Unlike the original two green beans growing in the cherry, only one round green bean is grown as a variant. Nutrients are concentrated in one grain, making it a rare species with heavy oil and strong sweetness.
sub: Rare rate: Occurs approximately 3-5% of the total harvest
This is Colombia's representative size classification. It is given to the thickest and firmest green coffee beans that pass a screen size of 17 (approximately 6.75 mm) or larger in the Sieve standard that measures the size of green coffee beans, and is characterized by a rich body and mild balance.
sub: Classification criteria: Screen size 17 or higher (largest egg size)
This is the classification name for highlands in Central and South America. The coffee beans slowly bear fruit in the clear air and cold temperatures of the high mountain area (above 1,200m above sea level), and their density becomes very firm, making it the highest grade with rich sourness and complex nuances.
sub: Cultivation altitude: 1,200 to 1,700 meters above sea level.
This is a high altitude classification. In the harsh and cold high altitude environment of over 1,350m above sea level, the fruit matures very slowly and the tissue density becomes as hard as stone, making it a top-grade coffee bean with a distinct, bright fruity acidity and deep flavor.
sub: Cultivation altitude: Above 1,350 m above sea level (Guatemala’s highest level)
This is a grading of Kenyan coffee beans, and the bean size (screen size 17/18, approximately 7.2mm or larger) is given to the coarsest and largest beans. It is believed that the thicker the grain, the more ingredients it contains, reaching the peak of flavor and heaviness.
sub: Classification criteria: Criteria for passing or failing screen size
It is a grading system based on the number of defect beans. This is an honorable grade given only to clean, top-level specialty green coffee beans with an extremely low number of rotten or broken defects per 300g of green beans (0 to 3 or less).
sub: Classification criteria: Number of defects: 3 or less (highest quality based on 300g sample)
This is the highest taste (Cup Quality) level of Brazilian green coffee beans. It is the pinnacle of Brazilian coffee flavor, given only to coffee beans that are extremely smooth and have a sweet nuance, with no defects such as bitterness, sourness, or astringency in the cup test.
sub: Taste classification criteria: Strictly Soft (the softest and richest sweetness)
This is Indonesia's sophisticated Defect Point standard rating. It is given to high-quality green beans with a total penalty point of 11 points or less due to skins, foreign substances, etc. per 300g of green beans, and mainly includes premium export green beans such as Mandheling.
sub: Classification criteria: 11 or less penalty points (Indonesia’s highest level)
This is the highest grade of Kona coffee guaranteed by the laws of the state of Hawaii, USA. The size of the green coffee beans is very large, with a screen size of 19 (approximately 7.54 mm) or larger, and it is the highest grade of luxury coffee beans with less than 10 defects per 300g.
sub: Classification criteria: Screen 19 or higher & 10 or fewer defects (Kona highest level)
These are the highest grade coffee beans from the Blue Mountains of the Caribbean. Grown at altitudes between 900m and 1,500m above sea level, it fills a screen size of 17/18 (approximately 7mm) or more, and has a defective bean ratio of less than 2%, making it the highest quality coffee bean certified by the royal family.
sub: Classification criteria: Screen 17/18 or higher & defect head less than 2% (Blue Mountain highest grade)
It is a rare and historic subspecies of Typica that originated from the Gesha Forest of Ethiopia. It has an extremely fine and long shape, and is overflowing with jasmine aroma, bright Begachi white tea, and a honey-like sweet texture, symbolizing the highest specialty auction price in Panama.
sub: Flavor Formula: When finding the best tea aroma in coffee
The specifications of green coffee beans are graded by screen size, which is measured by the size of the physical sieve openings, and cell density according to the cultivation altitude.
One screen size unit is 1/64 inch (approximately 0.397 mm). The larger the bean diameter (Screen 17 or higher = Supremo/Kenya AA), the fuller the nutrients and sugar content inside the green beans, reaching the peak of flavor and heavy body. Heat is evenly conducted during the roasting process, minimizing extraction deviation.
The harsh nighttime cold and daytime temperature difference at altitudes above 1,350m slow down the photosynthetic process of coffee trees. As a result, the development of green coffee beans is very slow, and the internal structure of the cell membrane becomes extremely dense (strictly hard). Thanks to the dense cytoskeleton, meranoidin is induced during roasting and the rich citric/malic acid tastes unique to high mountain regions are deeply imprinted.
country: Ethiopia
criteria: Number of defects
grade: G1~G8
concept: G1 is the highest quality specialty with less than 3 defects per 300g.
country: Colombia
criteria: Size (Screen Size)
grade: Supremo / Excelso
concept: Supremo has a screen size of 17 or higher, has coarse grains and is rich in ingredients.
country: kenya
criteria: size and quality
grade: AA/AB/C/PB
concept: AA is the heaviest and most fragrant, with a screen size of 17/18 or higher.
country: Central and South America (Guatemala, etc.)
criteria: Cultivation Elevation
grade: SHB/HB/PW
concept: The higher the altitude (SHB: 1,350m+), the denser the coffee bean structure, resulting in brighter acidity.
Green coffee beans can completely spoil the taste of an entire cup of coffee when brewed due to biochemical spoilage or mold contamination. This is information on key defects classified by SCAA standards.
cause: Excessive fermentation and carbonization reaction in moisture supply imbalance after harvesting immature cherries
damage: Astringent, sharp, burnt taste, unpleasant bitter taste
risk: 🚨 Serious (Group 1)
cause: Abnormal growth of acetic acid bacteria due to contaminated water or overfermentation in the water tank during washed processing
damage: Strong vinegar-like irritant, unpleasant acidity, rotten fruit smell
risk: 🚨 Serious (Group 1)
cause: Invasion of Antestia pests in Rwanda/Burundi and fixation of IPMP (Isopropyl methoxypyrazine) bacterial compounds
damage: The strong smell of ground raw potatoes or dirt, the taste of rotten vegetables
risk: 🚨 Severe (1 tablet was completely contaminated)
Rezeptanleitung für die perfekte Harmonie des Kaffees...