Introduction:Have you ever seen labels on coffee packages like Yirgacheffe G2 or Kenya AA but weren’t sure about the grading logic behind them? Different producing countries establish unique grading standards based on factors such as defect rate, bean size, and altitude, which cannot be directly compared with one another. This article delves into the green bean grading systems of major origins such as Ethiopia, Kenya, and Colombia to help you understand how to assess coffee quality through grading and choose beans that suit your preferences.
When selecting coffee beans, common markings such as Yirgacheffe G2 or Kenya AA actually reflect each country’s way of evaluating green bean quality. Due to historical background, climatic conditions, and terrain differences, grading standards vary significantly from country to country—some focus on defect ratios, others on bean size, and some consider altitude and hardness. These standards cannot be directly cross-referenced. This article will guide you through the green bean grading systems of major producing regions including Ethiopia, Kenya, Colombia, Jamaica, Costa Rica, Panama, Guatemala, El Salvador, Honduras, and Brazil, unveiling the secrets behind these grades.
The grading of coffee beans is based on multiple criteria, with common evaluation dimensions including defect ratio, bean size, growing altitude, green bean density, and processing methods. Due to the diverse natural and cultural environments across regions, it is difficult to apply a single standard. For instance, coffee grown at high altitudes often has more intense flavors, but using altitude alone to determine grade might overlook other key factors. Additionally, although grade names such as G1 or AA may seem similar across countries, their actual criteria can differ greatly, so they cannot be directly compared.
First, let’s look at Ethiopia. Before the establishment of the Ethiopia Commodity Exchange (ECX), the grading of green beans was primarily determined by the CLU department under the Ministry of Agriculture based on the defect ratio. Specifically, the number of defects in a 300g sample determined the grade, with washed beans typically falling into G1–G2, while natural processed beans, due to early processing limitations, mostly belonged to G3–G5. However, as natural processing techniques have improved, some natural beans now also reach G1–G2 grades.
After the ECX was established, the grading method shifted to a combination of physical attributes and cupping flavor. Coffee is divided into non-washed and washed categories, which are further classified into three types: specialty, commercial, and local/domestic. The specialty and commercial grades mainly target export markets. The scoring mechanism assigns 40 points to physical characteristics (including defect count, appearance size, color, aroma, etc.) and 60 points to cup quality. Ultimately, coffees graded G1–G3 undergo additional SCAA-standard cupping, where those scoring above 85 are classified as Q1, those between 80 and 85 as Q2—both considered specialty coffee—and those below 80 fall under the G3 grade.
Kenya’s grading is primarily based on bean size, with eight grades in total. The E grade (elephant bean) consists of unusually large beans with sizes exceeding 18 mesh. Though rare, they are not a separate variety. The AA grade is a commonly seen high-end classification, with beans around 17–18 mesh, often regarded as representative of specialty coffee. However, it’s important to note that bean size does not directly equate to flavor quality. The AB grade is a blend of A grade (15–16 mesh) and B grade, representing the mainstream market offering. Other grades such as PB (peaberry), TT, and T are categorized based on size, weight, or defects to meet different market demands.
Colombia’s grading standard is primarily based on bean size, with clear size ranges corresponding to each grade to ensure consistency and quality. As for Jamaica’s Blue Mountain coffee, the NO.1 grade is the top-tier representation, commonly known as Blue Mountain No.1, and enjoys global renown.
Producing regions such as Costa Rica, Panama, and Guatemala often evaluate green bean hardness based on altitude to determine the grade. High-altitude areas, due to significant day-night temperature variations, result in slower coffee growth, yielding harder beans with richer flavors. For example, the Panama Esmeralda Estate’s Green Label Geisha belongs to the SHB (Strictly Hard Bean) grade, representing high-quality coffee grown at high elevations.
El Salvador and Honduras also adopt altitude-based grading, with Honduras’ SHG (Strictly High Grown) grade being a prime example, such as the well-known SHG coffee. Generally, the higher the altitude, the better the intensity and complexity of the coffee.
Brazil takes into account multiple factors including bean size, defect rate, and cupping score. Brazil considers completely defect-free beans extremely rare, so the highest grade is NY.2. Green beans are categorized by size and graded by cup quality into categories such as Fine Cup (excellent) and Good Cup. For example, Brazil Cerrado NY-2 SC-17/18 FC indicates that this batch of coffee is NY grade 2, with beans sized 17–18 mesh, and a cup quality rated as Fine Cup—making it a coffee of notably high quality.
The above content is compiled by CoffeeHunters, a coffee news website.
