How to distinguish the grade of coffee raw beans what is the basis of coffee grade classification?

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The latest knowledge arrangement of raw coffee beans: the classification and naming rules of coffee beans

What are the grades of raw coffee beans?

When coffee beans are harvested and treated layer by layer, they are properly dried.

Keep the sheepskin in storage for about 2 murmurs for 4 months, and obtain fresh batches in that season.

For the second time, coffee beans are crops, understand the specific water content.

Generally speaking, the grading of coffee beans will be stipulated according to the requirements of each country.

In order to achieve the economic value of coffee beans, here are a few points

Distinguish:

📍 ranks coffee beans by the size of their bodies:

The bean sieve is based on the particle size to distinguish the number of eyes layer by layer.

When baking, the heating conditions are the same, and the flavor is relatively simple.

📍 is classified by the altitude of the soil in the planting environment:

High altitude is the most commonly used grading standard in Central American coffee producing areas.

The altitude of the producing area is about 1200 m above sea level, and raw beans will be marked with SHB and SHG.

The higher the level, the richer the taste of coffee beans.

📍 's criteria for subdividing grades in a dizzying proportion of defects:

If there are more defective beans, if they are baked together, they will have flavor, aroma and texture.

Will have a significant impact, of course, there will be concerns about the health level.

📍 in terms of yield, micro-batch, refinement of treatment, difficulty and screening

Specific stringent requirements:

For example, I often hear the grading requirements of Kenya AA and Clinique for the purpose of understanding.

Make sure to distinguish good coffee beans, such as L7, L12, L21, L39, L95, L195.

📌 L means Level, and the requirements of subdivision are based on the quantity of production,

The precision, difficulty and screening rigor of the process.

The higher the 📌 number, the less the output, the more refined the processing, and the more difficult it is.

And the flavor is excellent, which is highly appreciated by the foodies.

No matter how good the coffee is, the more delicate the raw beans are.

It can't compare with the bean baker's authentic interpretation of coffee beans.

Trust your senses!

World Top Coffee beans-Kenya aa Coffee beans Kenyan Coffee has 7 grades