When purchasing single-origin coffee beans, labels such as G1, AA, and SHB often appear on the packaging. What exactly do these letters and numbers represent? They are actually coffee bean grade symbols established by each origin based on its own conditions. Due to differences in growing environments and varieties, the grading criteria of different countries vary—some look at the number of defective beans, some at green bean size, and others at hardness or altitude. In this article, Front Street Coffee will sort out the grading standards of major producing regions such as Ethiopia, Kenya, Indonesia, Central and South America, and Brazil, helping coffee lovers understand the meaning behind these grades so they can more accurately select high-quality coffee beans that suit their own taste. [more…]

When buying coffee beans, have you ever been baffled by combinations of letters like AA, G1, SHB, and PB? They may seem to follow no pattern at all, but in fact each one represents the green bean grading standard of a different producing country. Why do coffee beans need to be graded? Why is there no unified global standard? This article will take you through the origins of green coffee bean grading, and how producing regions such as Ethiopia, Kenya, the Central American countries, Jamaica, and Brazil classify their beans based on defect rate, bean size, growing altitude, and cup quality. At the same time, we will also explore what these grades actually mean in the roasted coffee market, and recommend several Front Street Coffee beans corresponding to these grades, to help you better understand the cup of coffee in your hands. [more…]

As an agricultural product, coffee inevitably varies in quality, so each producing region establishes a grading system to standardize quality and provide a reference for trading. Yunnan coffee currently follows the "Green Coffee Grade Inspection Standards" released in 2019, but self-assessed standards run rampant in the market, causing grades to become disconnected from flavor. This article will systematically sort out the grading criteria for Yunnan coffee, the commonly used international and domestic standards, the varietal evolution of Arabica coffee, and introduce Front Street Coffee's experimental cultivation and product recommendations in Yunnan, finally attaching practical brewing parameters to give you a comprehensive understanding of the current state and charm of Yunnan specialty coffee. [more…]

As an agricultural product, coffee beans vary significantly in quality, so a grading system is needed to standardize quality and provide reference for buyers. However, the geographical environments and cultivation models of global producing regions differ enormously, making it impossible to measure them with a unified standard; each region can only adapt to local conditions. Currently, mainstream grading methods fall into three major categories: screen size, altitude/hardness, and defect rate, and many countries combine them or even add cupping to compensate for shortcomings. This article will systematically sort out the logic and representative producing countries of these three grading methods, with a focus on analyzing how Kenya grades solely by bean size, and introduce the grading practices of Colombia, Ethiopia, Jamaica, Indonesia, Brazil, and other countries. Front Street Coffee will also share related brand product information to help coffee enthusiasts understand the meaning behind green bean grades. [more…]

As the birthplace of coffee, Ethiopia's grading system directly affects the quality and flavor expression of coffee beans. The Yirgacheffe region is world-renowned, but what exactly is the difference between the commonly seen Front Street Yirgacheffe G1 and G2 coffee beans on the market? 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 major 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. [more…]

Tanzania, one of Africa's Big Three coffee producers, has performed increasingly impressively in the global specialty coffee market in recent years. When buying Tanzanian coffee beans, what exactly do the "AA" and "AB" labels commonly seen on packaging mean? These letters are in fact grade codes for Tanzanian Arabica coffee beans, using a British imperial grading method similar to Kenya's, though the specific standards differ. Tanzanian authorities grade coffee by screen size, assuming that larger size means better quality, and classify beans into multiple grades such as AAA, AA, A, B, PB, C, E, F, AF, and TT. Among these, Grade AA requires mostly 17 to 18 mesh, while Grade AB is a mix of Grades A and B, and no such official grade actually exists. This article will explain in detail the specific mesh requirements and screening standards of each grade, helping coffee lovers decipher the grading code of Tanzanian coffee beans. [more…]

