Fine coffee is graded according to the altitude of the coffee producing area.

Classification according to the altitude of coffee producing area

This classification standard is mainly because the quality of coffee produced at high altitude is generally higher than that at low altitude, because high altitude and low temperature, slow coffee production is conducive to the accumulation of good substances. And the raw beans with high maturity have good expansibility when baking, which is beneficial to baking, and the quality is more stable.

At present, the coffee producers using this classification standard are Central and South American countries such as Guatemala, Mexico, Honduras, El Salvador and so on. Take Guatemala as an example, the most advanced coffee is called SHB (short for Strictly HardBean) very hard beans, which is grown at an altitude above 1350m, followed by HB (HardBean) hard beans, planted at 1200m--1400m above sea level, SH (Semi HardBean) slightly hard beans, EPW (Extra Prime Washed) super quality water washed beans, PW (Prime Washed) high quality water washed beans, EGW (Extra Good Washed) special quality water washed beans, GW (Good Washed) good quality water washed beans, respectively, at an altitude of 1200m. About 1000m, 800m, 600m, 800m, 800m, 600m, 600m, 800m, 800m, 600m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 600m, 800m, 800m, 800m, 800m, 800