Colombia is renowned for producing high-quality coffee, which is distinguished by its rich aroma and refined flavour. Behind these characteristics lies a rigorous grading process that ensures consistency and high quality.

Key classification criteria

1. Grain size
   Coffee beans are sorted by size using sieves with different mesh sizes. The standard size in Colombia is 17/18, which means that the beans pass through a sieve with a diameter of 17/64 inch, but are retained by a sieve with a diameter of 18/64 inch. Smaller beans are considered to be of a lower grade.
2. Weight
   Heavier, denser grains are an indicator of higher quality.
3. Humidity
   The optimum moisture content is between 11–12%. This factor is crucial for the coffee’s shelf life and flavour retention.
4. Defects
   The beans are inspected for defects such as insect damage, black or damaged beans, mould, etc. Colombia’s strict standards require a minimum number of defects for the higher grades.
5. Colour
   Grains with even colouring and a consistent appearance are preferred, although this criterion carries less weight.
6. Cupping (tasting)
   The final step is cupping – a tasting process in which trained tasters assess the aroma, flavour, acidity, body and overall quality of the coffee.