How Ethiopian Coffee Is Graded: G1, G2, G3, G4, G5 Explained

Ever wondered why some Ethiopian coffees are labeled G1 while others are G2 or G3? Or which grade is actually better—and how those labels even come about? The answer lies in Ethiopia’s unique coffee grading system, which is based on physical defects and cup quality, and differs significantly depending on whether the coffee is washed or naturally processed.

Ethiopian coffee is graded on a scale from G1 (highest) to G9 (lowest). Washed coffees typically fall under G1–G3, with G1 and G2 considered premium, while natural (sun-dried) coffees often range from G3 to G5—but recent updates have also introduced G1 and G2 naturals. The grading combines defect counts, visual checks, and professional cupping scores to determine the export class: Specialty, Commercial, or Domestic.

Who Grades Ethiopian Coffee?

The Cupping and Liquoring Unit (CLU), part of Ethiopia’s Ministry of Agriculture, has long been responsible for evaluating export coffee quality—including its grade. This unit predates the Ethiopia Commodity Exchange (ECX), which later redefined the grading criteria. Before ECX, washed coffees were graded G1 or G2, and natural coffees G3 to G5. Now, both washed and natural coffees are assessed more uniformly using a combined physical and sensory scoring system.

How Coffee Gets Graded in Ethiopia Today

Ethiopian coffee is sorted into three export categories:

• Specialty (washed or natural): Low defect count and high cup quality; eligible for G1–G3, with top-scoring lots designated Q1 (≥85 points).
• Commercial (washed or natural): Not specialty-grade but higher than local consumption standards; includes G4–G9 and some G1–G3 below 85 points.
• Local/Domestic (washed or natural): High defect levels, stale, or poorly handled beans for domestic markets.

The Grading Breakdown: Physical and Cup Attributes

Each coffee is graded using a 100-point system split between physical traits (40%) and cup quality (60%). Here’s how it works for each process:

Washed Coffee Grading Criteria (40% physical + 60% cup)

• Physical (40%): Defects (20%), bean size (10%), color (5%), and odor (5%)
• Cup Quality (60%): Cleanliness (15%), acidity (15%), mouthfeel (15%), and flavor (15%)

Natural (Sun-Dried) Coffee Grading Criteria (40% physical + 60% cup)

• Physical (40%): Defects (30%), odor (10%)
• Cup Quality (60%): Cleanliness (15%), acidity (15%), mouthfeel (15%), and flavor (15%)

All coffees are first graded G1–G9 based on these metrics. Then, G1–G3 lots undergo a second, SCAA-aligned cupping. Those scoring ≥85 become Q1 (Specialty); 80–84 become Q2 (also Specialty); and anything below 80 is relegated to G3 and exported as Commercial. G4–G9 remain Commercial regardless.

What Do G1 and G2 Actually Mean?

G1 and G2 are the two highest grades for washed Ethiopian coffees. Specifically:

• G1 washed: ≤3 defects per 300g
• G2 washed: 4–12 defects per 300g

In practice, G1 beans have far fewer flaws, resulting in a cleaner, higher-scoring cup. But even if a coffee technically meets G1 defect thresholds, it can be downgraded to G2 if its cup score is below 91. So it’s not just about physical quality—it’s about how the coffee tastes, too.

Yirgacheffe G1 vs G2: What’s the Difference?

At FrontStreet Coffee,Yirgacheffe G1 and G2 are both washed Ethiopian coffees from the renowned Yirgacheffe region. In the cup, both exhibit notes of citrus, berry, floral tones, and honey—but there’s a clear distinction in clarity and cleanliness.

• G1: More pronounced clarity, intense fruity and floral aromatics, higher cleanliness, and a richer fragrance.
• G2: Slightly muted profile, softer acidity, and less defined tasting notes—though still bright and enjoyable.

Visually, raw G1 and G2 beans look nearly identical, though G2 may have slightly more insect-damaged or irregular beans. After roasting, any difference becomes even harder to spot due to hand sorting both grades before and after roasting.

Fresh Roast and Brewing Notes

For best results, FrontStreet recommends brewing their Yirgacheffe coffee (either G1 or G2) using a V60 with a 20g dose, 1:15 brew ratio, 90–91°C water, and a fine grind (similar to sugar or Ek43 setting 10 / 80% through a China-standard No.20 sieve). Their preferred method uses a three-part pour starting with a 30g bloom, then 95g, then 100g for a total 225g brew, completed in around 2 minutes 10 seconds.

Frequently Asked Questions

What is the highest grade of Ethiopian coffee?

The highest grade is G1, applicable to both washed and (more recently) natural processed coffees. G1 beans have the fewest defects and typically score highest in cupping evaluations. Washed G1 coffee has 0–3 defects per 300g, while natural G1 also undergoes strict sensory evaluation.

What is the difference between G1 and G2 Ethiopian coffee?

G1 has ≤3 defects per 300g and usually higher cupping scores, resulting in a cleaner, more vibrant cup. G2 allows 4–12 defects and may have slightly muted flavors. Both are considered high-quality, but G1 generally has better clarity, acidity, and aroma. A coffee meeting G1 defect limits can still be graded G2 if its cup score is below 91.

Are G3 and G4 Ethiopian coffees considered specialty?

No. G3 and lower grades (G4–G9) are classified as Commercial grade, not Specialty. However, with ECX updates, some G1–G3 naturals may now qualify as Specialty if they score ≥85 after a second cupping (Q1), while those in the 80–84 range are Q2 (still Specialty). Most G3–G5 naturals remain Commercial.

Does Ethiopia still use the old G1–G5 system?

Partially. The old system (before ECX) rated washed as G1–G2 and natural as G3–G5. The current ECX system applies G1–G9 to both washed and natural coffees, with a more complex scoring method involving physical defects and cup quality. G1 and G2 naturals are now possible, whereas before they were rare or nonexistent.

What does Q1 and Q2 mean in Ethiopian coffee grading?

Q1 and Q2 are designations for the top-scoring G1–G3 coffees after a secondary SCAA-style cupping. Q1 requires a score of ≥85 and is top-tier Specialty. Q2 ranges from 80–84 and is also Specialty grade. These qualifications determine eligibility for export as Specialty coffee, alongside G1–G3 lots that meet the criteria.

Recommended FrontStreet Yirgacheffe Coffees

FrontStreet Coffee offers classic Yirgacheffe beans ideal for exploring G1 and G2 profiles. Their standard Yirgacheffe highlights white jasmine, citrus, lemon acidity, and tea-like brightness at an approachable price—perfect for beginners. For a more refined option, try Gedeb from the Gedeb area, known for intense citrus, floral notes, and zero bitterness due to meticulous washing. Alternatively, Red Cherry uses fully ripe red fruit processed via natural sun-drying, adding tropical sweetness and berry depth to the classic Yirgacheffe profile. All showcase Ethiopia’s signature floral and citrus complexity. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.