How Are Colombian Coffee Beans Graded? An Introduction to Washed Caturra from Huila Region

In Central America, most coffee-producing countries run relatively simple, clear grading systems based primarily on altitude. In South America, grading is more complex. Colombia's system rests mainly on two factors — defect rate and bean size — both designed to guarantee the quality of exported coffee.

Excelso is the export standard grade adopted by the Colombian National Federation of Coffee Growers (FNC), representing the highest grade of Colombian green beans. In Colombia, any green beans that meet export standards are labeled "Excelso-Café de Colombia" on their burlap packaging and can obtain a Quality Certificate issued by the FNC.

Under the requirements, beans must be larger than a size 14 screen, with at least 50% of green beans larger than a size 15 screen and no more than 5% falling between size 12 and 14 screens. They must also be free of pests, uniform in color and free of off-flavors, with clean flavor profiles, and moisture content cannot exceed 12.5%.

In addition, a 500-gram sample of green beans is taken for defect classification. Green bean defects are divided into primary and secondary defects, and the sample is scored for defect points — a score that cannot exceed a limit of 24 points.

Colombia also holds that full, uniform, large beans indicate a coffee has reached complete maturity, can develop a better aromatic profile, roasts evenly and produces consistent flavors. Coffee is therefore classified by bean size as well.

At present, the three most commonly used grades in Colombia are Excelso UGQ12*60 (1.5%), Excelso EP12*60 (10%) and Excelso Supremo12*60 (5%).

In Excelso UGQ12*60 (1.5%), UGQ stands for Usual Good Quality. Green beans must be larger than a size 14 screen, allowing 1.5% of beans between size 12-14, but they must be larger than size 12, with over 50% larger than size 15.

In Excelso EP12*60 (10%), EP stands for European Preparation. Green beans must be larger than a size 15 screen, allowing 10% of beans smaller than size 15, but they must be larger than size 12.

Excelso Supremo12*60 (5%) has the largest bean size. Green beans must be larger than a size 17 screen, allowing 5% of beans smaller than size 17, but they must be larger than size 14.

For Colombia's most commonly exported Supremo 12*60 (5%), the "12*60" also refers to a tolerance rate: in a 500-gram sample, a maximum of 12 primary defect beans and 60 secondary defect beans are allowed. Several Colombian beans on our menu — including FrontStreet Coffee Rose Valley, FrontStreet Coffee Sidra, FrontStreet Coffee Big Navel and FrontStreet Coffee Hope Estate Geisha — all belong to the Supremo grade.

Colombian coffee farmers also record codes and green bean information to make future traceability easier. Green beans are typically named by country, region, grade and bean size. Take FrontStreet Coffee's introductory daily bean Colombia·Huila: the words "Colombia Huila Supremo SC17/18 FNC" appear on the burlap packaging of the green beans.

Cupping showed this bean carries the traditional rich Colombian aromas of nuts and chocolate, with soft fruity acidity and sweetness, overall clean and balanced. A medium roast was therefore chosen. Brewed, it shows soft fruity acidity, nut and chocolate flavors and a caramel-like sweetness, with overall softness and balance.

FrontStreet Coffee Recommendation

FrontStreet Coffee's own Colombian lineup lets you taste the country's range directly. FrontStreet Colombia Huila comes from the Huila province of Colombia's southern Central Cordillera — the country's most famous specialty coffee region. It is a ring of hills where planting sits above 1,500 meters and Colombia's most important rivers converge, bringing abundant water and humidity. The bean is given a medium-dark roast, which foregrounds black chocolate and the sweet aroma of nuts, with moderate oiliness and a full body. It suits pour-over and French press, and also works in the moka pot or espresso machine, so Americano and latte are both within reach.

Colombia has traditionally relied on washed processing, but innovative methods have become popular in recent years. Anaerobic fermentation, sometimes called carbonic maceration, is essentially fermentation in a low-oxygen or oxygen-free environment, usually in a pressure-resistant stainless steel tank where temperature, time, pH and other variables can be controlled. Among these methods, anaerobic natural and anaerobic washed are the best known. FrontStreet Colombia Diviso Estate Sidra uses an anaerobic natural process; after oxygen-free fermentation the coffee develops more tropical-fruit aroma, and roasted medium-light it shows layered passion fruit, grape, apricot and dried-fruit notes in pour-over, cold brew, drip bags and moka pot.

For those with a home espresso machine or a moka pot, FrontStreet Coffee's signature espresso blend is the barista's strong recommendation. It is an espresso blend built for opening a coffee shop, combining the creamy nuttiness of Brazilian coffee with the dark-chocolate bittersweetness of Colombian coffee. Extraction yields a fine golden crema, and it is perfect with milk for a rich, smooth latte. It is very forgiving for beginners and also serves as the base for Americano, cappuccino, mocha and other classic espresso drinks.