Coffee Encyclopedia beans and grading of Ethiopian Coffee

The grading we are talking about now refers to the grading of raw beans in the country where coffee is produced. (no matter which country coffee cooked beans are not graded)

Ethiopian coffee beans are divided into five levels.

The first and second stages are reserved for washing beans with water.

Grade 1 represents 0-3 raw beans and Grade 2 represents 4-12 missing beans per 300g raw beans.

Grade 1 (G1) grade water washed beans are very rare and difficult to buy. At present, all the water washed beans exported from Ethiopia are G2 grade.

The quality of sun-dried beans is in the order of G3, G4 and G5. Although the number of defective beans in G4 is much less than that of G5, coffee farmers claim that in order to save tax on exports, they often lower the quality of G4 to G5 in order to save money. This may just be a marketing tactic, but in fact the quality of the G5 is not as good as that of the G4.

Ethiopian beans are easily recognizable, mostly small and pointed long beans, known as [long berry], and often mixed with small oval-shaped short beans, known as [short berry], appear to be uneven in size and appearance.

The commercial Dazong beans of G4 or G5 are mostly mixed with hundreds of different varieties of coffee beans in different producing areas, and the phenomenon of uneven appearance of beans is the most obvious.

Ethiopian coffee has the best citrus aroma in the world. No matter espresso or hand-flush, you can smell pungent orange or lemon fragrance during extraction.

The entrance is characterized by strong floral, fruity, sour and sweet aromas. The biggest disadvantage is that it is easy to bake unevenly, especially sun-dried beans. Even the best G3 Harald sun-dried beans often appear uneven color, good taste is the most important.