Sorting & Grading

Once processing is complete the green coffee is sorted by size, density, colour and defect, and then graded. Generally 300 grams of green coffee is used to determine the grade of an entire lot.

The green beans are put through different sized screens to ensure an even sized allotment, resulting in an even roast.

Green coffee should have a moisture level of 10% - 13%, with 12% being ideal. A moisture content machine is used to read their levels.

There are two grades of coffee recognized by the Specialty Coffee Association of America, Specialty and Premium. Per 100 grams of roasted coffee there are no quakers allowed for it to be graded Specialty, and there are a maximum of three quakers allowed for it to be graded Premium.

SCAA Green Coffee Classification

The green coffee classification standard provided by the SCAA Specialty Coffee Association of America is an excellent method to classify coffees. It is superior over some systems, as it accounts for the relationship between the defect and the cup quality. However, it does leave out a few of the important defects that can occur in coffee. Three-hundred grams of properly hulled coffee should be sorted using screens 14, 15, 16, 17 and 18. The coffee remaining in each screen is weighed and the percentage is recorded. Since classifying 300 grams of coffee is very time consuming, 100 grams of coffee is typically used. Though, we do recommend that if the coffee is of a high quality with few defects, it is best to use 300 grams. If the coffee is of a lower quality with many defects, 100 grams will often suffice for a correct classification as either Below Standard Grade or Off Grade. The coffees then must be roasted and cupped to evaluate cup characteristics.

Specialty Grade (1): No more than five full defects in 300 grams of coffee. No primary defects allowed. A maximum of five per cent above or below screen size indicated is tolerated. It must possess at least one distinctive attribute in the body, flavour, aroma or acidity and it must be free of faults and taints. No quakers are permitted. Moisture content is between 9-13%.

Premium Grade (2): No more than eight full defects in 300 grams. Primary defects are permitted. A maximum of five% above or below screen size indicated is tolerated. It must possess at least one distinctive attribute in the body, flavour, aroma, or acidity. It must be free of faults and may contain only 3 quakers. Moisture content is between 9-13%.

Exchange Grade (3): 9-23 full defects in 300 grams. It must be 50% by weight above screen size 15, with no more than five per cent of screen size below 14. No cup faults are permitted and a maximum of five quakers are allowed. Moisture content is between 9-13%.

Below Standard Grade (4): 24-86% defects in 300 grams.

Off Grade (5): More than 86 defects in 300 grams.

Coffee is passed through many hands before it is exported from its origin where it was picked, processed and sorted.

Once the coffee is graded, it is priced and sold. Coffee roasting companies are beginning to form relationships with farmers, encouraging them to care for their coffee so they yield a Specialty Graded crop.