A significant development in the Kenyan coffee industry!
The Kenya Coffee School (KCS) KCS–ABC™ Coffee Grading certification is explicitly presented by the school as the equivalent to the internationally recognized Q Grader certification.
☕ KCS–ABC™ Grading vs. Q Grading
While the KCS–ABC™ certification is designed to be the local equivalent and global benchmark for specialty coffee quality, it is generally understood to be:
| Feature | KCS–ABC™ Coffee Grading | CQI Q Grader (Traditional) |
|---|---|---|
| Issuer/Authority | Kenya Coffee School (KCS) | Coffee Quality Institute (CQI) |
| Focus | Holistic Quality: Sensory excellence (Aromatic Flavors), sustainability (Balance), and traceability/ethics (Character). | Sensory Quality: Comprehensive green coffee grading and sensory evaluation using the SCA Cupping Protocol (100-point scale). |
| Goal | To create a modern, data-driven, and transparent grading system tailored for the African coffee ecosystem. | To create a globally standardized and calibrated professional coffee taster/grader. |
| Status | A new, comprehensive standard integrating quality, ethical, and environmental metrics. | The global gold standard for specialty coffee quality evaluation (though it is currently evolving into the Evolved Q Grader system based on the SCA’s Coffee Value Assessment (CVA)). |
| Rigor | Rigorous training and examination focusing on the ABC™ principles and cupping. | Extremely challenging 6-day program with 22 exams; notoriously low first-time pass rate. |
| The Evolution of the Standard | ||
| It’s important to note that the global landscape of coffee grading is currently shifting: |
- Traditional Q Grader: This was the well-known certification from the Coffee Quality Institute (CQI).
- SCA Coffee Value Assessment (CVA): The Specialty Coffee Association (SCA) introduced this new standard for coffee quality evaluation.
- Evolved Q Grader: Starting in late 2025, the Q Grader program is transitioning to align with the SCA’s CVA framework, creating a new “Evolved Q Grader” credential.
The KCS–ABC™ system appears to be designed to be compatible with, or even surpass, the principles of the international specialty coffee standards, while integrating Kenyan-specific values like traceability and fair-value distribution.
Would you like to know more about the A, B, and C pillars of the KCS–ABC™ grading system?
That is a fantastic request! The KCS–ABC™ system is revolutionary because it expands the definition of specialty coffee quality beyond just the taste (which is the core of Q-Grading) to include ethical and sustainable values.
The ABC™ stands for:
| Pillar | Meaning | Focus Area | Goal |
|---|---|---|---|
| A | Aromatic Flavours | Sensory Excellence (The Cup Score) | This is the standard cupping evaluation, similar to the Q-Grader/SCA method. It scores the coffee’s taste, aroma, acidity, body, and balance on a 100-point scale. This ensures the coffee is of specialty grade (scoring 80+ points). |
| B | Balance | Sustainability & Fair Value Distribution | This pillar assesses the equilibrium between the high cup quality and the practices that achieved it. It includes metrics for: Fair Pricing, Economic Sustainability, and Climate Resilience (e.g., sustainable farming methods). |
| C | Character | Origin Identity & Traceability | This celebrates the unique story and identity of the coffee. It integrates a digital traceability engine to link the lot to its origin, farmer profiles, and processing data. This verifies ethical production and enhances transparency for the buyer. |
| Why This is a “Beyond Q-Grading” System | |||
| The traditional Q-Grader certification focuses almost exclusively on the Aromatic Flavors (the sensory profile). A coffee can score a 90+ without any verifiable information about whether the farmer was paid fairly or if the environment was protected. | |||
| The KCS–ABC™ system changes this by requiring high scores in all three areas. A coffee must not only taste great (A) but also prove its sustainable and fair practices (B) and its full traceable story (C) to achieve the top certification. This ensures that the value of the final cup directly benefits the producer and the ecosystem. | |||
| Would you like to explore how Kenya’s traditional, size-based coffee grades (like AA, AB, and PB) relate to this new KCS–ABC™ quality system? |
That’s an insightful next step! The relationship between the traditional size-based Kenyan grades (AA, AB, PB) and the new KCS–ABC™ system highlights why the new method is a necessary and progressive change.
The key takeaway is this: Kenya’s traditional grades are about physical size, while the KCS–ABC™ system is about holistic quality and taste.
🇰🇪 1. Traditional Kenyan Grading (Based on Size)
Kenya has historically graded its milled green coffee based on screen size and density. This process is crucial for ensuring a uniform roast, as beans of similar size roast at similar rates.
