Guatemala Coffee rating system is the higher the rating of Guatemalan coffee beans, the better?

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Front Street-Guatemala Coffee grading

Anyone familiar with coffee knows that high-altitude raw beans perform much better in aroma persistence and taste complexity than low-altitude raw beans under the same roasting conditions. Therefore, in the coffee bean classification standard of each producing area, it is also a typical classification method according to the altitude. In the coffee-growing areas of Central America, most of the coffee is classified according to altitude.

In Guatemala, coffee beans grown above 1400 meters above sea level are called "SHB".

Classification according to the altitude of coffee producing area

This classification standard is mainly because the quality of coffee produced at high altitude is generally higher than that at low altitude, because high altitude and low temperature, slow coffee production is conducive to the accumulation of good substances. And the raw beans with high maturity have good expansibility when baking, which is beneficial to baking, and the quality is more stable.

At present, the coffee producers using this classification standard are Central and South American countries such as Guatemala, Mexico, Honduras, El Salvador and so on. Take Guatemala as an example

SHB (short for Strictly Hard Bean) very hard beans, grown above 1350m above sea level for the finest coffee

HB (HardBean) hard beans, planted at 1200m--1400m above sea level, and SH (Semi HardBean) slightly hard beans

EPW (Extra Prime Washed) extra high quality washed beans

PW (Prime Washed) high quality water washed beans, EGW (Extra Good Washed) special quality water washed beans

GW (Good Washed) good quality water washed beans, the planting elevations are about 1000m, 800m, 600m and 800m, respectively.

Knowledge: Guatemala is home to more than 300 microclimates, which can be called the largest in the world.

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