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Coffee classification standards are used globally to determine the grade of coffee beans prior to export and roasting. These frameworks help buyers, roasters, and consumers understand what to expect in terms of flavor, appearance, and consistency. While quality criteria differ across origins, most systems consider factors like physical dimensions, پارتاک کافی compactness, shade, blemishes, and terroir.

The globally accepted standard is used in countries like Costa Rica and Honduras. In the Brazilian system, beans are graded based on screen size, which refers to the bean width measured in 64ths of an inch. A higher sieve number usually means a more substantial seed, which is often linked to superior flavor. Beans are sorted through sieves to classify them by dimension. Specialty-grade beans are the largest in size with minimal variation, while lower grades may include misshapen or underdeveloped seeds.

In addition to size is the count of imperfections, which is a major factor. Flaws can include charred kernels, fermented beans, cracked seeds, or pest-infested grains. A sample of green coffee beans is typically analyzed in standardized lighting, and the defects per unit weight determines the grade. For example, a coffee labeled as specialty grade usually has no more than five defects in that sample. Coffees with more defects are classified as standard or entry-level.

Bean compactness is another critical quality indicator. Beans cultivated in mountainous regions tend to be more compact because they develop over a longer period in chilled environments. Compact seeds often have richer aromatic notes and are highly valued by artisan roasters. Some grading systems use a density separation method or other methods to measure density indirectly.

Hue consistency and shape also matter. Beans should be a uniform shade of green without signs of discoloration or mold. Uniformity in color and shape suggests quality-controlled sorting and drying, which are indicators of craftsmanship.

Different countries have their own systems. In Ethiopia, coffee is graded based on origin and cup quality, with grades like Class A to Class E. In the Kenyan system, the grading system is based on bean size, with AA as the top-tier classification, followed by AB and then PB for peaberries.

Understanding these grading systems helps consumers make informed choices. Higher grades don’t always mean enhanced aroma, but they do indicate reliable quality and minimal defects. For artisan coffee enthusiasts, knowing the grade can be a valuable starting point when exploring new beans, but the true measure of quality is always by sampling it. Quality labels are references, not the absolute determinant of excellence.