Kenyan coffee is one of the most sought after single origins in the world and is predominantly Arabica species. It is processed through wet processing method and a slow tank fermentation allows the beans to become very clean from mucilage residue before running them through the washing channels and onto racks for sun drying with regular rotation.
Coffee in Kenya undergoes a grading system which is simply a measure of the size, weight and shape of the bean. The grade sizes in order from the largest to the smallest are AA, AB, PB, C, E, TT and T.
Kenya AA is Kenya's highest grade of coffee.