South American Coffee | introduction to coffee producing areas and coffee grading systems in Trinidad and Tobago

Coffee is grown on estates and small farmers in the hilly areas of Trinidad and Tobago. The number of the industry has declined in recent years due to coffee diseases and pests, inefficient farming practices and uncertain economic conditions.

The Republic of Trinidad and Tobago is located in the southern Caribbean south of Grenada, adjacent to the north-east coast of Venezuela. Coffee production in Trinidad and Tobago fell from 2361 tons in 1985 to less than 1000 tons in 1999.

Small farms in Trinidad and Tobago grow a variety of crops, including beans, rice, potatoes, peas and other vegetables, as well as fruits used mainly for the domestic market. Large estates mainly grow export crops, which are usually managed by experts and employ a large number of workers.

Sugar is the main commercial crop in Trinidad and Tobago and is grown on a number of large estates and thousands of small farms, accounting for 2/3 of the total production of large estates. Like Trinidad and Tobago coffee, sugar production has declined. For example, about 95000 tons were produced in 1999 and 250000 tons in 1961.

Trinidad and Tobago Cocoa and Coffee Industry Committee

The Trinidad and Tobago Cocoa and Coffee Industry Committee was established in 1961 with the task of ensuring the best arrangements for the processing, grading, purchase, sale, export and marketing of Trinidad and Tobago coffee and cocoa beans. The goal of helping the cocoa and coffee industry benefit individual entrepreneurs and the national economy.

The Board oversees the purchase of coffee beans and cocoa from Trinidad and Tobago from small and medium-sized farms and assists in the grading, packaging and certification process, involving the local market as well as the international market involving exporters and authorized purchasing agents.

The Cocoa and Coffee Industry Committee of Trinidad and Tobago is also responsible for managing price plans for products covered and supervising the industry as a whole.

Coffee grading system in Trinidad and Tobago

A series of standards have been developed to describe the procedures to be followed when purchasing coffee beans, including: grade 1, specified moisture content not exceeding 12%, commercial defects not more than 2% (of which no more than 1%) can be black beans. Trinidad and Tobago coffee beans must be clean and have a good aroma.

Grade 11 is also a clean coffee with good aroma and overall appearance, and must have no more than 6% total commercial defects or defects and no more than 12% moisture content. Grade 111 has the same moisture requirements, but 8% commercial defects are allowed, in which the content of black beans cannot exceed 5%.

Class 1V includes shoddy coffee beans from Trinidad and Tobago, which have a commercial defect rate of more than 8%. Please do not buy them. Commercial defects are defined as black beans, cherries, broken beans, stones, shells, sticks, white beans and beans damaged by insects.