FSC 8955 

A-A-20213B

August 17, 2004

SUPERSEDING

A-A-20213A

June 18, 1996 

COMMERCIAL ITEM DESCRIPTION

COFFEE 

The U.S. Department of Agriculture (USDA) has authorized 

the use of this Commercial Item Description (CID). 

1. SCOPE. This CID covers coffee, packed in commercially acceptable containers, suitable for 

use by Federal, State, local governments, and other interested parties. 

2. PURCHASER NOTES.

2.1 Purchasers shall specify the following:

- Type(s), bean(s), growing region(s), blend(s), style(s), roast shade(s), and grind(s) 

required (Sec. 3). 

- When the green and roasted coffee beans and the ground coffee are to be certified by 

USDA or other third party certification service (Sec. 5). 

- Coffee bean blend combination, when Type II, Bean A, Blend 2, Mild Blends g, h, i, j, k, 

l; Bean A, Blend 3; Bean C, Blend 5; and Type III, Bean A, Blend 2, Mild Blends g, h, i, j, 

k, l; Bean A, Blend 3; and Bean C, Blend 5 are required (Sec. 3). 

- When palatability is to be evaluated by USDA (Sec. 5.4.6). 

- When analytical requirements are different than specified (Sec. 6.1). 

- When analytical requirements need to be verified (Sec. 6.2). 

- Manufacturer’s/distributor’s certification (Sec. 9.2) or USDA certification (Sec. 9.3). 

2.2 Purchasers may specify the following:

- Minimum time length for purchase runs (Sec. 5.4.7). 

- Manufacturer’s quality assurance (Sec. 9.1 with 9.1.1) or (Sec. 9.1. with 9.1.2). 

- Special labeling and packaging requirements (Sec. 10). 

3. CLASSIFICATION. The coffee shall conform to the following list which shall be specified 

in the solicitation, contract, or purchase order. 

METRIC 
A-A-20213B

2 

Types, beans, growing regions, blends, styles, roasts, and grinds.

Type I - Green, whole bean 

 Bean A - Arabica beans 

 Growing region 1 - Brazil 

 Growing region 2 - Colombian 

 Growing region 3 - Hawaii 

 Growing region 4 - Puerto Rico 

 Growing region 5 - Central American 

 Growing region 6 - Mexico 

 Growing region 7 - Africa 

 Growing region 8 - Other growing regions (as specified by the purchaser) 

 Bean B - Robusta beans 

Bean C - Other 

Type II - Roasted, whole bean 

 Bean A - Arabica beans 

 Blend 1 - 100 percent Brazils 

 Blend 2 - 100 percent Milds (specify mild blends below) 

Mild blend a - 100 percent Colombian (mild washed) 

Mild blend b - 100 percent Hawaiian 

 Mild blend c - 100 percent Puerto Rican 

Mild blend d - 100 percent Central American (prime washed) 

Mild blend e - 100 percent Mexican (prime washed Mexican) 

Mild blend f - 100 percent Kenyan 

 PURCHASER TO SPECIFY BLEND COMBINATIONS: 

Mild blend g - Blend of domestic (Hawaiian and/or Puerto Rican) 

Mild blend h - Blend of domestic and Central American (prime washed) 

Mild blend i - Blend of domestic and Columbian (mild washed) 

Mild blend j - Blend of domestic and Mexican (prime washed Mexican) 

Mild blend k - Blend of domestic and other Milds 1/

Mild blend l - Blend of two or more other Milds 1/ 

 Blend 3 - Other growing regions (as specified by the purchaser) 

 Bean B - Robusta beans 

Blend 4 - 100 percent Robusta 

Bean C - Other beans and blends (includes all blends, as specified by the purchaser) 
A-A-20213B

3 

 Blend 5 - A blend of any combination of Arabica and Robusta beans (as specified by the 

 purchaser) 

Bean D - Other 

Type III - Roasted, ground 

 Bean A - Arabica beans 

 Blend 1 - 100 percent Brazils 

 Blend 2 - 100 percent Milds (mild blends specified below) 

Mild blend a - 100 percent Colombian (mild washed) 

Mild blend b - 100 percent Hawaiian 

 Mild blend c - 100 percent Puerto Rican 

Mild blend d - 100 percent Central American (prime washed) 

Mild blend e - 100 percent Mexican (prime washed Mexican) 

