Coffee Grading

What It Means and Why It Matters:

When it comes to coffee, not all beans are created equal. Grading helps determine the quality, consistency, and character of every bean before it reaches your cup. Coffee grading is the process of evaluating green (unroasted) coffee beans based on physical quality (like size and defects) and cup quality (aroma, flavour, body, acidity, etc). Grading helps buyers, roasters, and coffee lovers understand the quality, consistency and value of the beans.

Grading matters because better beans = better coffee. When you see the grading on our coffee, you can trust that the beans meet internationally respected standards for cleanliness, consistency, and flavour.

 

Key Grading Terms:

Grade 1 - Specialty Grade

  • Highest quality
  • Very few defects (< 5 defects per 300g of beans)
  • Uniform in size, shape, and colour
  • Beans must have distinctive aroma, flavour, acidity, and body
  • Hand-sorted carefully

Grade 2 - Premium Grade

  • Still high quality but slightly more defects, no major ones (< 8 defects per 300g)
  • Sold as high-end coffee, often used by specialty cafes
  • May not meet all flavour clarity and uniformity of Grade 1

SSFC - Strictly Soft Fine Cup

  • Used specifically in Brazil
  • "Strictly Soft" describes a smooth, mild flavour profile (no harsh taste)
  • "Fine Cup" indicates that the cup quality is very good (clean, balanced, pleasant)
  • Commonly found on specialty Brazilian coffee labels

EP - European Preparation

  • Beans are hand-sorted to remove defects and foreign matter
  • Very strict standard: removes broken, black, sour, or insect-damaged beans
  • Usually only allows 0-4 defects per 300g
  • Associated with higher-end of specialty lots
  • Used mainly in Latin American coffee

Excelso

  • It is used for a size grade (Medium-large beans)
  • Can still be high-quality or specialty-grade, depending on defect count and cup score
  • When combined with European Preparation (EP) grading, it means premium quality.

 

Who Sets the Standards:

Specialty Coffee Association (SCA)

  • An international authority  in specialty coffee
  • Defines standards for grading, cupping, moisture content, and more
  • Requires cupping scores > 80 for specialty grade

Coffee Quality Institute (CQI)

  • Works closely with SCA
  • Trains Q Graders who evaluate coffee based on strict scoring systems
  • Promotes quality improvement at the farm level

National Industry Standard

  • Some countries have their own national grading terms (For example: Brazil uses SSFC)
  • May differ in details for each countries but all help ensure quality, traceability, and buyer confidence

 

Final Sip:

Understanding coffee grading helps you make more informed choices - whether you're selecting beans for home brewing or sourcing for a cafe. These key grading terms offer insight into the journey your coffee has taken, from farm to cup.

At Decaf Club, we believe that knowing what's behind the label brings you one step closer to truly appreciating every sip. Happy brewing!