Beans are separated and graded according to size. This is traditionally done with grading sieves 14, 15, 16, 17, 18 and Mocha. In a nutshell, this is what is known as the coffee grading process. Larger beans are more commercially valuable than smaller ones.
Electronic machinery separates healthy from flawed coffee beans through the use of photocells which sort them by color (black, green, foxy or brown). The beans are also mechanically separated by weight. The lighter, flawed beans (broken, CBB damaged or broca, shell, etc.) are sorted out. This step makes use of highly advanced technology, which ensures accuracy in the final product, which will then be packaged and shipped to the consumer.
