FINAL DRAFT UGANDA 
STANDARD  
  FDUS EAS 130
First Edition
2010-mm-dd
 
Reference numbe r
FDUS EAS 130: 1999
 © UNBS 2010
  
Green coffee beans – Specification   
 FDUS EAS 130: 1999  
 
© UNBS  2010 – All rights reserved ii Compliance with this standard does not, of itself confer immunity from legal obligations 
A Uganda Standard does not purport to include all necessary provisions of a contract. Users are 
responsible for its correct application  
© UNBS 2010 
All rights reserved. Unless otherwise specified, no part of this publication may be reproduced or utilised in any 
form or by any means, electronic or mechanical, in cluding photocopying and microfilm, without prior written 
permission from UNBS. 
Requests for permission to reproduce this document should be addressed to 
The Executive Director 
Uganda National Bureau of Standards 
P.O. Box 6329 
Kampala  
Uganda 
Tel: 256 41 505 995 
Fax: 256 41 286 123 
E-mail: unbs@infocom.co.ug
Web: www.unbs.go.ug  
 FDUS EAS 130: 1999 
© UNBS  2010 - All rights rese rved                iii National foreword 
Uganda National Bureau of Standards (UNBS) is a parastatal under the Ministry  of Tourism, Trade and 
Industry established under Cap 327, of the Laws of U ganda. UNBS is mandated to co-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 A limentarius Commission on Food Standards, and  
(c) the National Enquiry Point on TBT/SPS Agr eements of the World 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 gi ven field or area and consists of representatives of 
consumers, traders, academician s, manufacturers, governme nt and other stakeholders. 
Draft Uganda Standards adopted by the Technical Committ ee are widely circulated to stakeholders and the 
general public for comments. The committee reviews the comments before recommending the draft standards 
for approval and declaration as Uganda Standards by the National Standards Council. 
This Final Draft Uganda Standard, FDUS EAS 130:1999, Green coffee beans – Specification, is identical with 
and has been reproduced from an East African Standard, EAS 130:1999, Green coffee beans – Specification,  
and is being proposed for adoption as a Uganda Standard.  
This standard was developed by the Food and Agricu lture Standards Technical Committee (UNBS/TC 2).  
Wherever the words, “East African Standard" appea r, they should be replaced by "Uganda Standard." 
 
 EAS 130:1999
ICS 67.140.20
HS 0901.11.00
 
© EAC 1999                                                                                                                                First Edition 1999
 
EAST AFRICAN STANDARD 
Green coffee beans – Specification  
 
EAST AFRICAN COMMUNITY EAS 130:1999 
ii 
© EAC 1999 – All rights reserved 
 Foreword 
Development of the East African Standards has been necessitated by the need for harmonizing 
requirements governing quality of products and services in the East African Community. It is 
envisaged that through harmonized standardization, trade barriers that are encountered when goods 
and services are exchanged within the Community will be removed.  
In order to achieve this objective, the Community  established an East African Standards Committee 
mandated to develop and issue East African Standards.   
The Committee is composed of representatives of the National Standards Bodies in Partner States, 
together with the representatives from the private sectors and consumer organizations. Draft East African Standards are circulated to stakeholders through the National Standards Bodies in the Partner 
States. The comments received are discussed and incorporated before finalization of standards, in 
accordance with the procedures of the Community. 
East African Standards are subject to review, to keep pace with technological advances. Users of the 
East African Standards are therefore expected to ensu re that they always have the latest versions of 
the standards they are implementing
.  
© East African Community 1999 – All rights reserved* 
East African Community 
AICC Building  Kilimanjaro Wing, 5th Floor 
P.O. Box 1096 
Arusha
 
Tanzania 
Tel: 255 27 2504253/8 
Fax: 255 27 2504255 
E-mail: eac@eachq.org  
Web: www.eachq.org   
ISBN  
                                                     
* © 1999 EAC — All rights of exploitation of any form and by any means reserved worldwide for EAC Partner States’ NSBs 
 EAST AFRICAN STANDARD EAS 130:1999
 
