The characteristics of coffee bean sorting mainly include the following aspects:
Classification of defective beans:
Black spot beans: There are obvious black spots on the surface, which may be caused by mold or frogs.
Moldy beans: The surface is moldy, affecting the taste and aroma.
Frog beans: Bitten by frogs, affecting the appearance and flavor.
Unripe beans: Picked before they are fully mature, with poor taste and aroma.
Damaged beans: Damaged during the processing, affecting the quality.
Classification of size:
18 mesh: The beans are of moderate size and suitable for a variety of roasting methods.
17 mesh~14 mesh: The beans are slightly larger, suitable for light roasting.
14 mesh: The beans are smaller, suitable for deep roasting.
Classification of origin:
Low altitude areas (altitude <500 meters): lower hardness and milder flavor.
Ethiopia: G1~G5 grades, the number of defects ranges from 0 to 45, G1 is the highest quality bean.
Kenya: E, AA, AB, C, PB, TT and other grades, E is a rare bean, AA is a fine bean.
Colombia: Supremo, Excelso Extra, Excelso EP, U.G.Q and other grades, Supremo is a special grade bean Costa Rica: SHB, HB, SH, EPW, PW, EGW, GW and other grades, SHB is an extremely hard bean Guatemala: SHB, FHB, HB and other grades, SHB is an extremely hard bean Influence of roasting degree: Light roasting: light color, obvious acidity, suitable for single-origin hand-brew or cold brew coffee lovers. Medium roasting: balanced sweetness and acidity, rich flavor layers, suitable for American coffee or latte lovers.
Dark roast: The bitter taste is obvious, and the caramel and chocolate flavors are prominent. It is suitable for espresso or people who like a rich taste.