Regional Grading Systems¶
Regional Coffee Grading Country-specific systems for classifying coffee quality. Vary by geography, tradition, and priorities. May emphasize: Altitude, screen size, defect count, density, preparation method, or cup quality. Understanding regional systems essential for trade. No universal standard globally. Brazilian Grading System Classification Method Primarily defect-based. Sample: 300g green coffee. Counts defects, assigns "Type" number. Also considers: Screen size, color, cup quality (NY/Santos classifications). Complex multi-factor system. Type Classification Type 2: 4 defects maximum (highest). Type 3: 12 defects maximum. Type 4: 26 defects maximum. Type 5: 46 defects maximum. Type 6-8: Higher defect counts. Lower Type number = better quality. Cup Classification Strictly Soft: Best cup quality, clean, sweet. Soft: Good quality, clean. Softish: Acceptable. Hard: Rough, harsh. Rioy: Medicinal defect (light). Rio: Medicinal defect (strong). Taste-based classification supplements Type. Screen Size Screen 17/18: Large beans. Screen 15/16: Medium beans. Screen 13/14: Smaller beans. Often combined with Type (e.g., "Type 2, Screen 17/18"). Size premiums exist. Color Grading Green: Fresh, desirable. Greenish: Acceptable. Yellowish: Aged. Whitish: Very aged. Color indicates storage conditions and freshness. Green preferred. Example Grade "Brazil Santos FC 17/18 Type 2 Strictly Soft". Santos: Region. FC: Fancy (high quality). 17/18: Screen size. Type 2: Minimal defects. Strictly Soft: Best cup. Complete specification. Colombian Grading System Primary Classification Screen size based. Supremo: Screen 17+ (6.75mm+). Largest beans, premium pricing. Excelso/UGQ: Screen 14-16. Majority of production, good quality. Smaller screens: Lower grades. Preparation Standards EP (European Preparation): Hand-sorted, minimal defects. Premium quality, specialty standard. AP (American Preparation): Lower defect threshold. Standard commercial quality. EP commands premium. Regional Designations Specific growing regions certified. Examples: Huila, Nariño, Antioquia, Cauca. Terroir expression. Protected regional brands. Quality association. Premium positioning. Quality Expectations Colombian reputation: High quality, consistency. Mild, balanced cup profile. Altitude-grown (mostly). Clean processing standard. FNC (Colombian Coffee Federation) quality control. Brand equity strong. Kenyan Grading System Primary Grades AA: Screen 17-18 (largest, 6.75-7.1mm). Top grade, premium pricing. AB: Screen 15-16 (medium, 6.0-6.75mm). Majority, good value. PB (Peaberry): Screen 15 equivalent, round beans. 5-10% production, premium. C: Below screen 15 (smaller). E (Elephant): Extra-large, rare. TT (light beans from AA/AB). T (light beans from C). Cup Quality Focus Grade doesn't guarantee quality. AA can cup poorly, AB excellently. Auction system rewards cup quality. Cupping essential for value determination. Size ≠ quality perfectly. Auction System Nairobi Coffee Exchange weekly auctions. Direct from growers to buyers. Cupping before auction. Competitive bidding. Price reflects cup quality more than grade. Transparency and quality discovery. Preparation High standards for processing. Clean, well-sorted. Minimal defects expected. Hand-sorting common. Quality reputation justified. Altitude and processing excellence. Ethiopian Grading System Two Separate Systems Washed (Wet-Processed) Coffee: Grades 1, 2, 3. Natural (Dry-Processed) Coffee: Grades 1, 2, 3, 4, 5. Different standards for each method. Recognizes processing differences. Washed Grades Grade 1: 0-3 defects per 300g (specialty). Grade 2: 4-12 defects (specialty-capable). Grade 3: 13-27 defects (commercial). Defect-based with cup score consideration. Grade 1 premium. Natural Grades Grade 1: 0-3 defects, specialty cup. Grade 2: 4-12 defects. Grade 3: 13-27 defects. Grade 4: 28-45 defects (commercial). Grade 5: 46+ defects (below standard). Natural processing more challenging (more defect risk). Cup Quality Integration Grade combines defects + cup score. Can have low defects but poor cup (lower grade). Or moderate defects but excellent cup (higher grade if within limits). Holistic assessment. Ethiopian Coffee & Tea Authority standards. Regional Specialty Yirgacheffe, Sidamo, Harrar famous. Washed Yirgacheffe Grade 1: Pinnacle. Natural Sidamo Grade 1: Distinct character. Regional + grade specification. Terroir significance. Central American Grading Altitude-Based (Primary) SHB (Strictly Hard Bean): >1,350-1,450m+ depending