1 
© EAC 1999 – All rights reserved 
 Green coffee beans – Specification  
1 Scope 
This East African Standard specifies requirements for green coffee beans. It applies to the following 
categories of coffee: 
a) Arabica coffee 
– Wet processed 
– Dry processed 
b) Robusta coffee  
– Wet processed  
– Dry processed 
2 Normative references 
The following referenced documents are indispensable for the application 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. 
EAS 106, Coffee and its products — Vocabulary  
KS 05-174, Methods of analysis of green coffee 
3 Terms and definitions 
For the purposes of this East African Standard, the definitions referred to in EAS 106, Coffee and its 
products — Vocabulary  shall apply. 
4 Requirements 
4.1 General requirements  
Green coffee beans shall be clean and reasonably free from extraneous matter and shall not be 
contaminated. 
4.2 Chemical and physical requirements  
Green coffee beans offered for sale shall comply with the requirements specified below: EAS 130:1999 
2 
© EAC 1999 – All rights reserved 
 4.2.1 Moisture content  
The moisture content shall be maximum 10,5 (m/m), and the green coffee stored in storage conditions 
of 20 °C/60 % r.h. (see  Annex A). 
4.2.2 Pesticide residues and contaminants  
Green coffee shall not contain levels of contaminants, pesticide residues, trace metals, heavy metals 
and any other harmful material in excess of Codex Recommended Limits. It shall be free from excessive dirt, stones, glass and metallic pieces. 
Limits for some pesticide residues are as follows: 
COMMON OR TRADE NAME  CHEMICAL NAME   TOLERANCE (ppm) 
Dichlorvos (DDVP)    2-2 dichloro-vinyl dimethyl phosphate  0,5 Disulfeton (disyston)    Diethyl S( 2-(ethyl thio) ethyl) phosphorothi- 0,3 
olothonate 
Fenitrothion (sumithion,   Dimethyl 3-methyl-4- felithion, demathin)     nitropheny phosphorethinate    0,1 
Aluminium phosphide    Phosphin        0,1 
D a l a p a n        -           2  
Paraquat      -          0,05 M i r e x        -           0 , 0 1  
M e n o c r o t o p h o s      -           0 , 1  F e n i m i p h o s       -           0 , 1  
A l d i c a r b        -           0 , 1  
4.2.3 Infestation 
Coffee beans of Classes 1 to 6 shall be free from damage and infestation due to insects, fungi and 
rodents. 
Class 7  No infestation but damage tolerable up to 5 % of the beans Class 8  Infestation tolerable to 0.05 % and damage to 15 %t 
Class 9  Infestation tolerable to 0.08 % and damage to 25 % Class 10  Infestation tolerable up to 0.09 % and damage to 60 % 
4.2.4 Odour 
Coffee beans shall be free from foreign odour. EAS 130:1999 
3 
© EAC 1999 – All rights reserved 
 5 Grading 
5.1 Grading by size and shape 
Coffee beans are mechanically screened and divided into various size categories for sale. Screens 
with round perforations shall be used for size grading of the flat coffee beans. Slotted perforations 
shall be used for size grading of the peaberries (see  Table 1).   
Table 1 — Coffee grades by size 
GRADE SCREEN NUMBER ON WHICH BEANS ARE 
RETAINED, SIZES AS PER 
ISO 4150* 
E (elephant)  Two beans joined together, it is a genetic 
 defect. And includes very large (bold) AA. Retained on 21 (size diameter 8,3 mm) 
PB Peaberries 
 One ovule develops instead of the usual 
 two Through 17 retained on 12 (4,76 mm) 
AA Flat beans Through 21 retained on 18 (7,2 mm) 
AB Flat beans Through 18 retained on 16 (6,35 mm) 
 C Smaller beans Through 16 retained on 10 (3,96 mm) 
TT Light density beans, from AA, AB and E grades 
by air extraction.  
 T Smallest, consists of brokens and small C Through screen No.7 (2,9 mm) 
ISO 4150, Green coffee — Size analysis — Manual sieving 
 
When a coffee grade is specified, a minimum 95 % of the beans shall fall in that grade category. 
5.2 Defects 
A list of defects found in coffee is tabulated in Annex B, Table B1. 
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 graded by size. 
Liquoring shall be done according to KS 01 …*
1). 
Six cup qualities are defined as follows: 
– Fine 
– Good 
– Fair to good (fully FAQ)  
                                                     
