What Do Coffee Bean Grades G1 G2 G3 G4 AA PB SHB Mean? Coffee Bean Grading Systems by Country

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When buying coffee beans, you've probably heard of terms like Yirgacheffe G2, Kenya AA, and similar. These designations like G2 and AA represent the grade of the green coffee beans. Each coffee-producing country has different standards for grading green beans, which can be evaluated based on bean size, defect count, growing altitude, hardness, and cupping scores. FrontStreet Coffee will now share the green bean grading standards from several representative coffee-producing countries.

Ethiopia

Before the establishment of the Ethiopia Commodity Exchange (ECX), Ethiopia's coffee export grades were set by the CLU (Cupping and Liquoring Unit) under the Ministry of Agriculture. The grading was primarily based on the number of defective beans in a 300g sample, with grading standards as shown in the table below.

Generally, washed coffees are graded G1-G2. Due to technical issues with natural processing at that time, natural processed beans had more defects and were typically graded G3-G5. With improvements in natural processing technology, natural processed beans can now also achieve G1-G2 grades.

After the establishment of ECX (Ethiopia Commodity Exchange) in 2008, a grading system combining physical attribute characteristics with cupping flavor characteristics was implemented.

ECX classifies all coffees into three types based on processing methods (non-washed and washed):

a. Specialty: Few defects, high cupping quality and flavor

b. Commercial: Does not meet specialty grade standards but is higher than domestic consumption grades

c. Local/Domestic: High number of defective beans (unripe), over-season, and coffee with relatively poor flavor due to poor storage conditions

Among these, Specialty and Commercial grades are for international export markets. ECX divides green coffee beans into nine grades based on the total score of physical attributes and cupping characteristics, with physical characteristics accounting for 40% and cupping quality for 60%.

Physical Characteristics (40%):

Washed processing: Defect count (20%), appearance size (10%), color (5%), aroma (5%)

Non-washed processing: Defect count (30%), aroma (10%)

Then, G1-G3 grades are re-cupped according to SCAA standards for more detailed flavor attribute evaluation. G1 and G2 beans scoring 85 or above are classified as Q1 grade; G1, G2, and G3 beans scoring between 80 and 85 are classified as Q2 grade; all G1, G2, and G3 beans scoring below 80 are classified as G3 grade.

Q1 and Q2 are classified as specialty grades for export. G4-G9 maintain their original grading and are classified as commercial grades for export along with G3.

Kenya

Graded based on green coffee bean size

E (Elephant beans): Here, E stands for Elephant, but this doesn't refer to the Maragogype variety of coffee bean. It's a defect caused by abnormal development where two seeds intertwine, forming what appears to be a single bean. Normally, a coffee fruit contains two seeds facing each other, creating one flat side called flat beans or female beans. E-grade beans occur when two seeds fuse together during growth, becoming oversized beans. E-grade beans are about 18 screen (one screen equals 1/64 inch) or larger and are rare.

AA: This grade ranges from 17-18 screen (approximately 6.7-7.1mm) and is the most commonly heard Kenya coffee grade. In specialty coffee, this grade is often called AA TOP and is promoted by many coffee shops. However, AA doesn't necessarily mean the best - this only indicates bean size and shouldn't be confused with flavor quality.

AB: Most coffee beans fall into this grade. It's called AB mainly because A-grade beans are 6.80mm and B-grade are 6.20mm. These two sizes (A and B grades) are mixed and sold together, hence called AB, with sizes ranging from 15-16 screen (approximately 6.0-6.4mm).

C: Beans with sizes ranging from 14-15 screen (approximately 5.6-6.0mm), smaller than B-grade.

PB: Full name Peaberry, also called small round beans or male beans. Compared to regular flat beans, these are quite rare, accounting for about 10% of all coffee beans. They occur when only one seed develops inside the fruit, resulting in small, round beans. Some people particularly love PB flavor, so PB beans are sorted and sold separately.

TT: These beans are lightweight beans selected from AA and AB grades using air separators. They are typically lightweight, don't meet hardness standards, and include broken and defective beans.

T: Lightweight beans selected from C-grade beans, mixed with damaged beans, and even broken bean fragments.

MH/ML: These coffee beans are not exported. They are typically overripe beans that have fallen to the ground, with poor quality, accounting for about 7% of all coffee beans, and are supplied only to Kenya's domestic market.

Tanzania

Tanzania's coffee grading system is very similar to Kenya's, both based on green bean size grading.

Central and South American Countries

Graded based on green bean hardness. At the same latitude and plot, higher altitude means greater day-night temperature differences, longer coffee growing periods, harder beans, more nutrient absorption, and more distinct flavor compounds. Therefore, many coffee-producing countries in Central and South America south of Mexico use this standard. For example, Central American countries like Guatemala, Costa Rica, and Panama. These producing countries only export SHB grade when exporting green beans.

There are also countries that use altitude-based grading systems. Higher altitude means greater day-night temperature differences, longer coffee growing periods, harder beans, more nutrient absorption, and more distinct flavor compounds. Examples include Honduras, El Salvador, and Nicaragua.

Colombia

Graded based on coffee bean screen size

Brazil

Brazil generally uses the NY grading method

Naming convention: Country + Region (Port) + Grade Name + Cupping Quality

For example: Brazil Santos NY.2 FC means Brazil Santos region grade 2, with the best cupping quality beans.

Brazil believes that only completely defect-free beans can be NY.1, but completely defect-free beans don't exist. Therefore, the best green beans in Brazil are NY.2.

Divided by cupping level:

Fine Cup (FC), Fine, Good Cup (GC), Fair Cup, Poor Cup, Bad Cup

Jamaica

Jamaican coffee grading is generally distinguished by screen size

Blue Mountain No. 1, No. 2, No. 3, and Blue Mountain Peaberry are the only coffees in the world exported in wooden barrels, available in three specifications: 70kg, 30kg, and 15kg. Other grades of Jamaican coffee are exported in 60kg burlap bags.

Today FrontStreet Coffee has shared these green bean grading methods from various coffee-producing countries and regions, hoping this helps our readers.

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