Green Coffee Bean Grading: SCA, SNI & What AA Grade Means
If you’re buying green coffee beans for resale, roasting, or export, you’ve probably come across terms like Grade 1, AA, Screen 18, or SCA 85+. These labels aren’t just numbers, they directly affect what ends up in your cup, your customer’s cup, and ultimately your profit margin. Understanding green coffee bean grading is one of the most important steps any serious coffee buyer can take.
This guide breaks down the two major grading frameworks SCA and SNI explains what AA grade actually means, and shows you exactly how FNB Tech applies these standards to every lot it ships.
Contents
- 1 Why Green Coffee Bean Grading Matters
- 2 The Two Main Grading Systems: SCA vs. SNI
- 3 Screen Size Explained: What Does AA Grade Actually Mean?
- 4 Moisture Content: The Silent Quality Killer
- 5 How SCA 85+ Specialty Grade Connects to the Full Picture
- 6 What Grades Does FNB Tech Ship?
- 7 Quick Reference: Key Terms Summarized
- 8 Conclusion
Why Green Coffee Bean Grading Matters
Before a single bean gets roasted, buyers and suppliers need a shared language. That language is green coffee bean grading, a systematic way to evaluate raw coffee quality based on measurable physical attributes.
Grading protects both sides of a transaction. Buyers know what they’re getting. Suppliers can prove the value of their product. And roasters can plan their roast profiles with confidences. Without proper grading, you’re essentially buying blind.
The Two Main Grading Systems: SCA vs. SNI
Two frameworks dominate the global and Indonesian coffee trade. Each serves a different purpose, and serious buyers need to understand both.
SCA: The Global Specialty Standard
The Specialty Coffee Association (SCA) sets the international benchmark for premium coffee. Under the SCA system, green coffee receives a cupping score from 0–100. Any coffee scoring 85 points or above officially qualifies as specialty grade.
However, before a coffee even reaches the cupping table, the SCA evaluates the raw green beans on three key physical parameters:
| SCA Parameter | Specialty Requirement |
|---|---|
| Primary defects | 0 allowed per 350g sample |
| Secondary defects | Max 5 per 350g sample |
| Screen size | Must be relatively uniform |
| Moisture content | 10–12% |
| Quakers (underdeveloped) | 0 allowed after roasting |
An SCA specialty coffee starts with clean physical sorting. Even a single primary defect, a full black bean, a severe insect-damaged bean, or a large stone disqualifies the lot.
SNI 01-2907-2008: Indonesia’s National Standard
For buyers sourcing Indonesian origin coffees: Gayo, Bali Kintamani, Flores, Java, Toraja, the SNI 01-2907-2008 standard is the national reference point. This is the Indonesian National Standard (Standar Nasional Indonesia) specifically for green coffee beans.
SNI grades coffee from Grade 1 (best) to Grade 6, using a defect value system applied to a 300g sample. Each type of defect carries a weighted point value, and the total determines the grade.
SNI Defect Value Table
| Defect Type | Defect Value |
|---|---|
| 1 full black bean | 1 |
| 1 full sour bean | 1 |
| 1 dried cherry (hull-on) | 1 |
| 1 medium black/sour bean | 0.5 |
| 1 small black/sour bean | 0.2 |
| 1 broken/chipped bean | 0.2 |
| 1 large stone | 5 |
| 1 medium stone | 2 |
| 1 small stone | 1 |
| 1 large stick | 5 |
| 1 medium stick | 2 |
| 1 small stick | 1 |
| 1 insect-damaged bean | 0.1 |
| 1 husk fragment | 0.2 |
| 1 hull piece | 0.5 |
SNI Grade Classification Table
| Grade | Max Defect Value (per 300g) | Description |
|---|---|---|
| Grade 1 | 11 | Premium — near-zero defects |
| Grade 2 | 25 | Very Good |
| Grade 3 | 44 | Good |
| Grade 4a | 60 | Fair (Robusta only) |
| Grade 4b | 80 | Fair |
| Grade 5 | 150 | Below average |
| Grade 6 | >150 | Commercial/low grade |
Most specialty-grade Indonesian coffees fall at Grade 1 or Grade 2. FnB Tech focuses primarily on Grade 1 and Grade 2 lots for export and commercial supply.
Screen Size Explained: What Does AA Grade Actually Mean?
One of the most common questions buyers ask is: “What does AA mean?”
Screen size is measured using round-hole screens, numbered from 8 to 20. The number represents the diameter in 1/64 inches. So Screen 18 = 18/64 inch ≈ 7.1mm bean diameter.
AA grade is a screen size designation, not a quality grade on its own. It originated in East African grading (Kenya, Ethiopia) and refers to beans retained on Screen 18. In practical terms, AA means large-sized beans.
Here’s how screen sizes map to common grade labels:
| Grade Label | Screen Size | Origin Context |
|---|---|---|
| AA | Screen 18+ | Kenya, Ethiopia, Indonesia |
| AB | Screen 15–16 | East Africa |
| Screen 20 Up | Screen 20+ | Indonesia (e.g., Gayo ELB) |
| Screen 18 Up | Screen 18+ | Indonesia specialty |
| Screen 16 | Screen 16 | Standard commercial |
| Peaberry (PB) | Oval shape | Any origin |
Importantly, larger screen size does not automatically mean better flavor. It means more consistent roasting (uniform beans absorb heat evenly) and a premium market appearance. However, you still need the defect count and cup score to tell the full quality story.
