Coffee bean grading: excellent quality, all in the grade!

Coffee is one of the most popular drinks in the world, and the grade of coffee beans is an important criterion for evaluating its quality and taste. Different grades of coffee beans are different in the process of planting, harvesting and processing, so they present their own unique characteristics.

In the coffee bean grading system, the highest grade is often called "select" or "specialty" grade. These beans are carefully selected, and only fully ripe, flawless and uniformly sized beans can be classified as this grade. They usually have a rich and complex taste, with obvious fruity acidity and floral aromas.

Next to the Select is the Fine or Highlands grade. These beans are also carefully selected, but may have fewer defects or be less uniform in size than the Select. Despite this, they are still of high quality and exhibit a soft and balanced taste.

Below that is the regular or commercial grade. These beans may contain more defects and have greater variation in size and color. They are often used to make lower-priced coffee products with a relatively bland taste.

The lowest grade is the "bottom" or "residue." These beans usually have serious defects such as being broken, moldy, or immature. They are often used to make instant coffee or other processed coffee products.

In addition to the above main grades, there are also some special grades, such as "selected", "organic" and "direct trade". These grades focus on whether specific standards are met during the cultivation and procurement process, such as pesticide-free, environmentally friendly cultivation or direct cooperation with farmers.

In short, when choosing coffee beans, understanding the differences between different grades can help us better understand their quality and taste. Whether you drink black coffee or a variety of coffee drinks such as latte and cappuccino, you can choose beans that suit your taste needs according to your preferences.