Mild blend f - 100 percent Kenyan 

 PURCHASER TO SPECIFY BLEND COMBINATIONS: 

Mild blend g - Blend of domestic (Hawaiian and/or Puerto Rican) 

Mild blend h - Blend of domestic and Central American (prime washed) 

Mild blend i - Blend of domestic and Columbian (mild washed) 

Mild blend j - Blend of domestic and Mexican (prime washed Mexican) 

Mild blend k - Blend of domestic and other Milds 1/

Mild blend l - Blend of two or more other Milds 1/ 

 Blend 3 - Other growing regions (as specified by the purchaser) 

 Bean B - Robusta beans 

Blend 4 - 100 percent Robusta 

Bean C - Other beans and blends (includes all blends, as specified by the purchaser) 

 Blend 5 - A blend of any combination of Arabica and Robusta beans (as specified by the 

 purchaser) 

Bean D - Other 

1/ Milds are coffee beans grown in South America, Central America, or the Caribbean. 
A-A-20213B

4 

Roast shade a - Light (see Sec. 5.1.5.1) 

Roast shade b - Medium (see Sec. 5.1.5.2) 

Roast shade c - Moderately dark (see Sec. 5.1.5.3) 

Roast shade d - Dark (see Sec. 5.1.5.4) 

Roast shade e - Other (as specified by the purchaser) 

Style 1) - Regular

Style 2) - Decaffeinated 

Style 3) - Other 

Grind a) - Universal (Can be used in all types of coffee making equipment.) 

Grind b) - Course grind 

Grind c) - Automatic drip 

Grind d) - Fine 

4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s 

products shall meet the requirements of the: 

- Salient characteristics (Sec. 5). 

- Analytical requirements: as specified by the purchaser (Sec. 6). 

- Manufacturer’s/distributor’s assurance (Sec. 7). 

- Regulatory requirements (Sec. 8). 

- Quality assurance provisions: as specified by the purchaser (Sec. 9). 

- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10). 

5. SALIENT CHARACTERISTICS.

5.1 Definitions. 

5.1.1 Chop. A group of bags of green coffee identified by the same chop mark and all of which 

are supposed to contain coffee of the same grade and characteristics and from the same 

geographical area. 

5.1.2 Defects (imperfections). Defects (imperfections) in green coffee shall include but not 

limited too: black beans, broken beans, sticks, shells, immature beans (quakers), stones, and 

pods. 

5.1.3 Washed coffee. Washed coffee is coffee which has been pulped, fermented, washed, 

dried, and hulled. The ripe fruit is passed through a “pulper” which takes off the outer skin. 

Fermentation and washing remove the gummy substance. Drying, hulling, and separating 

complete the preparation process. 

5.1.4 Roasts. Roasting is a heat process that turns green coffee beans into the fragrant brown 
A-A-20213B

5 

beans suitable for grinding and brewing. 

5.1.5 Roast shades.

5.1.5.1 Light roasts. Light roasts are coffee beans/grounds that have a light brown color with 

an Agtron number between 80-90, and/or the Specialty Coffee Association of America (SCAA) 

roasted coffee color disk value Tile Number 85. There will generally be no oil on the surface of 

these beans, because they are not roasted long enough for the oils to break through to the surface. 

5.1.5.2 Medium roasts. Medium roasts are coffee beans/grounds that have a medium brown 

color with an Agtron number between 50-60, and/or the SCAA roasted coffee color disk value 

Tile Number 55. This roast has a stronger flavor, and may exhibit a slight oily surface. 

5.1.5.3 Moderately dark roasts. Moderately dark roasts are coffee beans/grounds that have a 

rich, dark color with an Agtron number between 40-50, and/or the SCAA roasted coffee color 

disk value Tile Number 45. This roast has some oil on the surface and with a slight bittersweet 

aftertaste. 

5.1.5.4 Dark roasts. Dark roasts are coffee beans/grounds with shiny black beans that have an 

Agtron number between 30-40, and/or the SCAA roasted coffee color disk value Tile Number 

35. This roast has a glossy oily surface and a pronounced bitterness. The colors for dark roast 

coffees run from slightly dark to charred. 

