Classification of Indian Coffee.

Coffee Arabica (Arabica) and coffee canephora (robusta) are the two principal varieties commercially cultivated in india.
These two varieties are classifies as washed (wet processed) and unwashed (natural / dry processed / cherry) based on the method of estate level processing the coffees are subjected to.
The washed & unwashed arabicas and robustas are broadly classified into 4 categories based on the quality standards and the preference these grades enjoy in the world market.
The categories are :
⦁ Commercial Grades – 25 grades
⦁ Premium Grades – 10 grades
⦁ Specially grades – 7 grades
⦁ Miscellaneous grades – 2 grades
These major categories are further classifies into different grades based on the size of Thebans and percentage of imperfections.
In the Indian system of grading and garbling , the tolerance level for each and every grade is specified and expressed in percentage by weight. Quality specifications for Indian coffee entail that all the grades are totally free from foreign and extraneous matters.

Garbling Standard and Tolerance

MNEB (Mysore Nuggets Extra Bold)

• Specialty Coffees – Sieve and Quality Specification
• Mysore Nuggets Extra Bold – From Arabica Parchment
• MNEB is the highest grade of Washed Arabica Coffee, based on very large bean size and virtual absence of visual defects.
• The coffees would generally have very sweet aroma, mild chocolaty note, giddy sweetness and sharp acidity.

RKR (Robusta Kaapi Royale)

RKR is Robusta washed coffee that has no defects. It is the highest grade both in size and quality. This results in full bodied and string coffee.
These coffees do not have the normal rubbery taste that other low grade robustas have hence Blends made of these coffees are known to provide the best espressos.

Commercial Grades – Sieve Specifications

Monsoon Malabar Coffees

Arabica Un-washed coffees are exposed to the monsoon rain and winds for a period of about three to four months, causing the beans to swell and lose the original acidity, resulting in a unique flavour profile.
This coffee would generally have dense aroma, hint of fruity note, gritty body, bitter walnut tones.
Grades Screen No. Sieve (mm) Min Retention % Garbling Status Tolerance
“Referred By Indian Courtesy Coffee”.

Traditional Grades of Indian Coffee

As in most countries, India processes coffee by the wet (or washed) and dry (natural or unwashed) methods.
India, however, uses a unique nomenclature for its coffees.  Washed Arabica beans are known in India as “Plantation” (not to be confused with coffee estates), while washed Robusta beans are referred to as “Parchment” (not to be confused with coffee in Pergamino). Natural Arabica and Robusta beans are both known as “Cherry” (not to be confused with the fruit on a coffee tree).
Grade designations are as follows, with the highest grades listed on top.  Note that these grade designations are based primarily on the size of beans (each bean fits into certain sieves during grading).  Some of the top-most grades also have limits on the percentage of imperfections.