Some coffee beans require serious practice for their cultivation, harvesting, processing, roasting, and brewing. Through a careful manner, coffee beans might achieve a superior and high grade from expert coffee graders or tasters. People address this group of coffee as specialty beans. The classification of specialty coffee quality differs in each country, and so does Indonesia’s specialty coffee. Indonesia’s specialty coffee, including Mandheling Grade 1 green coffee beans, is highly regarded in the global market, making it a popular choice for roasters and retailers looking to source high-quality wholesale green coffee beans.
It is different in many countries because of their culture. Culture affects the general processing of coffee depending on the area of coffee origin. Hence, a country has to develop a suitable coffee grading protocol to determine the quality and fair price in the coffee market. Also, the protocol can help the community set a standard for exporting and importing this commodity.
2 Types of Coffee Grading Standard
1. Specialty Coffee Association of America Grading Standard
Although specialty coffee grades are different in every country, we can look at the classification set by the Specialty Coffee Association of America (SCAA). The organization has a standard of category, which might be better than others because it counts the coffee beans’ defects and cup quality.
SCAA sets 300 or 350 grams of hulled coffee to be classified as the standard. There are five grades available in SCAA’s classification.
- Specialty Grade
The highest grade with no primary defects and a maximum of 5 secondary defects. At the very least, the coffee beans must have one unique element.
Whether it is in its aroma, taste, body, or acidity, there must be no faults, taints, or Quakers during the assessment. It has 9 to 13% of moisture content. - Premium Grade
The coffee beans can have some primary and a maximum of 8 secondary defects. It should have one unique element in its aroma, flavor, body, or acidity.
There must be no faults, but it can contain a maximum of 3 Quakers. It has 9 to 13% of moisture content. - Exchange Grade
The coffee beans may have 9 to 23 secondary defects. It has 50% weight above the screening with size 15.
There should be no cup faults, but it may have up to 5 Quakers. It has 9 to 13% of moisture content. This grade is mainly available for supermarket coffee brands. - Below Standard Grade
It has 24 to 86 defects. - Off Grade
The defects are higher than 86. This coffee bean is not recommended for anyone as it has an unpleasant bitter and sour flavor.
2. Indonesia Standardized Coffee Grading Standard
Indonesia has a standardized grading system for green coffee beans known as Standard Nasional Indonesia (SNI) Biji Kopi, updated in 2008. The procedure is applicable to assess the quality of Robusta and Arabica coffee beans.
The grade is divided into six levels based on the number of defects per 300 grams. The assessment depends on specific criteria such as coffee beans’ density, fragrance, size, color, shape, and condition. The detailed requirement is as follows:
- Grade 1
A maximum of 11 defects. - Grade 2
Total defects range from 12 to 25. - Grade 3
Total defects range from 26 to 44. - Grade 4
4a has 45 to 60 defects, while 4b has 61 to 80. - Grade 5
Total defects range from 81 to 150. - Grade 6
Total defects range from 151 to 225.
In practice, Indonesian green coffee beans have four grades with a limit of 60 defects based on defects, origin, beans’ size, and beans processing. Indonesian usually do this coffee grading assessment for large-quantity purchases.
Defects and Grading Protocol in Specialty Coffee Beans
Defects in coffee beans can come from the farm, processing mill, or transport. A defect might throw the coffee flavor off and make it bad for digestion, especially the primary defect, as it dramatically influences the cup quality.
Some examples of primary defects are severe insect damage, fungus damage, full sourness, and full blackness.
Secondary defects do not influence the cup quality. Yet, a large number of secondary defects can damage the coffee taste. To count one secondary defect, a grader will need a certain threshold of number from defective beans.
The green coffee beans grading protocol uses 300 or 350 grams of specialty coffee beans. The word protocol refers to the specific and qualifiable procedure suggested by the SCAA’s committees.
To start the procedure, 100 to 300 grams of the sample will enter the screening process using 14 to 18 screen sizes. Then, the grader will weigh and count the percentage of the remaining coffee beans.
Next, the sorted beans will be roasted and entered into the cupping process to evaluate the overall taste. Through cupping, graders will appraise the flavor(s), acidity, body, sweetness, balance, and aroma.
In addition, they will look for taints or faults and decide whether the coffee is clean and even.
Overall, the grading of coffee quality is essential in determining its value and ensuring consistency in flavor and aroma. However, the standards and criteria for coffee grading can vary widely across different regions and countries, including Indonesia’s unique requirements for each grade of specialty coffee. By understanding these nuances, coffee enthusiasts can better appreciate and savor the distinctive flavors and qualities of each cup, while supporting the development and sustainable growth of the coffee industry.
