What is the difference between SHB and SHG coffee grading?
SHB (Strictly Hard Bean) and SHG (Strictly High Grown) are both quality classifications based on the at which coffee is grown. While the terms are often used interchangeably, SHB typically refers to coffee grown at the highest elevations (usually above 1,200–1,500 meters), resulting in denser, higher-quality beans, whereas SHG is a broader term for high- coffee.
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Coffee grading systems can be confusing, but they are essentially a shorthand for quality based on the environment where the coffee was grown. SHB stands for 'Strictly Hard Bean,' and SHG stands for 'Strictly High Grown.' Both classifications are used to indicate that the coffee was grown at a high , where the cooler temperatures cause the coffee cherries to mature more slowly. This slow maturation is the key to developing the complex sugars and acids that drinkers prize.
The term 'Strictly Hard Bean' refers to the physical density of the bean. At higher altitudes, the coffee plant grows more slowly, which results in a denser, harder bean. This hardness is a desirable trait because it allows the bean to withstand the high temperatures of the roasting process without breaking down, leading to a more even and controlled roast. In many countries, such as Costa Rica or Guatemala, SHB is the highest grade of coffee available.
'Strictly High Grown' is a similar classification that focuses on the elevation itself. While the specific requirements for SHG can vary by country, it generally signifies that the coffee was grown in the 'sweet spot' for quality. In practice, these terms are often used to help buyers and roasters identify the potential quality of a lot before they even taste it. A bag labeled SHB or SHG is a strong indicator that you are getting a high-quality, high- product.
It is important to note that these grades are not universal. Different countries have different standards for what constitutes 'high' , and some regions may use entirely different terminology. However, the underlying principle remains the same: higher equals slower growth, which equals higher density and better flavor potential. When you see these labels, you can be confident that the coffee has been grown in conditions that favor quality over quantity.
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