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SNI 01-2907-2008: Coffee Bean Quality Standards

SNI 01-2907-2008: Coffee Bean Quality Standards

SNI 01-2907-2008 is a standard established by Indonesia’s National Standardization Agency (BSN) to define the quality requirements for coffee beans. This standard provides guidelines for assessing the physical, chemical, and organoleptic qualities of coffee beans, ensuring consistency and competitiveness in both domestic and international markets.

Scope of SNI 01-2907-2008

This standard applies to green coffee beans (unroasted beans) of various coffee types, including Arabica and Robusta, intended for further processing or direct consumption as raw material for coffee-based products.

Key Quality Criteria in SNI 01-2907-2008

  1. Moisture Content
    • The maximum allowable moisture content is 12.5%.
    • Proper moisture levels are essential to maintain bean quality during storage and prevent mold growth or other damage.
  2. Size Grading
    • Coffee beans are classified based on size using sieves (screens).
    • Larger beans typically represent higher quality and are categorized into specific grades, with Grade 1 being the largest and most desirable.
  3. Maximum Defects Allowed
    • Defects in coffee beans are categorized into:
      • Primary Defects: Such as full black beans, moldy beans, or foreign materials.
      • Secondary Defects: Such as broken beans, faded beans, or small perforations.
    • The standard specifies the maximum number of defects allowed for each quality grade.
  4. Aroma and Flavor (Organoleptic Properties)
    • Coffee beans must have the characteristic aroma and flavor of the specific coffee type, without foreign odors or undesirable tastes.
  5. Foreign Matter
    • The amount of foreign matter, such as stones or twigs, must not exceed 0.5% of the total weight.
  6. Color and Uniformity
    • Beans should have uniform color, appropriate to their type (e.g., bluish-green for Arabica, green-brown for Robusta), and be free of discoloration caused by damage or improper processing.

Grading System in SNI 01-2907-2008

Coffee beans are grouped into different quality grades based on the number of defects in a 300-gram sample. Below is the summary:

  1. Grade 1:
    • Free from primary defects.
    • Very low total defects (maximum 11 defects per 300 grams).
  2. Grade 2:
    • Allows slightly higher total defects compared to Grade 1 (12–25 defects per 300 grams).
  3. Grade 3:
    • Medium quality with total defects ranging between 26–44 defects per 300 grams.
  4. Grade 4:
    • Allows up to 60 defects per 300 grams.
  5. Grade 5:
    • Total defects exceed 60 per 300 grams, representing the lowest quality category.

Food Safety and Cleanliness

The SNI also sets requirements to ensure the coffee beans are:

  • Free from harmful microbial contamination.
  • Compliant with maximum residue limits for chemicals such as pesticides and heavy metals.
  • Processed and stored in hygienic conditions to preserve product quality and safety.

Benefits of Implementing SNI 01-2907-2008

  1. Consistent Quality Standards
    Provides a clear reference for farmers, producers, and exporters to maintain consistent coffee bean quality.
  2. Improved Export Competitiveness
    Meeting SNI standards enables Indonesian coffee to compete in international markets, which often demand strict quality assurance.
  3. Consumer Protection
    Ensures that coffee available in the market is safe, high-quality, and free from significant defects.
  4. Support for Industry Development
    By adhering to SNI, coffee industry players can improve their processing and storage practices, contributing to the growth of Indonesia’s coffee sector.

Conclusion

SNI 01-2907-2008 serves as an essential guideline for determining the quality of Indonesian coffee beans. By regulating aspects such as moisture content, bean size, defect levels, and cleanliness, this standard helps maintain Indonesia’s reputation as one of the world’s top coffee producers. Implementing this standard not only benefits producers and exporters but also builds trust among domestic and international consumers.

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