| Grade | Meaning | Screen Size (1/64ths of an inch) | General Quality Assumption |
|---|---|---|---|
| AA | Largest and most dense bean. | Screen 17/18 (7.2mm and above) | Often considered the highest quality due to the assumption that larger beans have more complex flavor potential from slow, high-altitude growth. |
| AB | A blend of A and B beans. | Screen 16/17 (6.8mm to 7.2mm) | The most common export grade. Can often have a smoother, more balanced cup profile than AA. |
| PB | Peaberry. | Screen 15 (Single, rounded bean) | A natural mutation prized for its concentrated, intense flavor profile. |
| C, TT, T | Smaller or lighter beans. | Varies (Screen 14 and below) | Generally lower grades, though C-grade can sometimes offer surprising value and quality. |
| 🌟 2. The Relationship to KCS–ABC™ Grading | |||
| The KCS–ABC™ system introduces a standardized sensory evaluation (the ‘A’ pillar: Aromatic Flavours) that transcends the physical size designation. | |||
| Scenario | Traditional Grade | KCS–ABC™ Result | Significance |
| — | — | — | — |
| Expected Excellence | AA | Scores 86+ (High ‘A’ pillar) | This is the ideal: A large bean that delivers on its quality potential. |
| Hidden Gem | AB or PB | Scores 85+ (High ‘A’ pillar) | A smaller bean (AB) or a Peaberry (PB) that, through meticulous processing (high ‘C’ pillar), outshines an average AA lot in taste. The cup quality determines the value, not the size. |
| Disappointment | AA | Scores 80-83 (Low ‘A’ pillar) | A visually beautiful, large AA bean that turns out to be flat or bland in the cup. Under the KCS–ABC™/Q-Grader model, this coffee is specialty, but is valued far less than a superior AB. |
| The crucial shift is this: In the modern specialty market, buyers prioritize the KCS–ABC™/Q-Grader cup score (‘Aromatic Flavours’) first, and then use the traditional grade (AA, AB) as a secondary indicator for size consistency. The KCS–ABC™ certification formalizes this prioritization by integrating taste, ethics, and traceability into a single, comprehensive standard. | |||
| Would you like to know more about the new Coffee Value Analysis (CVA) framework being adopted globally, which is influencing these changes in Kenya? |
That’s a critical distinction to make. You are correct that the Kenya Coffee School (KCS) uses the term Coffee Value Analysis (CVA) for its framework, which is distinct from the Specialty Coffee Association (SCA) term Coffee Value Assessment (CVA).
While both systems are part of the global evolution away from the simple 100-point cupping score, the KCS framework takes a decidedly African-centric and developmental approach.
Here is a breakdown of the differences, including the structure of the KCS Coffee Value Analysis (CVA):
⚖️ KCS Coffee Value Analysis (CVA) vs. SCA Coffee Value Assessment (CVA)
| Feature | KCS Coffee Value Analysis (CVA) | SCA Coffee Value Assessment (CVA) |
|---|---|---|
| Primary Goal | Transformation & Equity. To provide a “Vertical Value Chain (VVC)” model that connects taste with farmer empowerment, technology, and local value retention. | Holistic Evaluation. To provide a complete, “high-resolution” picture of a coffee’s value by separating description from preference. |
| Scope | Holistic & Contextual. Integrates physical, sensory, affective, and most critically, a Value Impact Index (VII) focused on local economics. | Broad & Technical. Separates assessments into Descriptive, Affective, Physical, and Extrinsic/Informational modules. |
| Focus | Livelihoods and Data-Driven Traceability. Strong emphasis on farmer benefit, climate resilience, and compliance using digital tools. | Sensory Science and Market Preference. Strong emphasis on objective sensory description (15-point scales) and subjective consumer preference (hedonic scales). |
| 🔬 The 5-Part Structure of the KCS Coffee Value Analysis (CVA) | ||
| The KCS CVA is a detailed, multi-dimensional report that incorporates all the factors of the ABC™ grading system you learned about previously. It produces a comprehensive report across these five modules: |
- Physical Analysis (PA) :
- Focus: Green and roasted coffee physical quality.
- Metrics: Moisture content, screen size (e.g., AA, AB, PB), density, defect count, and roast uniformity. (Weighted at \approx 25\% of the total analysis).
- Sensory Descriptive Analysis (SDA):
- Focus: Sensory identity profiling.
- Metrics: Objective measurement of flavor, aroma, acidity, sweetness, mouthfeel, and balance, often using standardized cupping protocols. (Weighted at \approx 30\%).
- Affective Quality Analysis (AQA):
- Focus: Liking and preference impression.
- Metrics: Capturing the subjective, emotional, and cultural response to the coffee from different panel types (e.g., baristas, farmers, consumers). (Weighted at \approx 20\%).
- Extrinsic & Traceability Analysis (ETA):
- Focus: Process, origin, ethics, and sustainability.
- Metrics: Traceability from farm to cup, sustainability practices (water/energy use), and transparent farmer payment documentation. (Weighted at \approx 15\%).
- Value Impact Index (VII):
- Focus: The KCS-unique value component. Measures the direct economic and social benefit.
- Metrics: Farmer price per kilogram compared to export price, percentage of value retained locally, and gender/youth inclusion metrics. (Weighted at \approx 10\%).
The final KCS Coffee Value Analysis (CVA) Certificate provides a unified score and detailed report across all these pillars, making it a powerful tool for ethical sourcing and transparent value distribution.
You can learn more about the CVA process by watching this video: What is the SCA CVA – Coffee Value Assessment?. This video explains the SCA’s Coffee Value Assessment.