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What exactly does the name of coffee mean?

Published: 2024-11-02 Author: World Gafei

Last Updated: 2024/11/02, 1. What is the amount of information contained in the name of the raw coffee bean? 2. Why is it that sometimes the manor comes first in the name of the coffee bean, and sometimes the description of the treatment and grade is interspersed with it? what is the naming rule? Is there a uniform standard? 3. How to see the grade from the name of the raw coffee bean? This article will provide an in-depth answer to how to treat the naming of coffee beans, and

1. What is the amount of information contained in the name of raw coffee beans?

2. Why is it that sometimes the manor comes first in the coffee bean name, and sometimes the description of the treatment and grade is interspersed with it? what is the naming rule of the coffee bean? Is there a uniform standard?

3. How to see the grade from the name of the raw coffee bean?

This article will explain in depth how to treat the naming of coffee beans, and work with you to explore the mysteries of coffee grading.

The way coffee is named--

G1, G2, G3, G4, AA, PB, SHB, SHG, EP, PLANTATION. Have you ever wondered what the difference is? Are you curious about what they are referring to?

Today we are going to start talking about the naming of the raw coffee beans we usually buy. Here, we do not talk about the varieties, families and genera of the academic school. We would like to talk about the common coffee descriptions that are more relevant to us.

The messages that may be included in the name of a coffee are:

Country, producing area, variety, treatment method, bean order, bean shape or bean color, defect, raw bean density, cup test quality …... Wait, wait.

Therefore, in order to really understand the naming of coffee, we have to first enter-- the classification and classification of coffee.

-grading and classification of coffee-

In order to distinguish between good quality coffee beans and poor quality coffee beans, we have to grade the coffee. Coffee grading is usually based on defect rate, bean size, altitude, raw bean density, treatment standards and so on, so it is more often described by a variety of standards.

In fact, each country varies greatly due to historical reasons, trade interests, climate, topography and other factors. We cannot compare heroes on the basis of a unified standard, the same calculation method of defects, or simply in terms of altitude. It is not possible to compare a certain level of one country with a certain level of another country. This is all wrong and not objective and direct comparison.

Next, Baorong will be divided into two phases to explore the different classification and classification standards of the 12 main countries of origin of coffee, in order to get a glimpse of the specific information conveyed by the name of raw coffee beans.

1. Brazil

-grading according to defect rate

TYPE Typ

NEW-YORK

(full imperfections)

6 defects

2/3

3/4

4/5

5/6

-graded according to the size of legumes

Type Typ

Quality quality

NY.2

SC-17/18 FC

NY.2/3

SC-14/16 FC

NY.3/4

DD Quality

NY.4/5

SC-14/16 FC

Through the above classification, we can well understand the meaning and rules of the name of Brazilian coffee raw bean:

Brazil Santos NY.2 FC

Country + producing area (port) + graded name + cup test quality

The cup test quality grades in Brazil are as follows:

Fine cup

Fine

Good cup

Fair cup

Poor cup

Bad cup

FC (Fine Cup) and GC (Good Cup) are more common.

Of course, in normal use, many companies or platforms will add treatment methods (sun / water washing / honey treatment), manors and other information. This article mainly discusses the detailed information contained in the basic naming rules. Therefore, we will not discuss the treatment and the presentation of the manor in the name for the time being. Other countries are also the same as Brazil.

2. Colombia

-graded according to the size of legumes

Grade

Standard

Supremo

More than 95% 17 mesh

Supremo screen 18 +

More than 95% 18 mesh

Excelso Extra

More than 95% 16 mesh

Excelso EP

14-16 mesh

U.G.Q.

More than 14 mesh

The meaning and rules of the name of Colombian coffee raw bean:

Colombia Huila Supremo SC17/18 FNC

Country + producing area + graded name + other

FNC:Federacion Nacional de Cafeteos de Colombia

Colombian producers Association

3. Guatemala

-classified by altitude

Grade

Quality

Altitude Altitude

SHB extremely hard bean

Strictly Hard Bean (S.H.B.)

1600 / 1700 metres

Excellent hard bean

Fancy Hard Bean

1500 / 1600 metres

Hard bean

Hard Bean (H.B.)

1200 / 1400 metres

Semi-hard bean

Semi Hard Bean (S.H.)

1100 / 1200 metres

Extra high quality washed beans

Extra Prime (E.P.)

900 / 1100 metres

High quality washed beans

Prime Washed

600 / 900metres

Special quality water washed beans

Extra Good Washed

700 / 850 metres

Washed beans with good quality

Good Washed

700 metres

-grading according to defect rate

American standard USP

US preparation

European standard EP

Euro preparation

The best standard GP

Gourmet preparation

Many countries have USP, EP and GP standards, and USP\ EP is relatively more common. European and American standards are based on the specific requirements for the defects or items of raw beans, and sometimes there are other standards among them, which are not detailed because different national standards are different. Generally speaking, the EP standard is higher than the USP standard.

The meaning and rules of the name of raw coffee beans in Guatemala:

Guatemala SHB EP Huehuetenango

Country + altitude level + grading name + producing area

4. Costa Rica

-grading by defect

American standard USP

U.S. Preparation

European standard EP

European Preparation

-graded by density

SHB

Extremely hard bean