Home › Bean › Explanation on how to classify high-quality coffee and raw beans

Explanation on how to classify high-quality coffee and raw beans

Published: 2026-09-29 Author: World Gafei 👁 205 views

Last updated 2026-09-29 — Level 1: special product defects: 0-5 do not allow to contain obvious defects total sample weight: 300 grams sample size difference: less than 5% 5% or so, or within the specified range of appreciation features: must be at least a little outstanding in the following characteristics: taste, sour taste, taste, aroma. The characteristics will be determined by both the buyer and the seller. After cup testing and appreciation, there are no defects. Baking difference

First class: special grade

Blemish: 0-5

Obvious defects are not allowed.

Total weight of sample: 300g

Sample size difference: less than 5%, about 5%, or within the specified range

Connoisseur characteristics: must be outstanding in at least one of the following characteristics: taste, sour taste, aroma. The characteristics will be determined by both the buyer and the seller. After cup testing and appreciation, there are no defects.

Baking difference: 0 humidity: 9-13%

Second class: top grade

Blemish: 0-8

Allow to contain minimal defects

Total weight of sample: 300g

Sample size difference: less than 5%, about 5%, or within the specified range

Connoisseur characteristics: must be outstanding in at least one of the following characteristics: taste, sour taste, aroma. The characteristics will be determined by both the buyer and the seller. After cup testing and appreciation, there are no defects.

Baking differences: