Green Coffee: How Quality is Determined in Brazil

Coffee quality begins long before roasting or the cup. The path to specialty coffee starts when the beans are still green, freshly harvested, and need to undergo a rigorous evaluation process. This analysis is known as green coffee classification and is crucial in determining the price, commercial destination, and sensory profile of the beverage.

Why is green coffee classification so important?

Green coffee classification has two main objectives: to guarantee the quality of the beverage and to define the market value of the batch. Without this process, it would be impossible to create a fair basis for negotiation, since each harvest brings its own characteristics.

For exporters, cooperatives, and roasters, classification is the guarantee that the coffee bought or sold meets technical and sensory standards. For the producer, it is the key to valuing the harvest and accessing more demanding markets, such as the specialty coffee market.

Legal Basis and Responsible Bodies

In Brazil, the classification of green coffee is regulated by the Ministry of Agriculture, Livestock and Supply (MAPA). The official standards are described mainly in Normative Instruction No. 8/2003 and subsequent updates, which define standardized criteria for the entire country.

The analysis is carried out by accredited classifiers, professionals trained and qualified by MAPA itself. This accreditation ensures that the process follows technical standards, avoiding subjectivity and guaranteeing market confidence.

Steps in Green Coffee Classification

The evaluation of green coffee is a technical process divided into physical analysis and sensory analysis. Each step provides data that, together, determine the final quality.

Sampling

The first step is sample collection. The classifier takes small portions from different parts of the batch to ensure that the result represents the coffee as a whole. This step is fundamental to avoid distortions.

Physical Analysis

In physical analysis, the beans are evaluated visually and using standardized sieves. The objective is to measure the purity and uniformity of the batch.

Bean size: numbered sieves (from 13 to 19, for example) are used to separate the beans according to diameter. Larger beans are usually more valued because they roast more uniformly.

Type and color: the classifier observes the overall appearance, checking if the beans have the characteristic olive-green color of a well-processed coffee. Beans with yellowish or black tones may indicate defects or aging.

Defects: here, broken, burnt, black, insect-damaged beans and impurities such as sticks, stones or husks are identified. Each type of defect receives a score, added together to form the so-called coffee type. The lower the number of defects, the better the type.

In Brazil, coffee types range from Type 2 (excellent, with very few defects) to Type 8 (more defects allowed). Specialty coffees generally fall between Type 2 and Type 4.

Sensory Analysis (Cupping)

After the physical evaluation, the coffee is roasted in small quantities and prepared for cupping. In this stage, certified tasters analyze attributes such as aroma, acidity, sweetness, body, balance, and aftertaste.

This sensory examination is essential to identify specialty coffees, which need to achieve scores above 80 points on international scales such as that of the Specialty Coffee Association (SCA). The test confirms whether the coffee truly delivers the characteristics that the market demands.

Factors that influence classification

Several factors prior to classification directly impact the result:

Plant variety: some species of Coffea arabica tend to produce larger beans or beans with more complex flavors.

Altitude and climate: higher regions favor sweeter and more aromatic coffees.

Harvesting and post-harvest: selective harvesting, proper drying, and careful processing reduce physical defects.

Storage: poorly stored beans can absorb moisture and develop mold, harming the final score.

These precautions from the field onwards are crucial for a high-scoring coffee.

Classification and market of specialty coffees

In the specialty coffee market, the classification of green coffee is even more rigorous. In addition to the requirements of MAPA (Brazilian Ministry of Agriculture, Livestock and Supply), international protocols are applied, mainly that of the SCA (Sociedade de Cafés Agricultores de Coimbra). To be considered specialty, the coffee must:

Have zero primary defects in a 350g sample.

Achieve at least 80 points in the cupping test.

Present traceability, showing origin and good cultivation practices.

This certification opens doors to higher value-added exports, attracting buyers seeking superior quality. How SIATEC Brazil technology supports coffee quality

In the classification stage, every detail matters. For producers, roasters and

How SIATEC Brazil Technology Supports Coffee Quality

In the classification stage, every detail matters. For producers, roasters, and cooperatives, having roasting equipment and process control makes all the difference.

SIATEC Brazil's roasters and systems allow for precise monitoring of the roasting curve, ensuring that the attributes identified in the green coffee classification are enhanced in the final beverage. The equipment offers confidence to those who work with specialty coffees and want to maintain the standardization of each batch.

The Next Step to Enhance Your Production

Understanding how green coffee classification works is important for any producer, roaster, or trader seeking quality and better market value. This evaluation ensures that each batch is recognized for what it truly offers in terms of flavor, aroma, and consistency.

With well-executed processes from the field to roasting, and with the support of the right technology, it is possible to achieve standards of excellence that build customer loyalty and open doors to more demanding markets.

Want to take your production to a professional level? Contact our specialists.