Introduction to the evaluation standard and classification of raw coffee beans

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After coffee mass production, quality has become the key to the pursuit of customers, the difference between different grades clearly shows the degree of good or bad, but unfortunately there is no unified international coffee classification standards, so that each country has its own independent scoring method.

Most of the grading is based on the characteristics of each country, mainly the appearance of coffee beans, the number of defective beans, and the planting height as a distinction. In a bag of beans, the size of coffee beans is screened by specific mesh specifications, and the proportion of defects is taken out to evaluate the quality. In this way, the buyer does not need to guess the quality of coffee beans, and can also worry less about whether to buy beans of varying quality.

The following table describes the evaluation criteria for coffee beans in each country:

1. Take the shape and particle size of coffee beans as the evaluation standard:

Country: Kenya, Colombia... etc.

Method of evaluation: Screen on a 1/64 inch screen. Screen size is usually 14- 20, i.e. screen passing 14/64 inches-20/64 inches.

II. Taking the high altitude and treatment method of coffee planting as the evaluation benchmark:

Country: Costa Rica, Nicaragua... etc.

Evaluation method: coffee tree planting altitude distinction, low altitude beans plus treatment selection.

III. Taking the proportion of defective beans as the evaluation benchmark:

Country: USA, Brazil, Indonesia…etc.

Evaluation method: take 300 grams as sampling unit, calculate the proportion difference grade of defective beans according to the standard of points deducted from defective beans.