How Coffee Beans Are Graded Around the World

Ever overheard two cafe owners talking shop—'We use Brazilian Santos NO.2,' says one. 'Ours is Brazilian NO.1, same grade as Blue Mountain NO.1,' claims the other—and wondered who’s right? The truth is, coffee grading isn’t universal. Each producing country sets its own rules, making it confusing for buyers and roasters alike. But behind the jargon lie clear methods that determine what makes a ‘good’ coffee bean.

In short: no universal standard exists, but most systems focus on three factors—altitude, bean size (screen size), and defect count. Brazil uses a unique ‘deduction’ method based on defects per 300g, while others like Kenya or Colombia rely on screen sizes or altitude. The highest grades usually mean fewer defects, larger beans, and higher growing elevations.

Why Coffee Grading Differs by Country

Coffee-producing nations grade beans differently based on local conditions, farming practices, and export needs. A global standard would simplify trade, but today’s systems reflect each country’s reality—from Brazil’s massive flat plantations to Jamaica’s steep Blue Mountain slopes. Without a shared rulebook, understanding these grades requires knowing the logic behind each method.

Three Common Ways to Grade Coffee Beans

Most systems use a mix of these three criteria to separate quality levels:

• Altitude: Higher elevation often means slower ripening and denser beans.
• Screen Size: Measured by the size of holes (in 1/64-inch units) beans can pass through.
• Defect Count: The number of flawed beans per sample, usually 300g of green coffee.

1. Altitude-Based Grading

Higher altitudes typically produce denser, higher-quality beans due to slower maturation. Many Central American countries grade primarily by elevation:

• Guatemala: SHB (Strictly Hard Bean) = grown above 1,350m.
• Mexico: SHG (Strictly High Grown) = above 1,700m.
• El Salvador & Honduras: SHG = above 1,200m.

These regions favor manual harvesting on steep slopes, reducing defects. In contrast, Brazil’s flatter terrain allows mechanized farming—but also means altitude plays a smaller role in its grading.

2. Screen Size (Sieve) Grading

Countries like Kenya, Tanzania, and Colombia grade beans by physical size using perforated metal sieves. The sizing is measured in 1/64-inch units—the higher the number, the larger the bean.

• Tanzania AA: 18/64-inch (7.14mm) sieve or larger.
• Kenya AA: 18/64-inch (7.2mm) sieve or larger.
• Colombia: Supremo (17/64-inch or 6.75mm+); Excelso allows 11% 14/16 beans.

Larger beans often have more complex cup profiles. The size is determined by how many beans pass through specific sieves—smaller numbers mean smaller beans.

3. Combined: Screen Size and Defect Count

Brazil uses a distinctive three-part system combining defect counts (deduction method), screen size, and cup quality tasting:

• Defects (‘deduction method’): Graded NO.2 (best) to NO.8 (lowest), based on flaws per 300g. NO.2 allows ≤4 defects; NO.8 allows up to 360.
• Screen Size: 12–20 (higher = larger). Most Brazilian grading uses 19/64-inch (7.54mm) sieve for ‘19’.
• Cup Quality: Tasted and graded from 1 (Strictly Soft = best) to 6 (Rioy = iodine defect).

Brazilian cupping grades include:

• Grade 1: Strictly Soft (highest cup quality)
• Grade 2: Soft
• Grade 3: Softish
• Grade 4: Hard
• Grade 5: Rio (iodine taint)
• Grade 6: Rioy (strong iodine taint)

The term ‘Strictly Soft’ denotes a sweet, balanced cup. Brazil’s strict standards for cuppers—no garlic, onions, alcohol, or strong perfumes—ensure unbiased tasting. Note: Brazil labels NO.2 as its top commercial grade, not NO.1, due to supply consistency.

Frequently Asked Questions

What does “NO.2” mean on Brazilian coffee?

Brazil’s NO.2 grade is the highest commercial grade for green coffee, based on the ‘deduction method.’ It allows up to 4 defects per 300g of main beans. NO.1 exists but is rarely used due to inconsistent supply. NO.8 is the lowest, allowing up to 360 defects.

How are coffee beans graded by size?

Coffee beans are sized using metal sieves with holes sized in 1/64-inch units. For example, a 17/64-inch sieve (6.75mm) is labeled as ‘17.’ The higher the number, the larger the beans that can pass through. Countries like Colombia (Supremo = 17+), Kenya (AA = 18+), and Tanzania (AA = 18+) use these numbers to indicate bean size and quality.

Why does altitude affect coffee quality?

Higher altitudes generally mean cooler temperatures, which slow coffee cherry ripening. This results in denser beans with better flavor potential, making altitude a key factor in grading systems for countries like Guatemala (SHB = above 1,350m) and Colombia (SHG = 1,200–1,700m+).

What is the Brazilian cupping grade system?

Brazil uses a cup quality scale from 1 to 6. Grade 1 is ‘Strictly Soft’ (premium, sweet, balanced), while Grade 5 and 6 indicate defects like strong iodine taints caused by soil contact during harvest. Most exported Brazilian coffee aims for Grade 1–3 for optimal cup quality.

Why is Brazil’s NO.2 considered higher than NO.1?

Brazil labels NO.2 as its top commercial grade because NO.1 beans (with zero defects) are too rare to ensure consistent supply. NO.2, allowing up to 4 defects per 300g, is more reliably available and still represents high quality.

Recommended FrontStreet Beans for Grading Insights

Explore FrontStreet Coffee’s Brazil Queen Manor Natural (19+ screen, low defects) for a taste of Brazilian grading in action, alongside Kenya Kiambu AB (AA-grade equivalent, 18+ screen) showcasing high-altitude, large-bean excellence. For contrast, try Ethiopia Yirgacheffe Grade 1 (high-altitude, low-defect) to see how origin and screening align. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.