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.bean::after{content:\"\";position:absolute;left:50%;top:10%;bottom:10%;width:2px;background:#fff;border-radius:2px;transform:translateX(-50%);opacity:.95}\n <\/style>\n<\/head>\n<body>\n\n \n <div class=\"wrap breadcrumbs\">\n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/\">Home<\/a> \u203a \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\">Guides<\/a> \u203a \n Grading Standards\n <\/div>\n\n \n <header class=\"hero\">\n <div class=\"wrap hero-inner\">\n <div class=\"hero-text\">\n <div class=\"eyebrow\">Scofi \u2022 Green Coffee QC<\/div>\n <h1>International Coffee Grading Standards \u2014 AA, SHG, EP & More<\/h1>\n <p class=\"lede\">\n Grading systems help buyers predict bean size, density, and defect risk before a single roast. This guide explains common terms\u2014<strong>AA<\/strong>, <strong>SHG\/SHB<\/strong>, <strong>EP<\/strong>, <strong>Grade 1\u20135<\/strong>, and more\u2014then shows how grading influences pricing, roasting, and menu decisions for Malaysian roasteries and caf\u00e9s.\n <\/p>\n <\/div>\n\n <figure class=\"hero-figure\" aria-label=\"Sacks tagged with coffee grades\">\n <img decoding=\"async\" src=\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/12\/21489372881.jpg\" alt=\"Coffee sacks with AA, SHG, and EP grade tags\" \/>\n <figcaption>Grades offer a shared language for size, altitude, and preparation quality.<\/figcaption>\n <\/figure>\n <\/div>\n <\/header>\n\n \n <section id=\"why-grading\" class=\"wrap section-pad\">\n <h2>Why Grading Matters To Buyers<\/h2>\n <p>\n A \u201cgrade\u201d is a shorthand for physical quality: screen size ranges, altitude or hardness classes, and preparation standards (defect removal). While <em>cup score<\/em> ultimately decides a coffee\u2019s value to your brand, grades help forecast <strong>roast behavior<\/strong>, <strong>extraction consistency<\/strong>, and <strong>price tiers<\/strong> before sampling. For green coffee beans sourced through Scofi (SOO HUP SENG TRADING CO SDN BHD), we pair grading data with in-Malaysia QC\u2014moisture checks (~10\u201312%) and cupping\u2014so labels align with real performance.\n <\/p>\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Roast Predictability<\/h3>\n <p>Larger, denser beans often need more energy; small screens roast quicker. Grading hints at curve design and end-point choices.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Defect Risk<\/h3>\n <p>\u201cEP\u201d or strict prep grades reduce defects that cause quakers or phenolic notes, improving consistency in high-throughput bars.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Menu & Price<\/h3>\n <p>Grades anchor expectations for retail and wholesale tiers. They simplify communication with procurement and bar teams.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"systems\" class=\"wrap section-pad\">\n <h2>International Grading Systems \u2014 The Big Buckets<\/h2>\n <p>Different origins use different signals. Most systems fall into three practical buckets for buyers:<\/p>\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Screen Size (AA \/ AB \/ PB)<\/h3>\n <p>Used widely in East Africa and elsewhere. Larger screens (often <em>AA<\/em>) can imply higher density and more even roasting; <em>PB<\/em> denotes peaberries\u2014single round seeds that may roast differently.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Altitude \/ Hardness (SHG \/ SHB)<\/h3>\n <p>Common in Central America. <em>SHG\/SHB<\/em> (Strictly High Grown\/Strictly Hard Bean) signal cooler, higher farms linked to slower cherry maturation and potential flavor complexity.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Preparation Quality (EP \/ Grade 1)<\/h3>\n <p><em>EP<\/em> (European Preparation) and \u201cGrade 1\u201d type labels reference tighter defect limits and cleaner sorting\u2014important for reducing cup faults.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"glossary\" class=\"wrap section-pad\">\n <h2>Regional Glossary \u2014 What Labels Usually Mean<\/h2>\n <p>\n Use these terms as starting points. Always confirm with a spec sheet: origin, screen size distribution, defect counts, moisture, and cup notes.