1) Method of liquoring coffee for classification. (To be formulated). EAS 130:1999 
4 
© EAC 1999 – All rights reserved 
 – FAQ (fair average quality) 
– Fair 
– Poor to fair 
5.4 Final quality classes (standards) 
These 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), roast quality (general appearance and centre cuts), and 
liquor (a combination of acidity and body to give a flavour and aroma). See  Table 2. 
Table 2. Quality classes of coffee 
SIZE AND OTHER QUALITY ASSESSMENT VALUES 
CLASS (STANDARD) 
AA/PB/E ‘AB’ ‘TT’ ‘C’ ‘T’ 
1 Fine     
2 Good Good    
3 Fair to good Fair to good Fair to good   
4 FAQ FAQ FAQ Fair to good  
5 Fair Fair Fair Fair Fair 
6 Poor to fair Poor to fair Poor to fair Poor to fair Poor to fair 
 
Additional classes of poorer quality coffees and unwashed coffee (MBUNI) are described in Annex C 
(Classes 7 to 10). This includes electronic sorted defects. 
6 Methods for describing a lot/consignment of green coffee 
The seller shall declare the following information in respect of each lot/consignment of green coffee: 
a) country of origin; 
b) category of green coffee; c) number of bags in the lot and the average net weight of each bag; 
d) bean size in terms of grade. 
7 Packaging and marking 
7.1 Packaging 
Packing of green coffee shall be in suitable packaging materials capable of protecting the products 
from damage and deterioration, and which do not im part any foreign odours or harmful effects to the 
products. 
7.2 Marking  
The marking of green coffee bags and packages shall be in accordance with the International Coffee 
Organization (ICO) requirements. .EAS 130:1999 
5 
© EAC 1999 – All rights reserved 
 Annex A 
(informative) 
 
Determination of moisture con tent of green coffee (Routine 
method) 
Introduction 
The routine method for the determination of the moisture content of green coffee is based on the 
principle of the compensation of errors leading to a low result (moisture not completely removed, oxidation of products) and errors leading to a high result (removal of substances other than water). 
It is observed, indeed, that the loss in mass after the first period in the oven is less than the  moisture 
content determined by the basic reference method (ISO 1446
2)) and that the total loss in mass after 
the second period of drying is greater than this moisture content. The loss in mass after the first 
period in the oven may, therefore, be considered as an underestimate of the moisture content. 
The compensation between these two errors is made by means of an empirical correction determined 
experimentally. 
Definition 
moisture of green coffee  
the loss in mass determined under the operating conditions specified below. The moisture 
content is expressed as a percentage by mass. 
 
Principle  
Drying of a test portion at a temperature of 130 °C ± 2 °C, at atmospheric pressure, in two stages with 
an intermediate rest period, in order to redi stribute uniformly the moisture in the bean. 
The result thus obtained, after a correction has been applied, is regarded as agreeing with that 
provided by the basic reference method (ISO 1446). 
A1 Apparatus 
A1.1 Electrically heated constant-temperature oven, having effective ventilation and capable of 
being regulated in such a way that the temperature of the air and of the shelves carrying the test 
portions is 130 °C ± 2 °C in the vicinity of the test portions. 
The oven shall have a heating capacity such that having been set at a temperature of 130 °C, it is 
able to regain this temperature in less than 45 min (preferably in less than 30 min) after the insertion 
or the maximum number of test portions that can be dried simultaneously. 
A1.2 Dish with lid , of corrosion-resistant metal or of glass, with an effective surface area of at 
least 18 cm2 (for example 50 mm minimum diameter and 25 mm to 30 mm deep). 
                                                     
