Unlike the usual two flat-sided seeds per cherry, peaberries are single round seeds from genetic mutation. Nutrients concentrate in one bean, creating heavy oils and intense sweetness—treated as a rare specialty.
sub: Rarity: ~3–5% of total harvest
Colombia's flagship size grade. Awarded to the largest, plumpest beans passing screen size 17+ (~6.75mm). Features rich body and mild balance.
sub: Classification: Screen size 17+ (largest bean size, top grade)
Central American highland grade designation. Beans mature slowly in high-altitude (1,200m+) clear air and cold temperatures, developing extremely hard density with rich acidity and complex nuances—top-tier quality.
sub: Growing altitude: 1,200–1,700m highlands
High-altitude grade. Beans mature extremely slowly in harsh, cold environments above 1,350m, achieving rock-hard tissue density that preserves bright fruity acidity and deep flavor—top-grade beans.
sub: Growing altitude: 1,350m+ (Guatemala's highest grade)
Kenya's bean size grade, awarded to the largest, plumpest beans (screen size 17/18, ~7.2mm+). Larger beans are considered to have peak aroma and heaviness with fully concentrated components.
sub: Classification: Based on screen size passage
Grading system based on defect bean count. Only the cleanest, top-tier specialty beans with 0–3 defective beans per 300g sample earn this prestigious grade.
sub: Classification: 3 or fewer defects per 300g (top quality)
Brazil's highest cup quality grade. Awarded only to beans with absolutely no bitterness, acidity, or astringency defects—exhibiting extreme softness and sweet nuances. The pinnacle of Brazilian coffee flavor.
sub: Taste classification: Strictly Soft (softest, richest sweetness)
Indonesia's precise defect point grading. Awarded to high-quality beans with total penalty points (from skin, foreign matter, etc.) of 11 or less per 300g. Includes premium export beans like Mandheling.
sub: Classification: 11 or fewer penalty points (Indonesia's top grade)
Hawaii state law-guaranteed top Kona grade. Extremely large beans (screen size 19+, ~7.54mm+) with 10 or fewer defects per 300g—premium luxury beans.
sub: Classification: Screen 19+ & 10 or fewer defects (Kona's top grade)
Caribbean Blue Mountain range's top grade. Grown at 900–1,500m altitude, meeting screen size 17/18+ (~7mm) with under 2% defect rate—royal-certified premium luxury beans.
sub: Classification: Screen 17/18+ & under 2% defects (Blue Mountain's highest grade)
Historic rare Typica subspecies from Ethiopia's Geisha forest. Extremely slender beans overflowing with jasmine aroma, bright bergamot white tea, and honey-like sweetness—symbolizing Panama's top specialty auction prices.
sub: Flavor epitome: When seeking the finest tea-like aroma in coffee
Bean specifications are graded by physical sieve hole size (screen size) and cellular density based on growing altitude.
One screen size unit equals 1/64 inch (~0.397mm). Larger beans (Screen 17+ = Supremo/Kenya AA) have fully concentrated nutrients and sugars, achieving peak aroma and heavy body. Uniform heat conduction during roasting minimizes extraction variance.
Harsh nighttime cold and daytime temperature swings above 1,350m slow photosynthesis. Bean development becomes extremely slow, achieving ultra-high density (Strictly Hard) cellular structure. Dense cell skeletons enable deep melanoidin development during roasting and imprint rich citric/malic acidity characteristic of highland origins.
country: Ethiopia
criteria: Defect count
grade: G1–G8
concept: G1: 3 or fewer defects per 300g (top specialty)
country: Colombia
criteria: Size (Screen Size)
grade: Supremo / Excelso
concept: Supremo: Screen 17+, large beans with rich components
country: Kenya
criteria: Size & Quality
grade: AA / AB / C / PB
concept: AA: Screen 17/18+, heaviest and most aromatic
country: Central America (Guatemala etc.)
criteria: Growing Altitude
grade: SHB / HB / PW
concept: Higher altitude (SHB: 1,350m+) = denser tissue, brighter acidity
Defective beans from biochemical decay or mold contamination can completely ruin an entire cup's flavor during extraction. Core defect information classified by SCAA standards.
cause: Excessive fermentation and carbonization from immature cherry harvest followed by moisture supply imbalance
damage: Harsh acridness, astringent burnt taste, unpleasant bitterness
risk: 🚨 Severe (Class 1)
cause: Abnormal acetic acid bacteria proliferation from contaminated water or over-fermentation during washed processing
damage: Strong vinegar-like pungent sourness, rotten fruit odor
risk: 🚨 Severe (Class 1)
cause: Antestia pest infiltration and IPMP (isopropyl methoxypyrazine) bacterial compound fixation in Rwanda/Burundi
damage: Powerful raw potato or soil-like musty odor, rotten vegetable taste
risk: 🚨 Severe (1 bean contaminates entire batch)
Written and peer-reviewed by CQI Certified Q-Graders, water chemists, and fluid dynamics researchers at Cocipe Coffee Science Lab, adhering strictly to SCA Water Quality Standards and peer-reviewed food chemistry literature.