\n <\/p>\n <div class=\"card\" style=\"margin-top:14px\">\n <table class=\"responsive\" aria-label=\"Common coffee grades by region\">\n <thead>\n <tr>\n <th>Region<\/th>\n <th>Typical Grade Terms<\/th>\n <th>What It Signals<\/th>\n <th>Buyer Notes<\/th>\n <\/tr>\n <\/thead>\n <tbody>\n <tr>\n <td data-label=\"Region\">East Africa (Kenya, Tanzania)<\/td>\n <td data-label=\"Typical Grade Terms\">AA, AB, PB (Peaberry)<\/td>\n <td data-label=\"What It Signals\">Screen-size sorting; AA tends to be largest; PB are single seeds<\/td>\n <td data-label=\"Buyer Notes\">AA may roast slower; PB roast more compactly\u2014cup separately<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Central America<\/td>\n <td data-label=\"Typical Grade Terms\">SHG \/ SHB (Strictly High Grown \/ Strictly Hard Bean)<\/td>\n <td data-label=\"What It Signals\">High elevation \/ cooler growth; potential density and clarity<\/td>\n <td data-label=\"Buyer Notes\">Useful for filter programs; ask for exact elevation & moisture<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Colombia<\/td>\n <td data-label=\"Typical Grade Terms\">Supremo, Excelso<\/td>\n <td data-label=\"What It Signals\">Screen-size categories; Supremo generally larger<\/td>\n <td data-label=\"Buyer Notes\">Excelso often great value; validate cup vs label premium<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Ethiopia<\/td>\n <td data-label=\"Typical Grade Terms\">Grade 1, Grade 2 (washed\/natural)<\/td>\n <td data-label=\"What It Signals\">Defect tolerance and prep quality; G1 is the strictest<\/td>\n <td data-label=\"Buyer Notes\">Match grade to style: washed for clarity, naturals for fruit<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Brazil<\/td>\n <td data-label=\"Typical Grade Terms\">NY 2\/3, Strictly Soft\/Soft (sensory), screen codes<\/td>\n <td data-label=\"What It Signals\">Defect thresholds, cup softness, and size ranges<\/td>\n <td data-label=\"Buyer Notes\">Pulped-natural for espresso body; verify clean cups<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Indonesia<\/td>\n <td data-label=\"Typical Grade Terms\">Grade 1\/2, Mandheling terms, screen & prep notes<\/td>\n <td data-label=\"What It Signals\">Defects & sorting; process (wet-hulled vs washed)<\/td>\n <td data-label=\"Buyer Notes\">Process impacts flavor heavily\u2014cup across processes<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">India<\/td>\n <td data-label=\"Typical Grade Terms\">AA\/AB\/PB; Monsooned Malabar grades<\/td>\n <td data-label=\"What It Signals\">Screen-size & specialty prep styles<\/td>\n <td data-label=\"Buyer Notes\">Monsooned for low acidity\/body\u2014niche blend roles<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Trade Prep<\/td>\n <td data-label=\"Typical Grade Terms\">EP (European Preparation), FAQ\/Good Prep<\/td>\n <td data-label=\"What It Signals\">Stricter sorting\/defect removal versus standard prep<\/td>\n <td data-label=\"Buyer Notes\">EP can reduce quakers; still cup to confirm<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <p class=\"note\"><strong class=\"badge\">Reminder<\/strong> Grades describe <em>physical<\/em> quality. See <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\">SCA Grading & Scoring<\/a> for the <em>sensory<\/em> side (80+ specialty thresholds).<\/p>\n <\/section>\n\n \n <section id=\"pricing\" class=\"wrap section-pad\">\n <h2>How Grading Impacts Pricing, Roasting & Service<\/h2>\n <h3>Pricing & Market Position<\/h3>\n <ul>\n <li><strong>Size premiums:<\/strong> Large screens (e.g., AA, Supremo) often fetch higher prices due to perception and sorting cost.<\/li>\n <li><strong>Prep premiums:<\/strong> EP and strict Grade 1 preps reduce defects, improving yield and consistency.<\/li>\n <li><strong>Altitude signals:<\/strong> SHG\/SHB grades are associated with slower maturation and potential complexity\u2014priced accordingly.<\/li>\n <\/ul>\n\n <h3>Roasting & Extraction<\/h3>\n <ul>\n <li><strong>Heat application:<\/strong> Big, dense beans may need higher charge or prolonged Maillard to avoid tipping; small screens respond faster.<\/li>\n <li><strong>Defect control:<\/strong> Better prep reduces quakers that under-develop and contribute papery notes.<\/li>\n <li><strong>Workflow:<\/strong> Consistent grades stabilize grind and dose for high-throughput caf\u00e9s.<\/li>\n <\/ul>\n\n <h3>Menu Planning (Malaysia)<\/h3>\n <ul>\n <li><strong>Filter features:<\/strong> Pair Grade 1 washed Ethiopians or SHG Centrals for clarity and storytelling.