Introduction:Have you ever seen labels on coffee packaging such as Yirgacheffe G2 or Kenya AA and been puzzled by their meaning? Grading standards for green coffee beans vary significantly between countries, influenced by factors such as defect rates, altitude, and cupping scores. This article provides a comprehensive breakdown of the grading systems in six major producing regions—including Ethiopia, Kenya, and Colombia—to help you accurately assess coffee quality and master the key points for selecting high-quality green beans.
When purchasing specialty coffee, labels like Yirgacheffe G2 or Kenya AA are commonly seen. These codes actually conceal a quality code for green beans. Since grading criteria differ greatly from country to country, understanding the grading system becomes a fundamental skill for choosing good beans.
After the establishment of the Ethiopian Commodity Exchange (ECX) in 2008, Ethiopia adopted a dual-track system that takes into account both physical characteristics and cupping performance. Washed and natural beans are evaluated separately. Out of a total score of 100, 40 points are allocated to physical features (including 20% for defect rate and 10% for appearance and size), while 60 points are based on cupping flavor. Specialty grades (G1–G3) must undergo additional SCAA-standard retesting; those scoring above 85 are classified as Q1 (top grade), 80–85 as Q2, and those below 80 are downgraded to G3 (commercial grade).
Kenya, on the other hand, uses bean size as its core criterion. Although Grade AA (17–18 mesh) is often regarded as representative of specialty coffee, the actual flavor still needs to be verified through cupping. The rare PB (peaberry) beans—accounting for only 10% of production—are known for their unique sweetness due to their higher density, while Grade E (elephant beans) are actually defective beans formed by the adhesion of two embryos. It’s worth noting that Grades TT and T are lightweight beans, often containing broken beans and should generally be avoided.
Central and South American producing regions commonly adopt altitude-based grading. Countries like Guatemala and Costa Rica use SHB (Strictly Hard Bean) as the highest grade, reflecting the intense acidity and rich body resulting from high-altitude cultivation. Colombia, meanwhile, grades beans based on size, where larger beans usually indicate more complete development.
Brazil uses the NY grading system, with naming formats such as ‘Santos NY.2 FC’. Here, NY.2 is already considered the de facto top grade (with NY.1 theoretically requiring zero defects). Cupping ratings range from Fine Cup (FC) to Bad Cup across six levels, and it is recommended to choose lots labeled FC or Good Cup (GC).
Jamaica Blue Mountain coffee is truly unique. Beans are graded from No. 1 to No. 3 based on defect rate and density, and are packaged in wooden barrels to preserve freshness. Among them, Blue Mountain No. 1 accounts for only 3% of production and can only be purchased through official certified channels to ensure authenticity.
With this knowledge of grading systems, the next time you see labels like ‘Ethiopia G1 Washed’ or ‘Kenya AA PB’, you’ll be able to more professionally assess their potential flavor profiles and market value.
The above content is compiled by CoffeeHunters, a coffee news website.
