DRAFT UGANDA STANDARD  
  DUS 1957  
First  Edition  
2018 
 
 
 Reference number  
DUS 1957  2018 
© UNBS 2018  
  
Green coffee beans — Specification  
 DUS 1957 : 2018 
ii © UNBS 2018 – All rights reserved  
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 DUS 1957 :2018 
© UNBS 2018 – All rights reserved  iii 
 Foreword  
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry of Trade , Industry and 
Cooperatives established under Cap 327 , of the Laws of Uganda , as amended .  UNBS is mandated to c o-
ordinate the elaboration of standards and is  
(a) a member of International Organisation for Standardisation (ISO) and  
(b) a contact point for the WHO/FAO Codex Alimentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT  Agreement  of the W orld Trade Organisation (WTO).  
The work of preparing Uganda Standards is carried out through Technical Committees. A Technical 
Committee is established to deliberate on standards in a given field or area and consists of key stakeholders 
including governmen t, academia, consumer groups, private sector and other interested parties.  
Draft Uganda Standards adopted by the Technical Committee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recom mending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council.  
The committee responsible for this document is Technical Committee UNBS /TC 2, food and agriculture , 
Subcommittee SC  17, coffee, tea, cocoa and r elated products   
. DUS 1957 : 2018 
iv © UNBS 2018 – All rights reserved  
  
