To grade Kintamani Arabica green beans, run a 300-gram sample through Indonesia’s defect-value method: Grade 1 allows a maximum defect value of 11, moisture must sit at or below 13%, and screen size should hold at 16 and above. Grade 1 TP means the lot was triple-picked to strip residual defects.
Grading is where a buying decision gets settled. Before cupping scores, before price talk, a green (unroasted) coffee lot has to clear the physical bar. This walkthrough covers how Kintamani Arabica is graded for the specialty export market, what separates Grade 1 from Grade 1 TP, and why moisture and screen size sit beside the defect count.
What does grading actually measure?
Grading is a physical inspection, not a taste test. A grader counts the flaws in a fixed sample and checks the beans against agreed thresholds for moisture and size. Kintamani Arabica (kopi Arabika) is grown in the Kintamani Highlands of Bangli Regency in north-east Bali with lots reported across sources at roughly 1,000 to 1,700 metres above sea level. The beans that reach an exporter’s grading table carry that volcanic-soil, Subak Abian terroir, but terroir does not exempt a lot from the sieve and the tray.
The grader weighs out a 300-gram sample of green beans (biji hijau), spreads it on a dark tray, and hunts for defects: black beans, sour beans, broken fragments, insect damage, husk, stones, and twigs. Each flaw type carries a defect value. Add them up, and the total sets the grade. When you buy Grade 1 green coffee from Bali, you are buying the tightest bracket of that system — a defect value no higher than 11 per 300 grams.
How does the defect-value system work for Grade 1?
Indonesia grades Arabica by counting defects in the sample, following the national standard (SNI). The full ladder runs from Grade 1 down to Grade 6, and each grade is a defect-value range, not a bean count.
| Grade | Maximum defect value (per 300 g sample) |
|---|---|
| Grade 1 | 11 |
| Grade 2 | 12–25 |
| Grade 3 | 26–44 |
| Grade 4a | 45–60 |
| Grade 4b | 61–80 |
| Grade 5 | 81–150 |
| Grade 6 | 151–225 |
The catch that trips up new buyers: a “defect value” is weighted, not one-per-bean. A single full black bean or full sour bean scores 1, but a large stone can score 5 and a large stick 5, while a broken or chipped bean or an immature quaker might score only 0.2. So a Grade 1 lot does not mean eleven bad beans — it means the weighted total stays at or under 11.
| Example defect | Approximate defect value |
|---|---|
| Full black bean | 1.0 |
| Full sour bean | 1.0 |
| Dried cherry / pod (husk-on) | 1.0 |
| Large stone | 5.0 |
| Large stick / twig | 5.0 |
| Broken, chipped or cut bean | 0.2 |
| Immature / quaker bean | 0.2 |
What is Grade 1 TP, and why does triple-picking matter?
TP stands for triple-picked. Current Kintamani export listings show both Grade 1 and Grade 1 TP, with the TP designation appearing on a semi-washed lot. Triple-picking means the beans were hand-sorted three separate times — usually a machine pass plus two rounds of manual sorting — to pull out the last defects that survived the first cleaning.
For a roaster, TP signals a cleaner, more consistent lot with fewer surprises on the roast and in the cup. It does not change the grade ceiling — a Grade 1 TP lot still has to sit at or under a defect value of 11 — but the extra picking pushes the real-world count well below the limit, which matters for even roasting and a stable flavour profile.
Why do moisture and screen size sit alongside the defect count?
A low defect count alone does not make a lot export-ready. Two more checks decide whether Kintamani beans belong in the specialty channel.
Moisture is capped at a maximum of 13%. Beans wetter than that risk mould, faster staling, and problems in the container during the sea leg to EU and US ports. Graders read moisture with a calibrated meter, not by eye.
Screen size measures the bean’s cross-section against round-hole sieves numbered by 1/64 of an inch. Kintamani export lots span screen 15 to 19, but the specialty market wants screen 16 and above, with a high proportion held on screens 17 and 18. Larger, more uniform beans roast more evenly.
| Screen size | Approx. bean width | Market read |
|---|---|---|
| Screen 15 | ~6.0 mm | Below specialty threshold |
| Screen 16 | ~6.35 mm | Minimum for specialty |
| Screen 17 | ~6.75 mm | Preferred specialty band |
| Screen 18 | ~7.1 mm | Preferred specialty band |
| Screen 19 | ~7.5 mm | Large, uniform bead |
How do you run a grading check on a Kintamani sample?
If you receive an offer sample, you can reproduce the exporter’s checks in this order:
- Draw a representative 300-gram sample from the green lot, mixing top and bottom of the bag so you are not judging one layer.
- Read moisture with a calibrated meter and confirm it is 13% or lower.
- Sieve the sample and record the screen distribution — you want the bulk holding on screen 16 and above, ideally 17 to 18.
- Spread the beans on a dark tray and hand-count defects, applying the weighted defect values above to reach a total for the 300 grams.
- Cross-check the paperwork: Bangli Regency origin, the Geographical Indication (GI) designation, a named cooperative or subak group, and the plot geolocation data needed for EUDR due diligence.
Where does grading meet cup score and price?
Grading is physical; the cup score is sensory. Kintamani is described as having a bright citrus profile, and the Specialty Coffee Association scale calls anything at 80 points or above “specialty.” A lot can pass Grade 1 on defects yet still need a strong cup score to command a specialty price — grade and score are separate gates.
As a 2026 reference, and subject to change with harvest and quality, indicative FOB prices run about USD 8–11/kg for washed Grade 1 specialty (screen 16+, cupping roughly SCA 82–84), USD 10–15+/kg for microlots and naturals scoring SCA 84–87 and above, and around USD 3.5–6/kg for commodity-grade coffee. Any cupping score or grade should come only from that lot’s cupping report or COA — never taken on trust from a farm or cooperative name. Firm numbers are confirmed against grade, score, lot size and MOQ, and Kintamani’s main harvest window of May to October shapes sampling and container pre-booking.
Frequently Asked Questions
Is a defect value of 11 the same as 11 defective beans?
No. The defect value is weighted, so beans and foreign matter score differently. One full black or sour bean scores 1.0, but a large stone or stick scores 5.0, while a broken or immature bean scores only about 0.2. A Grade 1 lot keeps the weighted total at or under 11 per 300-gram sample, which usually means far fewer than eleven visible flaws.
Can Kintamani coffee be Grade 1 but still fail specialty screening?
Yes. Grade 1 only certifies the defect count is 11 or lower. Specialty buyers add two more filters: screen size at 16 and above (ideally holding on 17–18) and a cupping score of 80 or higher on the SCA scale. A clean Grade 1 lot with small beans or a flat cup can clear the grade yet miss the specialty bar.
How large should the grading sample be, and is moisture tested on it too?
Indonesian Arabica grading uses a 300-gram green-bean sample for the defect count. Moisture is not judged by looking at that tray — it is read separately with a calibrated moisture meter and must come in at 13% or below. Screen size is checked on the same sieved sample. Draw the sample from mixed layers of the bag so it fairly represents the lot.