Arabica Coffee Bean Grading into Specialty and Commodity Type Based on Quality Using Visual Inspection

Expanding potential of coffee consumers to seek out the freshest and best flavors is a cause for the rise of specialty coffee in the market. Specialty coffee is grown and harvested maintaining an emphasis on quality and clarity of flavor, whereas commodity coffee is harvested for caffeine content. Within those inclusive categories, arabica and robusta are the two types of main branches of coffee that we encounter in the coffee market. Specialty coffees differ significantly from conventional coffees in that they are cultivated at higher altitudes, can be traced, and are professionally processed after being harvested. The quality is constantly examined and understood at every stage, from growth to brewing. Green arabica quality is assessed by counting the defective beans present in the sample. These defects can be primary (Category I) or secondary (Category II). If the primary defects are null and less than five secondary defects, coffee is said to be a specialty. Prior research has been done on classifying the coffee species and differentiating good beans from bad beans. Our research involves the combination of machine learning like K-NN and deep learning convolutional neural networks for classifying specialty coffee from commodity type using computer vision.