<\/li>\n <li><strong>House espresso:<\/strong> Brazil naturals\/pulped-naturals with EP prep for body and clean finishes.<\/li>\n <li><strong>Iced & milk drinks:<\/strong> Consider larger screens and EP to manage texture and minimize defect surprises.<\/li>\n <\/ul>\n <\/section>\n\n \n <section id=\"specs\" class=\"wrap section-pad\">\n <h2>Spec Checklist \u2014 What To Ask In Your RFQ<\/h2>\n <ol>\n <li><strong>Origin & lot ID:<\/strong> farm\/coop\/washing station and harvest date.<\/li>\n <li><strong>Grade details:<\/strong> screen distribution (e.g., % 17\/18, % 15\/16), SHG\/SHB if relevant, and prep type (EP\/FAQ).<\/li>\n <li><strong>Defect counts & moisture:<\/strong> target ~10\u201312% moisture; defect tolerance per 350 g sample.<\/li>\n <li><strong>Process & drying:<\/strong> washed\/natural\/honey; patio vs raised beds; notes on covered drying in humid periods.<\/li>\n <li><strong>Packaging:<\/strong> jute, GrainPro-lined, or vacuum; palletization and warehouse notes.<\/li>\n <li><strong>Cup profile & score:<\/strong> SCA form, descriptors, and brew baselines for filter\/espresso.<\/li>\n <\/ol>\n <p class=\"note\"><strong class=\"badge\">Local advantage<\/strong> With Scofi coordinating in Malaysia, sampling and approvals are domestic\u2014no import wait. See <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Scofi Malaysia Supplier<\/a>.<\/p>\n <\/section>\n\n \n <section id=\"scofi-role\" class=\"wrap section-pad\">\n <h2>How Scofi Uses Grading In Real Proposals<\/h2>\n <p>\n We combine physical grades with <em>cup-verified<\/em> quality. Each proposal includes screen distributions, defect thresholds, moisture, and SCA cupping notes\u2014plus 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.\n <\/p>\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Transparent Specs<\/h3>\n <p>Screen histograms, moisture, and prep standards together with tasting notes and recommended uses.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Arrival QC<\/h3>\n <p>Re-check moisture\/cup in Malaysia; address drift quickly with local samples and replacements when needed.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Menu Mapping<\/h3>\n <p>Match grades to menu roles: filter clarity vs milk-friendly texture, seasonal features vs stable house blends.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section class=\"wrap explore section-pad\" id=\"explore\">\n <h2>Keep Exploring Green Coffee Quality<\/h2>\n <p class=\"meta\">Pair physical grading with climate, altitude, and scoring for better decisions.<\/p>\n <div class=\"explore-grid\">\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\">SCA Grading & Scoring<\/a><p>How 80+ specialty scores are determined.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/altitude-impact\/\">Altitude & Cup Quality<\/a><p>Why elevation shapes density and flavor.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/climate-requirements\/\">Climate Requirements<\/a><p>Temperature, rainfall, and drying windows.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/soil-conditions\/\">Soil & Minerals<\/a><p>How fertility affects flavor expression.<\/p><\/div><\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"faq\" class=\"wrap section-pad faq\">\n <h2>FAQ \u2014 Coffee Grading Standards<\/h2>\n\n <details>\n <summary><span class=\"bean\"><\/span>Does AA always taste better than AB?<\/summary>\n <div class=\"content\">Not necessarily. AA is usually larger screen size, but cup quality depends on processing, variety, and roast. Always cup side-by-side.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What\u2019s the difference between SHG and SHB?<\/summary>\n <div class=\"content\">Both indicate high elevation or hard-bean categories in Central America. They suggest slower maturation and potential density\u2014confirm with elevation data.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Is EP the same as Grade 1?<\/summary>\n <div class=\"content\">EP refers to stricter sorting\/preparation; Grade 1 indicates a tighter defect allowance. Some origins list both; check the spec sheet.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What is peaberry (PB)?<\/summary>\n <div class=\"content\">PB beans are single seeds in a cherry instead of two halves. They often roast differently and can show distinct tactile qualities.