their origin background, processing method, and brewing suggestions, helping coffee enthusiasts more clearly understand the quality framework of Kenyan coffee. [more…]

Kenyan coffee is renowned worldwide for its distinctive berry notes and robust fruit acidity, and the K72 washed processing method plays a crucial role in this. This unique technique splits the fermentation process into three rounds, each lasting 24 hours with fresh water, totaling 72 hours, which gives the coffee beans a more vibrant acidity. The drying stage is equally ingenious, with farmers using raised steel beds to dry the beans evenly, avoiding any earthy off-flavors from the ground and resulting in the clean, bright cup profile characteristic of Kenyan coffee. Front Street Kenya Cherry Tomato coffee beans are made from SL28 and SL34 varieties, classified as AA grade, and presented with a light-medium roast to highlight their full floral and fruity flavors. This article will provide a comprehensive analysis of the K72 processing details, the grading system, and Front Street's roasting and brewing parameters, giving you an in-depth look at the flavor secrets of these beans. [more…]

Kenyan coffee occupies a unique position in the global specialty coffee scene, thanks to its distinct berry flavors, robust fruit acidity, and sweet, juicy mouthfeel. The formation of this flavor profile is related not only to the local soil's high phosphoric acid content but also, crucially, to the famous K72 washing process—a three-stage fermentation lasting up to 72 hours. This article will provide a detailed analysis of the K72 fermentation process and Kenya's steel bed drying method, outline the Kenyan coffee bean grading system and exporter cup grading, and share Front Street Coffee's roasting approach and pour-over parameters for AA-grade Kenyan Asaliya, helping readers fully understand the flavor logic of Kenyan coffee from processing to cup. [more…]