How are coffee beans graded? what is the basis for the grading of coffee beans in various countries?

"boutique coffee" is defined as coffee beans with an international rating of more than 80 points, and each country has its own classification, usually based on the defect rate as the difference between each grade. Then the grading of coffee beans will be affected by what factors, which can be measured from the coffee particle size, the number of defects, growth altitude, hardness, cup test results.

The grading of boutique coffee beans will also be affected by the following conditions

Effect of altitude on coffee beans

The higher the altitude, the coffee beans will grow more slowly, and the texture will be relatively hard. The lower altitude grows faster and the harvest is faster, but the nutrients absorbed will be less abundant than the taste of the higher altitude. In baking Shanghai, it is also because of its low density and loose structure, so it is easy to lose its flavor if it is not properly baked, so the roaster must know whether the coffee beans come from low altitude or high altitude to distribute the firepower of baking.

What is "microbatch"?

The commonly heard "micro-batch" is a small number of coffee bean batches. A normal batch is three to five containers, elaborate handling of a small number of batches have only one or half of the containers. For example, in Costa Rica in Central and South America, there are many coffee farms dominated by small farmers. In fact, the coffee beans handled by small farmers are only 10 or 20 bags, so they can be handled in a more refined way, so sometimes people will chase "micro batches." In addition to international standards, the store will also ask the production area to make a customization for us and ask him to make a more detailed selection, so that he can get a more exquisite flavor and communicate more subtly with the farmers.

Three treatments of coffee beans

The main treatment process of coffee beans is divided into three kinds: washing, honey treatment and solarization. It just happens that the flavor of coffee is weak to strong, and the weak flavor of washing means a cleaner, clear taste. Honey treatment is relatively sweet, rich and multi-layered. In the sun, the fermented flavor is heavier, and the fruit acid taste is stronger. In early Africa, because water resources were very precious, they all adopted the method of solarization. Water washing is often used in Central and South America because of the rainy season.