Colombia is known for producing high quality coffee that is distinguished by its rich aroma and refined taste. Behind these characteristics is a rigorous grading process that ensures consistency and high quality.

Main classification criteria

1. Nipple size
   The coffee beans are sorted by size using sieves with different perforations. The standard size in Colombia is 17/18, which means the beans pass through a 17/64-inch diameter sieve but are retained by an 18/64-inch sieve. Smaller grains are considered lower grade.
2. Weight
   Heavier and denser grains are an indicator of higher quality.
3. Humidity
   The optimum moisture content is between 11-12%. This factor is crucial for the durability and flavour retention of the coffee.
4. Defects
   The grains shall be inspected for defects such as insect damage, black or damaged grains, mould, etc. Strict standards in Colombia require a minimum amount of defects for the higher grades.
5. Colour
   Grains with uniform colouring and a consistent appearance are preferred, although this criterion is less important.
6. Cupping (tasting)
   The final step is the cupping - a tasting process where trained tasters assess the aroma, flavour, acidity, density and overall quality of the coffee.