Ever wondered what those cryptic letters and numbers on your coffee bag signify? They’re actually part of the fascinating world of coffee bean grading systems, acting like a quality report card for your future whole bean coffees.
From Brazil’s defect counts like “2/3” to the size sorting indicated by “SC 14/16,” these codes offer clues.
Altitude plays a role, with “SHB/SHG” signaling high-grown, flavorful beans, while “HB” suggests a slightly lower elevation.
Unique processes like Peru’s “MCM” and the meticulous “EP” preparation also have their marks.
Some systems, like “G1, G2, G3,” directly denote bean imperfections, while others, such as “AA/AB/PB,” focus on bean size and shape.
Even lower-grown “SS” and standard “FC” crops have their identifiers, and the simple “SCR” highlights bean size.
What those Letters and Numbers mean?
The letters and numbers printed on your coffee bag aren’t just random; they’re coffee bean grades. These grades offer a snapshot of the bean’s quality and suggest what flavors you can expect. It’s essentially a quality assessment right there on the packaging. Let’s explore some of the common grading terms you’re likely to see.
Brazil 2/3; Good Beans, Minor Imperfections
“Brazil 2/3” is how they grade coffee in Brazil, one of the biggest coffee-producing places in the world. They look at green coffee beans and count how many little imperfections, or “defects,” they find. A lower number of boo-boos means the coffee is of better quality. Grade 2 means there are about 4 to 6 defects in a big handful, and Grade 3 means there are about 7 to 12. So, “2/3” means the coffee falls somewhere in between these two grades.
If you see “Brazil 2/3,” it tells you the coffee is of pretty good quality. It’s not the super fancy, top-shelf stuff with almost no defects, but it’s still a solid bean that should give you a tasty cup. It’s like a good middle-ground option.
SC 14/16; Talking About Size (SCR – Screen size)
The abbreviation “SCR” on a coffee bag refers directly to the “Screen Size” of the coffee beans. This measurement indicates the physical dimensions of the beans, typically expressed as a number.
A higher “SCR” number signifies larger beans, as the beans are sorted using screens with progressively larger perforations. While bean size isn’t the sole determinant of coffee quality, it can influence the roasting process, with larger beans sometimes requiring adjustments for optimal flavor development.
Therefore, “SCR” provides information about the physical uniformity of the batch, which roasters consider for achieving a consistent and well-extracted brew.
The numbers “14/16” signify that the beans have been sorted to fall within a specific size range, large enough not to pass through a screen with 14/64ths of an inch openings but small enough to pass through a 16/64ths inch screen. This uniformity in size often contributes to a more consistent and even roasting process, which can positively influence the final flavor of your brewed coffee.
SHB / SHG; High-Grown Goodness
SHB (Strictly Hard Bean) and SHG (Strictly High Grown) mean the same thing. You’ll mostly see these terms for coffee from Central America. It tells you the beans grew way up high on mountains, usually over 4,000 feet. Growing up high makes the beans grow slower, which can make them taste more interesting.
Coffee grown high up is often seen as better because the cooler weather and longer growing time can make the coffee taste more complex and have a nice zing. If you see SHB or SHG, it’s usually a sign of good stuff.
HB – Hard Bean; Still Good, Just Not As High
HB,” or “Hard Bean,” this term also denotes coffee grown at a significant altitude, though generally within the range of 3,300 to 4,000 feet. While not grown at the same extreme elevations as SHB/SHG coffees, HB beans still benefit from the challenges of higher altitudes, often resulting in a dense bean structure and a desirable level of acidity and flavor complexity. They represent a good balance of quality and accessibility.
MCM – Machine Cleaned Mejorado; Special Peru Sorting
When you see “MCM” on Peruvian coffee, it tells you something about how the beans were processed. “MCM” stands for “Machine Cleaned Mejorado,” which means they used special machines to sort and clean the coffee beans. This process helps to remove any defective beans and other unwanted bits, resulting in a cleaner and more consistent batch of coffee. This careful cleaning can lead to a better roasting experience and ultimately a more enjoyable cup of coffee.
EP – European Preparation; Carefully Picked
If a coffee is labeled “EP,” or “European Preparation,” it means the beans went through a very careful hand-sorting process. Before being shipped, workers meticulously inspect the beans and remove any that don’t meet high standards. This ensures a cleaner batch, free from defects like broken or discolored beans. So, “EP” signifies a commitment to quality control right at the source, aiming for a more consistent and better-tasting final brew.