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How does grading relate to SCA scores?<\/summary>\n <div class=\"content\">Grading is physical; SCA scoring is sensory. High grades help predict clean cups, but only cupping confirms 80+ specialty levels.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Do larger beans need darker roasts?<\/summary>\n <div class=\"content\">Not by rule. Larger\/denser beans may require more energy early, but you can still finish at light\u2013medium for filter clarity.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Why do some origins use \u201cSupremo\/Excelso\u201d?<\/summary>\n <div class=\"content\">Those are Colombian screen categories; Supremo generally indicates larger screens. Excelso often offers great value\u2014cup and compare.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can small screen coffees be excellent?<\/summary>\n <div class=\"content\">Yes. Screen size is not destiny. Some small screens from high elevations cup beautifully and extract cleanly.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Are EP lots worth the premium?<\/summary>\n <div class=\"content\">Often, yes\u2014especially for espresso programs where quakers or defects cause inconsistency. Validate by reduced defect rates on arrival.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can Scofi supply graded lots from Malaysia stock?<\/summary>\n <div class=\"content\">Yes. We coordinate local sampling, approvals, and domestic delivery or pickup, backed by arrival QC and retention samples.<\/div>\n <\/details>\n <\/section>\n\n \n <section class=\"cta-band\">\n <div class=\"cta-inner\">\n <div class=\"cta-box\">\n <h2>Request Screen Distributions & Prep Specs With Your Samples<\/h2>\n <p>Tell us your flavor targets, brew context, and budget. We\u2019ll propose graded, cup-verified lots, send local samples, and arrange domestic delivery or pickup.<\/p>\n <div class=\"cta-actions\">\n <a class=\"btn primary\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/how-to-buy\/\">Step-By-Step Buyer Guide<\/a>\n <a class=\"btn ghost\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Why Choose Scofi Malaysia<\/a>\n <a class=\"btn wa\" href=\"https:\/\/wa.me\/60102684133?text=I'm%20looking%20for%20graded%20green%20coffee%20samples%20(AA%2C%20SHG%2C%20EP)\">WhatsApp Us<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@graph\":[\n {\n \"@type\":\"BreadcrumbList\",\n \"itemListElement\":[\n {\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/\"},\n {\"@type\":\"ListItem\",\"position\":2,\"name\":\"Guides\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\"},\n {\"@type\":\"ListItem\",\"position\":3,\"name\":\"Grading Standards\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/grading-standards\/\"}\n ]\n },\n {\n \"@type\":\"WebPage\",\n \"name\":\"Coffee Grading Standards: AA, SHG, EP Explained | Scofi\",\n \"url\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/grading-standards\/\",\n \"inLanguage\":\"en\",\n \"description\":\"Learn international coffee grading\u2014AA, SHG\/SHB, EP, Grade 1\u2014and how size, defects, and preparation influence pricing and quality for Malaysian buyers.\"\n },\n {\n \"@type\":\"FAQPage\",\n \"mainEntity\":[\n {\"@type\":\"Question\",\"name\":\"Does AA always taste better than AB?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not necessarily. 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This guide explains common terms\u2014AA, SHG\/SHB, EP, Grade 1\u20135, and […]<\/p>\n","protected":false},"author":1,"featured_media":487,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-488","page","type-page","status-publish","has-post-thumbnail","hentry"],"blocksy_meta":{"has_hero_section":"disabled","styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n<title>Coffee Grading Standards: AA, SHG, EP Explained | Scofi Malaysia<\/title>\n<meta name=\"description\" content=\"Learn international coffee grading\u2014AA, SHG\/SHB, EP, Grade 1\u2014and how size, defects, and preparation influence pricing and quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/grading-standards\/\" \/>\n<meta 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.bean::after{content:\"\";position:absolute;left:50%;top:10%;bottom:10%;width:2px;background:#fff;border-radius:2px;transform:translateX(-50%);opacity:.95}\n <\/style>\n<\/head>\n<body>\n\n \n <div class=\"wrap breadcrumbs\">\n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/\">Home<\/a> \u203a \n <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\">Guides<\/a> \u203a \n Grading Standards\n <\/div>\n\n \n <header class=\"hero\">\n <div class=\"wrap hero-inner\">\n <div class=\"hero-text\">\n <div class=\"eyebrow\">Scofi \u2022 Green Coffee QC<\/div>\n <h1>International Coffee Grading Standards \u2014 AA, SHG, EP & More<\/h1>\n <p class=\"lede\">\n Grading systems help buyers predict bean size, density, and defect risk before a single roast. This guide explains common terms\u2014<strong>AA<\/strong>, <strong>SHG\/SHB<\/strong>, <strong>EP<\/strong>, <strong>Grade 1\u20135<\/strong>, and more\u2014then shows how grading influences pricing, roasting, and menu decisions for Malaysian roasteries and caf\u00e9s.\n <\/p>\n <\/div>\n\n <figure class=\"hero-figure\" aria-label=\"Sacks tagged with coffee grades\">\n <img decoding=\"async\" src=\"https:\/\/scofi.com.my\/coffee-tips-facts\/wp-content\/uploads\/2025\/12\/21489372881.jpg\" alt=\"Coffee sacks with AA, SHG, and EP grade tags\" \/>\n <figcaption>Grades offer a shared language for size, altitude, and preparation quality.<\/figcaption>\n <\/figure>\n <\/div>\n <\/header>\n\n \n <section id=\"why-grading\" class=\"wrap section-pad\">\n <h2>Why Grading Matters To Buyers<\/h2>\n <p>\n A \u201cgrade\u201d is a shorthand for physical quality: screen size ranges, altitude or hardness classes, and preparation standards (defect removal). While <em>cup score<\/em> ultimately decides a coffee\u2019s value to your brand, grades help forecast <strong>roast behavior<\/strong>, <strong>extraction consistency<\/strong>, and <strong>price tiers<\/strong> before sampling. For green coffee beans sourced through Scofi (SOO HUP SENG TRADING CO SDN BHD), we pair grading data with in-Malaysia QC\u2014moisture checks (~10\u201312%) and cupping\u2014so labels align with real performance.\n <\/p>\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Roast Predictability<\/h3>\n <p>Larger, denser beans often need more energy; small screens roast quicker. Grading hints at curve design and end-point choices.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Defect Risk<\/h3>\n <p>\u201cEP\u201d or strict prep grades reduce defects that cause quakers or phenolic notes, improving consistency in high-throughput bars.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Menu & Price<\/h3>\n <p>Grades anchor expectations for retail and wholesale tiers. They simplify communication with procurement and bar teams.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"systems\" class=\"wrap section-pad\">\n <h2>International Grading Systems \u2014 The Big Buckets<\/h2>\n <p>Different origins use different signals. Most systems fall into three practical buckets for buyers:<\/p>\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Screen Size (AA \/ AB \/ PB)<\/h3>\n <p>Used widely in East Africa and elsewhere. Larger screens (often <em>AA<\/em>) can imply higher density and more even roasting; <em>PB<\/em> denotes peaberries\u2014single round seeds that may roast differently.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Altitude \/ Hardness (SHG \/ SHB)<\/h3>\n <p>Common in Central America. <em>SHG\/SHB<\/em> (Strictly High Grown\/Strictly Hard Bean) signal cooler, higher farms linked to slower cherry maturation and potential flavor complexity.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Preparation Quality (EP \/ Grade 1)<\/h3>\n <p><em>EP<\/em> (European Preparation) and \u201cGrade 1\u201d type labels reference tighter defect limits and cleaner sorting\u2014important for reducing cup faults.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section id=\"glossary\" class=\"wrap section-pad\">\n <h2>Regional Glossary \u2014 What Labels Usually Mean<\/h2>\n <p>\n Use these terms as starting points. Always confirm with a spec sheet: origin, screen size distribution, defect counts, moisture, and cup notes.