Indonesia Colombia Brazilian green coffee beans grading Indonesia coffee defective beans have what?

There is no universal grading standard for raw coffee beans-in fact, almost every country has its own grading criteria. For example, Costa Rican coffee is graded according to altitude, and coffee is divided into very hard beans (SHB), hard beans (HB), semi-hard beans (SH), super water-washed beans (EPW), high-grade water-washed beans (PW), super-good water-washed beans (EGW), and good water-washed beans (GW). Colombian coffee and Guatemalan coffee are also graded according to the number of items, UGQ (1.5%): the full name of UGQ is Usual Good Quality (usually high quality). The size of raw beans is more than 14 mesh, 1.5% of raw beans can be allowed between 12 mesh and 14 mesh, but it must be more than 12 mesh, and more than 50% of them are more than 15 mesh. EP: the full name of EP is European Preparation (European customization). The size of raw beans is more than 15 mesh, and 10% of raw beans are allowed to be less than 15 mesh, but must be more than 14 mesh. The grading of Brazilian coffee will be more complicated. Flavor grades: from high to low, Strictly Soft is very supple, Soft is very supple, Softish is a little supple, Hardish is not palatable, Rioy iodine choking taste. Classification of defect rate: according to the number of defective beans, 6 defective beans are NY.2 for every 300g raw beans. Completely flawless beans can become NY.1, while completely flawless beans are rare and unable to maintain a certain supply, so among the raw beans in Brazil, the best is NY.2. Cup test quality classification: from high to low, Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, Bad Cup. FC (Fine Cup) and GC (Good Cup) are more common. Supremo (5%): the size of raw beans is more than 17 mesh. 5% raw beans are allowed to be less than 17 mesh, but must be more than 14 mesh.

Grading can also be an unreliable measure of quality; sometimes the grade of coffee is higher than it should be, and sometimes it is lowered to avoid tariffs. Grading in Sumatra is based on cup quality, not appearance, so you may see a grade 1 Sumatran coffee with up to 8% defects. Cup test is a very good way to taste coffee, by soaking the coffee powder in a separate cup to obtain a discrete amount of coffee powder to fully show its good flavor and defects.

Appearance: refers to the number of defects in a certain type of coffee. Generally, the appearance is listed below the specification of each coffee review. Although the ratings on appearance are a bit confusing, the numbers represent the main flaw in coffee, which is the taste problem found in the cup testing process. Bad seeds in green coffee samples are called defects and are graded according to more aspects of "professional" coffee.

Defect: specific preparation refers to the dry grinding steps of preparing coffee for export: shelling, grading, grading, sorting. Preparation refers to the dry grinding steps of preparing coffee for export: peeling, grading, sorting. Sorting means more problems with the use of a density separator to produce coffee, or flavor problems found during cup testing. Bad seeds in raw coffee samples are called defects and are graded according to the coffee. Roasting problems sometimes produce defective flavors, as well as poor classification, and coffee is classified according to size, density and color when ready for export.

The criteria for the classification of Indonesian coffee (such as Manning Coffee) are shown below for those who are interested.

Source: AICE (Indonesian Coffee exporters Association)

Indonesian Arabica coffee has not been screened.