The grade of fine coffee is divided into fine coffee by country.
1. Generally speaking, coffee is not classified according to altitude in countries near the equator because coffee is grown at a higher altitude. In addition, if it is picked by hand and processed by washing, it will not be graded by bad points because there are few immature beans and sundries mixed in. Therefore, the size of the sieve number is generally used as the grading standard.
Such as Colombia, Tanzania, Kenya
two。 Far from the equator, countries that use washing treatment take the elevation of highlands as the standard of classification because both highlands and lowlands can be planted.
Such as Mexico, Guatemala, Honduras, Costa Rica, El Salvador
3. Mainly by hand picking, but mostly for dry processing. Dry processing is easy to mix with immature beans and other defective beans, so it is classified according to the number of bad points.
Such as Ethiopia, Peru.
4. Except for the countries listed above, almost all of them adopt the sieve size and the number of bad points as the classification criteria.
Such as Brazil, Indonesia, Vietnam, Jamaica
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How are coffee beans classified according to the proportion of sieve and defective beans?
The classification of defective beans according to the proportion of sieve and defective beans is an important factor to destroy the flavor of the final coffee. Therefore, defective beans should also be removed in the last step of raw bean processing. Therefore, according to the proportion of defective beans, supplemented by the size of the screen is also used as a way of classification. Due to the rise of boutique coffee, coffee producing countries pay more and more attention to the quality of coffee, and the control of defective beans is the most important way.
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Dry treatment is also called natural all-day tanning.
Dry treatment (secado), also known as natural all-day exposure (natural). After the coffee fruit is actually picked, it is dried directly in the sun. According to the weather conditions, it is generally necessary to dry the coffee beans for 2 weeks to reduce the water content of the coffee beans to 10%, 12%, and then use a machine to remove the dried peel and pulp. The raw bean processing plant (beneficio) usually retains the parchment shell on the outside of the coffee bean when the raw bean is stored.
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