Coffee Bean Classification Standard Coffee Bean AA17 What is the judgment of defective beans and ten categories

Published: Sep 12, 2026 Author: World Gafei Last Updated: Sep/12/2026 242 views

Each producing country has its own classification and rating charts, which are also commonly used to set minimum standards for exports. It has the best flavor. The size and size distribution of coffee beans also have an impact on the optimization of roasting conditions. Coffee beans in coffee-producing countries are often determined by the following factors: 1. Altitude 2. Region 3. Plant variety 4. Method of preparation (

Each producing country has its own classification and rating charts, which are also often used to set minimum standards for exports.

It has the best flavor. The size and size distribution of coffee beans also have an effect on the optimization of baking conditions.

Coffee beans in coffee-producing countries are often determined by the following factors:

1. Altitude

two。 Area

3. Plant variety

4. Preparation method (wet and dry).

5. The size of the bean (sieve)

6. The shape and color of beans

7. The number of defects

8. Permissible defect

9. Legume density

10. Quality of cup test

Below we provide some examples of coffee classification systems and / or specific grades (and related standards).

And its related standards) to illustrate the nature and diversity of current use.

These examples mainly relate to the bulk coffee trade and do not necessarily reflect a more detailed description of niche and specialty coffee.

Brazil: iron pickup

The raw bean size of Santos NY 2UP3 is 18 | 17 mesh respectively.

The raw bean size of Santos NY 4x5 is 16 | 15 mesh respectively.

Colombia: 1. Classification by defect

Group 1: 8 to 12 defects

Group 2: 35 to 60 defects

2. Commercial raw beans

Supremo:17 screen, high-grade water wash Arabica, usually marked with more details.

Further details.

Excelso:

"Klauss" type: 16.5 sieve for Germany

"Europa" type: France, Spain, Italy use 15 sieve

Ethiopia:

1. Grading according to defective beans

Grade

Number of defective beans (per 300g)

Grade1

≤ 3

Grade2

4-12

Grade3

13-25

Grade4

26-45

Grade5

46-90

2. According to the total score of physical attribute characteristics and cup flavor characteristics, coffee raw beans are divided into nine grades, of which the physical feature score accounts for 40% and the cup test mass fraction accounts for 60%.

Physical characteristics (40%):

Washing treatment: number of defects (20%), appearance size (10%), color (5%), smell (5%)

Non-washing treatment: number of defects (30%), odor (10%)

Grade

Washing / non-washing fraction

Grade1

91-100

Grade2

81-90

Grade3

71-80

Grade4

63-70

Grade5

58-62

Grade6

50-70

Grade7

40-49

Grade8

31-39

Grade9

20-30

Guatemala: strict hard bean coffee (SHB) is grown between 1600 and 1700 meters above sea level.

It belongs to one of the best coffee in the world: full, full taste, acidity and aroma.

One of the best coffee in the world: a full, full-bodied cup with sour taste and aroma

EP means "European reserve", which is 100% above screen 15.

A maximum of 8 defects per 300 grams are allowed (by contrast, the American Reserve is 100% higher than screen 13, 23 defects per 300 grams, but only washed Arabica coffee beans.

India: washed 17-mesh Arabica should be clean PB-free beans, can contain 2% weight of defective beans

Other classification systems are used for non-washed coffee beans.

C ô te d'Ivoire: level 0: pass through sieve 18

Error. Up to 6% lower than sieve 18

Tolerance. The maximum is 1% lower than the number 16 screen.

Level 1: milling on screen 16 through screen 18

Tolerance. Up to 20% higher than sieve 18.

Tolerance. The highest is 6% higher than the 16-size screen.

Tolerance. Less than 14 sieve up to 1%.

Level 2: grind on screen 14 through screen 16

Tolerance. Up to 20% higher than sieve 16.

Tolerance. 6% lower than sieve 14.

Tolerance. It's 1% lower than sieve 12.

Level 3: grind on screen 12 through screen 14

Tolerance. 20% higher than sieve 14.

Tolerance. 6% lower than sieve 12.

Tolerance. It's 1% lower than screen 10.

Grade 4: pass through the No. 12 screen and roll on the No. 10 screen.

Tolerance: 20% higher than sieve 12.

Tolerance: less than 6% of sieve 10.

Indonesia:

Robusta coffee beans classified by defect

Level 1: the maximum total value of defects is 11

Level 2: total defect value between 12 and 25

Level 3: total defect value between 26 and 44

Class 4a: the total value of defects is between 45 and 60

Class 4b: total defect value between 61 and 80

Level 5: total defect value between 81 and 150

Level 6: total defect value between 151 and 225

Kenya:

Washed beans

PB-Dou

AA-17 and 18 = 7.2mm

AB-15 and 16 = 6.6mm

C-14 and 15

E-elephant bean

TT-Light beans separated from AA and AB by airflow

T-light beans separated at C by airflow

UG-ungraded: all products that do not meet the specific standards of each grade.

Japanese style:

MH-Muggles 39 per buni Heavy = beans

ML-Mitchell 39% buni Light = beans

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