What exactly does the name of coffee mean?

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We often see descriptions like this when we come into contact with coffee beans:

Indonesia Sumatra Aceh Special Zone GAYO Mountains Mantenin G1

Do you often have questions like this:

1. What is the amount of information contained in the name of raw coffee beans?

2. Why is it that sometimes the manor comes first in the coffee bean name, and sometimes the description of the treatment and grade is interspersed with it? what is the naming rule of the coffee bean? Is there a uniform standard?

3. How to see the grade from the name of the raw coffee bean?

This article will explain in depth how to treat the naming of coffee beans, and work with you to explore the mysteries of coffee grading.

The way coffee is named--

G1, G2, G3, G4, AA, PB, SHB, SHG, EP, PLANTATION. Have you ever wondered what the difference is? Are you curious about what they are referring to?

Today we are going to start talking about the naming of the raw coffee beans we usually buy. Here, we do not talk about the varieties, families and genera of the academic school. We would like to talk about the common coffee descriptions that are more relevant to us.

The messages that may be included in the name of a coffee are:

Country, producing area, variety, treatment method, bean order, bean shape or bean color, defect, raw bean density, cup test quality …... Wait, wait.

Therefore, in order to really understand the naming of coffee, we have to first enter-- the classification and classification of coffee.

-grading and classification of coffee-

In order to distinguish between good quality coffee beans and poor quality coffee beans, we have to grade the coffee. Coffee grading is usually based on defect rate, bean size, altitude, raw bean density, treatment standards and so on, so it is more often described by a variety of standards.

In fact, each country varies greatly due to historical reasons, trade interests, climate, topography and other factors. We cannot compare heroes on the basis of a unified standard, the same calculation method of defects, or simply in terms of altitude. It is not possible to compare a certain level of one country with a certain level of another country. This is all wrong and not objective and direct comparison.

Here are a few common coffee grades

1.Brazil Santos NY.2 FC

Country + producing area (port) + graded name + cup test quality

The cup test quality grades in Brazil are as follows:

Fine cup

Fine

Good cup

Fair cup

Poor cup

Bad cup

FC (Fine Cup) and GC (Good Cup) are more common.

2.Colombia Huila Supremo SC17/18 FNC

The meaning and rules of the name of Colombian coffee raw bean:

Country + producing area + graded name + other

FNC:Federacion Nacional de Cafeteos de Colombia

3. Many countries have USP, EP and GP standards, and USP\ EP is relatively more common. European and American standards are based on the specific requirements for the defects or items of raw beans, and sometimes there are other standards among them, which are not detailed because different national standards are different. Generally speaking, the EP standard is higher than the USP standard.

The meaning and rules of the name of raw coffee beans in Guatemala:

Guatemala SHB EP Huehuetenango

Country + altitude level + grading name + producing area

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