Coffee classification systems: what is a specialty and how to determine the quality of green coffee
National classifications: how do the countries of origin sort the harvest
National systems appeared as a tool for sorting crops within the country. They reflect the requirements of local exports and focus primarily on the physical condition of green grain. In different countries, the set of parameters differs, but the basis consists of three elements: the number of defects, the uniformity of grain size and the characteristics of its processing.
This approach makes it possible to separate the batches suitable for export from the batches that will remain on the domestic market. The national classification shows the technical condition of green coffee well and helps to predict stability during roasting.
A few examples of grain sorting in the countries of origin:
Ethiopia: grade is formed by the number of defects and the method of processing. Example: Ethiopia Sidamo Grade 2 washed — an indication of the region, the purity of the batch and the processing method.
Brazil: the system takes into account defects, size and cup quality — the basic category of cup purity. Example: Brazil NY2, scr. 17/18, fine cup — minimal defects, uniform size, soft profile.
Kenya: Sorting is based primarily on size. Example: Kenya AA — the designation reflects the large grain size, but does not indicate taste characteristics.
Colombia: The Supremo and Excelso categories are based on size, not taste potential. Supremo is a larger grain, but different levels of quality are possible within the category.
В Эфиопии сортировку часто проводят вручную, и грейды 1–2 предполагают более тщательную ручную доочистку, что влияет на чистоту чашки
These examples demonstrate a general principle: the national classification describes the physical condition of the batch, but does not determine its taste potential. Two lots with the same designation can give a completely different profile, and a separate procedure is needed to evaluate the taste.
Quality levels: commercial, fine commercial and specialty
In a professional environment, it is customary to consider the green coffee market in terms of three quality categories: commercial, fine commercial and specialty. This is not a formal system, but a working one: it helps to separate mass parties from high-level parties and lots of the highest quality.
Commercial coffee can be of different quality, but its purpose is always the same: stable large batches for the mass market. Such coffee can have different taste potential — from simple to quite interesting — but its production, sorting and preparation are focused on volume and repeatability, not on high quality. The taste of such coffee, as a rule, is smooth, without pronounced acidity and sweetness, and remains relatively unchanged from season to season.
Бразилия обеспечивает основную часть мирового коммерческого сегмента благодаря масштабному и стандартизированному производству
The fine commercial category appeared as a way to distinguish higher-level parties from the commercial segment. Coffee of this category — with a clean and uniform profile: five cups on capping are stable, without taste defects. It can score more than 80 points on the SCA scale and be traced at least to the region of production. But at the same time, the batch will not be classified as a hurry, because it does not meet one or more criteria of the standard. For example, the number of secondary defects is higher than acceptable, the humidity range is violated, or the grain has not been prepared as a special coffee on the manufacturer's side. Such a product does not belong to the mass segment and significantly exceeds its level, therefore fine commercial is allocated to a separate category.
The specialty category is the highest quality coffee, which scores from 80 points on capping and has no defects. The evaluation does not depend on marketing or subjective impression: the batch must meet the specific requirements for the green grain and the taste of the cup.
This is how the three-level structure of the market is arranged. And it is the formalized requirements described in the specialty standard that determine why one lot remains in the fine commercial segment, and the other gets the specialty status.
The international standard of speshelti
The basis of the speshelti standard is the physical and sensory evaluation of coffee. Both stages are important: a clean cup is impossible without high-quality prepared raw materials, and the good appearance of green grain does not guarantee its high taste potential.
Physical evaluation is carried out on a sample weighing 350 g. Primary defects — mold, completely black grains, large foreign inclusions — are not allowed. There can be no more than five secondary defects. These are grains with partial damage, traces of insects, cracks, remnants of parchment and other defects.
Большая часть дефектов формируется на этапах сбора, сушки и хранения, поэтому физический анализ показывает не только качество партии, но и качество работы производителя
The grain size and uniformity are separately monitored. The standard does not specify a specific minimum screen, but assumes that the bulk of the batch is in the range of about 13-19 and has a small variation in size. This uniformity reduces the risk of uneven roasting.
The permissible humidity range is 8.0–12.5%. Higher values increase the risk of mold formation and spoilage, lower values lead to premature aging of grain, brittleness and instability during roasting. These parameters determine how well the batch is technically prepared.
After the physical analysis, capping is performed according to the SCA protocol. The sample is fried according to a standard profile and evaluated in at least five cups to fix the stability of the profile. Separately, the aroma, taste, acidity, sweetness, body, balance, purity of the cup and the absence of taste defects are noted. The result is formed as a sum of estimates.
The party belongs to the category of hurry-up if it scores 80 points or higher and at the same time meets the physical requirements. The specialty class is awarded only to Arabica. The threshold of 80 points fixes the minimum level of purity and stability of taste — variability begins higher, which is no longer associated with defects, but with origin, height at which the culture grows, and processing.
Оценивают кофе специалисты — Q-грейдеры: они ставят баллы за каждый критерий, затем получившиеся оценки суммируются
In addition to evaluation, SCA considers traceability, sustainability of production and transparency of the chain as important characteristics of modern specialty coffee. These parameters are not included in the mandatory set of criteria for assigning a category of haste, but help to better understand the quality and explain the pricing of the lot.
How to use classifications when purchasing
For the buyer, classification is a tool for systematic evaluation of the batch. The national grade shows the technical condition of green grain. The division into commercial, fine commercial and specialty helps to understand in which segment the lot operates and what price expectations to adhere to. And the speshelti standard provides a way to objectively evaluate the batch itself: the quality of the green grain, the stability of the cup and the taste potential. And to understand how the lot is suitable for work in the upper segment and justifies its cost.
But the key decision is always capping. Even with the highest national grade, a party may have an unstable profile, and vice versa — parties that do not pass strictly according to the standard sometimes give a clean, comprehensive cup. Therefore, the classification creates a framework in which the buyer works, but the final decision on the purchase takes place on the capping table.