Can you understand the acronym of raw bean?

DP:Dry Process, dry treatment

EP:European Preparation, European standard. It is common in Central and South America. It means that on the basis of the classification of raw beans, in order to meet the special requirements of some European raw bean merchants, more stringent manual selection should be carried out to make the defect rate meet the requirements of traders. In addition, there is European Process European method in the low cause processing technology. It is worth noting that EP has nothing to do with hierarchy, for example, you can see Costa Rica SHB EP as well as Costa Rica HB EP. EP only represents defect rate. Basically, raw beans that pay attention to quality are selected by hand, but the words EP are not specifically marked. Similarly, there are American Preparation American standards and JP,Japanese Preparation Japanese standards.

FTO:Fair Trade & Organic, Fair Trade Authentication, Organic Certification

FW:Fully Washed, full water wash

ORG:organic, organic coffee

PE:Peaberry, round bean

RFA:Rain Forest Alliance, rainforest certification

SHB:Strictly Hard Bean, very hard beans. Common in the grading of raw beans in China and the United States, such as Costa Rica

SHG:Strictly High Grown, similar to the SHB system, is graded based on the elevation of origin. It is common in China and the United States, such as Nicaragua.

SWP:Swiss Water Process, a method of decaf treatment, Swiss water treatment

TP:Triple Picked, three-level selection, belongs to the grading system of raw beans, which is common in Sumatra, Indonesia. On the basis of Grade 1, raw beans are repeatedly selected and defects are eliminated. Correspondingly, there is double picked secondary picking.

UTZ: a kind of coffee certification, which covers fair trade, organic, environment-friendly, sustainable development, etc.

(the article comes from network reprint)