Grading green coffee

16 May 2019

Green coffee is graded with reference to the region it is grown, the bean size, harvesting method, drying method and taste profile. This grading does affect the quality and price of the coffee.

The region

The country, climate, altitude and the structure of the plantation where the coffee is grown have considerable influence on quality.

The bean size

Green coffee beans grown on the trees of the same species, in the same region, plantation and season are graded using special sieves. This grading is important for roasted coffee sold by beans. The bean size is an attractive factor during the sales.

Harvesting method

Harvesting is another point that affects the quality of coffee.

Machine harvesting probably will contain ripe beans together with beans unripe or not ripen enough.

However, selective (hand) picking will allow only the ripe beans to be picked which results in high quality coffee beans and taste.

Drying method

Drying method considerably affects the coffee characteristics. Drying method must be traced definitely for quality coffee production.

Moreover, drying the beans together with coffee fruit, squeezing the fruit while removing the bean, fermentation type and period, and drying time regarding climate conditions will all affect the coffee quality and aroma.

Taste profile

Even a slight change in harvesting time of coffee fruits grown on the same plantation will affect the coffee's taste profile.

Coffee plantation owners determine their prices after they taste their coffee. Knowing the taste profile of the green coffee on-site allows buyers to prefer and decide which coffee to buy. Because, the coffee with unknown taste profile may be full of surprises.

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