Different producing countries have different methods to define the quality of their coffees. Some of these grades are indications of quality some are more of appearance.
● Central Americans use SHB (Strictly Hard Bean) or SHG (Strictly High Grown) to show elevation of their better coffees. The specific elevation varies slightly by country. The they are graded by preparation, the sorting of bean sizes. EP or European prep is for the better coffees.
● Colombia also uses EP for preparation as well as Excelso and Supremo for respective size grades.
● Brazil has the most rigorous standards for grading. Beans are graded by size, number of defects and cup quality. A Brazil FC SS 17/18 gr.2 would be a coffee with minimal defects, lage beans and fine cup quality.
● Ethiopia has a complex grading system that has been in flux. Until recently, Gr. 1 was a hypothetical and never applied. Now, Gr.1 and Gr. 2 are for the best washed coffees. Grade 3 through 5 for naturals.
● Many countries in East Africa use the Kenya system which is size based with no indication of quality. AA, AB, and Peaberry represent the finest cups.
● Indonesia (except for Java), use a combination of defects and size. Gr.1 is the most common imported grade and then how many times it has been hand sorted for defects. DP for double picked. TP is for triple picked.
● Other countries have variations of these systems.