Green (unroasted) coffee is typically graded on three main factors: bean size, moisture content, and defect count — each of which affects both roast consistency and cup quality downstream.
Bean size is measured by screen size and affects how evenly beans roast together — a batch with mixed sizes tends to roast unevenly, with smaller beans over-roasting before larger ones catch up.
Moisture content is typically targeted in a specific range (commonly around 10–12%) — beans that are too wet are prone to mould during storage and transit, while beans that are too dry can roast unevenly and lose flavour.
Defect count refers to the number of broken, insect-damaged or discoloured beans per sample — a lower defect count generally correlates with a cleaner, more consistent cup profile.
Buyers importing for roasting should request the grading basis used (screen size, defect count method) alongside the origin, so expectations are clear before the shipment arrives.
Related to: green coffee beans