5.2 Whole beans. 

5.2.1 Type I, green, whole beans. The whole green coffee beans shall be prepared from 

mature, clean, sound, coffee cherries. When specified by the purchaser in the solicitation, 

contract, or purchase order, only those lots or chops of green coffees certified as to growing 

region, quality, and grade shall be used for production of roasted coffee. 

5.2.2 Type II, roasted, whole beans. The whole green coffee beans shall be thoroughly 

cleaned, roasted without the addition of water except in sufficient quantity to check the roasting 

process, and thoroughly stoned. The whole roasted coffee shall have a typical quality, body, 

acidity, flavor, and aroma for the types of coffee beans and roast shades. 

5.3 Defects (imperfections). The defects (imperfections) in a 300 g (0.66 lb) sample of whole 

green coffee beans shall have no more than 10 percent by weight, other sized beans, and no more 

than 5 percent defects (as defined by the New York Board of Trade [NYBOT] Coffee “C” Rules 

grading defects) by weight. 

5.4 Finished product.
A-A-20213B

6 

5.4.1 Processing. The coffee shall be prepared in accordance with good manufacturing 

practices (21 CFR Part 110). Green coffee beans of similar size shall be thoroughly mixed, and 

roasted throughout, to the color specified by the purchaser in accordance with the solicitation, 

contract, or purchase order. Only such quantity of roasted whole bean coffee may be carried 

over from one production day to the next as is normally accommodated within the pipeline and 

can be safeguarded against commingling with unauthorized blends. The roasted whole bean 

coffee shall not be held more than 16 hours (which allows time for the coffee to degas) prior to 

grinding and shall be packaged within 72 hours after grinding for cans and packaged within the 

time limit consistent with production practices for flexible packages. 

5.4.2 Color. The color of the roasted whole beans and ground coffee shall match the Agtron 

reading specified by the purchaser in the solicitation, contract, or purchase order. 

5.4.3 Odor and flavor. The odor and flavor of the coffee beverage shall be appropriate for the 

beans, blends, and roasts specified by the purchaser. The coffee beverage shall be free from off 

notes, taints, or faults to include, but not limited to, ferment, phenol, etc. 

5.4.4 Roasted whole bean or ground coffee. Roasted whole bean or ground coffee shall be 

packed in bags or cans and shipped. Shipping of vacuum packed coffee must conform to the 

terms specified in the purchase contract. 

5.4.5 Coffee blends. When specified by the purchaser in the solicitation, contract, or purchase 

order, the roasted and ground coffee shall be produced from a blend, by weight, of green coffees 

(see Sec. 3). 

5.4.6 Palatability. When specified in the solicitation, contract, or purchase order, the coffee 

will be evaluated for palatability. Delivered samples of the finished product shall be cup tested 

by a panel of experienced USDA coffee specialists. Coffee shall possess the flavor and aroma of 

the blend procured. Coffee which passes the sensory tests shall conform to all other 

requirements as specified herein. 

5.4.7 Production runs. A minimum time length for production runs, when required, shall be as 

specified in the purchase document. 

6. ANALYTICAL REQUIREMENTS.

6.1 Analytical requirements. Unless otherwise specified in the solicitation, contract, or 

purchase order, analytical requirements for the coffee shall be as follows: 

Test Tolerance

 Moisture, green, whole Shall not be less than 9.0 percent nor more than 
A-A-20213B

7 

 bean 12.0 percent 

 Moisture, roasted, whole Shall not exceed 5.0 percent 

 bean 

 Moisture, ground, regular Shall not exceed 5.0 percent 

 Moisture, ground Shall not exceed 6.0 percent 

 decaffeinated 

 Caffeine 2/ Shall not exceed 0.10 percent 3/

2/ For decaffeinated coffees only. 

3/ Dry basis in the package. 

6.2 Product verification. When USDA verification of analytical requirements is specified in 

the solicitation, contract, or purchase order, the following procedures will be followed. 

6.2.1 Sampling procedures. The sample size used to determine whether the requirements of 

this CID are met shall be as specified in the sampling plans and procedures in the "Regulations 

Governing Inspection and Certification of Processed Fruits and Vegetables, Processed Products 

Thereof, and Certain Other Processed Food Products" (7 CFR § 52.1 through 52.83). 

