Classification of coffee classification steps of raw coffee after processing

Coffee beans that have been dried or fermented are ready for storage. At this time the coffee beans lost most of the water, the outside also wrapped in a layer of parchment like coat, coffee insiders put this ad valorem segment called "parchment coffee." This parchment coating needs to be removed before the beans are exported; removal can be done by pressing, rolling, or shelling machines. Sometimes coffee beans are polished before they are exported. After processing is complete, coffee beans are classified according to size, specific gravity or variety. Generally speaking, larger coffee beans are higher in grade. The general procedure is to sift through the size first, then sift according to the specific gravity, and then pick out the bad beans, but this is not finished. The final process involved expert grading, a manual technique that has not been eliminated to this day.

Some countries grade coffee beans in their own way; various official and private coffee organizations and coffee companies participate in the tasting and grading process. After being picked, processed, sorted and graded, coffee beans can be packaged and shipped around the world. It is said that at any given time, there are 2250 ships in the world engaged in transporting coffee.