The countdown has begun for HostMilano, one of the most prominent international events in the sector, taking place from October 17 to 21. At Xorxios, we have everything ready for our participation as a specialty green coffee importing company and experts in certified sector training.

In recent years, the specialty coffee sector has undergone many changes in the way coffee beans are processed. Beyond the traditional methods that have ensured quality and consistency for decades, innovation at this stage of production has given rise to a booming trend: experimental coffee processing methods. These techniques are opening up a universe of sensory and commercial possibilities within the sector and producers are using them to differentiate their coffees and respond to the ever-growing demand from consumers.

Coffee classification plays a crucial role in determining quality and value in the international market. From cultivation altitude to bean size, grading systems or number of defects, each producing country defines its own standards to differentiate and promote its coffees, particularly those in the specialty segment. This article offers a brief guide to understanding these classification systems and their impact on trade, traceability, and quality assurance across the coffee supply chain.