How Does the Green Coffee Bean Grading System Work?

Green coffee bean grading translates a lot into a few letters and numbers, but the rules differ by origin. Ethiopia uses G1 through G9, Kenya uses AA and PB, Colombia uses Supremo, and Hawaii uses Extra Fancy. Some countries grade by defect count, others by bean size, and others by growing altitude, so the same label rarely means the same thing twice.

Physical defects and basic cup quality come first. In the G1-G9 system, G1 to G3 move on to cupping scored against SCAA standards: lots at 85 points and above become Q1, 80 to 85 points become Q2, and anything under 80 stays G3. Q1 and Q2 ship as Specialty Grade, while G4 to G9 and G3 ship as Commercial Grade.

The grading systems for coffee beans vary widely depending on the origin, with some based on the number of defects, others on bean size, and still others on altitude. Understanding these grade labels is an important step in selecting high-quality coffee. This article will systematically outline the green bean grading rules of major producing regions worldwide, covering common designations such as Ethiopia's G1-G9, Kenya's AA and PB, Colombia's Supremo, and Hawaii's Extra Fancy, and explain how cupping scores further distinguish specialty grade from commercial grade. Whether you are a beginner enthusiast or a professional seeking to advance, this grading guide can help you more clearly assess coffee quality. For more professional content, follow Coffee Workshop; for specialty coffee beans, add Front Street Coffee on WeChat at qjcoffeex.

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The grading of green coffee beans is usually first assessed based on physical characteristics and basic cup quality. Taking the G1 to G9 system as an example, G1 to G3 undergo further cupping evaluation and more detailed attribute determination with reference to SCAA standards.

Specifically, G1 and G2 with cupping scores of 85 or above are classified as Q1; G1, G2, and G3 with scores between 80 and 85 are classified as Q2; and all G1, G2, and G3 scoring below 80 are uniformly classified as G3. Q1 and Q2 are exported as Specialty Grade; G4 to G9 retain their original grades and, together with G3, are exported as Commercial Grade.

Jamaica:

Grading is based on bean size and defect ratio.

Costa Rica, Panama, Guatemala:

Altitude is used as the grading standard.

Mexico:

Also classified by growing altitude, with the highest grade being SHG (Strictly High Grown).

Dominican Republic:

Uses a bean size grading system, with AAA being the largest (screen size 19), followed by AA (screen size 17/18), and A corresponding to screen size 16.

Colombia:

Grading is also based on bean size.

El Salvador, Honduras:

Graded according to growing altitude.

Brazil:

Grading takes into account both defect ratio and screen size.

Ethiopia:

The country's coffee export grades are established by the CLU (Cupping and Liquoring Unit) under the Ministry of Agriculture, with the main measure being the number of defective beans contained in 300 grams of green beans.

Typically, washed beans are G1 to G2; in the past, due to limited sun-drying techniques, naturally processed green beans had more defects and mostly fell into G3 to G5. However, with advances in sun-drying methods, naturally processed beans can now also reach G1-G2 grades.

Yemen:

There is no clear export coffee bean grading system; all are exported under their product names.

Kenya, Rwanda:

First graded by bean size, then value is determined through cupping. The largest bean size is E grade (elephant bean), followed in order by AA (retained on 7.2mm screen), A (retained on 6.8mm screen), B (retained on 6.2mm screen), C (smaller beans below B), PB (peaberry), and the overly light and small TT and T grades. A and B grades are often mixed for export, known as AB grade.

Cupping determines value from best to worst as Fine, Fair to Good, Fair Average Quality (FAQ), Fair, and Common Plain Liquors. Specialty lots are labeled with AA TOP and AB TOP designations.

Tanzania:

Grading method is similar to Kenya's, with PB representing peaberry, AAA being the largest, followed by AA, then A grade and C grade beans.

Burundi:

Graded by bean size, the highest-grade washed beans are branded as Ngoma, with beans required to be retained on 7.1mm screen; washed AA also retained on 7.1mm screen, A grade at 6.5mm, B grade at 5.5mm... The highest grade for semi-washed is AB, including beans retained on 7.1mm and 6.5mm screens, followed by C grade, retained on 5.5mm screen.

Sumatra, Indonesia:

Grading combines bean size and defect count, with Gr.1 being the highest export grade. However, appearance does not directly correlate with actual quality and still requires cupping to determine; some estate-produced specialty coffees may also be exempt from this selection.

India:

The monsoon-exported portion is most representative, with the most well-known being Monsooned Malabar AA, as well as Monsooned Basanally, Monsooned Triage, Monsooned Robusta AA, and Monsooned Robusta Triage.

Papua New Guinea:

Graded by bean size and defect ratio. The premium A grade produced by large estates requires beans larger than screen 17 and an average defect count of fewer than 10 per kilogram of green beans; the next grade is X grade from smallholder farms, requiring beans larger than screen 15 and an average defect count of fewer than 20 per kilogram of green beans...

Hawaii:

Extra Fancy, flat beans screen 19 / peaberry screen 13, allowing 8 defects per 300g;

Fancy, flat beans screen 18 / peaberry screen 12, allowing 12 defects per 300g;

No.1, flat beans screen 16 / peaberry screen 10, allowing 18 defects per 300g;

There are also Estate Select and Prime grades.

The above content is compiled by CoffeeHunters, a coffee news website.