\n <\/p>\n <div class=\"card\" style=\"margin-top:14px\">\n <table class=\"responsive\" aria-label=\"Common coffee grades by region\">\n <thead>\n <tr>\n <th>Region<\/th>\n <th>Typical Grade Terms<\/th>\n <th>What It Signals<\/th>\n <th>Buyer Notes<\/th>\n <\/tr>\n <\/thead>\n <tbody>\n <tr>\n <td data-label=\"Region\">East Africa (Kenya, Tanzania)<\/td>\n <td data-label=\"Typical Grade Terms\">AA, AB, PB (Peaberry)<\/td>\n <td data-label=\"What It Signals\">Screen-size sorting; AA tends to be largest; PB are single seeds<\/td>\n <td data-label=\"Buyer Notes\">AA may roast slower; PB roast more compactly\u2014cup separately<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Central America<\/td>\n <td data-label=\"Typical Grade Terms\">SHG \/ SHB (Strictly High Grown \/ Strictly Hard Bean)<\/td>\n <td data-label=\"What It Signals\">High elevation \/ cooler growth; potential density and clarity<\/td>\n <td data-label=\"Buyer Notes\">Useful for filter programs; ask for exact elevation & moisture<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Colombia<\/td>\n <td data-label=\"Typical Grade Terms\">Supremo, Excelso<\/td>\n <td data-label=\"What It Signals\">Screen-size categories; Supremo generally larger<\/td>\n <td data-label=\"Buyer Notes\">Excelso often great value; validate cup vs label premium<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Ethiopia<\/td>\n <td data-label=\"Typical Grade Terms\">Grade 1, Grade 2 (washed\/natural)<\/td>\n <td data-label=\"What It Signals\">Defect tolerance and prep quality; G1 is the strictest<\/td>\n <td data-label=\"Buyer Notes\">Match grade to style: washed for clarity, naturals for fruit<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Brazil<\/td>\n <td data-label=\"Typical Grade Terms\">NY 2\/3, Strictly Soft\/Soft (sensory), screen codes<\/td>\n <td data-label=\"What It Signals\">Defect thresholds, cup softness, and size ranges<\/td>\n <td data-label=\"Buyer Notes\">Pulped-natural for espresso body; verify clean cups<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Indonesia<\/td>\n <td data-label=\"Typical Grade Terms\">Grade 1\/2, Mandheling terms, screen & prep notes<\/td>\n <td data-label=\"What It Signals\">Defects & sorting; process (wet-hulled vs washed)<\/td>\n <td data-label=\"Buyer Notes\">Process impacts flavor heavily\u2014cup across processes<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">India<\/td>\n <td data-label=\"Typical Grade Terms\">AA\/AB\/PB; Monsooned Malabar grades<\/td>\n <td data-label=\"What It Signals\">Screen-size & specialty prep styles<\/td>\n <td data-label=\"Buyer Notes\">Monsooned for low acidity\/body\u2014niche blend roles<\/td>\n <\/tr>\n <tr>\n <td data-label=\"Region\">Trade Prep<\/td>\n <td data-label=\"Typical Grade Terms\">EP (European Preparation), FAQ\/Good Prep<\/td>\n <td data-label=\"What It Signals\">Stricter sorting\/defect removal versus standard prep<\/td>\n <td data-label=\"Buyer Notes\">EP can reduce quakers; still cup to confirm<\/td>\n <\/tr>\n <\/tbody>\n <\/table>\n <\/div>\n <p class=\"note\"><strong class=\"badge\">Reminder<\/strong> Grades describe <em>physical<\/em> quality. See <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\">SCA Grading & Scoring<\/a> for the <em>sensory<\/em> side (80+ specialty thresholds).<\/p>\n <\/section>\n\n \n <section id=\"pricing\" class=\"wrap section-pad\">\n <h2>How Grading Impacts Pricing, Roasting & Service<\/h2>\n <h3>Pricing & Market Position<\/h3>\n <ul>\n <li><strong>Size premiums:<\/strong> Large screens (e.g., AA, Supremo) often fetch higher prices due to perception and sorting cost.<\/li>\n <li><strong>Prep premiums:<\/strong> EP and strict Grade 1 preps reduce defects, improving yield and consistency.<\/li>\n <li><strong>Altitude signals:<\/strong> SHG\/SHB grades are associated with slower maturation and potential complexity\u2014priced accordingly.<\/li>\n <\/ul>\n\n <h3>Roasting & Extraction<\/h3>\n <ul>\n <li><strong>Heat application:<\/strong> Big, dense beans may need higher charge or prolonged Maillard to avoid tipping; small screens respond faster.<\/li>\n <li><strong>Defect control:<\/strong> Better prep reduces quakers that under-develop and contribute papery notes.<\/li>\n <li><strong>Workflow:<\/strong> Consistent grades stabilize grind and dose for high-throughput caf\u00e9s.<\/li>\n <\/ul>\n\n <h3>Menu Planning (Malaysia)<\/h3>\n <ul>\n <li><strong>Filter features:<\/strong> Pair Grade 1 washed Ethiopians or SHG Centrals for clarity and storytelling.<\/li>\n <li><strong>House espresso:<\/strong> Brazil naturals\/pulped-naturals with EP prep for body and clean finishes.