 DUS 1957 : 2018 
v  
 Green  coffee beans — Specification  
1 Scope   
This Draft Uganda standard specifies the requirements and methods of sampling  and test for wet and dry 
processed green coffee beans  intended for human consumption . This standard  applies to both A rabica (Coffea 
Arabia  Linn) ,  Robusta (Coffee canephora ) coffee beans  and Liberia( Coffea liberica ). 
2 Normative references   
The following referenced documents referred to in the text in such a way that some or all of their content 
constitutes requirements of this document. For dated references, only the edition cited applies. For undated 
references, the latest edition of the referenced document (including any amendments) applies.  
CAC/RCP 69, Code of practice for the Prevention and reduction of Ochratoxin A contamination in Coffee  
EAS 106, Coffee and its products — Vocabulary  
ISO 4150, Green coffee — Size analysis — Manual and machine sieving  
ISO 1446, Green coffee  — Determination of water content  — Basic reference method   
ISO 3509, Coffee and c offee products – Vocabulary  
ISO 4072, Green coffee in bags -- Sampling  
US EAS 38  
3 Terms and definitions   
For the purposes of this document, the following terms and definitions apply. :  
ISO and IEC maintain terminological databases for use in standardizat ion at the following addresses:  
— ISO Online browsing platform: available at http://www.iso.org/obp  
, In addition  the definitions referred to in ISO 3509  and the coffee regulation 1994 of Uganda, the definitions 
stated below shall apply.  
3.1 
arabica coffe e 
coffee of the botanical species Coffea arabica L.  
Note 1 to entry: Varieties of arabica coffees are for example:  
— Bourbon: coffee of the botanical species Coffea arabica L., traditional varieties in East Africa and Brazil;  
— Typica: coffee of the botani cal species Coffea arabica L., selected varieties in Indonesia and mainly 
cultivated varieties in Central and South America [also called Arabica (Brazil), Blue Mountain (Jamaica)];   
vi © UNBS 2018 – All rights reserved  
 — Mundo Novo: coffee of the botanical species Coffea arabica L., derived fr om a cross between Bourbon and 
Typica;  
— Mokka: coffee of the botanical species Coffea arabica L., not much cultivated;  
— Caturra: coffee of the botanical species Coffea arabica L., mutant variety (dwarf) from Bourbon;  
— Timor Hybrid: coffee of the botanic al species Coffea arabica L., derived from natural inter -specific 
hybridization between C. canephora and C. arabica, found in East Timor;  
— Catimor: coffee of the botanical species Coffea arabica L., derived from cross between Caturra and Timor 
Hybrid;  
— Catuai: coffee of the botanical species Coffea arabica L., resulting from cross between Mundo Novo and 
Caturra, selected in Brazil;  
— Icatu: coffee of the botanical species Coffea arabica L., derived from hybridization with C. canephora and 
backcross to C. arabica;  
— Colombia: coffee of the botanical species Coffea arabica L., Catimor type selected in Colombia;  
— CR95: coffee of the botanical species Coffea arabica L., Catimor type selected in Costa Rica;  
— Ruiru II: coffee of the botanical species Coffea ar abica L., resulting from cross between C. arabica and 
Catimor (CBD resistant coffee).  
3.2 
robusta coffee  
coffee of the botanical species Coffea canephora Pierre ex A. Froehner, with some varieties and cultivars of 
these species  
Note 1 to entry: Conillon is  coffee of the botanical species Coffea canephora Pierre ex A. Froehner, Kouillou 
or Kouilou variety, cultivated in Brazil and Madagascar.  
3.3 
Primary Defects  
Are defects that affect the cup quality and these include Full blacks, Full sour/ Discoloured/ T any oily, severe 
insect damaged, pods, parchment & foreign matter.  
3.4 
Secondary Defects  
Are those defects that don’t affect the cup quality which includes partial Black, Partial sour, Floats, withered, 
immature, slight insect damaged, broken/chips, shells , & husks.  
4   Requirements  
4.1 General requirements  
4.1.1  Green coffee beans shall be  
a) whole;  
b)  characteristic of the variety;  
c) dry ; 
d) clean, practically free of any visible foreign matter;   
© UNBS 2018 – All rights reserved  vii 
 e) sound, free of defect and deterioration in quality that may make it unfit for brewing  
f) practically free of physical damage;  
g) practically free of abnormal external moisture;  
h) free from producing mould;  
i) practically free of pests and damage caused by them affecting the general  appearance  
j) free of any foreign smell and/or taste  
4.1.2  The dried green coffee bean s shall be harvested at an appropriate degree of maturity, in accordance 
with the variety, season and the area in which they are grown.  
4.2 Specific requirements  
Green coffee beans shall comply with the specific requirement s stated in table 1 below.  
Specific requirements for green coffee beans  
s/n Parameter  Requirement  Method of test  
1 Moisture , by mass,  max % 12.5 US EAS 105:1999 
Annex E 
2 Acid insoluble ash, on dry 
matter basis, % mass, max  1.0 US EAS 105:1999 
Annex G  
4.3   Tolerances  
4.3.1  Green  coffee grades  of beans shall be free from damage and infestation due to insects, fungi and 
rodents.  
4.3.2  The following grades  shall have the following tolerances for infestation and damage  
Tolerances for Arabica coffee bean s   
s/n Grade  Total defect tolerance  
i.  AA1 5% 
ii.  A2 7% 
iii.  A+3 5% 
iv.  B4 10% 
v.  PB5 10% 
vi.  AB6 7% 
vii.  CPB7 12 %  
viii.  Bugisu UG Sound bean tolerance up to 
10%, Extraneous matter up to  
2%, Stones & metals shou ld 
be absent  
ix.  TRIAGE  Sound bean tolerance up  to 
10%, Extran eous matter up  to  
viii © UNBS 2018 – All rights reserved  
 2%, Stones & metals should 
be absent  
x.  MIXED ARABICA  Sound bean tolerance up  to 
10%, Extraneous matter up  to 
2%, Stones & metals should 
be absent  
NB: All the above coffee grades(1,2,3,4,5,6,7 ) except under  grades  should 
comply with the  following:  
• Primary defects tolerance limit up to – 1% per defect  
• Secondary defects tolerance limits up to - 1% per defect.  
• Should be of a good physical appearance, free from all traces of 
fermentation, mustiness and other undesirable smells and taint s. 
 
4.3.2.2 R obusta coffee shall have the following tolerance levels stated in table 3  
s/n Grade  Total defect tolerance  (%m/m, ma x) 
i.  Screen 18  7% 
ii.  Screen 17  7% 
iii.  Screen 15  12% 
iv.  Screen 14  10% 
v.  Screen 13  12% 
vi.  Screen 12  15% 
vii.  BHP 1899  Sound bean toleran ce up to 15%, 
extraneous matter up to  2%, Stones & 
metals should be absent % and d ust 
free viii.  BHP 1599  
ix.  BHP 1299  
x.  BHP 1199  Sound bean tolerance up to 10%, 
extraneous matter  up to 2%, absence 
of Stones & metals and dust free  xi.  BHP 10.13  
xii.  Black Beans  Sound bean tolerance up to 3%, 
extraneous matter up to 2% and 
should be Stones & metals free.  
xiii. xiii Washed Robusta 
Ungraded  Maximum Defects 10%  
Note: All defect percentages are calculated as per strict count.  
All the above coffee grades should comply with t he following:  
• Primary defects tolerance limit up to 1% per defect (Discoloured limit up 
to 2%)  
• Secondary defects tolerance limits up to -3% per defect.  
• Should be of good physical appearance, free from all traces of 
fermentation, mustiness and other un desirable smells and taints.  
  
