What are the categories of Robusta coffee beans

In fact, Robusta is also divided into many categories, can not be generalized or blindly pursue the price. Among the big coffee countries, Robusta's major producers are Vietnam, Brazil, Indonesia, India and so on. Like Arabica, Robusta in each country has a corresponding hierarchy. According to different grades, we can see the general quality standard of raw beans.

Today is a question rarely discussed in the coffee world: how is Robusta coffee graded?

Brazil

In Brazil, Robusta's output is called Conillon. Geographically, the main coffee producing areas of Robusta are:

Espirito Santo, Esp í rito Santo

Mato Grosso, Mato Grosso State

-South Bahia, Bahia (Sul da Bahia)

Rond ô nia, Londonia

Robusta is usually graded according to particle size:

4 take 5 (screen 14 to 17 +)

5Accord 6 (as of screen 13)

6 (as of screen 12)

Tanzania

Classification according to particle size

Grade

Particle size

Superior

95% greater than 16 mesh

FAQ & SUG

95% greater than 14 mesh

UG

90% greater than 13 mesh

Triage

Equivalent to a real-time sample provided by the Tanzania Coffee Council

FAQ: Fair Average Quality with good quality

Indonesia

Classification according to defect rate

Grade

Standard

G1

The total defect is less than 11

G2

Total defects are greater than 12 and less than 25

G3

Total defects greater than 26 and less than 44

G4

The total defect is more than 45 and less than 80

G5

Total defects greater than 81 and less than 150

G6

Total defects greater than 151 and less than 225

Classification according to particle size

Sun Robusta

Size

Standard

Big

95% above 16 mesh (6.5mm)

Small

95% are below 16 mesh (6.5mm) and above 9 mesh (3.5mm)

Wash Robusta

Size

Standard

Big

95% above 19 mesh (7.5mm)

Medium

95% below 19 items (7.5mm)

More than 16 items (6.5mm)

Small

95% below 16 items (6.5mm)

More than 14 mesh (5.5mm)

Classify according to treatment

Indonesia's Robusta is famous all over the world. The main treatment methods are dry treatment and wet treatment.

Dry treatment usually refers to washing with hot water after insolation. This kind of coffee beans is called A.P. (After Polished).

When Robusta is treated in the traditional way, it is called wet treatment. It is usually determined by the quality of the processing:

EK1 (Dutch: & # 39 world erst Kwaliteit' = first quality) High quality

G.B. (Dutch: & # 39 × Gewone Bereiding' = simple preparation) minimalist standard

O.I.B. (Dutch: & # 39 th Oost Indische Bereiding' = East-Indian preparation) East Indian standard

W.I.B. (Dutch: & # 39 th West Indische Bereiding' = West-Indian preparation) West Indian standard

W.I.B. It is the highest standard and the most common one.

At present, the new classification method uses defect rate for classification. In practice, however, the new and old standards are actually used at the same time.

India

Classified by defect rate

Washing Robusta is graded as follows:

Parchment PB

Parchment AB

Parchment C

Parchment Black/browns

Parchment Bits

Parchment Bulk

Sun Robusta grades are as follows:

Cherry PB

Cherry AB

Cherry C

Cherry Black/browns

Cherry Bits

Cherry Bulk

Classify by particle size

Washing classification

Raw bean size (mm) / mesh

Parchment PB

-

Parchment AB

6.00 / 15

Parchment C

5.50 / 14

Sun grading

Raw bean size (mm) / mesh

Robusta Cherry PB

-

Robusta Cherry AB

6.00 / 15

Robusta Cherry C

5.50 / 14

Viet Nam

Vietnam Robbins Tadou is divided into only three levels: G1Magol G2 and G3. It is mainly divided according to defects.

For each grade, the official criteria for raw bean size are as follows:

Grade 1: > 7mm

Grade 2: > 6-7 mm

Grade 3: > 5mm

In practical application, the widely used sieve mesh data for particle measurement will also be provided.

G1 Vietnam Robusta is often labeled as 16 mesh (90% 16 mesh or more) or 18 mesh (90% 18 mesh or more).

In order to make it easier to compare with Indonesian standards, the classification criteria are as follows (released in November 2001):

Robusta bean

Special Grade

G1

G2

G3

G4

G5

Papua New Guinea

Classification according to defects

Grade

Particle

Bean shape

Bean color

smell

Baking

Cup test quality

FAQ

Mix

Blend shap

Green

clean

Hybrid

The flavor is medium but not prominent.

T

Mix

Blend shap

Green to brown

There is no rotten and miscellaneous taste

Hybrid

There is no rotten and miscellaneous taste