Unlike many coffee-producing countries, Kenya grades its coffee primarily by bean size rather than cup quality, with AA representing one of the largest screen sizes. While larger beans do not automatically guarantee a better cup, Kenya's rigorous grading system, meticulous washed processing, and quality-focused auction system have helped establish the country's reputation as one of the world's premier specialty coffee origins.
Most Kenyan coffee is produced by thousands of smallholder farmers who deliver freshly harvested cherries to washing stations. Here, coffee is carefully sorted, fermented, washed, and dried before milling and export. Combined with Kenya's rich volcanic soils, cool mountain climate, and high elevations, this attention to detail produces coffees celebrated for their bright acidity, juicy fruit character, and remarkable sweetness
