One of the key aspects of understanding coffee quality in the international trade is recognizing the classifications systems each country uses to categorize its harvests. Although there are general guidelines, each producing country has developed its own classification systems that allow them to set quality standards and, in doing so, obtain fair prices in the market. These systems are based on factors such as altitude, bean size, number of defects or the region of cultivation.

Understanding these classifications is crucial for all actors in the supply chain, as it enables a more accurate interpretation of the product´s value and facilitates communication within the global coffee market.

Altitude of cultivation is one of the most commonly used criteria in the classification of coffee quality, as it directly influences bean density and sensory attributes.Based on this criterion, we can find two common nomenclatures in the specialty coffee market:

    • SHG (Strictly High Grown) and HG (High Grown).
    • SHB (Strictly Hard Bean) and HB (Hard Bean).

The SHG label is frequently found in specialty coffees from countries like El Salvador, Honduras, or Nicaragua, while SHB is commonly used in Costa Rica or Guatemala.

Although altitude ranges vary by country, the general convention is:

    • SHG/SHB: cultivated above 1,200–1,300 meters above sea level (masl)
    • HG/HB: cultivated between 800–1,200 masl
 

Bean size classification relies on a system of sieves or screens that separate the beans based on the diameter of circular holes. Each screen corresponds to a specific hole size: beans that remain on a screen are of that size or larger, while those that pass through are smaller.

This uniform sizing allows for consistent roasting, preventing over- or under-roasting and ultimately resulting in a higher-quality final product. However, despite the perception that larger beans indicate better quality, size is not the sole quality determinant.

The most common international sizes are:

• 18 (largest)
• 17, 16, 15
• 14 (smallest)

Colombia, Brazil or Kenya are some of the countries that use size-based classification and also have their own terminology for the sizes:

    • Colombia:
        ◦ Supremo: 95% retained on screen 17/18
        ◦ Excelso: 95% retained on screen 15
        ◦ UGQ: 98.5% retained on screen 14

    • Brazil:
        ◦ Classifications range from screen 20 to 14, often combining two sizes (e.g., Screen 17/18).
        ◦ Peaberry beans are classified from screen 12 to 9.

    • Kenya:
        ◦ AA: screens 17 and 18
        ◦ AB: screens 15 and 16
        ◦ PB: peaberry

Grading systems may be based on one or more factors, including bean size, number of defects, or moisture content. The most common scale runs from Grade 1 (highest quality) to Grade 5 (lowest quality). Grade 1 is the most sought-after in specialty coffee markets, while Grade 5 typically refers to lower-quality coffees.

Examples of National Criteria:

Region of origin
Within each country, origin region plays a decisive role in defining the sensory profile of the coffee. Climate, soil type, and agricultural practices all contribute. In Ethiopia, this factor is particularly significant due to the country's diverse geography and climate, as well as its abundance of native coffee varieties—each region yielding highly distinctive flavor profiles.

Across the global coffee belt, many regions have established Geographical Indications or even registered trademarks to protect their identity and reputation. Moreover, identify the region is also vital to ensure traceability, especially in the specialty coffee sector.

By Number of Defects
Each country sets its own scale for the number of allowable defects in each quality grade. The terminology and standards used may vary:
    • Brazil uses the New York classification system, where the NY2 category (commonly found in specialty coffee) represents the highest commercial quality.
    • The EP (European Preparation) and USP (U.S. Preparation) classifications indicate defect standards tailored to the export requirements of each market.

In short, although classification parameters often share common foundations, each country adapts these criteria to its own production characteristics, aiming to standardize and more accuralety value its coffees.

Understanding these classifications is essential for the entire supply chain, as it enables:
    • Determining the value of the coffee and differentiation in the market.
    • Facilitating trade and promoting transparency.
    • Encouraging specialization and continuous improvement.
    • Supporting traceability .
    • Contributing to market stability of the sector.