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Classification of raw coffee beans by the American Special Coffee Association

Published: 2026-09-29 Author: World Gafei 👁 83 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

Level 1: Special Grade

Defects: 0-5

No obvious flaws allowed

Total sample weight: 300 g

Sample size variation: less than 5%, around 5%, or within the specified range

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

Baking Difference: 0 Humidity: 9-13%

Level 2: Excellent

Defects: 0-8

Allow minimal imperfections

Total sample weight: 300 g

Sample size variation: less than 5%, around 5%, or within the specified range

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

Baking Difference: