Asian countries cultivate almost 28 % of the total coffee beans produced in the world (World Atlas, 2016). It’s known for producing some of the world’s greatest and most unique coffees. The taste of Vietnamese or Indonesian coffee, for example, are two flavors that some coffee enthusiasts will travel thousands of miles for (Byloos, 2018). Additionally, it represents an important source of income. However, the question is, how do the growth location and production methods of same species of coffee beans make them taste differently?

Coffee is graded and classified for export with the aim of producing high-quality coffee and thereby ensuring the fair price. However, there is no universal grading and classification system, thus each producing country, like Indonesia, Philippines or Vietnam - they produce coffee or coffee mixes under their own standards.  

The aim of this article is to promote a regional classification or grading system for green coffee beans. A system, which is qualitatively and quantitatively measured based upon scientific testing and sets values for coffee according to the region’s coffee drinking preferences. Hence, it facilitates more options and a fair system of pricing.

The well-known grading describes the size of the bean and are commonly expressed in 1/64 of inch. For example, beans of grade 18 will pass through screen 18 (holes with a diameter of 18/64") but are retained by screen 16 or 17. The theory behind classification based on bean size is that coffees of the highest altitudes are more dense and larger in size than those produced at lower altitudes. Similarly, coffees develop more slowly at higher altitudes and often have the best flavor profiles. The size and size distribution of beans also have impact on the optimization of roasting conditions (International Coffee Organization, 2018).