Kenya is one of those great African countries that is a joy to visit; not just because of the beautiful landscape but also the fantastic people you’ll meet on the road. What makes the country even more special to us is the fact that Kenya grows amazing coffee too.
But what does it actually mean when we say that "we’ve got a great AA Kenyan" on the shelf?
If you’ve ever wondered (and who hasn’t 😉), keep on reading, because you will be amazed by how complex coffee grading is and what rigorous scrutiny a coffee bean has to go through to be considered “AA” material.
First off, coffee is harvested by the farmer and then sold to the local mill for processing. Coffees for sun drying go the dry mill and coffees for wet washing go to the – you guessed it – wet mill.
So, let’s have a look at the dry mill first.
After the drying process on the raised beds, coffee beans are hulled. That means that the “parchment”, a naturally occurring, papery skin that surrounds the coffee bean, the mucilage, and other remaining material is removed. All that is left after hulling, is the pure coffee bean.