Grade and Specification of Coffee beans Coffee Grade Classification and Coffee Grade Pyramid

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

Grades and specifications of coffee beans

At present, each producing country has its own independent standards. The most commonly adopted criteria are as follows:

A: washing / non-washing

B: flat beans / round beans

C: filter screen (size of coffee beans)

D: classify by elevation

According to the elevation of the cultivated land, it can be divided into three, four, seven and other grades (different national standards). For example, Mexico and Honduras adopt three grades, while Guatemala adopts seven grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.

E: quality Typ

The type and quantity of blends (defective beans) contained in a certain amount of samples are converted into "defective number", and a certain sum is taken as the basis for determining the type of quality. Brazil, Ethiopia, Cuba, Peru and other countries all have benchmarks for the number of defects, and the smaller the value, the better.

F: set specifications according to taste

Brazil, Haiti, Kenya, Zaire and other countries all have their own taste testing methods, which can be exported only after taste testing.

Sumatra Mandheling Manning Coffee

Made in Sumatra, Indonesia, it has a strong aroma, bitterness and charcoal burning taste.

Ethiopia Sidamo Ethiopian (mocha) coffee

The beans are small and fragrant, with a unique sour taste and citrus aroma, with a rich finish, usually known as mocha.

Panama Extra Fancy Panamanian Coffee

Coffee bred in good natural conditions and environment tastes sweet and soft.

Brazil Santos Brazilian Coffee

The concentration is sour, the taste is very smooth, moderate acidity and sweet and bitter taste with grass aroma, it is the best of Brazilian coffee beans.

Colombia Supremo Colombian Coffee

Well-known in the world, mellow flavor, and has a special soft sour taste, deeply loved by people.

Blue Mountain Blend Comprehensive Blue Mountain Coffee

The taste is sweet, smooth and slightly sour, making it the best coffee.

According to the statistical method, the type and quantity of dopants contained in a certain amount of samples are converted into percentage "defect number", and the basis for determining the quality class is that the smaller the defect number is, the higher the quality is.

According to the elevation of the cultivated land, it can be divided into three, four, seven and other grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.

Grade name elevation (m)

1 first-class beans 1.500 cents-

2 first-class beans 1.200 color 1.500 color-

3 medium beans 1.000LMUR 1.200

4 special water washing beans 900murmur1.000

5 first-class water washed beans 760 murmur900

6 special water washed beans 610 murmur760

7 excellent water washed beans-610

Small and round dark brown coffee beans, quietly emitting a fragrant fragrance in the grinder, injected into the cup showing the beautiful color of amber, these are the three very deep impressions of coffee. As you explore the history and beauty of coffee, you can also see the coffee trees that are caressed by the tropical sun and whose leaves twinkle. It has small white flowers similar to jasmine, and its fruit changes from green to yellow-green, and finally to red. Coffee beans are the seeds in its fruit. Moreover, if you go to the coffee bean refinery, you will surely see the red pulp called coffee cherry and the fresh and green coffee raw beans with the endocarp and silver skin removed. These are the coffee beans for export. At present, there are about 60 coffee-producing countries, most of which are located in areas with an elevation of 300,000m and 400m, and sometimes coffee trees are cultivated on highlands with an elevation of 2000,000m, but those planted on slopes above 1500 meters above sea level are said to be of better quality. The most suitable condition for the cultivation of coffee trees is an area with an average annual rainfall of 1500murmur2000 mm and an average temperature of about 20 degrees, which will not defrost.

Coffee belongs to the evergreen plant of Akanaceae. If it is wild, it can grow to more than eight meters. But in the garden, the height will be cut to about two meters, in order to ensure the quality of coffee beans, and easy to manage. At present, the main tree species planted are Arabica species, Robusta species (Carneva species) and Liberika species. It can be subdivided into dozens of varieties, which will be distinguished in production, circulation and trading. Even in the same producing country, it will have a subtle influence on the flavor and quality of coffee beans and produce their own characteristics because of the differences in climate, altitude and soil quality in different regions. Therefore, according to the variety, origin, brand, there will be different attributes; therefore, it is impossible to describe the characteristics of a country's coffee beans in one sentence!

Specifications and grades of ◎ coffee beans

a. Washing / non-washing

Washing type: in the sink, after rubbing with water and utensils, the pulp and colloid are removed and dried, which is called washing coffee bean with uniform quality.

Non-washing type: after the sun is naturally dried, the pulp and peel is removed by a sheller, and its quality is unstable.

b. Flat beans / round beans

The fruit of coffee consists of two oval seeds opposite each other. The connecting side of each other is a flat joint, which is called flat bean. But there is also a round seed called a round bean, which tastes no different. Ripe and red coffee cherries have multiple structures. In the middle is the predecessor of the coffee bean, the light green seed.

Generally speaking, the fruit of coffee is made up of two oval seeds opposite each other. The side that connects with each other is a flat joint, so it is called flat bean. But some are made up of a round seed, and its taste is no different.

c. The size of coffee beans

Filter number (mesh no.) Coffee bean size

Pingdou 20murmur19 is very big.

18 big

17 quasi-big

16 ordinary

15

14 small

13Murray 12 extra-small

Green beans 13 murmur12 big

11 quasi-big

10 ordinary

9

8 small

d. Altitude

According to the elevation of the cultivated land, it can be divided into three, four, seven and other grades. Generally speaking, the quality of highland beans is better than that of lowland beans, and the price is higher because of the increase in freight.

Grade name elevation (m)

1 first-class beans 1.500 cents-

2 first-class beans 1.200 color 1.500 color-

3 medium beans 1.000LMUR 1.200

4 special water washing beans 900murmur1.000

5 first-class water washed beans 760 murmur900

6 special water washed beans 610 murmur760

7 excellent water washed beans-610

e. Quality

According to the statistical method, the type and quantity of dopants contained in a certain amount of samples are converted into percentage "defect number", and the basis for determining the quality class is that the smaller the defect number is, the higher the quality is.

f. Taste

Brazil, Haiti, Kenya, say and other countries all have their own taste testing methods, which can be exported only after taste testing.

Arabica species and Robusta species

Arabica and Robbita species account for about 2/3 of the world's coffee production. It is not suitable to grow in areas with high temperature, low temperature, more rain and less rain. The bean is oval shoulder flat, which is characterized by strong fragrance and good quality.

Robusta is bitter but not sour, and the flavor is not very good, so it is suitable for making mixed coffee. Mixed with the right amount of robusta in Arabica, it is usually used to make iced coffee, instant coffee and canned coffee. It is characterized by growing in lowlands. Strong disease resistance.

The quality and output of Liberika are not good. Most of them are exported to Europe, but not imported to Japan.

From harvest to shipment

After the fruit is harvested, the outer skin, pulp, endocarp and silver skin should be removed before shipping. There are two kinds of methods: drying (also known as natural or non-washing) and washing. The drying method is relatively simple.

First of all, spread the freshly harvested fruit on the exposure field for a week or two until the fruit crackles and dries naturally.

After that, the dried pulp, endocarp and silver peel are removed by a sheller.

New crop (new bean) luster is light green, with a unique sour taste and coffee aroma, very distinctive. (right)

Past crop (annual bean) has a yellowish color with a light green color, which is sour and milder than the new bean. (middle)

Old crop (multi-year bean) is yellow due to water loss, slightly sour and ordinary in taste. Usually used as a blend and brewed into canned coffee. (left)

Transferred from Qimo intellectuals

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