SHB - What Does It Mean.

3rd_Crack

Divey wrote:

How high is Blue Mountain in Jamaica. :question: 'cause it's supposedly the ducks guts!

can be up to 2300mts

Brett_H

Divey wrote:

How high is Blue Mountain in Jamaica. :question: 'cause it's supposedly the ducks guts!

It's very nice. Should be on every enthusiasts bucket list if for no other purpose than to make you appreciate your own regular favourites!

Divey

I have some Sumatra Triple Picked Lintong. Does the 'triple picked' mean that there are three grade sizes of beans, 'cause that what they look like....pretty ugly I must admit.

FreshCoffee2

"Triple Picked" Picked by three 19 year old native voluptuos virgins, following eachother through the line of coffee bushes, each picking through what the preceding virgin has missed ;D

WotB

More like dropped on the ground a couple times.

mycuppa

Fresh Coffee wrote:

"Triple Picked" Picked by three 19 year old native voluptuos virgins, following eachother through the line of coffee bushes, each picking through what the preceding virgin has missed ;D

Somehow me thinks Mrs A. is not going to approve your next trip to origin 😛

FreshCoffee2

Nah its ok....I didnt tell her they're also naked while they pick :laugh:

DoubleRistretto

Koffee Kosmo wrote:

This is only a personal opinion Taste wise - High Grown beans a denser and I believe the flavour is better KK

Not whether it's 'high' but whether it's 'hard' - as in Strictly Hard Bean - does anyone know if that's a good thing & why??

Koffee_Kosmo

Double Ristretto wrote:

Not whether it's 'high' but whether it's 'hard' - as in Strictly Hard Bean - does anyone know if that's a good thing & why??

High grown beans are generally known to also be hard beans KK

mycuppa

Folks, I would'nt get too excited about these descriptors. It really comes into play at the Co-Op and Broker stages as they use these codes for grading and pricing purposes. Of course, as a buyer of green coffee you would like to understand what you are paying for. Another term you may see is EP, which is European Preparation - dating back to when some of the early Italian roaster would travel to origin and define a specification as to how they wanted the coffee prepared (processed) in order to achieve their desired outcome when roasted. High versus Hard - for me personally, it's not really a factor in my mind. Some origins use different terms like "High, Hard, Shade" grown. What I tend to look for are words like "single plantation or estate" or the word strictly" which should indicate the beans are from a single or similar farms"in the near area, rather than being blended at the processing facility or Co-Op.

FreshCoffee2

mycuppa wrote:

Folks, I would'nt get too excited about these descriptors...

In the end the only thing that matters (to me) is what's in the cup although as J has already stated it helps if you know what you are ordering in the first instance! But even then, you need to cup each origin to see which is the one you want for your particular purposes. As an example, an interesting one is coffee from Brasil. Largest producer, coffee from all over, but except for a regional descriptor, basically the same grading specs (the most common being say "2/3, 17/18, SS, EP") From looking at the "spec" you may think you are getting an "equivalent" coffee to the one you bought last time. The reality is.....afraid not, do the cupping. Also of course as has already been mentioned in these pages one way or another, one roasters poision is another roasters nirvana. That is what makes the world go around. Do the cupping on top of ordering the sample from the spec. Also different countries use different systems for their specs. One country may use the HG, HB SHG, SHB type system, others will use grades 1,2,3, others will use A,B,C, others use names.......whatever........

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