Green coffee is classified according to the geography of production, grain size, collection method, drying method and flavor profile. All these classifications affect the quality and price of coffee
According to the geography of production
The country where the coffee is produced, the climate, the altitude of the plantation and the structure of the plantation have a great influence on the quality of the coffee
According to grain size
Green coffee beans from the same tree, in the same region, in the same field and season are sorted into sizes by special sieving systems. This is a very important classification for roasted coffees, which are usually sold as grains. The grain size of the coffee is a characteristic that affects the buyer during the sale
According to the collection method
The way the coffee is picked is another important factor affecting the quality of the coffee. Green coffee picked by machine during harvesting in a field will contain green coffee that is ripe enough and coffee beans that are not fully ripe. In hand-picked coffees, on the other hand, especially ripe beans are picked. This results in high bean quality and a superior coffee drink quality
According to the drying method
The drying method significantly affects the properties of the coffee. Drying beans with fruit, crushing the fruit while separating the beans, the type and duration of fermentation, and drying times according to climatic conditions affect the quality and aroma of the coffee
According to the taste profile
Even the change in the harvest time of coffee fruits grown in the same field affects the taste profile of coffee. Knowing the taste profile of coffee as a result of the tasting process carried out by the field owners affects the price of coffee. Knowing the tasting profile of green coffee where it is produced makes it easier for the roasting companies that will use the coffee to prefer the product and to make decisions when choosing a product. Green coffee with an unknown tasting profile can always create surprises.