Education · 7 min read
Understanding Ethiopian Coffee Grading: G1, G2, G3
Grade 1 doesn't always mean 'better' — it means fewer defects. Here's what each grade tells you, and what it doesn't.
The grading system at a glance
Ethiopia uses a defect-count grading system administered by the Ethiopian Coffee and Tea Authority (ECTA). Grade is determined by physical defect count per 300 g sample, plus cup score.
- Grade 1 — 0 to 3 full defects, cup score 85+.
- Grade 2 — 4 to 12 defects, cup score 75–84.
- Grade 3 — 13 to 25 defects, cup score 63–74.
- Grade 4 / 5 — Higher defect counts, used for commodity blending.
What grade does NOT tell you
Grade is silent on flavor profile, processing quality post-grading, or whether the lot will hold up in shipment. A Grade 2 from an excellent washing station will routinely outperform a Grade 1 from a mediocre one. Always cup before you commit.
Naturals vs washed grading
The same defect-count framework applies, but naturals are generally graded with slightly more tolerance for visual defects because dry processing inherently produces more cosmetic variation.