AEKI-AICE · SNI 01-2907-2008 Coffee Beans
A comprehensive guide to coffee quality and coffee bean specifications for export — general quality requirements, bean sizes per processing type, and a defect grading system that determines the quality of your coffee.
Indonesian National Standard for Coffee Beans
Indonesia has implemented a coffee bean export standard based on a defect rating system since 1990, replacing the triage (weight-by-weight) system. The current coffee bean quality standard is Indonesian National Standard No. 01-2907-2008 Coffee Beans , the result of several revisions.
In addition to considering global market developments and international requirements, this standard also takes into account some of the ICO (International Coffee Organization) Resolution No. 407 concerning the “Coffee Quality Improvement Program”.
General Quality Requirements
Coffee bean moisture content no longer differs based on processing type—both wet and dry processing are limited to a maximum of 12,5%. Other requirements remain the same as the previous standard.
Special Quality Requirements · Based on Seed Size
The bean size criteria are the same, using round holes for all types of coffee beans and depending on the processing process. However, for Robusta to pass the sieve, the requirements differ depending on the processing method—wet and dry.
| Size | Criteria | Requirements |
|---|---|---|
| Big | Does not pass through a 6,5 mm diameter sieve (sit No. 16) | Max pass 5% |
| Small | Passes 6,5 mm diameter sieve, does not pass 3,5 mm diameter sieve (sit No. 9) | Max pass 5% |
Slide the table sideways to see all the columns.
| Size | Criteria | Requirements |
|---|---|---|
| Big | Does not pass through a 7,5 mm diameter sieve (sit No. 19) | Max pass 5% |
| Currently | Passes 7,5 mm diameter sieve, does not pass 6,5 mm diameter sieve (sit No. 16) | Max pass 5% |
| Small | Passes 6,5 mm diameter sieve, does not pass 5,5 mm diameter sieve (sit No. 14) | Max pass 5% |
Slide the table sideways to see all the columns.
| Size | Criteria | Requirements |
|---|---|---|
| Big | Does not pass through a 6,5 mm diameter sieve (sit No. 16) | Max pass 5% |
| Currently | Passes 6,5 mm diameter sieve, does not pass 6 mm diameter sieve (sit No. 15) | Max pass 5% |
| Small | Passes 6 mm diameter sieve, does not pass 5 mm diameter sieve (sit No. 13) | Max pass 5% |
Slide the table sideways to see all the columns.
Based on the Disability Value System
The lower the number of defects, the higher the quality of the coffee. The rating is calculated from a 300-gram test sample.
Export Practices
In general, Indonesian Arabica coffee is exported in grade 1. The composition of Robusta coffee is more diverse.
Export quality composition
Export quality composition
In general, Indonesian Arabica coffee is exported in grade 1 — the highest quality level with a maximum defect score of 11.
Determination of Defect Value
Determining the value of coffee bean defects is based on the following list.
| No. | Type of defect | Defective value |
|---|---|---|
| 01 | 1 (one) black seed | 1 (one) |
| 02 | 1 (one) partially black seed | ½ (half) |
| 03 | 1 (one) cracked black seed | ½ (half) |
| 04 | 1 (one) coffee bean | 1 (one) |
| 05 | 1 (one) chocolate bean | ¼ (a quarter) |
| 06 | 1 (one) large coffee skin | 1 (one) |
| 07 | 1 (one) medium sized coffee skin | ½ (half) |
| 08 | 1 (one) small coffee skin | 1/5 (one fifth) |
| 09 | 1 (one) horny seed | ½ (half) |
| 10 | 1 (one) large horn skin | ½ (half) |
| 11 | 1 (one) medium-sized horn skin | 1/5 (one fifth) |
| 12 | 1 (one) small horn skin | 1/10 (one tenth) |
| 13 | 1 (one) broken seed | 1/5 (one fifth) |
| 14 | 1 (one) young seed | 1/5 (one fifth) |
| 15 | 1 (one) seed with one hole | 1/10 (one tenth) |
| 16 | 1 (one) seed with more than one hole | 1/5 (one fifth) |
| 17 | 1 (one) spotted seed | 1/10 (one tenth) |
| 18 | 1 (one) twig, soil or large stone | 5 (five) |
| 19 | 1 (one) twig, earth or medium sized stone | 2 (two) |
| 20 | 1 (one) twig, soil or small stone | 1 (one) |
Slide the table sideways to see all the columns.
Quality Assurance
The AEKI Secretariat assists members in quality assessment, preparation of export documents, and cupping and post-harvest training to ensure your coffee meets the specifications requested by buyers.
