How to define physical evaluation and sensory evaluation of roasting degree of boutique coffee
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The grade of fine coffee
SCAA sets the evaluation level of fine coffee, including the physical evaluation of raw beans and the sensory evaluation of roasting.
SCAA's evaluation of boutique coffee
80 Murray 84 points
The aroma of coffee is flawless. Coffee with the characteristics of origin.
85 Mustang 89 points
Unique coffee with the characteristics of the origin.
More than 90 points
Coffee has a unique and eye-catching local characteristics and aroma. The price of this kind of coffee is extremely high and the output is relatively rare.
Coffee can be divided into the following four grades
Boutique coffee
Coffee with a score of more than 80 points in the SCAA cup test
Coffee as defined by SCAJ.
Premium coffee
Tex coffee from Guatemala or Antigua.
Special coffee
The price of coffee is higher than that on the New York Futures Exchange.
The price of raw beans grown in Arabica will be affected by the futures market in New York. Premium coffee is a raw bean whose value is higher than commercial coffee)
Commercial coffee
It belongs to general commodities and has a high consumption.
Including SHB of Guatemala, SP of Colombia and No2 of Brazil
The price of coffee is comparable to that of the New York Futures Exchange.
Secondary coffee
Often used for cheap general coffee; mostly grown for Robusta.
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