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Ethio Coffee Export PLC is a family-owned Ethiopian coffee exporter shipping specialty and commercial grade green coffee beans to roasters, importers, and distributors worldwide.
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Understanding Ethiopian Coffee Quality
Ethiopia uses a Grade 1 to Grade 5 classification system to rate green coffee quality. Understanding this system is essential for importers and roasters sourcing Ethiopian coffee; it directly determines cup quality, pricing, and the right fit for your business.
This guide explains exactly how Ethiopian coffee is graded: the defect counting methodology,SCA cup scoring, processing standards, and what each grade means in practice. For a broader visual overview, also see our green coffee quality control insight.
Ethiopian green coffee is graded from Grade 1 (highest specialty) to Grade 5 (commercial). The grade is determined by physical defect count per 300g sample and SCA cup score.
Defects: 0 – 3 per 300g
Cup Score: 85+
$10 – $13+/kg FOB
The highest quality Ethiopian coffee. Exceptionally clean, zero to minimal defects, outstanding cup clarity and complexity. Reserved for the best lots from each origin.
Defects: 4 – 12 per 300g
Cup Score: 80 – 84
$9 – $11/kg FOB
High-quality specialty coffee with minor defects. Clean cup with distinct origin character. The most commonly exported specialty grade from Ethiopia.
Defects: 13 – 25 per 300g
Cup Score: 75 – 79
$7 – $9/kg FOB
Good quality commercial coffee. Noticeable but acceptable defects. Clean cup with recognizable origin characteristics but less complexity than specialty grades.
Defects: 26 – 45 per 300g
Cup Score: 70 – 74
$5 – $7/kg FOB
Standard commercial-grade coffee with moderate defects. Suitable for blending where Ethiopian character is desired without specialty pricing.
Defects: 46 – 100 per 300g
Cup Score: Below 70
$3 – $5/kg FOB
The lowest export grade. Higher defect count. Primarily used for large-scale commercial blending and industrial coffee products.
Ethiopian coffee grading follows a standardized process administered through the Ethiopian Commodity Exchange (ECX)and the Ethiopian Coffee and Tea Authority (ECTA). Here's how it works step by step.
A 300g green coffee sample is drawn from the production lot. The sample must be representative of the entire lot to ensure accurate grading.
The 300g sample is hand-sorted on a grading table. Every defective bean is identified, categorized (primary or secondary), and counted against the defect equivalence chart.
Beans are passed through grading screens to verify size uniformity. Larger, more uniform beans generally indicate better growing conditions and consistent roasting.
Moisture content is measured (target: 10-12%). Proper moisture ensures stability during transport and storage. Water activity (aw) is also measured for specialty lots.
The coffee is roasted and cupped on SCA protocol by certified Q-graders. Scored on fragrance/aroma, flavour, aftertaste, acidity, body, balance, uniformity, clean cup, sweetness, and overall.
Based on the combined physical defect count and cup score, the coffee is assigned a grade from 1 (best) to 5. The grade determines export pricing and market positioning.
Defects are classified as Category 1 (primary - severe) or Category 2 (secondary - minor). Each defect type has an equivalence value used to calculate the total defect count.
| Defect | Category | Equivalence | Cup Impact |
|---|---|---|---|
| Full Black Bean | Category 1 (Primary) | 1 full defect | Burnt, carbonized taste. Caused by over-fermentation, drought stress, or insect damage. |
| Full Sour Bean | Category 1 (Primary) | 1 full defect | Vinegar-like, fermented taste. Over-fermentation during processing. |
| Foreign Matter | Category 1 (Primary) | 1 full defect | Stones, sticks, other non-coffee material. Sorting and processing failures. |
| Broken/Chipped Bean | Category 2 (Secondary) | 5 = 1 defect | Uneven roasting. Mechanical damage during hulling or handling. |
| Insect-Damaged Bean | Category 2 (Secondary) | 5 = 1 defect | Hollow, light beans with bore holes. Coffee Berry Borer (CBB) is the primary cause. |
| Partial Black/Sour | Category 2 (Secondary) | 3 = 1 defect | Partially discolored beans. Less severe than full black/sour but still affects cup quality. |
| Quaker (Unripe) | Category 2 (Secondary) | 5 = 1 defect | Peanut-like, grassy flavour. Harvested before full ripeness. |
| Shell/Ear | Category 2 (Secondary) | 5 = 1 defect | Malformed beans. Genetic or growing condition issues. Burns quickly during roasting. |
Physical defect count tells you about the green bean quality. The SCA cupping score tells you about the cup quality. Both are required to assign a final grade.
Coffee is scored on a 100-point scale across 10 attributes, as defined by the SCA cupping protocol:
Different Ethiopian origins tend to produce different grades based on their growing conditions, processing infrastructure, and cultivation practices.
Available Grades: G1, G2
Most Common: G2 Washed
Cup Score Range: 84-88+
Available Grades: G1, G2
Most Common: G1 Natural
Cup Score Range: 84-87+
Available Grades: G1, G2
Most Common: G1 Natural
Cup Score Range: 85-89+
Available Grades: G1, G4
Most Common: G1 Natural
Cup Score Range: 82-86+
Available Grades: G2, G3
Most Common: G2 Washed
Cup Score Range: 82-85+
Available Grades: G2, G3
Most Common: G2 Washed
Cup Score Range: 82-85+
Ethiopian coffee is graded from Grade 1 (highest quality) to Grade 5 (lowest export grade) based on two factors: physical defect count per 300g green sample and cup quality score using SCA cupping protocol. The grading is overseen by the Ethiopian Commodity Exchange (ECX) and Ethiopian Coffee and Tea Authority (ECTA). Specialty-grade coffee (Grade 1-2) requires SCA 80+ cup scores and minimal defects.
Grade 1 allows 0-3 defects per 300g sample with SCA 85+ cup scores, while Grade 2 allows 4-12 defects with SCA 80-84 scores. Both are considered specialty quality. Grade 1 exhibits exceptional cup clarity and complexity, commanding 10-20% higher prices. Grade 2 is the most commonly exported specialty grade and still delivers excellent single-origin character.
Grade 1 and Grade 2 Ethiopian coffees are considered specialty grade, meeting the SCA definition of 80+ cup scores. Grade 3 (75-79 points) is classified as "premium commercial" - good quality but below the specialty threshold. Only Grade 1-2 coffees should be marketed as "specialty" coffee.
Yes, significantly. Grade 1 commands $10-$13+/kg FOB, Grade 2 ranges $9-$11/kg, Grade 3 is $7-$9/kg, and commercial grades (4-5) trade at $3-$7/kg. Within each grade, price varies further by origin (Guji and Yirgacheffe carry premiums), processing method, and seasonal supply-demand dynamics.
Coffee grading in Ethiopia is administered by the Ethiopian Commodity Exchange (ECX) warehouse system and the Ethiopian Coffee and Tea Authority (ECTA). Licensed exporters may also perform in-house grading that aligns with ECX standards. For specialty lots, independent Q-graders often provide additional cupping verification.
We export Grade 1-2 specialty and Grade 3-5 commercial Ethiopian coffee with full cupping reports, defect analysis, and SCA scores included with every shipment.
