 After
the green bean has been extracted (by dry method
or washing) the debris (leaves, parchment remains,
stalks) must be blown away.
The beans are then passed through calibrated sieves
and, thus, graded on the basis of size and shape.
The larger the mesh of the sieve, the larger the
bean that passes through (and therefore, the greater
the cost of the product).
In order to be traded, coffee must be classified
according to the following criteria: place of origin,
flaws, botanical species, processing method, year
of harvest, shape and size of bean, and colour.
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