on country. Hard Bean (HB): 1,200-1,350m. Semi-Hard Bean: 1,000-1,200m. Altitude correlates density and quality. Higher = better generally. Country Variations Guatemala SHB: 1,400m+. Costa Rica SHB: 1,200m+. Honduras SHB: 1,350m+. El Salvador SHB: 1,200m+. Latitude differences affect altitude standards. Principle consistent. Preparation Standards EP (European Preparation): Hand-sorted, defect-free. Premium specialty standard. Requires hand labor. Commands premium pricing. GP (General Preparation): Lower standard. Commercial tier. Screen Size Often included in specification. Typically Screen 15+ for SHB. Combined with altitude designation. Complete specification: "Guatemala SHB EP 15+". Quality signal comprehensive. Quality Reputation Central American quality renowned. Balanced, clean cups. Chocolate, caramel, bright acidity. Processing excellence. Specialty coffee heartland. Consistent quality. Indonesian Grading (Sumatra) Defect-Based System Grade 1 (G1): Maximum 11 defects per 300g (best). Grade 2 (G2): Maximum 24 defects. Grade 3 (G3): Maximum 44 defects. Grade 4 (G4-5): Higher defects (commercial to below standard). Defect count primary. Processing Context Wet-hulling (Giling Basah) traditional. Creates unique character (full body, earthy). Higher defect risk inherent in method. Grading accommodates processing reality. Grade 1 still high quality despite method. Regional Names Mandheling: Sumatra region, traditional. Lintong: Specific Sumatra area. Aceh Gayo: Northern Sumatra, higher quality potential. Regional terroir + grade specification. Cultural naming significant. Cup Character Full body, low acidity expected. Earthy, herbal, tobacco notes. Unique profile, not defect. Indonesian character distinct. Processing shapes cup. Grade indicates defect level within this profile. Specialty Challenge Wet-hulling limits specialty grade potential. But unique character valued. Quality improvement ongoing. Specialty buyers adapt expectations. Niche but significant market. Hawaiian Kona Grading Visual Grading System Extra Fancy: Screen 19, minimal defects (highest). Fancy: Screen 18, minimal defects. Kona #1: Screen 16+, few defects. Kona Select: Smaller or more defects. Peaberry: Separate grading. Visual perfection emphasized. Geographic Restriction Only coffee from Kona district. Protected designation. Small growing area. Limited production. High labor costs. Premium pricing justified (partly by rarity). Quality Expectations Clean, balanced cup. Medium body. Smooth, mild character. Well-processed. Hand-picked typically. Reputation sometimes exceeds cup quality. Brand value significant. Market Positioning American-grown premium coffee. Tourism connection strong. Gift market significant. Highest coffee prices globally. Quality good but price reflects more than cup alone. Jamaica Blue Mountain Unique Grading Barrels (not bags). Blue Mountain #1, #2, #3 grades. Peaberry separate. Screen size and defect-based. Strict quality control. Limited production area (Blue Mountain region only). Certification Coffee Industry Board certification. Authenticates origin and quality. Premium global pricing. Mostly exported to Japan. Brand protection strong. Quality standards enforced. Cup Profile Mild, balanced, clean. Low acidity, sweet. Smooth, refined. Well-balanced. Classic profile prized. Rarity and reputation drive pricing. Other Systems Indian Grading Plantation grade, Robusta Parchment, Arabica grades. Monsooned coffee special category. Screen size + defects. Regional designations (Coorg, Manjarabad, etc.). Unique processing (monsooning). Vietnamese Grading Robusta dominant. Grade 1, 2, 3 based on screen size and defects. Simplest grading. Commercial focus. Volume over specialty. Industrial coffee role. Papua New Guinea AA, A, B, C screen-based. Often combined with cup quality. Plantation names significant. Small specialty sector. Quality potential recognized. Universal Challenges No Global Standard Each origin different system. Learning curve for buyers. Conversion difficult. Quality comparison complicated. Industry advocacy for harmonization. But tradition strong. Grade ≠ Cup Quality Visual grading limited. Cannot predict flavor. Cupping always necessary. Grade is baseline only. Cup quality determines value ultimately. Both factors essential. System Evolution Specialty coffee pushing cup quality emphasis. Traditional systems updating. Defect + cup score combinations. Regional certifications. Quality focus increasing globally.
Related Notes: - Coffee Terminology MoC