Green coffee grading: Robert Barker explores the many facets and intricacies of grading coffee--the first of a two-part series.

International trade in green coffee would nor be possible without general agreement on the basic conditions of sale. To this end the coffee trade has established contracts that not only deal with payments, transport, insurance and time of delivery but also include tests to determine the coffee's grade classification. This last condition is an attempt to quantify the minimum standard of quality to take ambiguity out of the transaction between seller and buyer in order to facilitate commerce. Coffee is like any foodstuff in which there is an expectation in quality that has to be met for consumer acceptance and successful marketability. Without a standard or grade there would be no confidence in making purchases. Coffee contracts seek to define the minimum standard as the benchmark.

We all know that taste is subjective and ambiguous. A minimum taste standard can encompass such general terms as "fair average quality", "usual good quality," "even roast" and "clean cup." Years of trade between exporters, importers and roasters have helped to give these somewhat hollow terms meaning to all concerned. These terms are the basic standards just above rejection, refusal and arbitration.

Overall the two most important institutions regarding coffee quality in the U.S. are the New York Board of Trade (www.nybot.com) and the FDA (www.fda.gov). The FDA sets the minimum standard "grade" for the import of coffee into the U.S. and the NYBOT sets the minimum standard for coffee traded on the Coffee, Sugar and Cacao Exchange. All coffee arriving in the U.S. is inspected by the Food and Drug Administration, and if any goods are found to be unfit for sale, inspectors have the right to order the goods impounded and can force the owner to re-export them. Any goods found to be infested can be ordered fumigated, reconditioned or prohibited from importation altogether. (www.fda.gov/ora/compliance_ref/cpg/cpgfod/cpg510-500.html) This basic FDA standard of health and hygiene regarding food quality is responsible for the clause "No Pass, No Sale" in the Green Coffee Association contracts. If coffee fails to pass FDA inspection the contract is voided.

We know all coffee beans are not the same: there are species, hybrids, varieties and types. Out of Africa came four species of coffee that were dispersed ,and commercially grown around the world: Arabica, Excelsa, Liberica and Robusta. Excelsa and Liberica can be disregarded because they are rarely imported into the United States. Robusta, the second most popular species is most often traded by type and origin and usually subject to grading scales specific to Robustas. (See www.wagro.org. Robustas will be the subject of the next article.) Today Coffea Arabica is represented by more than 100 hybrids and varieties commercially grown in over 40 countries. Recognition of the general type of coffee being produced is a consideration in the producer membership categories of the International Coffee Organization. (www.ico.org)