Course Overview & Purpose

• Knowledge base for evaluation 
and grading of Arabica green 
coffees 
• SCAA Grading Standards for 
physical evaluation of green 
coffees
 Class Objectives
• List at least 4 reasons for green coffee grading and 
describe why each reason is important.
• Identify and explain key parameters of SCAA Green 
Arabica Coffee Classification System and methods.
• Practice green coffee defect identification using formal 
terminology. 
• Use the SCAA Green Coffee Grading Handbook to identify 
defects correctly, stating how the defects occur and what 
can help avoid the defect.
• Discuss various testing methods and grading equipment. 
 Purpose of Grading

Defining Purchase Contract Terms
– Both defect count & bean size standards
Why do we
– Global Specialty Industry standards
– “Specialty Washed Arabica” defined worldwide
grade green
• Quality Control
– Matching pre‐shipment to arrival samples
coffee?
– Premiums earned for high quality
SCAA Green Arabica Coffee
Classification System

1. 16 Defects (6 Primary, 10 Secondary)
2. Current standard for “Specialty” Washed Arabica 
permits no Primary Defects, and up to five 
Secondary Defects
3. Arabica Green Grading Book defines defects, SCAA 
defines grade standards
4. Arabica Green Grading Test sheet used to record 
evaluation of green coffee samples
 Arabica Green
Grading Test Sheet

Used by Q Graders to
evaluate a 350 gram
during sample based
on:

• Defect Count
• Color
• Odor
• Moisture Content
 Part One: Defect Evaluation
16 Most Common Green Coffee Defects
As Defined by SCAA & CQI

6 Primary and 10 Secondary Defects, classified based 
on effect on cup quality
Identify the following for each defect:
□ Defect name(s)
□ Classification Type (Primary or Secondary)
□ Effect on cup quality
□ Other risks
□ Potential causes
□ Method of correction/avoidance

Station instructors available to answer questions at tables

Full Black

Primary Defect
(1 = 1)
 Full Sour

Primary Defect
(1 = 1)
Foreign Material

Primary Defect
(1 = 1)
 Fungus Damage
Primary Defect (1 = 1)
 Cherry Pod
Primary Defect (1 = 1)
PRIMARY DEFECTS
INSTRUCTIONS:
• GENTLY pour the sample onto your
grading mat
• Avoid SPILLING OR DROPPING beans
 Classification Exercise

1. Pull out the defective beans
2. Make a separate pile for each defect
3. Check your results against the pictures in the book
4. Record your results on the sheet
5. Work with your table lead if you have questions.

Remember:
If it isn’t in the book,
it’s not an SCAA defect!
SECONDARY
DEFECTS
 Partial Black

Secondary Defect
(3 = 1)
 Partial Sour

Secondary Defect
(3 = 1)
 Cherry Hull/Husk
Secondary Defect (5 = 1)

Hull Husk
Floater
Secondary Defect (5 = 1)
 Classification Exercise

• Pull out the defective beans
• Make a separate pile for each defect
• Check your results against the pictures in the book
• Work with your table lead if you have questions.

Remember:
If it isn’t in the book,
it’s not an SCAA defect!
 Immature
Secondary Defect (5 = 1)
Withered
Secondary Defect (5 = 1)
THE BERRY BORER BEETLE
- Hypothenemus Hampei
 Slight Insect Damage
Secondary Defect (10 = 1)
Severe Insect Damage
Primary Defects (5 = 1)
Parchment
Secondary Defect (5 = 1)
Shell

Secondary Defect
(5 = 1)
 Broken/Chipped/Cut
Secondary Defect (5 = 1)

Cut in wet milling process Cut in dry milling process

 Classification Exercise

1. Pull out the defective beans
2. Make a separate pile for each defect
3. Check your results against the pictures in the book
4. Record your results on the sheet
5. Work with your table lead if you have questions.

Remember:
If it isn’t in the book,
it’s not an SCAA defect!
Discussion
Have you ever seen any of
these defects in a coffee
sample?

