This time, at La Tienda del CafΓ© , we'll tell you about the classification of coffee around the world.
And it's thanks to this that the quality of your cup of coffee is achieved; that sensation that accompanies you as its aroma and flavor are released, leaving its unmistakable mark.
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Not all coffee-producing countries use the same classification; however, there are unifying criteria for this in international trade, through the International Coffee Organization (ICO).
How is coffee classified?
Depending on the botanical species, it is either Arabica or Robusta. Although there are over a hundred different species, these are the most widely produced worldwide. This depends on the altitude where the plantation is located. The treatment method used after harvest is washed, honey, or natural. The types of bean sorting vary from manual to mechanical, and from electronic to electronic.
It is also classified by the number of defects in its grains as: black, smelly, with stones and odor, dry or floating, split, with husks, damaged by insects, malformation, half-black or bleached.
According to the size of the grain screen or mesh, which are divided into 18, 17, 16, 15, 14. 18 being the largest grain size and 14 the smallest.
And finally, for your beverage, it will have a natural, honey, or washed flavor . It will be Basic, which can include mild, firm, and other flavors; it will have complementary flavors (fruity, dirty, or musty); or positive aspects of body, aroma, or acidity; and even negative ones, such as fermentation, astringency, or harshness. In this section, you can see the complexity of flavors, defects, and virtues of the coffee in the cup.
Based on the above, coffee can be classified using two methods: Specialty Coffee Association of America SCCA Green Coffee Classification and Brazil/New York Green Coffee Classification , the latter being considered the most accurate, although it requires more time.
The best coffee
Arabica coffees are considered by some to be the best; likewise, those from higher altitudes have denser and larger beans, which is why they are associated with better cup flavors. This affirms the correlation between coffee size, density, origin, and quality .
However, size isn't the only factor; uniformity in size ensures even roasting, which will give a better appearance and flavor. Therefore, the beans should be nearly equal in size.
This means that smaller coffee beans will roast differently than larger beans, resulting in an uneven cup and possibly some beans being roasted higher, creating off-flavors in the cup.
Consequently, similarly shaped beans will have uniform color; while uneven shapes may indicate a mixture of cultivars; and uneven colors suggest drying problems. Uneven shapes and varying humidity levels can lead to problems in coffee storage and open the door to spoilage.
Therefore, coffee beans should be uniform and bright for a good cup quality, while if the coffee beans look discolored, the quality of the cup will fade and eventually show in the cup.
The best cup of coffee
It will be classified according to the method performed in:
- Special or excellent degree.
- Premium Coffee Grade.
- Exchange Coffee Grade.
- Below standard grade.
- Coffee out of grade or deactivated.
Furthermore, under the coffee bean classification, coffee beans without defects, from the same origin, and that are similar in size, color and shape, are classified as specialty or excellent coffee beans.
Finally, from this classification and qualification of coffee , the relationship between the defect, the size, and consequently, a high or low quality of the cup of coffee, and its attributes of body, flavor, aroma and acidity is explained.