Grading green coffee for export ensures the quality and consistency of the beans so that they meet strict international standards. This process is divided into different stages.
Stage 1 – Counting defects:
Defects are counted as minor or severe in the initial stage of grading green coffee beans. The New York (NY) standard differentiates types of defects (such as black, broken, or moldy beans) and establishes specific tolerances. Protocols from the SCA (Specialty Coffee Association) and CQI (Coffee Quality Institute) require samples of at least 350 grams to properly analyze the presence of defects and factors that may affect the flavor during roasting.
Stage 2 – Screening the beans to check the size:
The beans are then screened to differentiate them by size and density. In Brazil, beans vary from 12/13, 14/15, 17/18, and 19 sieves. Larger beans tend to have more uniformity and a lower rate of defects; therefore, they are of higher quality. Color is also essential, as very dark or light beans can indicate defects or inadequate processes. Humidity ensures that the beans do not lose quality during transportation and storage and cannot exceed 12.5%.
In roasting, the size of the beans might affect the final taste in some cases; the bigger the beans, the fewer defects they are likely to have; hence, they are of superior quality.
Stage 3 – Roasting & Cupping
The ideal roast profile is developed through several tests for sensory analysis. Initially, the cupping roast allows the characteristics of the coffee to be identified. Then, different profiles are tested to highlight the best qualities of the lot. Each profile can intensify or soften the characteristics of the coffee, with the result being evaluated with each cupping. The roasting curve is used to standardize the process so that it can be replicated.
KAVAZ BRAZIL values quality and transparency, which is why a specialized representative performs a pre-shipment verification on the day each container is loaded. This procedure provides security for both the producer and the end customer, ensuring that the coffee is transported in the best possible conditions and, most importantly, in accordance with our chosen quality.