POP QUIZ!
Which is the more severe defect of the following pairs:
(A)  Partial sour  or (B)  Floater
(A) Full black  or (B) Foreign matter
(A) Slight Insect Damage or (B) Broken/Chipped/Cut
10 minute break
 Part Two:
General Physical Evaluation
• Several physical attributes of green coffee 
are directly related to quality (SCAA 
Grading Standards):
– Color
– Odor
– Moisture content (by weight)
• Other physical traits have a significant 
impact on market value (Not SCAA 
Grading Standards):
– Bulk Density
– Bean size
 Physical Evaluation: Color
• Green bean color can vary depending on several 
factors:
□ Moisture content
□ Bean density
□ Age of green coffee
□ Processing method (i.e. washed, natural, 
pulped natural, etc.)
□ Exposure to sunlight
□ Storage or transportation conditions
 Physical Evaluation: Color
Generally,
a deep, blue-green color is desirable,
and
a faded, straw yellow color is undesirable
 Physical Evaluation: Odor
• Non‐coffee odor taints are undesirable
• Water in dried coffee risks absorption of 
foreign odors
• Contamination in storage or transit
• Non food grade jute bags
• Proximity to volatile fumes 
such as petrol or smoke
• Improper drying and/or 
storage may lead to
odor‐causing mildew or mold 
Physical Evaluation:
Odor
• Improper drying and/or storage may lead to mildew or 
mold damage.  
– Ochratoxin A (OTA)  
• Mycotoxin
• Grains stored in high humidity for long periods
• Can suppress human immune system
• Has been linked to disease 
• Do not “cook” out of foods
– Temporarily restricted import of coffees 

Photo: UN-FAO
 Physical Evaluation:
Moisture Content

• Moisture content critical to 
integrity of green coffee
– Exceptionally high moisture: risk of 
mildew or mold
– Exceptionally low moisture: poor 
uniformity and risk of flavor loss
• SCAA Standard
– Natural process 10‐13%
– Washed coffee 10‐12%
 Physical Evaluation:
Moisture Content
• Affects bean density, but is 
easily lost in roasting
• Moisture content measuring 
equipment considerations
Accuracy
Price range
Ease of use
Portability
 Physical Evaluation: Bulk
Density
• Not included in SCAA green coffee grading standards
HIDE THIS SLIDE
• Density = Mass divided by volume (i.e., g/mL)
• Density may be determined by cellular structure, 
FOR SCAA
moisture content, or both
• Density has a relationship to quality, as more dense 
CLASSES
beans have more  organic material developed into 
soluble solids during roasting.  
• Uniform density within a lot is crucial when roasting
 Physical Evaluation: Bulk
Density
• Density as a factor in the roasting process:
HIDE THIS SLIDE
– Generally, heat transfers more slowly into dense beans, 
and more quickly into porous beans
FOR SCAA
– As beans lose moisture, density decreases
• Porous beans with high moisture content acquire heat 
CLASSES
slowly early in the roast, but very quickly once moisture 
is lost (near first crack)
• Very high grown beans with high cellular density roast 
also acquire heat slowly, early, but roast more evenly 
once moisture is lost (near first crack)
 Physical Evaluation:
Screen Size
• Not included in SCAA green coffee grading 
standards
• Sorting (aka “Grading”) uses screens with 
holes measured in 64ths of an inch
• Each producing country has unique system 
for classifying beans by size:
– Ex.: Kenya “AA” = 17/18 Scr., “AB” = 15/16 
Scr.
– Ex.: Colombia “Supremo” = > 17 Scr., 
“Excelso” = 15/16 Scr. 
 Physical Evaluation:
Screen Size
• Larger beans generally sell for higher prices
• Smaller beans generally sell for lower prices
• “Peaberry” beans marketed well in some 
countries (Tanzania, Kenya) but generally do not 
sell well

• Factors in the roasting process:

• Different sizes roast at different rates
• Uniformity within a lot is crucial for even
roasting
 Discussion Questions

• What was the most difficult concept to 
learn?
• What did you learn today that you can 
apply to your business?
 Turn in Grading Sheet

• Make sure everything filled out and calculated 
correctly (this WILL be graded)
• Write your name
• Write your station instructor’s name
• Take a photo of it, if you want, before you turn it in.
• Blank copies for you to take home
• TAKE YOUR BOOKS WITH YOU!
• TAKE YOUR MATS WITH YOU!
 Evaluation for
Roasters Guild Certificate
and
Coffee Taster Certificate
• Will have a final exam– study!
• RG Level 1 final will be available online by October, 
2014
– Candidates must also submit ONE GRADING SHEET‐
completed thoroughly and have both primary and 
secondary defects
 Certificates and Credits

• Must have/create an online profile at SCAA.org

using primary email address to receive certificate
credit this takes 2-4 weeks
 Resources for Further Study
Other classes to prepare for the 
Coffee Taster Certificate

– GE153 Le Nez du Café Aroma of Coffee
– GE154 Sensory Skills Test
– GE255 Organic Acids & The Chemistry of Coffee
– GE103, GE202, GE303 (Cupping classes)
– GE201 The SCAA Cupping Form & Peer Calibration