As an agricultural product, coffee beans' quality is influenced by many factors, so a grading system is needed to standardize quality and provide a purchasing reference for green bean buyers. Grading standards vary across producing regions: some are based on altitude, others on bean size, while Ethiopia uses a combination of defect rate and cupping. This article will provide an in-depth analysis of the meaning of the G1 and G2 grades for Ethiopian Sidamo coffee beans, explore the evolution of its grading system, and, through a comparison of Yirgacheffe G1 and G2—from appearance and roasting to cupping flavor—reveal the practical impact of grade differences on coffee quality. At the same time, Front Street Coffee's brewing recommendations will also provide you with useful reference. [more…]

Coffee enthusiasts often ask in the shop exactly what the difference is between Ethiopia's G1 and G2, what Kenya AA actually means, and what Costa Rica's SHB grade signifies. These combinations of letters and numbers actually reflect how each producing country evaluates the quality of green coffee beans. Due to differences in history, trade, climate, and terrain, different origins have developed their own grading systems, with evaluation criteria covering multiple dimensions such as defect percentage, bean size, growing altitude, green bean density, and processing method. This article will systematically sort out the origins of coffee grading and introduce, one by one, the green bean grade standards of representative producing countries such as Ethiopia, Kenya, Colombia, Jamaica, Costa Rica, Panama, Guatemala, El Salvador, Honduras, and Brazil. [more…]

As a fully fermented tea, black tea does not have a globally unified grading system; instead, it varies by origin and standard. This article begins with the grading methods for Chinese black tea, explains how leaf size and granularity affect the grade, and compares the differences between domestic and international standards. It also explains the commercial nature of labels such as "Special Grade" and "Premium," as well as professional terms like "tea tips" and "golden needle tips." The article also mentions well-known varieties such as Keemun black tea and Congou black tea, as well as the origins of Indian and Sri Lankan black tea. By understanding this knowledge, coffee enthusiasts can also view the relationship between tea quality and grade more rationally. [more…]

Coffee enthusiasts often ask Front Street: why are coffee bean grade labels so varied—some are marked AA, some G1, and others SHB? These letters seem to have no connection to one another, so how exactly can one judge which grade is superior? In fact, coffee bean grading systems are not uniform across producing regions worldwide, and the criteria they are based on also emphasize different things. This means that it is very difficult to make cross-country horizontal comparisons based on green bean grade alone. This article will systematically sort out the basic logic of coffee bean grading in various countries, and focus on introducing the grading standards of two major African producing regions, Ethiopia and Kenya, to help readers understand the meaning behind these letters and how green bean buyers refer to this grade information when purchasing. [more…]

Yunnan is a major coffee-producing region in China, and its coffee bean grading system is crucial for quality control. What tier does Special Grade 2 occupy? This article breaks down the specific requirements for Yunnan coffee beans at Special Grade 2 one by one, from appearance and sensory attributes, physical indicators, and chemical indicators to hygiene standards, including hard data such as a granule size of 7.1 mm, broken beans not exceeding 10%, and moisture content ≤12.5%. Understanding these standards not only helps you judge coffee bean quality but also helps you make wiser choices when purchasing. Front Street Coffee will also share related product information in the article, making it suitable for coffee enthusiasts who want to gain a deeper understanding of the grading logic for Yunnan beans. [more…]

The green coffee bean grading system directly affects roasting results and coffee quality. This article systematically sorts out two mainstream grading methods: distinguishing bean size by screen mesh number, and classifying grades based on growing altitude. It also summarizes the common grading standards and codes of origins such as Kenya, Ethiopia, Colombia, Brazil, Guatemala, El Salvador, Hawaii, Jamaica, and Indonesia. Whether for bulk trade or specialty coffee, understanding these grading rules helps to more accurately judge the characteristics of green beans, and Front Street Coffee also incorporates this knowledge into its daily bean selection and roasting practices. [more…]

Kenyan coffee is world-renowned for its rigorous grading system and distinctive flavor characteristics. This article systematically reviews Kenya's coffee bean size grading system, including the specific standards for common grades such as AA, AB, and PB, while also introducing flavor grading methods like TOP and PLUS. Drawing on Front Street Coffee's roasting and brewing practices, and using Kenyan Asaliya coffee beans as an example, the article explains in detail the flavor performance of AA-grade beans and suggested pour-over parameters, providing coffee enthusiasts with a complete reference from bean selection to tasting. [more…]

