International Coffee Grading Standards — AA, SHG, EP & More
Grading systems help buyers predict bean size, density, and defect risk before a single roast. This guide explains common terms—AA, SHG/SHB, EP, Grade 1–5, and more—then shows how grading influences pricing, roasting, and menu decisions for Malaysian roasteries and cafés.
Why Grading Matters To Buyers
A “grade” is a shorthand for physical quality: screen size ranges, altitude or hardness classes, and preparation standards (defect removal). While cup score ultimately decides a coffee’s value to your brand, grades help forecast roast behavior, extraction consistency, and price tiers before sampling. For green coffee beans sourced through Scofi (SOO HUP SENG TRADING CO SDN BHD), we pair grading data with in-Malaysia QC—moisture checks (~10–12%) and cupping—so labels align with real performance.
Roast Predictability
Larger, denser beans often need more energy; small screens roast quicker. Grading hints at curve design and end-point choices.
Defect Risk
“EP” or strict prep grades reduce defects that cause quakers or phenolic notes, improving consistency in high-throughput bars.
Menu & Price
Grades anchor expectations for retail and wholesale tiers. They simplify communication with procurement and bar teams.
International Grading Systems — The Big Buckets
Different origins use different signals. Most systems fall into three practical buckets for buyers:
Screen Size (AA / AB / PB)
Used widely in East Africa and elsewhere. Larger screens (often AA) can imply higher density and more even roasting; PB denotes peaberries—single round seeds that may roast differently.
Altitude / Hardness (SHG / SHB)
Common in Central America. SHG/SHB (Strictly High Grown/Strictly Hard Bean) signal cooler, higher farms linked to slower cherry maturation and potential flavor complexity.
Preparation Quality (EP / Grade 1)
EP (European Preparation) and “Grade 1” type labels reference tighter defect limits and cleaner sorting—important for reducing cup faults.
Regional Glossary — What Labels Usually Mean
Use these terms as starting points. Always confirm with a spec sheet: origin, screen size distribution, defect counts, moisture, and cup notes.
| Region | Typical Grade Terms | What It Signals | Buyer Notes |
|---|---|---|---|
| East Africa (Kenya, Tanzania) | AA, AB, PB (Peaberry) | Screen-size sorting; AA tends to be largest; PB are single seeds | AA may roast slower; PB roast more compactly—cup separately |
| Central America | SHG / SHB (Strictly High Grown / Strictly Hard Bean) | High elevation / cooler growth; potential density and clarity | Useful for filter programs; ask for exact elevation & moisture |
| Colombia | Supremo, Excelso | Screen-size categories; Supremo generally larger | Excelso often great value; validate cup vs label premium |
| Ethiopia | Grade 1, Grade 2 (washed/natural) | Defect tolerance and prep quality; G1 is the strictest | Match grade to style: washed for clarity, naturals for fruit |
| Brazil | NY 2/3, Strictly Soft/Soft (sensory), screen codes | Defect thresholds, cup softness, and size ranges | Pulped-natural for espresso body; verify clean cups |
| Indonesia | Grade 1/2, Mandheling terms, screen & prep notes | Defects & sorting; process (wet-hulled vs washed) | Process impacts flavor heavily—cup across processes |
| India | AA/AB/PB; Monsooned Malabar grades | Screen-size & specialty prep styles | Monsooned for low acidity/body—niche blend roles |
| Trade Prep | EP (European Preparation), FAQ/Good Prep | Stricter sorting/defect removal versus standard prep | EP can reduce quakers; still cup to confirm |
Reminder Grades describe physical quality. See SCA Grading & Scoring for the sensory side (80+ specialty thresholds).
How Grading Impacts Pricing, Roasting & Service
Pricing & Market Position
- Size premiums: Large screens (e.g., AA, Supremo) often fetch higher prices due to perception and sorting cost.
- Prep premiums: EP and strict Grade 1 preps reduce defects, improving yield and consistency.
- Altitude signals: SHG/SHB grades are associated with slower maturation and potential complexity—priced accordingly.
Roasting & Extraction
- Heat application: Big, dense beans may need higher charge or prolonged Maillard to avoid tipping; small screens respond faster.
- Defect control: Better prep reduces quakers that under-develop and contribute papery notes.
- Workflow: Consistent grades stabilize grind and dose for high-throughput cafés.
Menu Planning (Malaysia)
- Filter features: Pair Grade 1 washed Ethiopians or SHG Centrals for clarity and storytelling.
- House espresso: Brazil naturals/pulped-naturals with EP prep for body and clean finishes.
- Iced & milk drinks: Consider larger screens and EP to manage texture and minimize defect surprises.
Spec Checklist — What To Ask In Your RFQ
- Origin & lot ID: farm/coop/washing station and harvest date.
- Grade details: screen distribution (e.g., % 17/18, % 15/16), SHG/SHB if relevant, and prep type (EP/FAQ).
- Defect counts & moisture: target ~10–12% moisture; defect tolerance per 350 g sample.
- Process & drying: washed/natural/honey; patio vs raised beds; notes on covered drying in humid periods.
- Packaging: jute, GrainPro-lined, or vacuum; palletization and warehouse notes.
- Cup profile & score: SCA form, descriptors, and brew baselines for filter/espresso.
Local advantage With Scofi coordinating in Malaysia, sampling and approvals are domestic—no import wait. See Scofi Malaysia Supplier.
How Scofi Uses Grading In Real Proposals
We combine physical grades with cup-verified quality. Each proposal includes screen distributions, defect thresholds, moisture, and SCA cupping notes—plus roast and brew starting points. We keep retention samples and re-cup on arrival in Malaysia so the lot you approved is the lot you receive.
Transparent Specs
Screen histograms, moisture, and prep standards together with tasting notes and recommended uses.
Arrival QC
Re-check moisture/cup in Malaysia; address drift quickly with local samples and replacements when needed.
Menu Mapping
Match grades to menu roles: filter clarity vs milk-friendly texture, seasonal features vs stable house blends.
Keep Exploring Green Coffee Quality
How 80+ specialty scores are determined.
Why elevation shapes density and flavor.
Temperature, rainfall, and drying windows.
How fertility affects flavor expression.
FAQ — Coffee Grading Standards
Does AA always taste better than AB?
What’s the difference between SHG and SHB?
Is EP the same as Grade 1?
What is peaberry (PB)?
How does grading relate to SCA scores?
Do larger beans need darker roasts?
Why do some origins use “Supremo/Excelso”?
Can small screen coffees be excellent?
Are EP lots worth the premium?
Can Scofi supply graded lots from Malaysia stock?
Request Screen Distributions & Prep Specs With Your Samples
Tell us your flavor targets, brew context, and budget. We’ll propose graded, cup-verified lots, send local samples, and arrange domestic delivery or pickup.