For example, FNB Tech’s Gayo ELB Screen 20 Up is sorted specifically for beans above Screen 20, one of the largest commercial screen sizes available in Indonesian Arabica. This lot targets buyers who need both visual uniformity and specialty cup quality.
Moisture Content: The Silent Quality Killer
Moisture content is one of the most overlooked parameters in green coffee bean grading, yet it directly affects shelf life, roast consistency, and cup quality.
The SCA recommends 10–12% moisture for green beans. SNI 01-2907-2008 sets the maximum at 12.5%.
Here’s what happens when moisture falls outside the ideal range:
- Below 10%: Beans become brittle, grind unevenly, and taste flat or papery after roasting.
- Above 13%: Mold and fermentation risk rises dramatically. The coffee develops a musty, fermented, or “rio-y” taste.
- Ideal 10.5–11.5%: Clean fermentation, stable storage, even roast development.
FNB Tech monitors moisture at the point of processing, at milling, and again before shipment, ensuring every bag meets both SNI and SCA moisture standards.
How SCA 85+ Specialty Grade Connects to the Full Picture
Many buyers focus only on the cup score. But the SCA 85+ standard is actually a multi-layered evaluation. Here’s how the physical grading connects to the final score:
- Physical pre-screening: zero primary defects, max 5 secondary defects per 350g
- Moisture check: 10–12%
- Screen uniformity: consistent bean size for even roasting
- Roasting: to City or City+ for cupping
- Cupping protocol: scored on fragrance, aroma, flavor, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall
A coffee can fail specialty qualification at step 1 before it ever reaches the cupping table. This is why green coffee bean grading must be done carefully from the farm gate forward, not just as a last-minute quality check.
What Grades Does FNB Tech Ship?
FNB Tech sources and ships verified Grade 1 and Grade 2 Indonesian coffees across multiple origins. Every lot undergoes physical grading (defect count, screen sorting, moisture testing) and is available in both green bean and roasted form.
Here’s a snapshot of key products currently available:
| Product | Grade / Screen | Process | Cup Profile |
|---|---|---|---|
| Bali Kintamani Arabica | Grade 1, Screen 16–18 | Wet-hulled / Natural | Citrus, brown sugar, clean |
| Gayo ELB Screen 20 Up | Grade 1, Screen 20+ | Wet-hulled | Full body, earthy, chocolate |
| Gayo Jumbo 18 Up | Grade 1, Screen 18+ | Wet-hulled | Bold, herbal, long aftertaste |
| Flores Coffee | Grade 1–2, Screen 16+ | Natural | Dark chocolate, tropical fruit |
| Bali Natural Coffee | Grade 1, Screen 16–18 | Natural | Berry, caramel, sweet finish |
| Bali Wine Coffee | Specialty | Wine/Anaerobic | Fermented fruit, complex |
| Bali Honey Coffee | Specialty | Honey | Stone fruit, honey sweetness |
| Gayo Honey Coffee | Specialty | Honey | Floral, peach, balanced acidity |
| Aceh Gayo Coffee | Grade 1, Screen 15–18 | Wet-hulled | Rich, earthy, full body |
All products are available in green bean format with full grade documentation. Private label and bulk export inquiries are welcome through the FnB Tech business desk.
Quick Reference: Key Terms Summarized
- Green coffee bean grading = evaluating raw beans before roasting using physical parameters
- SNI 01-2907-2008 = Indonesia’s national coffee grading standard; Grade 1 = max 11 defect points per 300g
- SCA 85+ = international specialty threshold; requires zero primary defects and a cupping score above 85
- AA grade = Screen 18+ bean size (not a flavor grade)
- Screen size = measured in 1/64 inch increments; Screen 20 = large specialty beans
- Moisture ideal range = 10–12% (SCA) / max 12.5% (SNI)
- Defect value = weighted scoring system where stones, black beans, and husks each carry different point values
Conclusion
Understanding green coffee bean grading isn’t just technical knowledge, it’s the foundation of every smart sourcing decision. When buyers know the difference between a Grade 1 SNI lot and a Grade 3, between Screen 18 and Screen 20, between 11% moisture and 14%, they stop guessing and start choosing with real confidence. The SCA and SNI systems give both sides of the trade a shared, verifiable language that protects quality from origin all the way to the roaster.
If you’re ready to source green coffee that meets both international SCA standards and Indonesian SNI certification, FNB Tech has the lots, the documentation, and the supply chain to back it up. Browse specialty and commercial-grade Indonesian coffees: Bali, Gayo, Flores, Java, and more, directly at FNB Tech, or reach out via WhatsApp at +62 811 6171 777 to discuss bulk orders, private label, and custom screen-size specifications. Your next great coffee lot is already waiting!
I’m Tania Putri, a passionate content writer who truly loves coffee and the stories behind every cup. For me, writing isn’t just about words it’s about creating connection. I specialize in SEO-friendly content that feels natural, human, and engaging, especially in the world of specialty coffee.
I enjoy exploring everything from origin stories and flavor notes to pricing insights and global coffee trends. Whether I’m writing about rare kopi luwak or Ethiopian heirloom beans, I always aim to blend strategy with warmth. Coffee inspires me, and through my writing, I love sharing that passion with others.
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