Grade AAA – Screen 19 = 7 to 8 mm – beans are typically larger and more uniform in size. This consistency helps in achieving an even roast, which is crucial for flavour development. These beans have minimal to no defects. They are meticulously sorted to ensure only the best beans make it to this grade.

Grade AA – Screens 17 and 18 = 6 to 7 mm – AA grade beans are slightly smaller than AAA grade. They are still relatively large and uniform, which helps in achieving a consistent roast. While AA grade beans may have a few more minor defects compared to AAA, they are still carefully sorted to ensure high quality. The number of defects is minimal.

Grade AB – Screens 15 and 16 = 5 to 6 mm – beans are a combination of screen size 16 and screen size 15 beans (A and B grade beans). Generally, these are seen as a more standard size. They are less uniform in size compared to AA and AAA grades, but still suitable for a good roast. AB grade beans may have a few more defects than AA grade, but they are still carefully sorted to ensure a reasonable quality. The number of defects is moderate.

Grade C – Screens 14 and 15 = 4 to 5mm – beans are smaller and less uniform in size. This inconsistency can affect the roasting process.  It is very unlikely that this grade will have beans as good in taste as the ones found in ‘AA’ and ‘AB’ grade coffee. C grade beans have a higher number of defects. These defects can include broken beans, insect damage, and other imperfections. The sorting process is less stringent compared to higher grades.

E Grade – is the largest bean you get. E stands for Elephant (or Elephant Ears). This is where two beans interjoin with the cherry and grow together. Although bigger beans are often seen to be better, with these sorts of beans, they will often break apart when being processed or when being roasted as they are fragile. 

Peaberry (PB) Grade – 5 to 7 mm. Beans are smaller, and rounder compared to regular coffee beans. Typically, a coffee cherry contains two flat-sided beans, but in the case of pea berry, only one round bean forms. Peaberry beans are carefully sorted to ensure high quality. They generally have fewer defects compared to lower grades, but the sorting process is crucial to maintain their unique characteristics.

Grade TT – TT grade beans are light density beans, and less uniform compared to higher grades like AA or AB. This varying size can affect the roasting process, leading to a less consistent roast. Beans may have more defects than higher grades. These defects can include broken beans, insect damage, and other imperfections. The sorting process is less stringent, resulting in a higher number of defective beans.

Grade UG – Ungraded UG beans vary widely in size, ranging from very small to larger beans. There is no uniformity, which can lead to an uneven roast.  UG beans have a high number of defects, including broken beans, insect damage, and other imperfections. The sorting process is minimal to non-existent, resulting in a mix of various quality levels.

Fine Cup – Fine cup coffees have highly-valued characteristics, such as a clean cup, medium acidity, medium body, and a smooth aftertaste. 

Good Cup – Good cup coffees are light-bodied with a low acidity and a slightly bitter aftertaste. 

Soft Cup – Soft is a positive flavour term, particular to the Brazil grading system.  Soft is the grade just under Strictly Soft with a clean, mild cup flavours, as opposed to “Hard” taste which is negative. 

Strictly Soft – Strictly Soft coffee is known for its clean, mild, and smooth flavours. It lacks any harsh or bitter notes, making it highly desirable. The flavour is well-balanced and often described as sweet and pleasant 

NY 2/3 – New York 2/3 refers to the maximum number of allowed defects, according to the defect count method of the New York stock exchange. For the NY 2/3 there should be no more than 8-12 visible defects in a 300-gram sample. 

NY 3/4 – New York 3/4 refers to the maximum number of allowed defects, according to the defect count method of the New York stock exchange. For the NY ¾ there should be no more than 19 visible defects in a 300-gram sample. 

SHB – Strictly Hard Bean – This term describes coffee grown in some Central American countries at an altitude of 1,200 to 1,500 meters above sea level. Beans grown at a higher altitude will have greater density.

SHG – Strictly High Grown – This term describes coffee grown in some Central American countries at an altitude of 900 meters above sea level or higher. Coffee grown at higher altitudes tend to grow more slowly and therefore form denser beans, which in turn lends itself to a more superior taste than coffee grown at a lower altitude.

EP – European Preparation means that a coffee is a screen-size 15 and above, with a maximum of 8 defects per 300 grams. This coffee has undergone rigorous sorting – usually by hand, but increasingly through optical sorters as well.

Excelso – is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. Excelso beans pass through a 16/64 in sieve but are too large to pass through a 14/64 in sieve.

Supremo – is a grading term for exportable coffee from Colombia, not related to variety or cupping profile. Excelso and Supremo beans can come from the same coffee plant but will be sorted to separate them into size. Using this as an example, it is clear to see that the size alone cannot distinguish the quality of the coffee as often, it has come from the same plant. Supremo beans are slightly larger than Excelso beans and pass through an 18/64 in sieve.

Organic – Certified Organic means that these coffees are grown without synthetic fertilizers, pesticides, or herbicides.

Rainforest Alliance – ​The Rainforest Alliance is creating a more sustainable world by using social and market forces to protect nature and improve the lives of farmers and forest communities.

Decaf CO2 – Carbon Dioxide Process is a process of decaffeinating coffee beans in a bath of highly pressurized liquid CO2.

Decaf MC – Methylene Chloride Decaf is a process of decaffeinating coffee beans using steam to suspend the caffeine in the coffee, then exposing it to a chemical (typically methylene chloride or ethyl acetate) which isolates and removes the caffeine. 

Swiss Water Process – It is a process of removing caffeine along with all the favourable oils and flavour components from green coffee beans using very hot water. An activated charcoal filter is used to remove the caffeine. This flavour-saturated water (sans caffeine) is heated and reintroduced to a new batch of green coffee causing the caffeine to dissolve from the beans but the high concentration of other dissolved solids (oils and flavour compounds) in the water are designed to encourage only caffeine from leaching out of this batch of coffee beans.

Water Process – Like Swiss Water Process of decaffeination where beans are soaked in hot water to remove caffeine and other compounds. Caffeine is removed from the water and then the decaffeinated water is reintroduced to the coffee to restore its flavour. It is important to note that decaffeinated coffee is not caffeine free, with the FDA allowing coffee to be classified as decaffeinated with 97% caffeine removal.

Drugar – Stands for Dry Ugandan Arabica. Coffee growers across Uganda have been processing coffee this way for generations. (refer to Dry or Natural Process above). The coffee is grown on mountains bordering the Democratic Republic of Congo, along Uganda’s western border.

Wugar – Stands for Washed Uganda Arabica and is marketed as Wugar (refer to Washed Process above). Uganda also produces wet-processed Arabica, virtually all grown by villagers on small plots.