© UNBS 2018 – All rights reserved  ix 
 5  Grading  
5.1 Grading by size and shape green coffee  beans  shall be manual and mechanically screened and  tested 
according that in table 2 .  
Table 4: Grading by size of Arabica green coffee beans  
S/N Arabica  Requirement  Scre en Retention  Test method  
i  
AA 17-  ≥90%   
 
 
 
ISO 4150  ii A 17-≥ 60%  
iii A+ 16-   ≥90%  
iv B  15  ≥90%  
v PB  15-   ≥80%  
vi AB  16-≥60%  
vii CPB  15-≥60%  
viii UG Consists of defects sorted out of the 
export grades by hand or colour 
sorters.  
 
NOTE: under  grades (triage, mixed Arabica ) shall not be graded according to screen size.  
 Table 5 : Grading by size of Robusta green coffee beans  
s/n Robusta Requirement  Screen Retention  Test Method  
i Screen 18  18  ≥92%  
 
 
 
ISO 4150  ii Screen 17  17   ≥90% 
iii Screen 15 15   ≥90% 
iv Screen 1 4 14    ≥85% 
v Screen 1 3 13  ≥85% 
vi Screen 12  12   ≥85% 
vii  Sustainable coffee  Cleaned and screened above screen 
1400 (>14=90%)  
 
Note: All under grades (BHP 1899, 1599, 1299, 1199, 10.13, Black beans will no t be graded by screen size  
5.3  Grading by cup quality , Grading by size and shape is only a fair estimate of coffee quality. Experienced 
coffee liquorers shall assess the actual quality of coffee after roasting and brewing a sample of the coffee 
already g raded by size.  
The final s core is calculated by first suming up the individual scores given for each of the primary attribute in 
the table below  marked as “total score “. Defects are then subtracted from total scores to arrive at the final 
score.  The fol lowing scoring key shall be used  to describe the range of coffee quality for the final score . For 
the scores above 80% equating to specialty Arabica and Fine robusta coffees . 
Liquoring shall be done according to established UCDA protocol and in compliance with the fine and speciality 
cupping protocols. Seven cup qualities are defined as follows:   
x © UNBS 2018 – All rights reserved  
  
 
 
 
 
 
Total Score  Quality Description  Classification  
 Arabica  Robusta  Arabica  Robusta  
90-100 Outstanding  Outstanding  Specialty Rare  Very Fine  
80-90 Excellent/Fi ne Fine Specialty Origin  Fine 
70-80 Very Good  Very Good  Specialty  Premium  
60-70  Below 
Specialty  Below Average   Commercial  Usual good quality  
50-60 Below specialty  Fair Commercial  Usual Good 
Quality  
40-50 Below Specilty  fair commercial  commercial  
≤40 Poor  Poor  Exchange grade  Exchange grade  
 
5.4 Final quality grades  (standards)  
Final assessment of the grades shall be based on raw bean quality (colour and size as to the grade specified), 
roast quality (colour and size as to the grade specified), ro ast quality (general appearance and centre cuts), 
and liquor (a combination of acidity and body to give a flavour and aroma).  
5 Contamination  
5.1 Pesticide  
Green coffee shall comply with those maximum pesticide residue limits specified in table 3Green co ffee beans 
shall comply with those maximum heavy metal  limits established by CODEX Alimentarius commission for 
similar commodities   
© UNBS 2018 – All rights reserved  xi 
 6.2 Heavy metals  
Green coffee  beans shall comply with those maximum heavy metal  limits established by CODEX Alimentarius 
commission for similar commodities  
7 Hygiene  
7.1 Green coffee beans  shall be produced, prepared and handled in accordance with the provisions of 
appropriate sections of CAC/RCP 69   
 
