The Green Coffee Classification System

Longbottom purchases only Class 1 specialty grade coffee, giving you coffee full of flavor, aroma and character.

Like other agricultural products, coffee is "graded." This chart depicts the green coffee classification system - or grading scale used to determine the quality of the bean. Look closely, there is an apparent difference in the appearance of the beans from class to class.

Class 1
Specialty Grade

Full Defects:
0 to 5
No primary defects allowed.

 Class 1 Sample

Sample Size:

300 grams

Screen Size:

Maximum 5% below and 5% above specified screen size or range of screen size.

Cup Characteristics:

Must exhibit a distinctive attribute in one or more of the following areas: taste, acidity, body or aroma. Which area(s) will be determined between the buyer and the seller. Also must be free of cup faults and taints.

Roast:

Zero quakers.

Moisture Content:

9-13%

 
Class 2

Premium Grade

Full Defects:
0 to 8
Primary defects allowed.

 Class 2 Sample

Sample Size:

300 grams

Screen Size:

Maximum 5% below and 5% above specified screen size or range of screen size.

Cup Characteristics:

Must exhibit a distinctive attribute in one or more of the following areas: taste, acidity, body or aroma. Which area(s) will be determined between the buyer and the seller. Also must be free of cup faults.

Roast:

Maximum of 3 quakers.

Moisture Content:

9-13%

 
Class 3

Exchange Grade

Full Defects:
9 to 23

 Class 3 Sample

Sample Size:

300 grams

Screen Size:

Fifty percent by weight above screen 15 and less than 5% by weight below screen 14.

Cup Characteristics:

Must be free of cup faults.

Roast:

Maximum of 5 quakers.

Moisture Content:

9-13%

 
Class 4

Below Standard Grade

Full Defects:
24 to 86

 Class 4 Sample
Defects
Primary defects Number of defects that equal one full defect

Full black

 1

Full Sour

 1

Pod or Cherry

 1

Large & Medium Stones

 2 - 5 full defects depending upon size

Large & Medium Sticks

 2 - 5 full defects depending upon size
Secondary defects  

Parchment

 2 to 3

Hulls or Husks

 2 to 3

Broken, Chipped and Cuts

 5

Insect Damage

 2 to 5

Partial Black

 2 to 3

Partial Sour

 2 to 3

Floaters

 5

Shells

 5

Small Stones

 1

Small Sticks

 1

Water Damaged

 2 to 5

Coffee shall be free of all foreign matter other than listed in the primary and secondary defects sections. Coffee shall be free of foreign color.

Coffee size specifications should reference Tyler screens with deviations from the specifications measured by weight.

 

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