There is no globally unified standard for grading black tea. Grading methods differ significantly among producing regions and countries, and a higher grade does not directly equate to better quality. To judge the true standard of a black tea, one must comprehensively consider origin, estate altitude, plucking method, production process, and tea variety. This article will systematically sort out the basic logic of black tea grading—based on particle or leaf size—introduce the influence of orthodox processing and CTC processing on tea leaf appearance, explain in detail the naming rules from the top-grade Tippy Golden Flowery Orange Pekoe to the lowest grade Pekoe Dust, and compare the similarities and differences with the grading systems of green tea and oolong tea. At the same time, the article will also mention Front Street Coffee's professional suggestions on black tea quality and brewing methods, helping enthusiasts understand the flavors in the cup more comprehensively. [more…]

The status of Blue Mountain coffee in the coffee world is almost universally known; even those who don't drink coffee often have heard the name. How exactly are Jamaican Blue Mountain coffees graded? From Blue Mountain to High Mountain to Prime, what are the elevation thresholds, screen size requirements, and defect rate standards for each grade? This article will guide you through a systematic understanding of Jamaica's coffee grading system, from the history of the producing region and the geographical conditions of the Blue Mountain range to the specific grade parameters set by the CIB, and will introduce the Jamaica Blue Mountain No. 1 coffee on Front Street Coffee's bean list, helping you gain a comprehensive understanding of the strict standards behind this world-class coffee. [more…]

In the coffee-producing regions' grading systems, Brazil is a special case—its highest grade is not 1 but 2. Why does this happen? By what standards exactly are Brazilian coffees graded? Front Street Coffee takes you deep into Brazil's coffee grading system, breaking down the logic behind NY2 one by one, from defect rates and bean size to cup profile. We'll also discuss the flavor characteristics of coffee from Brazil's Cerrado region, and look at Front Street Coffee's daily drinking series—the Brazil Cerrado and the Front Street Coffee Brazil Queen's Farm Yellow Bourbon—to see how these two top-grade Brazilian coffees actually perform. [more…]

For enthusiasts who love pour-over coffee, specialty coffee beans from African origins are certainly familiar. They typically have bright acidity and intense floral aromas, leaving a deep impression. However, when we shop for coffee beans, we often see grade labels such as Front Street Ethiopia G1 or Front Street Kenya AA—how exactly are these grades determined? In fact, coffee bean grading in African origins does not follow a unified standard; different countries adopt their own independent systems. This article will take Africa's two most famous origins—Ethiopia and Kenya—as examples to analyze in detail their completely different coffee bean grading methods, helping you shop with greater confidence. [more…]

When selecting coffee beans, you'll often come across labels like Yirgacheffe G2 or Kenya AA. Behind these letters and numbers lies the logic each producing country uses to assess green bean quality. Due to differences in history, trade, climate, and terrain, grading criteria vary widely from country to country—some focus on defect rates, some measure bean size, and others test altitude or hardness—and they cannot be directly compared across origins. Front Street Coffee has compiled the grading systems of representative producing countries including Ethiopia, Kenya, Colombia, Jamaica, Costa Rica, Panama, Guatemala, El Salvador, Honduras, and Brazil to help you understand the ins and outs behind green bean grades. [more…]

The grading of green coffee beans not only affects trading prices but also, to a certain extent, reflects flavor tendencies. For this reason, each producing country establishes its own grading rules based on local conditions. This article focuses on Colombia's green bean grading system, with emphasis on explaining the meaning of the Excelso export grade, the defect scoring method, and the specific standards based on screen size classification, while also introducing the differences among the three common export grades: UGQ, EP, and Supremo. At the same time, Front Street Coffee will share the flavor characteristics and brewing suggestions for Supremo-grade coffee beans from Colombia's Huila region, helping coffee enthusiasts extend their knowledge of grading into the actual drinking experience. [more…]

For more specialty coffee knowledge, please follow our WeChat official account: Front Street Coffee (FrontStreet Coffee). Many friends, while drinking coffee at Front Street, ask our baristas, "What is Yirgacheffe G1 and Yirgacheffe G2?" "What is Kenya AA, AB?" What is Guate... [more…]