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How Ethiopian Coffee is Graded and Why Ethiopian Coffee Beans Vary in Size

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange and more coffee bean information. Follow Coffee Workshop (WeChat official account: cafe_style). Ethiopia is the homeland of Arabica coffee. It is in the forests of Ethiopia's Kaffa region that you can find wild Arabica coffee. In the Ethiopian language, coffee is called Bun or Buna, and coffee beans (coffeebean

For more professional coffee knowledge and coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Coffee enthusiasts who frequently brew pour-over coffee at home have likely noticed that coffee beans from Ethiopia vary in size, while coffee beans from other regions are generally uniform in size. What is the reason for this? In this article, FrontStreet Coffee will explain why Ethiopian coffee beans vary in size and what their grading standards are.

Why Do Ethiopian Coffee Beans Vary in Size?

Experienced coffee enthusiasts know that Ethiopia is the birthplace of coffee. In Ethiopia alone, there are as many as 5,000 native coffee varieties discovered in the forests of the southern Kaffa region. Among these, nearly 2,000 coffee varieties have been recorded (1,927 native varieties and 128 introduced varieties).

[Image: Ethiopian Yirgacheffe Worka Cooperative green coffee beans]

According to research by FrontStreet Coffee, Ethiopia currently has approximately 10,000 to 15,000 heirloom varieties, most of which have not undergone formal genetic identification. Due to the astonishing number of varieties, the difficulty in identification and classification, combined with the Ethiopian government's protective stance against disclosing this information, they are collectively referred to as "Heirloom" varieties.

Therefore, Ethiopia is a coffee variety library with enormous potential. Varieties such as Typica and Geisha also originate from Ethiopia. With thousands of different beans, this is the first reason why Ethiopian coffee beans vary in size.

Ethiopian Coffee Bean Grading System

The variation in Ethiopian coffee bean sizes also stems from their coffee grading system. Before the establishment of the Ethiopia Commodity Exchange (ECX), Ethiopian coffee export grades were determined by the CLU (Cupping and Liquoring Unit) under the Ministry of Agriculture. The grading was primarily based on the number of defective beans in 300g samples. The grading standards are shown in the table below.

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

Current Ethiopian ECX Grading System

(Applicable to private processing systems that export through ECX bidding or green beans exported through ECX)

According to FrontStreet Coffee's research, after the establishment of ECX (Ethiopia Commodity Exchange) in 2008, Ethiopian coffee regions began using a combination of physical property characteristics and cupping flavor characteristics for grading.

ECX classifies all coffees according to processing methods into three categories:

a. Specialty: Few defects, high cupping quality
b. Commercial: Does not meet specialty grade but is higher than Local/Domestic consumption grade
c. Local/Domestic: More defects (unripe beans), over-seasoned and poorly stored coffee with relatively poor flavor. (Consumed domestically within Ethiopia, not circulated in international markets)

Among these, Specialty and Commercial grades are for international export markets. Different categories have slightly different grading standards. Next, FrontStreet Coffee will share the grading standards for Ethiopian coffee beans at commercial and specialty levels.

Commercial Grade Standards

ECX divides green coffee beans into nine grades based on the total score of physical property characteristics and cupping flavor characteristics, with physical characteristics accounting for 40% and cupping quality accounting for 60% (SCAA cupping standards). The grading standards are shown in the table below.

Scores between 15-19 are classified as UG, indicating ungraded.

Specialty Grade Standards

Basically, this grade is classified on the basis of commercial grading. When commercial grading reaches Grade 1-3, specialized cupping evaluation is performed. For evaluation standards, please refer to SCA standard cupping basic requirements.

Physical characteristics score accounts for 40% (washed group: defects 20% + appearance size 10% + color 5% + odor 5%; unwashed group: defects 30% + odor 10%),

Cupping quality score accounts for 60% (cleanliness 15% + acidity 15% + body 15% + flavor 15%).

The above is FrontStreet Coffee's compilation of information about why Ethiopian coffee beans vary in size, hoping to help coffee enthusiasts who want to understand related content. FrontStreet Coffee's current Ethiopian coffee beans are almost all of the highest grade G1, with absolutely guaranteed flavor quality. Coffees like Yirgacheffe Natural Red Cherry and Washed Gedeb have excellent flavors. Next, FrontStreet Coffee will recommend several high-quality Ethiopian coffee beans to coffee enthusiasts.

FrontStreet Coffee Ethiopian Yirgacheffe Natural Red Cherry Coffee Beans

Country: Ethiopia
Region: Yirgacheffe
Altitude: 2300m
Variety: Local Heirloom
Processing: Natural Processing
Flavor: Berries, lemon, strawberry, fermented wine aroma

FrontStreet Coffee's Natural Red Cherry coffee beans are made from 100% mature coffee beans using natural processing, resulting in full flavor, rich sweetness, and fermented characteristics.

The origin of this coffee bean comes from the "Red Cherry Project" jointly initiated by local Ethiopian coffee farmers and Dutch trader Trabocca. The project aims to improve the quality of coffee from small-scale farms and increase farmers' income. Harvesting fully mature coffee fruits not only requires picking fully red, high-maturity fruits but also manual harvesting - which is just the most basic requirement. There are also corresponding requirements for the coffee bean processing method.

FrontStreet Coffee Ethiopian Gedeb Cooperative Coffee Beans

Country: Ethiopia
Region: Yirgacheffe
Altitude: 1900-2300m
Variety: Local Heirloom
Processing: Washed Processing
Flavor: Tropical fruits, cream, honey, berries, citrus

According to FrontStreet Coffee's understanding, Gedeb Cooperative was originally part of the Worka Cooperative under the Yirgacheffe Union (YCFCU) and became independent as Gedeb Cooperative in 2012. It currently has about 300 small farmer members. Because Gedeb village was one of the first areas to be separated independently, and many small farmers were originally members of the Worka Cooperative, their coffee production skills are unquestionable. The coffee beans they produce naturally have excellent flavors.

FrontStreet Coffee Ethiopian Sidamo Guji Coffee Beans

Country: Ethiopia
Region: Sidamo
Altitude: 2250-2350m
Variety: Local Heirloom
Processing: Natural Processing
Flavor: Berries, floral tea, honey, lemon, black tea

This is because this bean was originally an unknown variety. In 2017, Ethiopian green bean supplier DW company sent this coffee bean to the TOH (Taste Of Harvest) green bean competition organized by the African Fine Coffee Association. A natural processed batch from the "Buku Abel" processing station won the Ethiopian TOH championship with its rich strawberry and cream aroma. This bean is the English direct translation of "Hanbella".

The reason it is called "Guji" in China is that this batch of green beans was imported by Beijing green bean traders. Due to its championship status, it was given the name "Guji".

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat: kaixinguoguo0925