What Does the Ethiopian Coffee Grading System Mean?

Ethiopia's coffee grading system determines quality and flavor expression. The CLU, under the Ministry of Agriculture, approves export quality and defines grades. Before ECX, washed coffee was graded G1 and G2, while natural coffee could only reach G3. For Yirgacheffe, the grade number signals how beans were sorted and assessed.

After ECX was established, standards were redefined and the G1 grade appeared for natural processing for the first time. Knowing what does g1 grade mean in ethiopian coffee helps buyers compare washed and natural lots, since appearance and cupping scores differ across green bean, roasted bean, and cup.

Ethiopia, as the birthplace of coffee, has a grading system that directly affects the quality and flavor expression of coffee beans. The Yirgacheffe region is renowned, but what exactly is the difference between the commonly available Front Street Yirgacheffe G1 and G2 coffee beans? Behind this lies the evolution of Ethiopia's coffee grading system. From CLU to ECX, from simple defect counting to a comprehensive score combining physical characteristics and cupping flavor, the grading standards have undergone significant changes. This article will systematically review the historical development and specific standards of Ethiopian coffee grading, compare the grading differences between washed and natural processing, and through three dimensions—green bean appearance, roasted bean appearance, and cupping flavor—deeply analyze the actual differences between Front Street Yirgacheffe G1 and G2, helping coffee enthusiasts understand the quality implications behind the grade numbers.

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Yirgacheffe is a highly representative and well-known coffee-producing region in Ethiopia. In our daily encounters, Front Street Yirgacheffe G1 coffee beans and Front Street Yirgacheffe G2 coffee beans appear quite frequently. So what exactly is the difference between G1 and G2? Which one has better quality? In fact, these numerical codes originate from Ethiopia's coffee grading system. Front Street Coffee (FrontStreet Coffee) will present through evaluation the specific flavor differences between Front Street Yirgacheffe G1 and G2.

Ethiopia's Coffee Bean Grading System

Under the Ethiopian Ministry of Agriculture, there is an institution called CLU (Cupping and Liquoring Unit), whose responsibility is to approve the quality of exported coffee, including the key task of defining grades; CLU existed before the birth of ECX. In the period before ECX appeared, the export grades for washed coffee were divided into G1 and G2; the export grades for natural coffee were G3, G4, and G5—in other words, the highest grade for natural processing could only reach G3.

After ECX was established, the grading standards were redefined. The grade names for washed processing remained unchanged, but for natural processing, the G1 grade appeared for the first time—this is precisely why Ethiopian natural G1 and G2 can be seen on the current market, while G3 is gradually decreasing. Ethiopia's previous old grading method was based solely on defect count, with washed beans reaching a maximum of Grade 1 - G1 and natural beans reaching a maximum of Grade 3 - G3. The current grading method, established by ECX, combines physical attribute characteristics with cup-testing flavor characteristics to determine the grade through scoring.

All coffee is divided into three types based on processing method (natural or washed):

a. Specialty (washed & unwashed): few defects, high cup-testing flavor quality;

b. Commercial (washed & unwashed): does not reach specialty grade, but quality is higher than the domestic consumption grade;

c. Local / Domestic (washed & unwashed): many defects (unripe beans), relatively poor flavor due to being out of season and poor storage.

Among these, Specialty and Commercial are oriented toward the export international market, while Local is sold to the domestic market.

The specific ECX grading and scoring standards are as follows:

A. Scoring definitions for washed processing method

1. Physical characteristics account for 40%: defect count (20%), appearance size (10%), color (5%), odor (5%)

2. Cup-testing quality accounts for 60%: cleanliness (15%), acidity (15%), mouthfeel (15%), flavor characteristics (15%)

B. Scoring definitions for natural processing method

1. Physical characteristics account for 40%: defect count (30%), odor (10%)

2. Cup-testing quality accounts for 60%: cleanliness (15%), acidity (15%), mouthfeel (15%), flavor characteristics (15%)

C. Overall summary:

1. All coffee is first classified by processing method: natural, washed;

2. Each is scored according to physical characteristics and basic cup-testing quality into 9 grades from G1 to G9;

3. Among them, G1-G3 are cup-tested again according to SCAA standards, with their flavor attributes evaluated in greater detail; those G1 and G2 scoring no less than 85 points are rated as Q1 grade;

4. Among them, G1, G2, and G3 scoring between 80 and 85 are rated as Q2 grade; all G1, G2, and G3 scoring below 80 are rated as G3 grade;

5. Q1 and Q2 are classified as Specialty Grade for export. G4 - G9 remain unchanged in their original grading and, together with G3, are classified as Commercial Grade for export.

Washed beans Grade 1 represents 0-3 defective beans per 300 grams of green beans; Grade 2 represents 4-12 defective beans per 300 grams. Of course, in actual trade, the standards used by sellers and buyers to judge defective beans will inevitably differ somewhat (otherwise how could so many defective beans be sorted out?), but the comparison of defect rates can still be easily distinguished. The number of defective beans in G1 is clearly lower than in G2, which means that, excluding interference from specific flavor and roast level, Ethiopian G1 coffee beans are of higher quality and score higher than G2 coffee beans—at least a clear distinction can be made in terms of defective flavors.

Therefore, the most significant difference between G1 and G2 currently is reflected in the level of defect rate and the cup-testing score. G1 has a lower defect rate than G2, and its cup-testing score is naturally higher than G2 as well. However, there is now a situation: if the defect rate already meets the G1 standard but the cup-testing score does not reach the G1 level (below 91 points), it will also be downgraded to G2.

Appearance comparison

After understanding Yirgacheffe coffee's grading system, let's next compare the differences between Yirgacheffe G1 and G2, starting with observing the green bean appearance of both. Whether in terms of size or shape, the appearance of G1 and G2 is extremely similar, but G2 makes it relatively easier to find defective beans such as insect-damaged ones.

Next, observe the roasted bean appearance of Front Street Yirgacheffe Coffee G1 and G2. In fact, it is completely impossible to see any difference between the two, because Front Street performs manual screening to remove defective beans both before and after roasting. Therefore, Front Street Yirgacheffe coffee, which is graded by defect rate, shows little difference in appearance characteristics after roasting.

Flavor comparison

Cup-testing comparison was then conducted. By cup-testing these two washed Front Street Yirgacheffe G1 and G2, we obtained the following results: the common performance of Front Street Yirgacheffe Coffee G1 and G2 is citrus, fruit tea, honey, and berry flavors; the difference is that G1 has higher cleanliness and clearer distinctiveness, while G2's taste appears slightly lighter. However, since both batches are washed Front Street Yirgacheffe and both have undergone selection at the green bean and roasted bean stages, the coffee's flavor profile does not differ too greatly, with both presenting bright acidity and floral aromas. But through direct comparison, G1's mouthfeel is clearly cleaner than G2's, and its aroma is also more refined and richer.

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