Quality & Grading
Ethiopian Green Coffee Grading and Export Standards
A comprehensive guide to the rigorous grading process, quality control standards, and export preparation that ensures every shipment meets international specialty requirements.
Classification
How Is Ethiopian Coffee Graded for Export?
Ethiopian coffee is graded from 1-9 by the Coffee Quality Inspection Center (CQIC). Grades 1-2 are specialty (0-12 defects, 80+ cupping score), while Grades 3-5 serve commercial markets.
Ethiopian coffee is graded from 1 to 9 by the CQIC based on defect count, bean size, and SCA cupping score. Grade 1 allows a maximum of 3 defects per 300g sample and requires a score of 85+. Grades 1–2 qualify as specialty; Grades 3–5 serve commercial markets. All export lots undergo rigorous physical inspection and professional cupping evaluation.
All green coffee intended for export must undergo rigorous grading by Ethiopia's CQIC. Grade 1 specialty coffee has 0-3 defects per 300g sample and scores 85+ on the SCA cupping protocol.
Grade 1 & 2
Specialty Grade
These lots have minimal defects and must exhibit clear, vibrant cup characteristics. The highest quality designation for export.
Defect Count: 0-8 defects per 300g
Grade 3 – 5
Commercial Grade
These are often used for blends and have a higher allowable defect count. Suitable for commercial coffee markets.
Defect Count: 9-86 defects per 300g
Process
What Happens After Coffee Is Harvested?
The journey from cherry to export-ready green coffee involves several critical stages of quality management.
Selective Picking
Only ripe red cherries are accepted at the washing station, ensuring optimal sugar development.
Drying
Coffee is dried on raised African beds. Moisture levels are monitored daily to prevent over-drying or mold growth.
Hulling and Cleaning
The parchment is removed, and the green coffee is cleaned of dust and debris at the dry mill.
Optical Sorting
Modern exporters utilize color sorters to remove discolored or damaged beans that manual sorting might miss.
Final Preparation
How Is Coffee Prepared for Export at the Dry Mill?
Once the coffee reaches the dry mill in Addis Ababa, it undergoes final preparation before export.
Screen Sizing
Sorting beans by size, typically Screen 14 and above for specialty grade coffee.
Density Sorting
Gravity tables remove low-density beans that would roast unevenly and affect cup quality.
Packaging
Standard export in 60kg jute bags, often lined with GrainPro or Ecotact to preserve freshness.
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Documentation
Standards for International Buyers
We adhere to the highest international standards, ensuring that every shipment is accompanied by complete documentation. This technical rigor ensures the traceability of every lot we handle.
Regional Quality
Grading by Guji Sub-Region
Each sub-region produces coffees with different quality characteristics. Explore the terroir behind the grades.
Uraga
Grade 1 Washed: 86–90 SCA
Highest elevations, brightest acidity, floral refinement
View Uraga Profile →
Hambela
Grade 1 Natural: 87–92 SCA
Ethiopia's top natural processing origin, intense berry notes
View Hambela Profile →
Shakiso
Grade 1–2: 84–88 SCA
Semi-forest coffee with stone fruit sweetness and creamy body
View Shakiso Profile →
FAQ
Frequently Asked Questions About Ethiopian Coffee Grading
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