The Coffee Quality Improvement Progress

The current quality standard for export coffee was adopted since the coffee year 1983/84, and is based on the defect system as substitute to the triage system previously used.

The standard classifies coffee beans into six grades, with Grade 4 subdivided into Grade 4a and Grade 4b (except for Arabica coffee).

The grading classification according to the defect system is shown in table below :

Grade System Value Defect

Grade

Value Defect

Grade 1

Grade 2

Grade 3

Grade 4a

Grade 4b

Grade 5

Grade 6

0 – 11

12 – 25

26 – 44

45 – 60

61 – 80

81 – 150

151 – 225

The total defect value is calculated from a sample of 300 gram.

The principle requirements for the coffee standard are as follow : moisture content max 12.5 % (by weight), extraneous matter max 0.5 % ( sticks, stone pieces, etc )free of live insects & free of stinker beans, mouldy odour and mouldy beans.

For documentation and markings of export coffee, the following abbreviations are used :

  • Coffee types                        :  R = Robusta          A = Arabica
  • Processing methods :  WP = Wet Processed          DP = Dry ProcessedIf R/DP coffee has been polished to remove the silver skins from the bean, it should be specified by adding “AP” ( After Polished” to the grade )
  • Example         :  R/DP Grade 1/AP
  • The bean size of the coffee should also be added to the grade (L – Large bean; M – Medium bean; S – Small bean).Example : R/WP Grade 1/L.
Characteristics of Coffee Indonesia

Brand Names

Heavest

Process

Flavor

Production

 Arabika Speciality :
 1. Gayo Coffee  Sept.- Nov.  Semi Washed  Fine acidity, good body  30.000
 2. Mandheling &
Lintong Coffee
 Sept.- Nov.  Semi Washed  Fine acidity, neutral, full body  60.000
 3. Java Coffee  Sept.- Nov.  Semi Washed  Fine acidity, nice body,
nice complex
 6.000
 4. Bali Coffee  Juni – Sept.  Wet Process  Fine acidity, smooth  2.000
 5. Toraja/Kalosi/Celebes  Juni – Sept.  Dry Process  Fine acidity, smooth,
good body, nice
 4.000
 Robusta Speciality :
 1. Washed Java  Mei – Agt.  Dry Process  Good body, clean,
very weak acidity
 5.000
 2. Flores  Mei – Agt.  Semi Washed  Good body, bitterness net  3.000
 Robusta Coffee :
 1. Sumsel, Lampung & Bengkulu  April – Juni.  Dry Process  Fool body very weak acidity  400.000


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