Understanding Kenyan Coffee Grades: WhatAA, AB, and PB Really Mean

When it comes to Kenyan coffee, you’ve likely heard terms like AA, AB, or even PB
thrown around. But what do they actually mean — and do they guarantee quality?
At Kifahari Coffee, we’re not only committed to sourcing the finest green coffee beans
directly from Kenyan farmers, but also to educating roasters and importers about the
journey and the details that make each lot unique.
Let’s break it down.

In Kenya, coffee grading is part of a well-established post-harvest system that ensures
consistency, traceability, and transparency. But contrary to popular belief, grades aren’t
about quality scores (like cupping points). Instead, they’re primarily based on bean size
and density — two factors that can influence how coffee behaves during roasting and
brewing.

AA is Kenya’s highest bean size grade.
● Screen size: 17/18 (meaning the beans are retained on a screen with holes of
17–18/64 of an inch)
● Why it matters: Larger beans are often more dense and require specific roast
profiles to unlock their full potential.
● Typical characteristics: Complex acidity, full body, bright flavors

At Kifahari, some of our best lots — like Ndima-ini AA and Nyanja AA — are graded AA.
They deliver floral aromatics, crisp acidity, and velvety mouthfeel that Kenyan coffees
are famous for.

Let’s look at how other grades compare:

• AB
  ● Screen size: 15/16
  ● Often a blend of slightly smaller beans
  ● Flavor: Still vibrant and well-balanced, but usually less intense than AA
• PB (Peaberry)
  ● A natural mutation where only one rounded bean develops in the cherry instead of
  two flat-sided ones
  ● Why it’s special: Peaberries roast differently and tend to produce a
  concentrated, sweet cup
  ● At Kifahari, our peaberry lots are cherished by experimental roasters
• C, T, TT Grades
  ● Generally smaller or broken beans
  ● Often used in local blends or as filler for commodity coffee

Not necessarily.
While AA beans are larger and often favored for their visual appeal and complex profiles,
bean size doesn’t always equate to cup quality. Factors like altitude, variety, terroir,
and processing play a far bigger role.
At Kifahari, we prioritize direct sourcing and careful post-harvest handling to ensure
That regardless of grade, every lot meets specialty standards.

Depending on your needs and roasting goals:
● AA – Ideal for single-origin espresso, filter roasts, or limited edition releases
● AB – Great for blends, batch brews, or retail-friendly price points
● PB – Perfect for roasters looking to offer something unique and bold
● C/Other – Usually not recommended for specialty unless for educational blends

And because every origin is traceable and transparent at Kifahari, we provide full details
to help you choose.
Want to sample a lot? Email us at info@kifaharicoffee.com to request a 100g sample or
review our latest offerings [here].

Grading is helpful, but relationships, traceability, and flavor are what truly define
quality. At Kifahari Coffee, we work directly with smallholder farmers and
cooperatives to bring you coffee that tells a story — from Nyeri and Kirinyaga to your
roastery.
Let’s redefine what “quality” really means, together.