<\/li>\n <li><strong>Iced & milk drinks:<\/strong> Consider larger screens and EP to manage texture and minimize defect surprises.<\/li>\n <\/ul>\n <\/section>\n\n \n <section id=\"specs\" class=\"wrap section-pad\">\n <h2>Spec Checklist \u2014 What To Ask In Your RFQ<\/h2>\n <ol>\n <li><strong>Origin & lot ID:<\/strong> farm\/coop\/washing station and harvest date.<\/li>\n <li><strong>Grade details:<\/strong> screen distribution (e.g., % 17\/18, % 15\/16), SHG\/SHB if relevant, and prep type (EP\/FAQ).<\/li>\n <li><strong>Defect counts & moisture:<\/strong> target ~10\u201312% moisture; defect tolerance per 350 g sample.<\/li>\n <li><strong>Process & drying:<\/strong> washed\/natural\/honey; patio vs raised beds; notes on covered drying in humid periods.<\/li>\n <li><strong>Packaging:<\/strong> jute, GrainPro-lined, or vacuum; palletization and warehouse notes.<\/li>\n <li><strong>Cup profile & score:<\/strong> SCA form, descriptors, and brew baselines for filter\/espresso.<\/li>\n <\/ol>\n <p class=\"note\"><strong class=\"badge\">Local advantage<\/strong> With Scofi coordinating in Malaysia, sampling and approvals are domestic\u2014no import wait. See <a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Scofi Malaysia Supplier<\/a>.<\/p>\n <\/section>\n\n \n <section id=\"scofi-role\" class=\"wrap section-pad\">\n <h2>How Scofi Uses Grading In Real Proposals<\/h2>\n <p>\n We combine physical grades with <em>cup-verified<\/em> quality. Each proposal includes screen distributions, defect thresholds, moisture, and SCA cupping notes\u2014plus 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.\n <\/p>\n <div class=\"cards\">\n <article class=\"card\">\n <h3>Transparent Specs<\/h3>\n <p>Screen histograms, moisture, and prep standards together with tasting notes and recommended uses.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Arrival QC<\/h3>\n <p>Re-check moisture\/cup in Malaysia; address drift quickly with local samples and replacements when needed.<\/p>\n <\/article>\n <article class=\"card\">\n <h3>Menu Mapping<\/h3>\n <p>Match grades to menu roles: filter clarity vs milk-friendly texture, seasonal features vs stable house blends.<\/p>\n <\/article>\n <\/div>\n <\/section>\n\n \n <section class=\"wrap explore section-pad\" id=\"explore\">\n <h2>Keep Exploring Green Coffee Quality<\/h2>\n <p class=\"meta\">Pair physical grading with climate, altitude, and scoring for better decisions.<\/p>\n <div class=\"explore-grid\">\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/scaa-grading\/\">SCA Grading & Scoring<\/a><p>How 80+ specialty scores are determined.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/altitude-impact\/\">Altitude & Cup Quality<\/a><p>Why elevation shapes density and flavor.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/climate-requirements\/\">Climate Requirements<\/a><p>Temperature, rainfall, and drying windows.<\/p><\/div><\/div>\n <div class=\"tile\"><div class=\"dot\"><\/div><div><a href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/soil-conditions\/\">Soil & Minerals<\/a><p>How fertility affects flavor expression.<\/p><\/div><\/div>\n <\/div>\n <\/section>\n\n \n <section id=\"faq\" class=\"wrap section-pad faq\">\n <h2>FAQ \u2014 Coffee Grading Standards<\/h2>\n\n <details>\n <summary><span class=\"bean\"><\/span>Does AA always taste better than AB?<\/summary>\n <div class=\"content\">Not necessarily. AA is usually larger screen size, but cup quality depends on processing, variety, and roast. Always cup side-by-side.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What\u2019s the difference between SHG and SHB?<\/summary>\n <div class=\"content\">Both indicate high elevation or hard-bean categories in Central America. They suggest slower maturation and potential density\u2014confirm with elevation data.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Is EP the same as Grade 1?<\/summary>\n <div class=\"content\">EP refers to stricter sorting\/preparation; Grade 1 indicates a tighter defect allowance. Some origins list both; check the spec sheet.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>What is peaberry (PB)?<\/summary>\n <div class=\"content\">PB beans are single seeds in a cherry instead of two halves. They often roast differently and can show distinct tactile qualities.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>How does grading relate to SCA scores?