G1, G2, G3, etc; Graded by Bad Stuff
When you see grades like “G1,” “G2,” or “G3” on a coffee bag, it’s a straightforward way of understanding the bean quality based on the number of defects found. These grades directly relate to the count of imperfections present in a sample of green coffee beans. “G1” signifies the highest quality with the fewest defects, often sought after for specialty coffee due to its purity and consistency. As the number goes up – “G2,” “G3,” and so on – it indicates a higher tolerance for minor flaws. Essentially, a lower “G” number suggests a cleaner, more uniform batch of beans, which can translate to a more predictable and enjoyable brewing experience.
AA / AB / PB; Big, Bigger, and One of a Kind (
“SS,” or “Strictly Soft Bean,” indicates Arabica coffee cultivated at lower altitudes, generally below 4,000 feet. Beans grown in these conditions tend to mature more rapidly and often develop a softer bean structure. Consequently, coffees labeled “SS” typically exhibit a smoother and milder flavor profile. While they might lack the pronounced complexity found in higher-grown beans, Strictly Soft Bean coffees can offer a pleasant and easy-drinking experience, appealing to those who prefer a gentler cup.
SS – Strictly Soft Bean; Grown Lower Down
“SS,” short for “Strictly Soft Bean,” describes Arabica coffee that has been grown at lower altitudes, typically below 4,000 feet. In these warmer environments, the coffee cherries tend to ripen at a quicker pace, often resulting in beans with a softer density. The flavor profile of Strictly Soft Bean coffees is generally characterized by its smooth and mild notes. While it may not possess the complex acidity or intense aromatics often associated with high-altitude coffees, “SS” graded beans can provide a very palatable and easy-drinking cup, favored by those who prefer a less assertive coffee experience.
FC – Fair to Current Crop; Just Okay, But Fresh
The designation “FC,” or “Fair to Current Crop,” offers insights into the coffee’s harvest timing rather than its inherent quality. “Current Crop” indicates that the beans are from the most recent harvest season, suggesting a degree of freshness.
However, the “Fair” aspect implies that the beans may not meet the higher standards of other grading systems in terms of uniformity or defect counts. Choosing “FC” coffee often means opting for a more budget-friendly option that still offers the inherent characteristics of freshly harvested beans.
While it might not promise the most nuanced or refined cup, “FC” coffee can be a reliable choice for everyday consumption, providing a decent and timely representation of the coffee’s origin.
Why Do These Grades Matter to You?
As a coffee drinker, understanding these grading terms can help you make more informed choices about the coffee you buy. While a specific grade isn’t a guarantee of perfect taste (flavor is subjective!), it can give you a general idea of the quality and characteristics of the beans.
For example, if you prefer a coffee with complex flavors and a bright acidity, looking for beans labeled SHG or SHB might be a good starting point. If you value top quality and careful sorting, “G1” could be a term to look for. And if you prefer larger beans, “AA” might catch your eye.
However, don’t let grades be the only thing you consider. The origin of the coffee, the roaster, and your taste preferences are just as important. A well-roasted coffee from a specific region you enjoy might be fantastic even if it doesn’t have the absolute highest grade.
Human Coffee Choice is More Precise
While grading systems provide a framework for evaluating coffee beans, it’s important to remember that coffee is an agricultural product. There will always be natural variations, and the skill of the farmers, processors, and roasters plays a huge role in the final cup.
Think of grades as a helpful guide, but don’t be afraid to try coffees with different labels and from various origins to discover what you truly love. The world of coffee is vast and full of delicious surprises waiting to be explored!
Conclusion
So, next time you’re browsing for your next bag of beans and spot those cryptic letters and numbers, remember they’re like clues about what awaits you. From defect counts like “Brazil 2/3” to size classifications such as “SC 14/16,” each grade tells you something about the coffee’s quality. Whether it’s altitude, processing methods, or bean size, these codes help guide your choices. Don’t hesitate to explore coffees with different grades and from various corners of the globe. Ultimately, the best grade is the one that leads you to a cup you truly savor.
Coffee beans are graded by size (like AA), how high they grew (like SHG), and how many bad beans are in the batch (like G1, G2).
Does Grade 2 mean coffee beans have fewer than 13 defects?
In coffee grading systems, Brazil allows up to 6-8 defects for Grade 2 and up to 12-13 defects for Grade 3, while Central American systems (like Costa Rica and Guatemala) allow up to 8-10 defects for Grade 2, and Kenya allows up to 7-8 defects for Grade AB.
Which coffee beans are the highest quality?
Generally, beans with a larger size (like AA in some regions), grown at high altitudes (SHG/SHB), and with the fewest defects (like G1) are considered the highest quality.
What is AAA grade coffee?
AAA grade is often seen as the very best, with large, perfect beans that were carefully picked and sorted, usually having a complex and rich flavor.
