Educational Resource
SCA Green Coffee Grading Guide
Learn how the Specialty Coffee Association methodology is used to evaluate and classify green coffee quality.
This guide is for educational purposes. BeanGrader provides indicative assessments, not official SCA certification.
SCA grading
What is SCA Grading?
SCA (Specialty Coffee Association) grading is the global standard for evaluating green coffee quality. It provides a systematic approach to assess physical defects in green coffee beans, ensuring consistent quality evaluation across the coffee industry.
The grading process examines a representative sample of green coffee, identifying and counting defects according to standardized criteria. This allows buyers, sellers, and quality professionals to communicate about coffee quality using a common language.
SCA Defect Reference
Understanding Defect Categories
SCA methodology divides coffee defects into two categories based on their severity and impact on cup quality. Understanding these categories is essential for accurate grading.
Category 1 (Primary Defects)
Major defects that significantly impact cup quality. These are severe imperfections where even a single occurrence can noticeably affect the flavor profile.
Includes
- Full Black
- Full Sour
- Fungus Damage
- Foreign Matter
- Severe Insect Damage
Category 2 (Secondary Defects)
Minor defects with moderate impact on cup quality. Multiple beans are required to count as one full defect, reflecting their lesser severity.
Includes
- Partial Black
- Partial Sour
- Floater
- Immature
- Withered
- Shell
- Broken/Chipped
- Hull/Husk
- Slight Insect Damage
Defect equivalence
Defect Equivalence System
Not all defects are counted equally. Each defect type has its own equivalence factor that determines how many beans equal one full defect.
For Category 1: most defects count as 1 bean = 1 full defect (except Severe Insect Damage: 5 beans = 1 defect). For Category 2: Partial Black/Sour require 3 beans, most others require 5 beans, and Slight Insect Damage requires 10 beans to equal 1 full defect.
Full Defect Calculation:
Full Defects = Σ(defect count ÷ equivalence factor) for each defect typeHow it works
The Grading Process
Standard SCA grading follows a systematic process to ensure consistent and reproducible results.
Sample Preparation
A 350-gram sample of green coffee is weighed and prepared for evaluation. The sample should be representative of the lot being assessed.
Visual Inspection
Beans are spread on a grading table and visually examined. Defective beans are separated from the sample.
Defect Classification
Each defective bean is classified by defect type (Category 1 or Category 2) and specific defect name.
Defect Counting
Defects are counted and converted to full defect equivalents using the standard conversion factors.
Grade Determination
The total defect count determines if the coffee meets specialty grade requirements or falls into a lower grade classification.
Educational Resource
What is Specialty Grade?
Specialty Grade Requirements
- Zero Category 1 (primary) defects in the 350g sample
- Maximum of 5 full defects from Category 2 (secondary) defects
- No quakers (unripe beans that don't roast properly) allowed in roasted sample
- Must achieve a cupping score of 80 points or above
Meeting the physical grading requirements is necessary but not sufficient for specialty grade. The coffee must also pass sensory evaluation through professional cupping.
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