But when you look at Indian coffee grades, you may come across terms such as Plantation, Parchment, Cherry, AA, PB, AB, BBB and Bulk.

What do these terms actually mean?

Indian coffee grading traditionally considers factors such as the processing method, bean size, shape, appearance and the presence of imperfections. Understanding these classifications makes it easier to appreciate the journey from coffee plantation to the beans in your cup.

Two Traditional Ways of Processing Coffee

Coffee grown in India is traditionally processed mainly through two methods:

1. Wet Processing — Washed Coffee

In the wet or washed process, the outer fruit is removed from the coffee bean before drying.

In traditional Indian terminology:

• Washed Arabica is commonly referred to as Plantation

• Washed Robusta is commonly referred to as Parchment

These names describe the traditional processing classification rather than the location where the coffee was grown.

2. Dry Processing — Natural Coffee

In the dry or natural process, coffee cherries are dried with the fruit still attached to the beans.

Both Arabica and Robusta processed this way are traditionally classified as Cherry.

The term "Cherry" refers to the processing classification and should not be confused with a separate type of coffee bean.

Understanding Indian Coffee Grades

Coffee grading helps classify beans according to characteristics such as size, shape, appearance and quality.

Some grades indicate larger and more uniform beans, while others allow a greater level of imperfections or variation.

Let's look at the traditional classifications for Arabica and Robusta.

Arabica Coffee Grades

Arabica is known for its aromatic and nuanced character, and Indian Arabica is available in both washed and natural forms.

Washed Arabica — Plantation

Washed Arabica is traditionally classified under the Plantation grades.

Mysore Nuggets Extra Bold

Often regarded as one of the premium traditional Indian Arabica grades, Mysore Nuggets Extra Bold is associated with large, well-developed and uniform beans.

Its name reflects the traditional Indian grading terminology rather than simply referring to a geographic origin.

Plantation-AA

Plantation-AA represents a high grade within the traditional washed Arabica classification.

The beans are relatively large and selected according to established grading standards.

Plantation-PB Bold & Plantation-PB

PB stands for Peaberry.

Unlike the more common flat-sided coffee seed, a peaberry develops as a single rounded seed inside the coffee cherry.

Plantation-PB Bold and Plantation-PB therefore refer to peaberry classifications within washed Arabica.

Plantation-A

Plantation-A represents another established grade of washed Arabica.

Plantation-B

Plantation-B is a further classification within the traditional Plantation grading system.

Plantation-C

Plantation-C represents a lower size classification compared with the higher Plantation grades.

Plantation-BBB

BBB is another traditional grading classification used in Indian coffee.

Plantation-Bulk

Bulk represents coffee that falls into the broader commercial category rather than the more selective premium grades.

Natural or Dry-Processed Arabica — Cherry

When Arabica coffee is dry processed, it is traditionally classified under the Cherry grades.

Cherry-AA

Cherry-AA represents a higher grade within the natural or dry-processed classification, associated with larger beans and careful sorting.

Cherry-A

Cherry-A is another established grade within natural Arabica.

Cherry-PB Bold & Cherry-PB

These classifications refer to peaberry beans that have been naturally processed.

Cherry-AB

Cherry-AB is another traditional size and quality classification.

Cherry-C

Cherry-C represents a smaller/lower classification within the traditional grading structure.

Cherry-BBB

BBB is used as another classification for natural coffee.

Cherry-Bulk

Bulk represents the broader commercial classification.

Robusta Coffee Grades

Robusta is another important part of India's coffee industry.

Compared with Arabica, Robusta is generally known for its stronger body and more pronounced intensity, and it is widely used both on its own and in blends.

Robusta is traditionally classified according to whether it has been washed or naturally processed.

Washed Robusta — Parchment

Washed Robusta is traditionally referred to as Parchment in Indian coffee grading.

Robusta Kaapi Royale

Robusta Kaapi Royale is a premium traditional grade of washed Robusta.

It is associated with bold beans and a strong, full-bodied coffee character.

Parchment-A

Parchment-A is a higher classification within washed Robusta.

Parchment-PB Bold & Parchment-PB

These grades refer to peaberry Robusta.

The PB designation indicates the characteristic rounded peaberry shape.

Parchment-AB

Parchment-AB is another established washed Robusta classification.