2) Green coffee — Determination of moisture content (Basic reference method). EAS 130:1999 
6 
© EAC 1999 – All rights reserved 
 A1.3 Desiccator,  containing reagent grade phosphorus (V) oxide (P 205) or any other effective 
dehydrating agent. 
A1.4  Analytical balance.  
A2 Procedure 
A2.1 Test portion 
Weigh the dried dish (see  A1.2) with its lid, to the nearest 0,002 g. Introduce approximately 5 g of 
green coffee taken from the laboratory sample. Spread this test portion over the bottom of the dish in 
a single layer or bean. If the test portion contains a heavy impurity (nail, stone, piece or wood, etc.), 
discard the test portion and take a new portion from the laboratory sample. Cover the dish with its lid and weigh the dish plus lid plus test portion to the nearest 0,002 g (see  A4.1). 
A2.2 Determination 
A2.2.1  First Period in the Oven  — Place the lid of the dish in the oven (see A1.1), controlled at 
130 °C ± 2 °C, and place on the lid the dish containi ng the test portion (see A2.1). Remove the dish 
after a period of 6 h ± 15 min, cover it with the lid and place it in the desiccator (see  A1.3). After 
cooling to ambient temperature (from 30 min to 40 min after placing it in the desiccator), weigh it, still 
closed, to the nearest 0,002 g. After weighing, replace the dish in the desiccator for at least 15 h. 
A2.2.2  Second Period in the Oven — Under the same conditions as in A2.2.1, replace the dish 
in the oven at 130 °C ± 2 °C and let it remain there for 4 h ± 15 min. Remove it, allow it to cool to 
ambient temperature in the desiccator and weigh again. 
A2.3 Number of determinations 
Carry out at least two determinations on the same sample. 
A3 Expression of results 
A3.1 Methods of calculation and formulas 
A3.1.1  First Period in the oven — The loss in mass, P1, during the first drying in the oven, 
expressed in grams per 100 g of initial sample, is given by the following formula: 
()
01 0 1
m100xm m−=P  
where 
m0 is the initial mass, in grams, of the test portion (see A2.1) 
m1 is  the mass, in grams, of the test portion after the first (6 h) period in the oven 
(A2.2.1). 
A3.1.2  Second Period in the oven  — The loss in mass, P2, during the two periods (6 h + 4 h =  10 h) 
in the oven, expressed in grams per 100 g of initial sample, is given by the following formula:  
()
02 0 2
m100xm m−=P  EAS 130:1999 
7 
© EAC 1999 – All rights reserved 
 where 
m0 is the initial mass, in grams, of the test portion (see A2.1) 
m2 is the mass, in grams, of the test portion after the second (4 h) period in the oven 
(A2.2.2). 
A3.1.3  Moisture Content (see A4.2)  The moisture content of the sample, P, expressed as a 
percentage by mass, is equal to the loss mass observed after the first period in the oven, plus half the 
additional loss in mass observed after the second period in the oven. 
21 2
1P PPP−+=  
Take as the result the arithmetic mean of the two determinations, provided that the 
requirement concerning repeatabilit y (see A3.2) is complied with. 
A3.2 Repeatability 
The difference between the results of two determinations carried out simultaneously or in rapid 
succession by the same analyst should be not greater than 0.3 g of moisture per 100 g of sample. 
The individual results generally differ from the moisture content obtained by the basic reference 
method (ISO 1446) by less than 0.3 g of moisture per 100 g of sample. 
NOTE 1 After the test portion has been weighed, the dish may be left standing, for example, in the case of a 
series of weighings. 
NOTE 2 The difference between the losses in mass observed after 6 h (see A3.1.1) and 6 h + 4 h = 10 h (see  
A3.1.2) in the oven at 130 °C, that is, the difference between  P1 and P2, should normally be less than 1,0 g per 
100 g of sample. If this is not the case, the test should be repeated or the basic reference method (ISO 1446) should be used. EAS 130:1999 
8 
© EAC 1999 – All rights reserved 
 Annex B 
(informative) 
Table B1 Chart of coffee defects and equivalent (black bean) rating of one count  of the 
described imperfect character 
DEFECT VALUE CHARACTER DESCRIPTION AND CAUSE OTHER DEFECT 
ARABICA ROBUSTA 
(1) Black bean Dark brown and is shrunken, A result 
of inadequate supply of carbohydrate 
during development of beans in the 
farm, or due to disease such as CBD. More than half of the external surface 
and interior of bean is black. Down grades liquor 
flavour, gives heavy 
and commonish 
flavour or tasteless liquor. 1 1 
(2) Partly black Less than half of bean surface is 
black.  
21
 
21
 
(3) Amber bean Yellow se mi-transparent bean. 
Formed in field due to iron deficiency. Liquor lacks acidity 
and is commonish. 
101
 - 
(4) Brown Brown black bean due to attack by 
Antestia bug or brown patches due to 
blight in the field.  Insect damaged.  
51
 - 
(5) Bean with holes Holes and tunnels in bean due to 
effect of coffee berry borer beetle in 
the field or store Insect infested Liquor has grassy 
flavour, leaf taste. 
21
 
51
 
(6) Immature Unripe small bean with wrinkled or 
withered surface.  
51
 
51
 
(7) Foxy silverskin Beans with brownish skin (seed coat) 
from over-ripened cherries due to 
delayed picking or pulping. Liquor has sour or 
fruity taste. 81
 - 
(8) Over-fermented Deteriorated due to excess 
fermentation. Geil. Gives a sour or 
bitter, potato green or onion flavour. 4 - 
(9) Stinker bean Over fermented to a certain extent. 
Brownish yellow bean whose embryo 
has been destroyed during processing and affected by fungal 
action. Have occasionally a waxy 
appearance. Gives off foul odour 
similar to that of 
rotten coffee pulp. 5 2 
(10) Broken or 
 crushed bean Pulper nip. Beans mechanically 
damaged during pulping due to wrong machine adjustment or under-
ripeness of cherry. Crushed. 
51
 