7.2  Green coffee beans shall  conform to the microbial limit  for yeasts and  moulds shall not exceed 103 cfu/g 
when tested in accordance to US  ISO 661  
8 Packaging  
Green coffee beans shall be packed in food grade containers  which will safeguard the hygienic, nutritional, 
and organoleptic qualities of the product  
9 Labelling  
In add ition to the requirements in US EAS 38, each package shall be legibly and indelibly labelled with the 
following:  
a) Identification Name and address of Exporter, Packer and/or Dispatcher.  
b) Identification code (optional).  
c) Nature of Produce Name of produce, va riety and/or commercial type.  
d) Origin of Produce Country of origin and, optionally, district where grown or national, regional or local 
place name.  
e) Commercial Identification grade ;  Size 
f) Net weight  
10 Sampling  
Methods of sampling of green coffee beans shall be  accordance with ISO  
  
xii © UNBS 2018 – All rights reserved  
 Annex  A 
(informative)  
 
Descriptions of coffee classes  
A.1 Grades used in Robusta include  
A.1.1  SCREEN 1800  
To consist of dry processed Robusta coffee beans of good appearance for the grade, free from all traces of 
fermentati on mustiness and other undesirable smells and taints of which ninety two per cent by weight shall 
be retained by screen 18with tolerance of up to eight per cent by weight passing through screen 18 but be 
retained by screen 15 with tolerance of up to one pe r cent of coffee by weight passing through screen15 but 
retained by screen 12.  
A.1.2  STANDARD 1500  
Dry processed Robusta coffee beans of good appearance for the grade, free from all traces of fermentation, 
mustiness and other undesirable smells and taints  of which not less than ninety per cent by weight shall be 
retained by screen 15, seven per cent per screen 18 and not more than three per cent by weight passing 
through screen 15 but be retained by screen 12.In addition, the coffee shall contain not more than twelve per 
cent by weight of defective beans and not more than one -tenth of one per cent by  weight of extraneous 
matter, shall have maximum moisture content of 12.5%  
A.1.3  SCREEN 1200  
To consist of dry processed Robusta coffee beans, of which not les s than eight –five per cent by weight shall 
be retained by screen 12, 13%retained by screen 15 and 2% passing through screen 12 but retained by 
screen 10 the coffee shall contain not more twenty per cent by weight of defective beans and not more than 
one-tenth of one per cent by weight of extraneous matter, shall have maximum moisture content of 12.5%.  
A.1.4  BHP 1199  
To consist of unwashed Robusta coffee beans mainly broken pieces, small whole beans passing through 
screen 12 and light beans rejected from st andard grade and shall have a maximum moisture content of 
12.5%.  
A.1.5  BHP 18.99  
To consist of unwashed Robusta coffee beans mainly light and broken separated from screen18 by weight 
and approved by the Authority from time to time.  
A.1,6  BHP 10.13  
To cons ist of unwashed Robusta coffee beans mainly light, broken beans and chips equal to sample as 
approved by the Authority from time to time.  
A.1.7  BLACK BEANS  
To consist of black and discoloured coffee beans separated from clean coffee electronically or by h and as 
approved by the Authority from time to time.  
 
