Indonesian National Standards for Green Coffee Beans Grading System

Indonesian National Standards for Green Coffee Beans: Grading System

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”.

 

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%

 

Arabica 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)

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