The Art of Coffee Bean Grading: How Coffee Quality is ranked

Every bean tells a story. At Virtuoso Coffee Works nestled in the heart of Japan, we cherish the journey each coffee bean takes before it becomes part of your daily ritual. In this post, we'll dive into how coffee beans are graded and ranked, unraveling the secrets behind what makes a bean exceptional.

But first let’s understand how many coffee types are there.

There are four main types of coffee beans: Arabica, Robusta, Liberica, and Excelsa. Arabica is known for its sweet, soft taste and higher acidity, while Robusta, which has a stronger, bolder taste, and actually contains more caffeine than Arabica. Liberica and Excelsa are less common but offer unique flavor profiles that connoisseurs cherish. Each type offers a distinct experience, like the varied notes in our Premium Blend.

How are coffee beans graded and ranked?

Understanding SCA Grading: The Specialty Coffee Association's (SCA) grading system is the gold standard for evaluating green coffee beans. Under this system, beans are scrutinized for their size, shape, color, and density. The presence of defects, both primary and secondary, also plays a crucial role in the grading process. Beans are scored on a 100-point scale; those scoring 80 or above are classified as specialty-grade, indicating top-tier quality. This meticulous grading ensures that only the best beans, like those in our Premium Blend, meet the high standards of specialty coffee.

A preview of the SCA coffee cupping form to evaluate coffee quality

Cupping Scores and Sensory Evaluation

Cupping scores, derived from a sensory evaluation process, are pivotal in determining a coffee's quality. Trained professionals, known as Q-graders, assess various attributes such as aroma, flavor, aftertaste, and body. Each attribute contributes to the overall cupping score, which reflects the coffee's taste profile and quality. For example, a coffee scoring above 85 is often considered excellent, while scores between 80 and 85 are very good. This detailed analysis helps in identifying standout coffees and also in understanding the nuances of different coffee profiles.

The Importance of Defect Counting

Defect counting is an essential part of coffee grading. By closely examining the beans, experts identify any physical imperfections, such as insect damage, mold, or inconsistencies in size and shape. The number and severity of these defects directly impact the bean's final grade. A lower defect count indicates a higher-quality bean, leading to a cleaner and more flavorful cup of coffee.

Some of the indicators of defective green coffee beans

Bean Size and Density: Key Quality Indicators

Bean size and density are crucial indicators of quality. Generally, larger and denser beans are preferred, as they tend to roast more evenly and develop richer flavors. Beans are often sorted and graded based on their size, using screens calibrated to different dimensions. The density, measured in terms of moisture content, also influences the roasting process and the final taste profile of the coffee.

The Role of Altitude and Region in Coffee Quality

Altitude and region play a significant role in shaping a coffee bean's characteristics. Beans grown at higher altitudes often develop more slowly, resulting in a denser bean with complex sugar and acid profiles. These conditions contribute to unique flavor notes, ranging from fruity and floral to spicy and bold. Similarly, the region of cultivation imparts distinct taste attributes to the beans, influenced by the local climate, soil, and cultivation practices.

Processing Methods: From Cherry to Bean

The method used to process coffee cherries significantly affects the bean's final flavor. Processing involves removing the coffee cherry's outer layers to reveal the green bean inside, and this can be done in several ways. Common methods include washed (wet), natural (dry), and honey (semi-washed) processes.

• Washed (or Wet) Process: In this method, the fruit covering the beans is removed before they are dried. This tends to produce a cleaner, brighter, and fruitier cup.
• Natural (or Dry) Process: Here, beans are dried with the entire cherry intact. This often results in a sweeter, more full-bodied cup with pronounced fruity flavors.
• Honey (or Pulped Natural) Process: This is a hybrid method where some of the fruit flesh is left on the bean during drying, leading to a cup that combines some characteristics of both washed and natural processes.

Understanding these processing methods is key to appreciating the diverse flavors found in different coffees.

So what are high-quality coffee beans?

High-quality coffee beans are typically characterized by their minimal defects, uniform size, and rich, complex flavor profiles. These beans are often grown in ideal climatic conditions and processed meticulously. Our Virtuoso Craft Single Origin exemplifies such quality, offering a unique taste that's both refined and invigorating.

Which country is the #1 producer of coffee beans?

Brazil is the world’s largest coffee producer, renowned for its vast coffee plantations and significant output of both Arabica and Robusta beans. Brazilian coffee is known for its chocolatey, nutty flavors, a profile that's appreciated worldwide.

But did you know that Vietnam is the 2nd biggest exporter of coffee? Vietnam holds a dear place in our heart in the world of coffee, but thats for another time.

The journey of a coffee bean from farm to cup is complex and fascinating. By understanding how beans are graded and ranked, we deepen our appreciation for the art of coffee making. Each cup we brew is a testament to the meticulous care and expertise that goes into producing high-quality coffee.