  
© UNBS 2018 – All rights reserved  xiii 
 A.2  Description of the Arabica grades includes  
A.2.1  TYPE AA  
To consist of washed Arabica coffee beans produced in the District of Bugishu or Sebei heavy, solid and of 
good appearance for the grade fr ee from all traces of fermentation, mustiness sand other undesirable smells 
and taints of which ninety per cent by weight shall be retained by  screen 17, and up to ten per cent by weight 
shall pass through screen 17 but be retained by screen16, with tolera nce of up to two per cent by weight 
passing through screen 16 but retained by screen12. In addition, the coffee shall be free from extraneous 
matter and shall have a maximum moisture content of 12.0%.  
A.2.2  TYPE A  
To consist of washed Arabica coffee beans  produced in the District of Bugishu or Sebei  heavy, solid and of 
good appearance for the grade free from all traces of fermentation, mustiness sand other undesirable smells 
and taints of which ninety per cent by weight shall be retained by  screen 16, and up to ten per cent by weight 
shall pass through screen 16 but be retained by screen15, with tolerance of up to two per cent by weight 
passing through screen 15 but retained by screen12. In addition, the coffee shall contain not more than one -
tenth of one p er cent by weight of extraneous matter and shall have a maximum moisture content of 12.0%.  
A.2.3  TYPE PB  
To consist of washed pea -berry Arabica coffee beans, produced in the District of Bugishu or Sebei, fully 
formed, sound, heavy, solid and of good appea rance for the grade, free from all traces of fermentation, 
mustiness and other undesirable smells and taints of which eighty five per cent by weight shall be retained by 
screen15, and up to fifteen per cent by weight shall pass through screen 15 but be ret ained by screen 14,with 
tolerance of up to five per cent by weight passing through screen 14 but retained by screen12. In addition, the 
coffee shall contain not more than one -tenth of one per cent by weight of extraneous matter and shall have a 
maximum moi sture content of 12.0%.  
A.2,4  TYPE B  
To consist of washed Arabica coffee beans produced in the District of of Bugishu or Sebei heavy, solid and of 
good appearance for the grade free from all traces of fermentation, mustiness sand other undesirable smells 
and taints of which ninety per cent by weight shall be retained by screen 15, and up to ten per cent by weight 
shall pass through screen 15 but be retained by screen 14,  with tolerance of up to two per cent by weight 
passing through screen 14 but retained by screen 12. In addition, the coffee shall contain not more than one -
tenth of one per cent by weight of extraneous matter and shall have a maximum moisture content of 12.0%.  
A.2.5  TYPE C  
To consist of washed Arabica coffee beans, produced in the district  of Bugishu or Sebei, of good appearance 
for the grade, free from all traces of fermentation, mustiness and other undesirable smells and taints of which 
eighty per cent by weight shall be retained by screen 14, and up to twenty percent by weight shall pass  
through screen 14 but be retained by screen 13 with tolerance of up to five per cent by weight passing through 
screen 13 but retained by screen 12. In addition, such coffee shall contain not more than one -tenth of one per 
cent by weight of extraneous matt er and shall have amaximum moisture content of 12.0%.  
A.2.6  TYPE E  
To consist of washed Arabica coffee beans produced in the District of Bugishu or Sebei, bold  and of good 
appearance for the grade, in size larger and in weight heavier than type AA, the fo rmation of which during 
growth has bean composed of two beans fitting into each other, free from all traces fermentation, mustiness 
and other smell and traits of which eighty five per cent by weight shall be retained by screen 18, and up to 
fifteen per cen t by weight shall pass through screen 18 but be retained by screen 16, with tolerance of up to 
five per cent by weight passing through screen 16 but retained by screen 14. In addition, the coffee shall 
contain not more than one -tenth of one per cent by wei ght of extraneous matter and shall have a maximum 
moisture content of 12.0%.   
xiv © UNBS 2018 – All rights reserved  
 A.2.7  TYPE UG  
 To consist of washed Arabica coffee beans produced in the District of Bugishu or Sebei equal to sample as 
approved from time to time by authority.  
 
 
  
© UNBS 2018 – All rights reserved  xv 
 Annex B  
 
infor mative  
Coffee bean defects  
DEFECTIVES                POINTS  
Blacks                 1=1  
Unhulled Coffee               1=1  
Extraneous Matter              1=1  
Partly Blacks               1=1  
Insect Damage               1=1  
Pin Holes                1=1  
Chalky white                1=1  
Discoloured                 1=1  
Withered/shriveled Pods/immature           1=1 
Malformed                1=1  
Badly Broken               1=1  
xvi © UNBS 2018 – All rights reserved  
 Bibliography  
[1] ASEAN Stan 31: 2013 , Standard for coffee bean  
[2] US EAS 130 , Green  coffee beans specification  
[3] Robusta coffee grading handbook  
[4] Arabica cupping  protoco ls, 2008  
[5] Robusta cupping protocols, 2010  
  
© UNBS 2018 – All rights reserved  xvii 
 Certification marking  
Products that conform to Uganda standards may be marked with Uganda National Bureau of Standards 
(UNBS) Certification Mark shown in the figure below.  
The use of the UNBS Certification Mark is governed by the Standards Act, and the Regulations made 
thereunder. This mark can be used only by those licensed under the certification mark scheme operated by 
the Uganda National Bureau of Standards and in conjunction with the relevant Uganda Standard. The 
presen ce of this mark on a product or in relation to a product is an assurance that the goods comply with the 
requirements of that standard under a system of supervision, control and testing in accordance with the 
certification mark scheme of the Uganda National  Bureau of Standards. UNBS marked products are 
continually checked by UNBS for conformity to that standard.  
Further particulars of the terms and conditions of licensing may be obtained from the Director, Uganda 
National Bureau of Standards.  
 
 DUS 1957 : 201 8   
 
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