The green coffee grading protocol is based on the SCAA Green Arabica Coffee Classification System (GACCS) version Spring 2000 and the SCAA Defect Handbook dated April 2, 2004. This Defect Handbook defines what are considered defects for the SCAA GACCS. If the coffee imperfection is not found in the Defect Handbook, it is not considered a defect for purposes of evaluation.

GRADING PRINCIPLES:

• The SCAA GACCS determines the conversion or equivalent of single defects to full defects.
• The numbers of full defects are calculated on a basis of 350grams of green coffee sample.
• Bean imperfections need to have the specific bean characteristics and criteria as they appear on the picture and physical description in the Defect Handbook to be considered a defect.
• A full defect can be a Category 1 or a Category 2 defect. Specialty Grade samples cannot have a single Category 1 defect.
• Premium Grade samples can have up to 8 Category 1 or Category 2 defects.
• A Full Defect is composed of one or more single defects depending on the impact each one has on the cup. Each defect is described in detail in the SCAA Defect Handbook.
• Full Defect can not be a fraction or a decimal. The correct way to count a defect is to consider defect numbers as integers rounding down instead of up.
• A Predominant Defect may be necessary to be determined when more than one imperfection can be found simultaneously in a coffee bean. The Predominant Defect is defined as the defect that has greater impact in the quality of the cup.
• The calculation showing the conversion of single defects to the correct amount of full defects must be shown.
• To prove if a coffee bean is a partial sour or immature one may scratch it with a fingernail to make sure the silver skin is firmly attached. If the red silver skin comes off it can not be considered a defect.

COMPLETELY FILL OUT THE GRADING FORM

• Each grader (primary grader and verification grader) must write their name, date and the sample identification code number in the space provided.
• Clearly specify the Grade of the coffee in the space provided on the form stating one of the following classifications:
       o Specialty Grade
       o Premium Grade
       o Not Classified by SCAA GACCS.
• Show the calculation from individual defects to full defect equivalent.
• All final results are based on a 350 gram sample equivalent.
• Summarize the total number of Category 1 and Category 2 defects. This final result must be recorded on the upper right hand corner box of the grading form.
• Evaluation of the total number and type of defects will determine the grade (Specialty/Premium/Not Classified by SCAA GACCS) of the sample. This result must appear in the box provided for GRADE.
• Each sample must be evaluated for color. Blue-Green, Bluish-Green and Green are the acceptable colors for Specialty Grade. A Greenish or inferior sample would not qualify.
• Each sample must also be evaluated for foreign odors. Graders need to stick their nose into the sample and inhale strongly to detect any foreign odor. Only samples that are completely free of foreign odors can qualify as Specialty Grade.