A study case on coffee (Coffea arabica): Limu Coffe - IRD

Once the origin registered, how is given the grade?
Moisture content
Washed coffee Unwashed coffee
The moisture content of both processed coffees shall not be
more than 11.5% by weight and minimum 85% by weight of
Raw value The sum of points of shape &
Defect on shape and make
for washed coffee
& defect for unwashed
coffee
beans remained on top of screen 14 after sieving.
make, colour and odour
Under washed; cracked; over
fermented; loss beans;
brownish; dull pods; mixed
fermentation; under
fermentation; discoloured;
nipped; long cont.
The sum of points of defects
and odours
Foxy; immature; black;
white; solid; broken; wanza;
stone; stick; grains; jenfel;
stinkers.
Cup defect The number of cup defects out of five cups.
Cup quality value The sum of points of cup defect, acidity, body and flavour.
Liquoring (cup testing)
The organoleptic examination of brewed coffee by
professional cuppers to determine acidity, body, flavour,
defects and characters.
A note is given according to the raw value (40%) and cup quality value (60%). This note
corresponds to a grade.
Table 13: Coffee test definitions (Ethiopian Commodity Exchange Authority)
Washed coffee graduation
Raw value (40%)
Shape & Make (15%) Colour (15%) Odour (10%)
Very good 15 Bluish 15 Clean 10
Good 12 Greyish 12 Fairly clean 8
Fairly good 9 Greenish 9 Trace 6
Average 6 Coated 6 Light 4
Fair 3 Faded 3 Moderate 2
Small/fixed 1 White 1 Strong 1
93