Master the Art of Coffee Quality: SCA Green Coffee Sizing & Grading Standards
Unlock the secrets of specialty coffee evaluation with the SCA Green Coffee Sizing & Grading Standards—the globally recognized system that defines coffee excellence. Whether you’re a buyer, roaster, producer, or QC specialist, understanding these standards ensures precision, consistency, and market competitiveness in the coffee industry.
Key Learning Points:
✅ Screen Sizing – Learn how sieve grading determines bean uniformity and quality.
✅ Defect Classification – Identify primary & secondary defects (SCA standards) that impact coffee grade.
✅ Moisture Content & Density – Master the critical metrics that affect storage, roasting, and flavor.
✅ SCA Grading Protocol – Hands-on practice in evaluating green coffee samples like a certified professional.
✅ Commercial Implications – Understand how grading affects pricing, contracts, and buyer preferences.
Why Train with Kenya Coffee School (KCS)?
🔹 SCA-Accredited Trainers – Learn from certified experts with real-world industry experience.
🔹 ISO-Certified Facility – Train in a professional lab with the latest grading tools (sieves, moisture meters, etc.).
🔹 From Farm to Export – Practical insights into how grading impacts Kenyan & international coffee markets.
📍 Next Course: [Dates] | Nairobi, Kenya
📞 Enroll Now: [Contact Info] | 🌐 [Website]
“Precision in Grading = Excellence in Coffee. Elevate Your Expertise with SCA Standards!”
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category 2 defects coffee
Understanding SCA Category 2 Defects in Green Coffee
In specialty coffee, defects directly impact quality, flavor, and market value. The Specialty Coffee Association (SCA) classifies defects into Category 1 (critical faults) and Category 2 (less severe but still damaging). Identifying these ensures only the highest-grade coffee reaches consumers.
What Are Category 2 Defects?
These are imperfections that degrade quality but are less severe than Category 1 defects. While they may not ruin a coffee entirely, too many can lower the SCA score (below 80 = not specialty grade).
Common Category 2 Defects (SCA Standards)
- Partial Black Beans – Slightly fermented or discolored (not fully black).
- Partial Sour Beans – Tangy, vinegar-like taste (early-stage fermentation).
- Faded or Quaker Beans – Underripe, pale, and lacking sweetness.
- Hull/Husk – Leftover parchment or dried cherry skin.
- Broken/Chipped Beans – Caused by improper milling or handling.
- Insect Damage (Minor) – Small holes or nibbles (not extensive).
- Withered Beans – Shriveled, underdeveloped seeds.
How Defects Affect Coffee
- Just one Category 1 defect fails specialty coffee status.
- Five Category 2 defects = one full defect (SCA grading rules).
- Over five Category 2 defects? Coffee drops below 80 points (commercial grade).
Why Does This Matter?
- Buyers & Exporters – Ensure compliance with SCA/contract standards.
- Roasters – Avoid off-flavors (sourness, mustiness, astringency).
- Producers – Improve processing to maximize value.
🔍 Want to Master Coffee Grading?
Join Kenya Coffee School’s SCA Green Coffee Grading Course to learn defect identification, SCA protocols, and how to maximize coffee quality!