1. Display of Coffee Grades
- Several sample trays showing different categories of Kenyan green coffee beans.
- Each tray is labeled with grades such as AA, AB, C, TT, PB, HE, MH, ML, etc.
- These are standard Kenyan coffee classifications used at auction and in quality control.
- The image shows noticeable physical differences:
- AA: large, uniform beans
- AB: slightly smaller
- PB (Peaberry): rounded, single-seed beans
- C, TT, T: smaller grades or broken pieces
- MH/ML: lower, mixed or unwashed grades
2. Table of Coffee Grades and Descriptions
- Explains each grade clearly:
- AA: premium size (7.2 mm), highest prices
- AB: slightly smaller
- PB: 10% of Kenyan coffee; unique shape
- E (Elephant beans): very large, rare
- C, TT, T: progressively smaller
- Buni / MH / ML: unwashed cherries, typically lower quality
- This table is educational—exactly the type of content used in professional barista training.
| No. | Grade | Society (Description) |
|---|---|---|
| 1 | AA (Above average) | Beans screen size is 7.2 (approximately 18/64 of an inch) are assig grade. This grade attracts higher prices than other grades. |
| 2 | AB (Average bean) | They are slightly smaller than AA with screen size of 6.8mm (17/64 |
| 3 | PB (Pea Berry beans) | Constitutes about 10% of Kenya Coffee |
| 4 | E (Elephant beans) | This category includes large beans and rare in occurrence |
| 5 | C | Beans are smaller than AB and PB category |
| 6 | TT | Constitute smaller beans and are normally separated from more AA, AB and E grades |
| 7 | T | They are smaller grades of beans and mostly are broken pieces |
| 8 | Buni (MH, ML) | Unwashed coffee which is usually unpicked from the tree and fall ripening. The resulting coffee is generally sour in taste. |
Conclusion of Analysis
The Table is a training resource—a visual and textual guide for understanding Kenya’s world-renowned coffee grading system. It aligns perfectly with the Kenya Coffee School mission: teaching, empowering, and elevating coffee knowledge from the farm to the cup.
Kenya Coffee School — Where Kenya’s Coffee Excellence Begins
Kenya Coffee School: Elevating Tradition, Science, and Youth Skills for a Better Coffee Future
Kenya is celebrated worldwide for producing some of the finest coffees on earth—complex, bright, aromatic, and deeply rooted in generations of farming knowledge. But behind every exceptional cup lies education, precision, and the skill of professionals who understand coffee from soil to service.
Kenya Coffee School stands at the center of that transformation.
We are not just a training institution. We are the heartbeat of Kenya’s specialty coffee movement, shaping the next generation of baristas, roasters, agronomists, and coffee entrepreneurs.
Coffee Knowledge That Starts at the Source
One of our core strengths is teaching coffee grading and quality science, as seen in the educational photo above. Kenyan coffee passes through a strict, globally admired classification system—AA, AB, PB, C, TT, T, MH, ML, and more.
At Kenya Coffee School, students don’t just memorize these grades. They see them, touch them, sort them, analyze them, and understand the economics behind each one.
- Why does AA command higher prices?
- Why are PB beans prized for their concentrated flavor?
- How do TT and T grades fit into the market for mass blends?
- Why is buni coffee considered lower quality, and how does it affect farmers’ income?
This hands-on, visual, practical approach builds real-world competence—turning trainees into true professionals who respect both the bean and the farmer.
Bridging Farmers, Youth & the Global Coffee Market
Kenya Coffee School works uniquely across the entire value chain:
1. With Farmers
We bring clarity to issues like:
- Market grades
- Farm-to-cup traceability
- Sustainability
- Climate resilience
- Youth inclusion in coffee estates
By educating farmers and their children, we strengthen local communities.
2. With Youth and Women
Our programs—such as Barista Mtaani and Barista on the Move—offer direct pathways into jobs.
We teach skills that open doors:
- Barista craft
- Pour-over mastery
- Cupping and sensory evaluation
- Brewing technology
- Café entrepreneurship
A young person can walk in with curiosity and walk out with a career.
3. With the Global Specialty Coffee Community
Visitors, researchers, buyers, and coffee enthusiasts come from around the world to learn from Kenya—one of the most admired origins globally.
Kenya Coffee School provides a world-standard bridge between local knowledge and global expectations.
A Modern Center of Excellence
Our learning environment includes:
- Practical labs
- Specialty coffee equipment
- Green coffee sorting and grading tools
- Sensory training modules
- Coffee cart training units
- Real community pop-ups through Barista Mtaani
We believe in learning by doing.
From sorting green coffee beans to pulling the perfect espresso shot—every student experiences real practice, not classroom theory alone.
Building a New Coffee Future for Kenya
Kenya Coffee School is reimagining what coffee education looks like in Africa.
We stand for:
- Farmer-centered value addition
- Youth employment through skills
- Women empowerment
- Climate-smart coffee knowledge
- Digital and modern training tools
- Sustainable, equitable trade models
And as we grow, we continue to anchor the belief that Kenya’s coffee excellence must start with knowledge—honest, practical, accessible knowledge.
Conclusion
The coffee grading chart in the image is just one example of the deep, structured, and practical learning that defines Kenya Coffee School.
It represents our bigger mission:
To empower a new generation of coffee professionals who understand the bean, respect the farmer, honor Kenya’s heritage, and shape a globally competitive future.