Evaluation on the quality of Coffee net Coffee Bancima was treated with sun in the primeval forest of Ethiopia.

Coffee producing countries have their own grading methods and quality evaluation criteria in order to grade their harvested coffee, of course, there are also famous coffee mochas. Like Yemen in Matali, there is no uniform export specification for the country. If the common evaluation criteria of coffee producing countries around the world, it would be much more convenient for buyers, but unfortunately, the current classification criteria are still based on the national conditions of each producing country.

Having said that, we can still roughly distinguish according to the following three points.

(1) grading according to the altitude of the place of origin

(2) grading according to the sieve (size of raw beans)

(3) grading according to the proportion of screen and defective beans.

1. The quality is evaluated by the altitude of the producing area.

Generally speaking, the quality of high real estate coffee is better than that of low real estate, so the height of producing area is also included in one of the quality evaluation criteria. The higher the altitude, the lower the relative temperature, the coffee fruit can slowly mature, so that fully ripe beans have good expansibility. As a result, coffee-producing countries in Central America evaluate the quality of coffee beans almost exclusively by the altitude of their origin.

For example, coffee from Guatemala, the highest quality coffee in the country, is called SHB, an acronym for Strictly Hard Bean, and is grown at an altitude of more than 1350 meters. Mexico's highest quality SHG (Strictly High Grown) is grown in highlands above 1700 meters above sea level. SHG in El Salvador and Honduras is also grown in highlands above 1200 meters above sea level.

The main cultivation areas of coffee in Central American countries are the slopes of the hills. Planted in that place, ripe and red fruits can only be picked carefully by hand. although the cost is high, they can produce high-quality coffee with few magazines and defective beans.

2. Evaluate the quality by screen.

Countries that use sieves to evaluate quality include Kenya, Tanzania, Colombia and other Colombian producers of fresh and bright coffee (one of the types of coffee traded on the New York Futures Exchange based on origin). The so-called judging quality according to the screen means to evaluate the quality according to the size of raw beans. For all kinds of raw beans, the size of the beans is determined by a perforated iron plate screen.

The size of the hole in the sieve is 1 canopy 64 inches, so the 17 sieve refers to 17 canopy 64 inches, which means that the raw bean can pass through the sieve with a hole size of 6.75 mm.

The most advanced coffee beans in Tanzania are large granulated beans called AA, which need a sieve of more than 18 mm, while AA in Kenya also uses large granular beans with holes above 7.2mm. Colombia has two grades: Supremo and Excelso. The special grade needs a sieve of more than 17, and the upper grade needs a sieve of 14 and 16 (refers to the beans with sieve 16 mixed with 11% of 14 sieve beans).

Ethiopia Natural Forest Bench Maji G3

Country: Ethiopia

Grade: G3

Production area: Banchi Magi primeval forest

Altitude: 1500-1700 m

Treatment: insolation

Varieties: Typica, Heirloom

Producers: centralized treatment of small farmers' harvest

Flavor: jackfruit, spices, wine