Indonesia has implemented export standards for coffee beans based on a defect value system since 1990, replacing the Triase system (Weight by Weight). The current coffee bean quality standard is the Indonesian National Standard (Standar Nasional Indonesia) Number 01-2907-2008 for Green Coffee Beans, which has undergone several revisions. These revisions consider the development of the global market and international requirements, alongside partial adoption of the ICO (International Coffee Organization) Resolution No: 407 on the “Coffee Quality Improvement Program”.
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Specialty Coffee Grading Scale
General Quality Requirements
The moisture content of coffee beans is no longer differentiated based on the type of processing (wet and dry processing) but is uniformly set to a maximum of 12.5%. Other requirements remain the same as the previous standards:
| No | Criteria | Requirement |
|---|---|---|
| 1 | Live insects | None |
| 2 | Beans with a rotten or moldy odor | None |
| 3 | Moisture content (w/w) | Max. 12.5% |
| 4 | Dirt content (w/w) | Max. 0.5% |
Specific Quality Requirements Based on Bean Size
Bean size criteria use round hole sizes for all types of coffee beans and their processing methods. However, for sieving robustness, it is distinguished based on the processing method (wet and dry processing).
Dry Processed Robusta Coffee Specific Quality Requirements
| Size | Criteria | Requirement |
|---|---|---|
| Large | Does not pass through a sieve with a 7.5 mm diameter (sieve no.19) | Max. pass 5% |
| Medium | Passes through a 7.5 mm sieve but not a 6.5 mm sieve (sieve no.16) | Max. pass 5% |
| Small | Passes through a 6.5 mm sieve but not a 5.5 mm sieve (sieve no.14) | Max. pass 5% |
Wet Processed Robusta Coffee Specific Quality Requirements
| Size | Criteria | Requirement |
|---|---|---|
| Large | Does not pass through a sieve with a 6.5 mm diameter (sieve no.16) | Max. pass 5% |
| Medium | Passes through a 6.5 mm sieve but not a 6 mm sieve (sieve no.15) | Max. pass 5% |
| Small | Passes through a 6 mm sieve but not a 5 mm sieve (sieve no.13) | Max. pass 5% |
Indonesian Coffee Specific Quality Requirements Based on Defect Value System
| Quality | Requirement |
|---|---|
| Grade 1 | Maximum total defect value of 11 |
| Grade 2 | Total defect value from 12 to 25 |
| Grade 3 | Total defect value from 26 to 44 |
| Grade 4a | Total defect value from 45 to 60 |
| Grade 4b | Total defect value from 61 to 80 |
| Grade 5 | Total defect value from 81 to 150 |
| Grade 6 | Total defect value from 151 to 225 |
Note: For Arabica coffee, grade 4 is not subdivided into grades 4a and 4b. Generally, Indonesian Arabica coffee is exported as grade 1, while about 60% of Robusta coffee is exported as grade 4, around 30% as grades 5 and 6, and about 10% as grades 1 and 2.
Determining the Defect Value of Coffee Beans
| No | Type of Defect | Defect Value |
|---|---|---|
| 1 | 1 black bean | 1 |
| 2 | 1 partially black bean | 1/2 |
| 3 | 1 broken black bean | 1/2 |
| 4 | 1 parchment coffee | 1 |
| 5 | 1 brown bean | 1/4 |
| 6 | 1 large coffee skin | 1 |
| 7 | 1 medium coffee skin | 1/2 |
| 8 | 1 small coffee skin | 1/5 |
| 9 | 1 horn-skinned bean | 1/2 |
| 10 | 1 large horn skin | 1/2 |
| 11 | 1 medium horn skin | 1/5 |
| 12 | 1 small horn skin | 1/10 |
| 13 | 1 broken bean | 1/5 |
| 14 | 1 immature bean | 1/5 |
| 15 | 1 bean with one hole | 1/10 |
| 16 | 1 bean with more than one hole | 1/5 |
| 17 | 1 spotted bean | 1/10 |
| 18 | 1 large twig, soil, or stone | 5 |
| 19 | 1 medium twig, soil, or stone | 2 |
| 20 | 1 small twig, soil, or stone | 1 |
Note: The total defect value is calculated from a 300-gram sample. If one coffee bean has more than one defect value, the highest defect value is used.
Source: Mutu Kopi (Coffee Grades)
Specialty Coffee Grading Scale
Regarding the Specialty Coffee Grading System, according to the Specialty Coffee Association (SCA) 2004 cupping protocol: coffee beans are considered Specialty Coffee if their cupping score reach ranges between 80 and 88 in cupping scores.
See the table below for the full Coffee Grading Scale:
| Score Range | Grade | Description |
|---|---|---|
| 90 – 100 | Outstanding | Exceptional coffee with complex and unique flavors, and virtually no defects. |
| 85 – 89.99 | Excellent (Specialty) | High-quality coffee with excellent attributes, minimal defects, very clean cup. |
| 80 – 84.99 | Very Good (Specialty) | Good coffee with notable positive attributes, with minor defects possible. |
| 70 – 79.99 | Below Specialty Grade | Decent coffee but with some noticeable defects or lack of distinctive character. |
| 60 – 69.99 | Commercial Grade | Average or below-average coffee with clear defects and off-flavors. |
| Below 60 | Off Grade | Poor quality coffee, often with significant defects and undesirable flavors. |
Key Grading Criteria for Specialty Coffee:
- Fragrance/Aroma – The smell of the ground coffee before brewing and the aroma during brewing.
- Flavor – The main taste of the coffee, combines all the key qualities.
- Aftertaste – The lingering taste after swallowing the coffee.
- Acidity – The brightness or liveliness of the coffee, which is desirable in many specialty coffees.
- Body – The weight or texture of the coffee in the mouth.
- Balance – How well the different qualities of the coffee work together.
- Sweetness – A natural sweetness often found in high-quality coffees.
- Uniformity – Consistency of the coffee across multiple cups.
- Clean Cup – The absence of foreign or off-flavors.
- Defects – Flaws or negative qualities in the coffee that lower its score.
Specialty coffee must score 80 points or above on this scale to be considered “specialty grade.” Anything below that is considered either commercial or off-grade.
But now SCA is presenting the SCA’s Coffee Value Assessment system, which goes beyond traditional cupping scores. Learn how this holistic approach evaluates coffee based on sensory, physical, and informational attributes, offering a more transparent and fair method for determining coffee value.
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