51
 
     
 EAS 130:1999 
9 
© EAC 1999 – All rights reserved 
 Table (continued). 
DEFECT VALUE CHARACTER DESCRIPTION AND CAUSE OTHER DEFECT 
ARABICA ROBUSTA 
(11) Faded bean Very soft or spongy bean faded to 
white, caused by faulty drying or 
moisture reabsorption by green bean during storage. Gives thin 
commonish and 
woody flavours 51
 
51
 
(12) Bean in 
parchment Parchment not hulled out. Beans 
wrapped in the endocarp (parchment)   
101
  
101
 
(13) Pod Dried/cherry (MBUNI). Dried fruit of 
the coffee tree comprising its external 
envelopes and one or more beans. Revolting tastes 1 1 
(14) Large husk MBUNI husk. Unwashed coffee 
husk/skin. Husk fragment is fragment 
of dried external envelope (pericarp) .  1 1 
(15) Small husk 
fragment Parchment husk.  
31
 
31
 
(16) Large twig Twig or stick approximately 0,5 cm in 
length. Usually less than 1 cm.  2 2 
(17) Large stone Stone retained by a screen having 
round holes of 8,00 mm diameter  2 - 
(18) Medium stone Stone passing through 8.00 
mm but retained on 4. 75 mm 
diameter holes.  1 - 
(19) Small stone Stone passing through a screen 
having round holes of 4.75 mm 
diameter.  
21
 - 
 
Table (completed). EAS 130:1999 
10 
© EAC 1999 – All rights reserved 
 Annex C 
(normative) 
 
Descriptions of coffee classes 
CLASS/STANDARD 1   Good solid bean, free from defectives, good colour and style, well 
prepared, good to fine roast, free from pales and softs, fairly white centre 
cuts. Must be a minimum of genuine to fine cup and of good flavour. 
CLASS/STANDARD 2  Good heavy bean, good colour, very few defectives such as slightly 
disease-marked, well prepared. Good even roast, but odd semi-pales and a few softs allowed. Good well balanced cup. 
CLASS/STANDARD 3  Well prepared solid bean coffee, but some coated and ragged beans 
allowed, fair to good colour, occasional slightly defected beans permitted 
but completely free from stinkers, semi-stinkers or ambers. Slight foxiness permitted provided that the liquor is not adversely affected thereby. Roast 
fair to good, but occasional semi-pales and some softs allowed. 
Fully fair cup, slight onion flavour permitted provided that otherwise fully 
fair. 
Under-dried or unevenly dried coffees shall not be permitted in the above three standards. 
CLASS/STANDARD 4  Generally sound bean, fair appearance and colour although ragged and 
rather coated coffees are permitted, may include odd major defectives, but 
not blacks and stinkers, occasional minor defectives and insect-damaged beans allowed. Slight foxiness permitted provided that the liquor is not 
adversely affected thereby. 
CLASS/STANDARD 5  Coffee not falling in the above four standards but rather better than 
Standard 6 would qualify, to include coffee of poorish colour, coated and 
ragged, light coffee of good appearance, and may contain several 
defectives, occasional stinkers or blacks. Liquor fair but occasionally tainted and unclean but no  foul or potato flavour permitted. 
CLASS/STANDARD 6  General poor appearance, may include a number of major defectives and 
stinkers, light and flaky coffee may be included. Roast generally poor and dull containing pales and softs. Liquor generally poor and some unclean, but no foul cups permitted. 
Any coffee not falling into Standards 1 to 5 but which is reasonably 
merchantable provided that it is not foul smelling or tasting or which has not been ruined by bad preparation, or any other causes, would normally 
fall into this standard. 
When damage such as Antestia is bad, such parcels will be relegated to 
lower classes but will still be accepted. 
POOR QUALITY COFFEE CLASSES WHICH INCLUDE DEFECTS (CLASSES 7 TO 10) 
Below are Standards 7 to 10 which include defects sorted out from higher Standards 1 to 6. 
Major defects include 
1. Stinkers and semi-stinkers. 
 EAS 130:1999 
 
© EAC 1999 – All rights reserved