Grading standard of raw coffee beans-- food safety standard of coffee beans

Harvest year: 2012-the year is for roasters' reference, so the year is usually not marked on the label of roasted ripe beans on the market.

In the coffee beans sold in the market, in order to reduce the trouble and identification burden of consumers, they generally do not make such complicated labels. There may be great differences in the flavor of coffee beans in different small producing areas and different years. Professional roasters will taste the raw coffee beans of the same year in different producing areas every year, and adjust the way of roasting and blending, so that consumers can get coffee with stable flavor and slight difference.

However, although the coffee taste indication described above is a common practice of coffee roasters, because the domestic coffee market is in its infancy, consumers can not taste different kinds of beans, so the coffee beans on the market are mixed, often with inferior quality, so consumers still need to buy high-grade coffee beans with a wide range of Ethiopian-Harald mocha (Ethiopia Harrar). Harald mocha has wine-like aromas, blueberry or grape flavors, thick palate, fresh and bright Yega Chevy, citrus or lemon peel aromas, and a thin palate.

However, some coffee beans have a list of names immediately after the name of a small producing area, which may be the name of a coffee farm, cooperative, or raw bean processing plant. For example, the long list of names of Guatemala, Antigua and Los Crop (Guatemala Antigua SHB- Finca Los Volcanes 12) tells us the following information:

Producing country: Guatemala (Guatemala)-Guatemala is a famous coffee producer in Central America.

Producing area: Antigua (Antigua)-this is the famous volcanic coffee producing area of the country.

Grading: extremely hard beans (SHB)-indicating that this coffee grows above 4500 feet above sea level