Parchment-B

Parchment-B represents another grade based on traditional size and quality classifications.

Parchment-C

Parchment-C is a further classification within washed Robusta.

Parchment-BBB

BBB is another traditional grading category.

Parchment-Bulk

Bulk represents the broader commercial classification.

Natural or Dry-Processed Robusta — Cherry

When Robusta is processed using the natural or dry method, it is traditionally classified under Cherry grades.

The same broad grading terminology is used:

• Cherry-AA

• Cherry-A

• Cherry-PB Bold

• Cherry-PB

• Cherry-AB

• Cherry-C

• Cherry-BBB

• Cherry-Bulk

These classifications help distinguish different grades based on traditional size, appearance and quality standards.

What Does "PB" Mean?

One of the most interesting terms in Indian coffee grading is PB, or Peaberry.

Normally, a coffee cherry contains two seeds that develop with relatively flat sides facing each other.

In a peaberry, a single rounded seed develops instead.

Because of its distinctive shape, peaberry coffee is separated and graded independently.

You may therefore encounter classifications such as:

Plantation-PB

Cherry-PB

Parchment-PB

The prefix indicates the processing classification, while PB identifies the peaberry form.

What Do AA, A, AB, B, C and BBB Mean?

These letters form part of traditional coffee grading terminology.

They are primarily associated with characteristics such as bean size, shape, screen size and quality classification.

It is important to remember that a grade name is not necessarily a universal worldwide quality score.

Different coffee-producing countries and systems use different grading standards.

In Indian coffee, these traditional classifications help buyers, processors and traders distinguish different types of beans.

Why Processing Method Matters

The processing method can have a significant influence on the characteristics of coffee.

Washed Coffee

Washed coffee tends to highlight cleaner and brighter characteristics, allowing the inherent qualities of the bean to become more noticeable.

Natural Coffee

Natural coffee is dried with the fruit surrounding the bean.

This can contribute to a different flavour profile, often associated with greater fruitiness, sweetness and body.

Neither method is automatically "better."

They simply create different expressions of coffee.

A Simple Guide to Indian Coffee Classifications

Arabica — Washed

Mysore Nuggets Extra Bold → Plantation-AA → Plantation-PB Bold → Plantation-PB → Plantation-A → Plantation-B → Plantation-C → Plantation-BBB → Plantation-Bulk

Arabica — Natural

Cherry-AA → Cherry-A → Cherry-PB Bold → Cherry-PB → Cherry-AB → Cherry-C → Cherry-BBB → Cherry-Bulk

Robusta — Washed

Robusta Kaapi Royale → Parchment-A → Parchment-PB Bold → Parchment-PB → Parchment-AB → Parchment-B → Parchment-C → Parchment-BBB → Parchment-Bulk

Robusta — Natural

Cherry-AA → Cherry-A → Cherry-PB Bold → Cherry-PB → Cherry-AB → Cherry-C → Cherry-BBB → Cherry-Bulk

From Grade to Your Cup

Coffee grading is only one part of the story.

The final taste of coffee is influenced by many factors, including:

• Coffee variety

• Growing region

• Altitude

• Soil

• Climate

• Processing method

• Bean quality

• Roasting

• Grind size

• Brewing method

• Water quality

• Storage

This means that two coffees with similar traditional grades can still offer different experiences in the cup.

That is what makes coffee so fascinating.

Appreciating Indian Coffee, One Grade at a Time

Indian coffee has a vocabulary of its own.

Plantation. Parchment. Cherry. PB. AA. AB. BBB.

These names represent generations of coffee-growing, processing and grading traditions.

Understanding them gives coffee lovers a better appreciation of what happens before the beans reach the roaster — and eventually, your cup.

Whether you prefer the refined character of Arabica, the bold intensity of Robusta, the clean character of washed coffee or the distinctive profile of naturally processed beans, every grade has a story.

And every story begins at the plantation.

The Gowda's Coffee Philosophy

At Gowda's Coffee, we celebrate the heritage behind Indian coffee and the craftsmanship that goes into every stage of its journey.

From the coffee-growing hills to careful processing and roasting, our aim is to bring the richness of Indian coffee culture into your everyday coffee moments.

Because a good cup of coffee isn't just about what you taste.

It's about understanding where it came from.

Gowda's Coffee — Richer Moments, One Cup at a Time.