6.2.2 Analytical testing. The sample shall be analyzed using the following Official Methods of 

Analysis of the AOAC International methods as follows: 

Test Method

 Moisture 968.11 

 Caffeine 979.11 

6.3 Test results. The test results for moisture shall be reported to the nearest 0.1 percent. Test 

results for caffeine shall be reported to the nearest 0.01 percent. Any result not conforming to 

the finished product requirements shall be cause for rejection of the lot. 

7. MANUFACTURER’S/DISTRIBUTOR’S PRODUCT ASSURANCE. The manufacturer/ 

distributor shall certify that the coffee provided shall meet the salient characteristics of this CID, 

conform to their own specifications, standards, and quality assurance practices, and be the same 

coffee offered for sale in the commercial market. The purchaser reserves the right to require 

proof of conformance. 
A-A-20213B

8 

8. REGULATORY REQUIREMENTS. The delivered coffee shall comply with all applicable 

Federal and State mandatory requirements and regulations relating to the preparation, packaging, 

labeling, storage, distribution, and sale of the coffee within the commercial marketplace. 

Delivered coffee shall comply with all applicable provisions of the Federal Food, Drug, and 

Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated thereunder. 

9. QUALITY ASSURANCE PROVISIONS. Purchaser shall specify 9.2 or 9.3; purchaser 

may specify 9.1 with 9.1.1 or 9.1 with 9.1.2.

9.1 Manufacturer’s quality assurance. When required in the solicitation, contract, or 

purchase order, the product manufacturer shall be required to provide evidence, by certificate, 

that the manufacturing plant has undertaken one of the following quality assurance measures 

within 12 months prior to providing a bid, or no later than 10 business days from the date of 

awarding of the contract. Failure to provide this documentation within the proper time frame 

may result in the contract being terminated for cause. 

9.1.1 Plant systems audit. A plant systems audit (PSA) shall be conducted by USDA, 

Agricultural Marketing Service (AMS), or other third party auditing service and is required 

within 12 months prior to the date of the awarding of the contract. (An AMS PSA verifies the 

manufacturer’s capability to produce products in a clean, sanitary environment in accordance 

with Title 21 Code of Federal Regulations Part 110 - Current Good Manufacturing Practice in 

Manufacturing, Packing, or Holding Human Food; and have in place an internal quality 

assurance program. The AMS PSA determines the manufacturer’s ability to produce under this 

CID, if the products of interest are identified at the time of the PSA.) 

9.1.2 Plant survey. A plant survey shall be conducted by USDA, AMS, or other third party 

auditing service and is required within 12 months prior to the date of the awarding of the 

contract. (An AMS plant survey audit verifies that, at the time of the survey, the manufacturer 

produces products in a clean, sanitary environment in accordance with Title 21 Code of Federal 

Regulations Part 110 - Current Good Manufacturing Practice in Manufacturing, Packing, or 

Holding Human Food.) 

9.2 Manufacturer’s/distributor’s certification. When required in the solicitation, contract, or 

purchase order, the manufacturer/distributor will certify that the coffee distributed meets or 

exceeds the requirements of this CID. 

9.3 USDA certification. When required in the solicitation, contract, or purchase order that 

product quality and acceptability or both be determined, the Processed Products Branch (PPB), 

Fruit and Vegetable Programs (FVP), AMS, USDA, shall be the certifying program. PPB 

inspectors shall certify the quality and acceptability of the coffee in accordance with PPB 

procedures which include selecting random samples of the coffee, evaluating the samples for 

conformance with the salient characteristics of this CID and other contractual requirements, and 
A-A-20213B

9 

documenting the findings on official PPB score sheets and/or certificates. In addition, when 

required in the solicitation, contract, or purchase order, PPB inspectors will examine the coffee 

for conformance to the United States Standards for Condition of Food Containers (7 CFR Part 

42) in effect on the date of the solicitation. 

10. PACKAGING. Preservation, packaging, packing, labeling, and case marking shall be 

commercial unless otherwise specified in the solicitation, contract, or purchase order. 

11. USDA INSPECTION NOTES. When Section 9.3 is specified in the solicitation, 

contract, or purchase order, USDA certification shall include evaluation of the quality and 

condition of samples of coffee, and compliance with requirements in the following areas:

- Salient characteristics (Sec. 5). 

- Analytical requirements when specified in the solicitation, contract, or purchase order

(Sec. 6.1). When USDA analytical testing is specified, PPB inspection personnel shall 

select samples and submit them to the USDA, Science and Technology Programs 

(S&TP) laboratory for analysis. 

