PREMIUM COFFEE EXPORTS

Common Premium Coffee Grades

Grades are typically determined by screen size (measured in 1/64ths of an inch) and altitude. Generally, larger and higher-grown beans are considered more “premium” because they mature more slowly, resulting in higher density and more complex sugars.

By Size (Country-Specific)

• Kenya: Uses a letter-based system. AA (Screen 17/18) is the premium grade, followed by AB (Screen 15/16).

• Colombia: Focuses strictly on size. Supremo (Screen 17/18) is the highest, followed by Excelso (Screen 15/16).

• Central America: Often uses terms like Superior (largest) or Segundas (medium).

By Altitude (Hardness)

High altitudes produce harder, denser beans. You will often see these labels on premium exports from Central and South America:

• SHB / SHG (Strictly Hard Bean / Strictly High Grown): Grown above 1,300 meters (4,500+ ft). This is the highest altitude grade.

• HB / HG (Hard Bean / High Grown): Grown between 1,200 and 1,300 meters.

. The Specialty Coffee Association (SCA) Scale

The most globally recognized “quality seal” for premium coffee is the SCA Cup Score, which evaluates aroma, flavor, acidity, and body on a 100-point scale.

• 90–100 (Outstanding): Rare, “elite” specialty coffee (e.g., high-end Geisha varieties).

• 85–89.99 (Excellent): Premium specialty coffee with distinct terroir and no primary defects.

• 80–84.99 (Very Good): Standard specialty coffee; the baseline for “premium” in the specialty market.

• Below 80: Considered commercial or “commodity” grade, used for supermarket blends and instant coffee.

. Key Physical Defect Checks

To be graded as “Specialty Grade” (Grade 1), an export sample of 300g must have:

1. Zero Primary Defects: No full black beans, full sour beans, or large stones/sticks.

2. Max 5 Secondary Defects: Limited broken beans, insect damage, or shells.

3. Moisture Content: Strictly between 10% and 12% to ensure stability during shipping.

Note on Peaberry (PB): This is a mutation where one round bean grows inside the cherry instead of two flat ones. Many exporters treat Peaberry as a premium “grade” because it is believed to roast more evenly and have a more concentrated flavor.