<\/summary>\n <div class=\"content\">Grading is physical; SCA scoring is sensory. High grades help predict clean cups, but only cupping confirms 80+ specialty levels.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Do larger beans need darker roasts?<\/summary>\n <div class=\"content\">Not by rule. Larger\/denser beans may require more energy early, but you can still finish at light\u2013medium for filter clarity.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Why do some origins use \u201cSupremo\/Excelso\u201d?<\/summary>\n <div class=\"content\">Those are Colombian screen categories; Supremo generally indicates larger screens. Excelso often offers great value\u2014cup and compare.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can small screen coffees be excellent?<\/summary>\n <div class=\"content\">Yes. Screen size is not destiny. Some small screens from high elevations cup beautifully and extract cleanly.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Are EP lots worth the premium?<\/summary>\n <div class=\"content\">Often, yes\u2014especially for espresso programs where quakers or defects cause inconsistency. Validate by reduced defect rates on arrival.<\/div>\n <\/details>\n\n <details>\n <summary><span class=\"bean\"><\/span>Can Scofi supply graded lots from Malaysia stock?<\/summary>\n <div class=\"content\">Yes. We coordinate local sampling, approvals, and domestic delivery or pickup, backed by arrival QC and retention samples.<\/div>\n <\/details>\n <\/section>\n\n \n <section class=\"cta-band\">\n <div class=\"cta-inner\">\n <div class=\"cta-box\">\n <h2>Request Screen Distributions & Prep Specs With Your Samples<\/h2>\n <p>Tell us your flavor targets, brew context, and budget. We\u2019ll propose graded, cup-verified lots, send local samples, and arrange domestic delivery or pickup.<\/p>\n <div class=\"cta-actions\">\n <a class=\"btn primary\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/how-to-buy\/\">Step-By-Step Buyer Guide<\/a>\n <a class=\"btn ghost\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/scofi-malaysia-supplier\/\">Why Choose Scofi Malaysia<\/a>\n <a class=\"btn wa\" href=\"https:\/\/wa.me\/60102684133?text=I'm%20looking%20for%20graded%20green%20coffee%20samples%20(AA%2C%20SHG%2C%20EP)\">WhatsApp Us<\/a>\n <\/div>\n <\/div>\n <\/div>\n <\/section>\n\n \n <script type=\"application\/ld+json\">\n {\n \"@context\":\"https:\/\/schema.org\",\n \"@graph\":[\n {\n \"@type\":\"BreadcrumbList\",\n \"itemListElement\":[\n {\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/\"},\n {\"@type\":\"ListItem\",\"position\":2,\"name\":\"Guides\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/growing-regions\/\"},\n {\"@type\":\"ListItem\",\"position\":3,\"name\":\"Grading Standards\",\"item\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/grading-standards\/\"}\n ]\n },\n {\n \"@type\":\"WebPage\",\n \"name\":\"Coffee Grading Standards: AA, SHG, EP Explained | Scofi\",\n \"url\":\"https:\/\/scofi.com.my\/coffee-tips-facts\/arabica-coffee-bean\/grading-standards\/\",\n \"inLanguage\":\"en\",\n \"description\":\"Learn international coffee grading\u2014AA, SHG\/SHB, EP, Grade 1\u2014and how size, defects, and preparation influence pricing and quality for Malaysian buyers.\"\n },\n {\n \"@type\":\"FAQPage\",\n \"mainEntity\":[\n {\"@type\":\"Question\",\"name\":\"Does AA always taste better than AB?\",\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Not necessarily. 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This guide explains common terms\u2014AA, SHG\/SHB, EP, Grade 1\u20135, and […]<\/p>\n","protected":false},"author":1,"featured_media":487,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-488","page","type-page","status-publish","has-post-thumbnail","hentry"],"blocksy_meta":{"has_hero_section":"disabled","styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":6}},"yoast_head":"\n<title>Coffee Grading Standards: AA, SHG, EP Explained | Scofi Malaysia<\/title>\n<meta name=\"description\" content=\"Learn international coffee grading\u2014AA, SHG\/SHB, EP, Grade 1\u2014and how size, defects, and preparation influence pricing and quality.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scofi.com.my\/coffee-tips-facts\/grading-standards\/\" \/>\n<meta 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