Grading & Cupping
Ethiopian Coffee Grading & SCA Cupping Scores, Explained
Ethiopian coffee is graded 1–9 by the Coffee Liquoring Unit (CLU) on physical and cup quality — Grades 1 and 2 are specialty. Separately, the SCA 100-point scale rates cup quality: 80+ is specialty, 87–89 excellent, 90+ outstanding. Greenbean-coffee lots cup 84–92 across five origins.
Last Updated: June 2026
Ethiopian coffee is described in two different languages at once — Ethiopia's own grade numbers (Grade 1, Grade 2 and so on) and the Specialty Coffee Association's 100-point cupping scale (84, 87, 92…). This guide explains both, shows what they mean for quality and price, and maps our five origins to grade, score and flavour so you can choose the right lot with confidence.
How Ethiopian coffee is graded (ECX / CLU)
Ethiopian export coffee is assessed by the Coffee Liquoring Unit (CLU) and national authorities on a combination of physical quality and cup quality. Grades run from 1 (highest) to 9 (lowest), based on defect count, screen size and cupping attributes.
Grade 1 vs Grade 2 vs commercial grades
Grades 1 and 2 are considered specialty; Grades 3 and below are commercial. Grade 1 has the fewest physical defects and the highest cup quality. Because naturals are graded more strictly on physical defects, you'll sometimes find an excellent-cupping coffee sitting in a slightly lower physical grade.
| Grade | Quality tier | Typical use |
|---|---|---|
| Grade 1 | Specialty (highest) | Single-origin, micro-lots, competition coffees |
| Grade 2 | Specialty | Single-origin, premium blends |
| Grade 3–4 | Commercial / near-specialty | Blends, espresso bases, value programmes |
| Grade 5+ | Commercial | High-volume, instant, commodity |
How the SCA 100-point cupping scale works
The SCA scale is separate from the Ethiopian grade number. A score of 80+ qualifies as specialty: 84–86 is very good, 87–89 is excellent, and 90+ is outstanding. Our lots cup 84–92 depending on origin, process and lot.
Physical quality measures that affect grade
| Measure | Target | Why it matters |
|---|---|---|
| Moisture content | ~10–12% | Too high risks mould and fading; too low loses freshness |
| Water activity | ≤ ~0.65 aw | Predicts storage stability and shelf life |
| Density | High | Denser beans from altitude = more complex cup |
| Screen size | Consistent (e.g. 14–16+) | Even size = even roast |
| Defect count | Low (Grade 1 = fewest) | Defects cause off-flavours and downgrade the lot |
Processing, and how it shifts grade and cup
Washed coffees emphasise clarity, florals and bright acidity; naturals bring fruit intensity and body; honey process sits between the two; anaerobic and extended-ferment lots intensify and add distinctive character. Processing affects both the physical grade and the flavour you taste. See our processing methods guide for more.
Our five origins by grade, score and profile
| Origin | Grade | SCA range | Process | Flavour | Best for |
|---|---|---|---|---|---|
| Yirgacheffe | G1 | 87–92 | Washed & natural | Floral, bergamot, citrus | Bright single-origin, filter |
| Guji | G1 | 87–92 | Natural & anaerobic | Blueberry, dark chocolate, red wine | Fruit-forward single-origin |
| Sidama | G1–G2 | 84–90 | Washed & natural | Peach, honey, mild citrus | Balanced single-origin, blends |
| Limu | G1–G2 | 84–88 | Washed | Bright, wine-like, caramel | Versatile filter & blend |
| Jimma | G1–G2 | 84–88 | Natural & washed | Full body, dark fruit, earthy | Espresso base, value programmes |
How to read a cupping report / pre-shipment sample (PSS)
A cupping report lists the SCA score plus attribute scores (aroma, flavour, acidity, body, balance) and tasting notes. A pre-shipment sample (PSS) lets you verify the lot before it leaves origin — cup it on SCA protocol and confirm it matches the report before approving.
Pick a profile and request samples
Browse our five origins or jump straight to the wholesale buying process.
