Green Coffee Grading
Learn how green coffee is classified using screen size, density, defects, moisture and origin-specific grading systems.
There is no single global grading system
Coffee grading terminology varies between producing countries, exporters, importers and buyers. A grade name should therefore be interpreted in its origin and commercial context.
Screen size
Screens classify beans by physical dimensions. Screen number is not a direct measure of flavour or quality, and different screen systems can use different conventions.
Defects
Defect grading considers physical problems such as damaged, insect-affected, black or sour beans and foreign material. The definitions and tolerance levels depend on the applicable standard or contract.
Moisture and density
Moisture, density and physical appearance are useful quality-control measurements. None should be treated as a complete substitute for sensory evaluation and provenance information.
Continue exploring
Green coffee
Follow coffee from plant and cherry through processing, drying, milling and storage.
Green coffee →Coffee chemistry
Explore the compounds and reactions that shape roasted coffee.
Coffee chemistry →Coffee extraction
Connect grind, water, temperature, time, concentration and extraction.
Coffee extraction →Coffee Knowledge presents technical subjects as an educational reference. Terminology, grading systems and production practices can vary by country, producer, equipment and commercial context.