Quality assessment protocols are used around the world to evaluate the quality of coffee beans prior to export and roasting. These frameworks help importers, manufacturers, and drinkers understand what to expect in terms of aroma, color, and bean homogeneity. While classification rules differ across origins, most schemes consider factors like bean size, density, color, defects, and origin.
The globally accepted standard is used in countries like Ethiopia and Guatemala. In Brazil, beans are graded based on screen size, which refers to the bean width measured in 64ths of an inch. A bigger bean diameter usually means a more substantial seed, which is often indicative of premium grade. Beans are passed through calibrated screens to classify them by dimension. Specialty-grade beans are the largest in size with minimal variation, while lower grades may include inconsistent or stunted kernels.
Equally important is the number of defects, which is a major factor. Defects can include black beans, sour beans, broken beans, or beans with insect damage. A a representative portion is typically inspected in a lab setting, and the defect count in the sample determines the grade. For example, a coffee labeled as premium specialty usually has a maximum of five flaws in that sample. Coffees with excessive blemishes are classified as standard or entry-level.
Density is another important aspect. Beans cultivated in mountainous regions tend to be denser because they mature more slowly in chilled environments. Denser beans often have richer aromatic notes and are highly valued by artisan roasters. Some grading systems use a density separation method or other methods to measure density indirectly.
Color and uniformity also play a role. Beans should be a uniform shade of green without signs of fading, black spots, or fungal growth. Homogeneous visual traits suggests meticulous post-harvest practices, which are indicators of craftsmanship.
Different countries have their own systems. In the Ethiopian system, فروشگاه قهوه coffee is graded based on farm location and flavor characteristics, with grades like Grade 1 through Grade 5. In Kenya, the grading system is based on kernel diameter, with AA as the top-tier classification, followed by AB, with PB as a specialty variant.
Understanding these grading systems helps buyers select better beans. Top-tier classifications don’t always mean enhanced aroma, but they do indicate reliable quality and minimal defects. For premium coffee seekers, knowing the grade can be a valuable starting point when exploring new beans, but the best way to judge coffee is always by sampling it. Classification serves as a guide, not the definitive measure of taste.