All the producing countries do not classify the coffees on the basis of criteria such, but in general it is possible to be said that the classification becomes according to:
- Botanical Species (Arábica or Robusta) - Altitude and nails of the plantation - Method of treatment after the harvest (Natural or washing) - Number and type of defects: black and immature *granos divided, wrinkled *granos *presencia of woods, earth, stones *presencia of dry cherries, rinds - System of selection: *manual *mecánica *electrónica - So large of grains: Sieves numbered based on the size of grains are used. - Drink:It is defined; natural washing or *sabor basic *sabor (smooth, it last for better, hard, riado, river, river-zone) complementary *sabores (afrutado, dirty, moldy...) positive *características (body, aroma, acidity) negative *características (fermentation, astringency, harshness) - Color, harvests
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