Grading of raw coffee beans there are two ways to grade raw coffee beans.

There are two ways to grade coffee beans, one is to filter the number of points, one is to elevation points.

Filter number to divide, size to screen mesh as the unit size.

Round beans are generally smaller than flat beans, round beans between 8-13, flat beans between 12-29.

8,9,10... 12,13... 18... 29 => Small, Medium, Normal... It's a big... big, extra big.

The bigger the number, the bigger the bean. SC-19, for example, is bean number 19.

Below is a description of the elevation of the sub-law, elevation is the sea splash. It is generally divided into abbreviations:

H.B. is a good coffee bean.

G.W is a premium washed coffee bean.

P.W. is the finest washed coffee bean.

H.B. Altitude 4000-4500 inches

Grading purpose: to make the size of raw beans uniform, conducive to baking operation; improve the value of raw beans.

hierarchical processing method

Get green beans

Wet treatment: crushing the endocarp

Dry treatment: crushing the shell

Removal of impurities: stones, dust, endocarp or shell debris

Use the winnowing machine to adjust the wind speed and separate impurities such as foreign matter.

Remove bad beans

Broken beans, stunted beans, pest beans, diseased beans, overripe beans, immature beans

Use winnowing machine to separate bad beans (broken beans, overripe beans, immature beans) with different specific gravity and weight

Use artificial vision or computer color sorting machine to separate bad beans (pest beans, diseased beans) with little difference in specific gravity and weight but color difference.

A series of screens of varying mesh sizes for separating beans of varying sizes.

mesh diameter

International custom sizes are 9~22, the number used represents the mesh diameter of the number as the numerator, 64 as the denominator fraction, the unit is inches. For example: 14 refers to green coffee beans that can pass through a 14/64 inch mesh screen, and: 19+ refers to green coffee beans that can pass through a 19/64 inch mesh screen.

Classification standards and codes

The government of each coffee-exporting country sets its own classification standards and grade codes

Common classification criteria

block trading

Percentage of bad beans

pea-sized

Bean hardness

specialty coffee

Name of farm where production takes place

organic culture (organic)

fair trade

African countries-Kenya kenya

PB: peaberry

AA Plus-plus

AA plus

AA :Screen 17 and 18

AB : screen 15 and 16

C

E

African countries-Ethiopia

300 grams of raw beans as the basis for calculation

1: 0-3 defects

2: 4-12

3: 13-25

4: 20-45

5: 46-100

6: 101-153

7: 154-340

8: over 340 = substandard

South America-Colombia

Maragogype: special trees Maragogype, elephant bean

Supremo: screen >17

Excelso: screen 15-16.5

U.G.Q.: Usual Good Quality: Screen 12-14

South America-Brazil

Type Defects(C.O.B) (New York) (Le Havre)

2 4 6 8

2/3 8 9 12.5

3 12 13 17

3/4 19 21 23.5

4 26 30 30

4/5 36 45 58.5

5 46 60 87

5/6 64 123

6 86 158

Central America-Guatemala

Good Washed: 700 m above sea level

Extra Good Washed: 700/850 m

Prime Washed: 850/1000 m

Extra Prime Washed: 1000/1200 m

Semi Hard Bean: 1200/1350 m

Hard Bean: 1350/1500 m (HB)

Fancy Hard Bean: 1500/1600 m

Strict Hard Bean: 1600/1700 m (SHB)

Central America-El Salvador

washed

Central Standard: 500/900 m (CS)

High Grow: 900/1200 m (HG)

Strictly High Grown: >1200 m (SHG)

Natural Sunlight

Coriente

Superior

Caracoil

Hawaii Kona

Kona Extra Fancy: screen 19 maximum 10 defects

Kona Fancy: Screen 18 max. 16 defs.

Kona Prime: no size requirement max. 25 defs.

Kona Caracoli No. 1 Screen 10 max. 20 defs.

Jamaica

Blue Mountain

High Mountain Supreme

Prime Washed Jamaica

Grade

Grade I: screen 18

Grade II: screen 17

Grade III: screen 16

Peaberry

Indonesia

Grade based on 300g

1: 11 defects

2: 12-25

3: 26-44

4a: 45-60

4b: 61-80

5: 81-150

6: 151-225