- Packaging requirements (Sec. 10 or as specified in the solicitation, contract, or purchase 

order). 

12. REFERENCE NOTES.

12.1 USDA certification contact. For USDA certification, contact the Branch Chief, PPB, 

FVP, AMS, USDA, STOP 0247, 1400 Independence Avenue, SW, Washington, DC 20250-

0247, telephone (202) 720-4693, Fax (202) 690-1527, or via E-mail: terry.bane@usda.gov. 

12.2 Analytical testing and technical information. For USDA technical information on 

analytical testing, contact the Branch Chief, Technical Service Branch, S&TP, AMS, USDA, 

STOP 0272, 1400 Independence Avenue, SW, Washington, DC 20250-0272, telephone 

(202) 690-0621, or via E-mail: anita.okrend@usda.gov. 

12.3 Sources of documents.

12.3.1 Sources of information for nongovernmental documents are as follows:

Copies of the Official Methods of Analysis of the AOAC International may be obtained from: 

AOAC International, 481 North Frederick Avenue, Suite 500, Gaithersburg, MD 20877, 

telephone (301) 924-7077. Internet address: http://www.aoac.org. 
A-A-20213B

10 

Copies of the Specialty Coffee Association of America (SCAA)/Agtron Roast Color 

Classification System tools may be purchased from: SCAA, 330 Golden Shore, Suite 50, Long 

Beach, CA, telephone (562) 624-4100, Fax (562) 624-4101, via e-mail: coffee@scaa.org or 

on the Internet at: www.scaa.org. 

Copies of the NYBOT Coffee “C” Rules may be obtained from: New York Board of Trade, 

One North End Avenue, New York, NY 10282-1101, telephone (212) 748-4000. Internet 

address: http://www.nybot.com/rulebooks. 

12.3.2 Sources of information for governmental documents are as follows: 

Applicable provisions of the: Fair Packaging and Labeling Act are contained in 16 CFR Parts 

500 to 503 and the Federal Food, Drug, and Cosmetic Act is contained in 21 CFR Parts 1 to 199. 

These documents may be purchased from: Superintendent of Documents, New Orders, P.O. 

Box 371954, Pittsburgh, PA 15250-7954. Credit card (MasterCard or Visa) purchases 

may be made by calling the Superintendent of Documents on (202) 512-1803 or on the 

Internet at: www.gpoaccess.gov/nara/index.html. 

Copies of this CID, the United States Standards for Condition of Food Containers, and beneficial 

comments, recommendations, additions, deletions, clarifications, etc. and any data which may 

improve this CID are available from and/or provided to: Head, Food Quality Assurance Staff, 

Fruit and Vegetable Programs, AMS, USDA, STOP 0243, 1400 Independence Avenue, SW, 

Washington, DC 20250-0243, telephone (202) 720-9939, Fax (202) 690-0102, via E-mail: 

FQAStaff@usda.gov or on the Internet at: http://www.ams.usda.gov/fv/fvqual.hmt. 

Military activities should submit requests for copies of this CID to: Standardization 

Documents Order Desk, Document Automation and Production Service, 700 Robbins 

Avenue, Building 4D, Philadelphia, PA 19111-5094.
A-A-20213B

11 

MILITARY INTERESTS: CIVIL AGENCY COORDINATING ACTIVITIES:

Military Coordinating Activity DOJ - BOP 

 HHS - NIH 

 Army - GL USDA - FV 

 VA -OSS 

Custodians

 PREPARING ACTIVITY:

 Army - GL 

 Navy - SA USDA - FV 

 Air Force - 35 

Review Activities

 Army - MD, QM 

 Navy - MC 

 DLA - SS 

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its programs and activities on the basis 

of race, color, national origin, gender, religion, age, disability, sexual orientation, marital or family status, political 

beliefs, parental status, or protected genetic information. (Not all prohibited bases apply to all programs.) Persons 

with disabilities who require alternative means for communication of program information (Braille, large print, 

audiotape, etc.) should contact USDA’s TARGET Center at (202) 720-2600 (voice and TDD). 

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, Room 326-W, Whitten 

Building, 14th and Independence Avenue SW, Washington DC 20250-9410 or call (202) 720-5964 (voice and 

TDD). USDA is an equal opportunity provider and employer.