Indonesia has implemented a coffee grading system for export-quality beans based on a defect value method since 1990, replacing the previous Triase system (Weight by Weight). The current coffee bean quality standard is the Indonesian National Standard (Standar Nasional Indonesia) Number 01-2907-2008 for Green Coffee Beans, which has undergone several revisions.
These revisions consider the development of the global market and international requirements, alongside partial adoption of the ICO (International Coffee Organization) Resolution No: 407 on the “Coffee Quality Improvement Program”.
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General Quality Requirements
| No | Criteria | Requirement |
|---|---|---|
| 1 | Live insects | None |
| 2 | Beans with a rotten or moldy odor | None |
| 3 | Moisture content (w/w) | Max. 12.5% |
| 4 | Dirt content (w/w) | Max. 0.5% |
Particular Quality Standards According to Coffee Bean Size
The bean size criteria are determined using round hole sizes for all types of coffee beans and processing methods. However, for sieving robustness, the classification is differentiated based on the processing method (wet and dry processing).
Dry Processed Robusta Coffee Specific Quality Requirements
| Size | Criteria | Requirement |
|---|---|---|
| Large | Does not pass through a sieve with a 7.5 mm diameter (sieve no.19) | Max. pass 5% |
| Medium | Passes through a 7.5 mm sieve but not a 6.5 mm sieve (sieve no.16) | Max. pass 5% |
| Small | Passes through a 6.5 mm sieve but not a 5.5 mm sieve (sieve no.14) | Max. pass 5% |
Wet Processed Robusta Coffee Specific Quality Requirements
| Size | Criteria | Requirement |
|---|---|---|
| Large | Does not pass through a sieve with a 6.5 mm diameter (sieve no.16) | Max. pass 5% |
| Medium | Passes through a 6.5 mm sieve but not a 6 mm sieve (sieve no.15) | Max. pass 5% |
| Small | Passes through a 6 mm sieve but not a 5 mm sieve (sieve no.13) | Max. pass 5% |
Indonesian Coffee Quality Standards Determined by the Defect Value System
| Grade | Requirement |
|---|---|
| Grade 1 | Maximum total defect value of 11 |
| Grade 2 | Total defect value from 12 to 25 |
| Grade 3 | Total defect value from 26 to 44 |
| Grade 4a | Total defect value from 45 to 60 |
| Grade 4b | Total defect value from 61 to 80 |
| Grade 5 | Total defect value from 81 to 150 |
| Grade 6 | Total defect value from 151 to 225 |
Note: For Arabica coffee, grade 4 is not subdivided into grades 4a and 4b. Typically, Indonesian Arabica coffee is exported as grade 1, while about 60% of Robusta coffee is exported as grade 4, around 30% as grades 5 and 6, and about 10% as grades 1 and 2.
Defect Value System for Determining Indonesian Coffee Quality Standards
| No | Defect Type | Defect Value |
|---|---|---|
| 1 | 1 (one) black bean | 1 (one) |
| 2 | 1 (one) partially black bean | 1/2 (half) |
| 3 | 1 (one) cracked black bean | 1/2 (half) |
| 4 | 1 (one) cherry coffee | 1 (one) |
| 5 | 1 (one) brown bean | 1/4 (quarter) |
| 6 | 1 (one) large coffee husk | 1 (one) |
| 7 | 1 (one) medium-sized coffee husk | 1/2 (half) |
| 8 | 1 (one) small coffee husk | 1/5 (one-fifth) |
| 9 | 1 (one) horned coffee bean | 1/2 (half) |
| 10 | 1 (one) large horned husk | 1/2 (half) |
| 11 | 1 (one) medium-sized horned husk | 1/5 (one-fifth) |
| 12 | 1 (one) small horned husk | 1/10 (one-tenth) |
| 13 | 1 (one) broken bean | 1/5 (one-fifth) |
| 14 | 1 (one) unripe bean | 1/5 (one-fifth) |
| 15 | 1 (one) bean with one hole | 1/10 (one-tenth) |
| 16 | 1 (one) bean with multiple holes | 1/5 (one-fifth) |
| 17 | 1 (one) scratched bean | 1/10 (one-tenth) |
| 18 | 1 (one) large twig, stone, or debris | 5 (five) |
| 19 | 1 (one) medium-sized twig, stone, or debris | 2 (two) |
| 20 | 1 (one) small twig, stone, or debris | 1 (one) |
Note: The total defect value is calculated from a sample weighing 300 grams. If a single coffee bean has more than one defect, the highest defect value is used for determining the total defect value.
Grading Standards for Specialty Coffee
Specialty Coffee Grading System (SCA 2004 Cupping Protocol)
Coffee beans are considered Specialty Coffee if their cupping scores fall between 80 and 88. The grading scale helps assess the quality of coffee based on various factors, including flavor, aroma, body, acidity, and aftertaste.
Here is the full Coffee Grading Scale:
| Cupping Score Range | Grade | Description |
|---|---|---|
| 90 and above | Excellent | Exceptional quality coffee, rare, with distinctive characteristics. |
| 85 – 89.99 | Very Good | High-quality coffee, displaying complexity and balance. |
| 80 – 84.99 | Good | Above average quality coffee, with clean and pleasant characteristics. |
| Below 80 | Fair/Passable | Coffee with noticeable defects and undesirable characteristics. |
This scale is used to classify the quality of coffee beans and helps determine their value in the marketplace. Beans scoring 80 or higher are considered Specialty Coffee.
Key Grading Criteria for Specialty Coffee:
- Fragrance/Aroma: The smell of the ground coffee before brewing and the aroma during brewing.
- Flavor: The main taste of the coffee, combining all the key qualities.
- Aftertaste: The lingering taste after swallowing the coffee.
- Acidity: The brightness or liveliness of the coffee, which is desirable in many specialty coffees.
- Body: The weight or texture of the coffee in the mouth.
- Balance: How well the different qualities of the coffee work together.
- Sweetness: A natural sweetness often found in high-quality coffees.
- Uniformity: Consistency of the coffee across multiple cups.
- Clean Cup: The absence of foreign or off-flavors.
- Defects: Flaws or negative qualities in the coffee that lower its score.
Specialty Coffee Grading:
Specialty coffee must score 80 points or above on this scale to be considered “specialty grade.” Anything below that is considered either commercial or off-grade.
Now, the Specialty Coffee Association (SCA) is introducing a more holistic approach with the SCA’s Coffee Value Assessment system. This system goes beyond traditional cupping scores by evaluating coffee on sensory, physical, and informational attributes, offering a more transparent and fair method for determining coffee value. The new system aims to provide a comprehensive assessment, ensuring a more balanced understanding of the coffee’s overall quality and worth.
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I write for FnB Coffee, and I always have a passion for writing anything that can presents Indonesian Coffee Diversity. From the highlands of Sumatra to the volcanic soils of Java and the unique flavours of Sulawesi, I hope to tell a plethora of stories to showcase the history, customs, and creativity behind Indonesia’s coffee culture. From the cultivation side of farming and sustainability, to brewing and flavor notes, my articles dive into everything to find out what makes Indonesian coffee truly one of a kind.
