What is Coffee Sorting?
Coffee sorting is the process of grading and separating coffee beans after processing. This includes removing defective beans and grouping by size, density, and colour. Sorting is crucial to producing clean, consistent, and traceable lots in the specialty coffee supply chain.
Why coffee sorting matters
Quality assurance: Defect removal prevents undesirable flavours in the cup.
Consistency: Size and density grading ensure beans roast evenly.
Traceability: Sorted lots can be linked to specific farms, varieties, or microlots.
Sorting in Specialty vs. Commercial Coffee
Specialty coffee relies on rigorous sorting, often by hand and machine, to achieve high cupping scores. In commercial production, sorting is minimal, and defects are more common.
Where Nordic Approach fits in
At Nordic Approach, we work with producers and exporters who invest in sorting infrastructure. This ensures the coffees we source are clean, stable, and representative of their terroir.
FAQ about Coffee Sorting
Q1: What defects are removed during sorting?
A1: Examples include black beans, insect damage, and broken beans.
Q2: Does sorting affect flavour?
A2: Absolutely—defects can create bitterness, sourness, or earthy off-notes.
Q3: Is sorting always done by hand?
A3: Specialty producers often combine mechanical sorters with hand-picking for precision.