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After the old forum software breaking in a way that we were unable to fix, we've migrated the site to a new platform.

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SHB - What Does It Mean.

DiveyDivey
edited January 1970 in Have your say
I recently bought some Guatemala SHB Huehuetenango. I had a decent google and I can't find out what the SHB in the name represents.

Can anyone enlighten me?
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Comments

  • Koffee_KosmoKoffee_Kosmo
    on 1332815325:
    I recently bought some Guatemala SHB Huehuetenango. I had a decent google and I can't find out what the SHB in the name represents. Can anyone enlighten me?
    It stands for -  Strictly Hard Bean
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  • DiveyDivey
    Fantastic, thanks for that. I wonder why I could not find it anywhere.
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  • Koffee_KosmoKoffee_Kosmo
    Just a quick note on SHB Based on a home roasters experience I have found these type of beans take a little longer to reach first crack but quicker to reach second crack Not sure if commercial roasters have the same observations KK
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  • MusclesMuscles
    And SHG = Strictly High Grown doesn't it? Wish we had a wiki of all terms coffee, processing methods, roasting generalizations etc It took me ages to find out what SHB + SHG stood for...
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  • Seeya LatteSeeya Latte
    Sounds like a tough bean to crack (sorry) Sounds like it should be known as Son Hova B~tch (not sorry) :laugh:
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  • DiveyDivey
    Whilst we are on this train of thought, is it only Hawaiian Coffee that has Extra Fancy and Fancy, plus a few others. :question:
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  • Koffee_KosmoKoffee_Kosmo
    Sweet Maria's  usually has a very well written description on most coffee terms However some new ones are just advertising spin KK
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  • MusclesMuscles
    Okay, I will keep leaving crema in search for info and try to stop being lazy...  :pan
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  • DoubleRistrettoDoubleRistretto
    on 1332815542:
    It stands for -  Strictly Hard Bean
    so.. is that a good thing or a bad thing [that it's 'hard' that is]?
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  • Koffee_KosmoKoffee_Kosmo
    on 1332895586:
    so.. is that a good thing or a bad thing [that it's 'hard' that is]?
    This is only a personal opinion Taste wise - High Grown beans a denser and I believe the flavour is better KK
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  • RoninRonin
    I have heard that the higher grown the coffee the less caffeine is in it. Apparently the caffeine is a natural pest replant and there is not as many pests high up, so not as much need for the caffeine content.
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  • DiveyDivey
    on 1332915742:
    I have heard that the higher grown the coffee the less caffeine is in it. Apparently the caffeine is a natural pest replant and there is not as many pests high up, so not as much need for the caffeine content.
    How high is Blue Mountain in Jamaica.  :question: 'cause it's supposedly the ducks guts!
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  • 3rd Crack3rd Crack
    on 1332930593:
    How high is Blue Mountain in Jamaica.  :question: 'cause it's supposedly the ducks guts!
    can be up to 2300mts
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  • Brett HBrett H
    on 1332930593:
    How high is Blue Mountain in Jamaica.  :question: 'cause it's supposedly the ducks guts!
    It's very nice.  Should be on every enthusiasts bucket list if for no other purpose than to make you appreciate your own regular favourites!
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  • DiveyDivey
    I have some Sumatra Triple Picked Lintong. Does the 'triple picked' mean that there are three grade sizes of beans, 'cause that what they look like....pretty ugly I must admit.
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  • FreshCoffee2FreshCoffee2
    "Triple Picked" Picked by three 19 year old native voluptuos virgins, following eachother through the line of coffee bushes, each picking through what the preceding virgin has missed  ;D
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  • WotBWotB
    More like dropped on the ground a couple times.
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  • mycuppamycuppa
    on 1332979481:
    "Triple Picked" Picked by three 19 year old native voluptuos virgins, following eachother through the line of coffee bushes, each picking through what the preceding virgin has missed  ;D
    Somehow me thinks Mrs A. is not going to approve your next trip to origin  :P
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  • FreshCoffee2FreshCoffee2
    Nah its ok....I didnt tell her they're also naked while they pick  :laugh:
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  • DoubleRistrettoDoubleRistretto
    on 1332901881:
    This is only a personal opinion Taste wise - High Grown beans a denser and I believe the flavour is better KK
    Not whether it's 'high' but whether it's 'hard' - as in Strictly Hard Bean - does anyone know if that's a good thing & why??
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  • Koffee_KosmoKoffee_Kosmo
    on 1333014303:
    Not whether it's 'high' but whether it's 'hard' - as in Strictly Hard Bean - does anyone know if that's a good thing & why??
    High grown beans are generally known to also be hard beans KK
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  • mycuppamycuppa
    Folks, I would'nt get too excited about these descriptors. It really comes into play at the Co-Op and Broker stages as they use these codes for grading and pricing purposes. Of course, as a buyer of green coffee you would like to understand what you are paying for. Another term you may see is EP, which is European Preparation - dating back to when some of the early Italian roaster would travel to origin and define a specification as to how they wanted the coffee prepared (processed) in order to achieve their desired outcome when roasted. High versus Hard - for me personally, it's not really a factor in my mind. Some origins use different terms like "High, Hard, Shade" grown. What I tend to look for are words like "single plantation or estate" or the word strictly" which should indicate the beans are from a single or similar farms"in the near area, rather than being blended at the processing facility or Co-Op.
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  • FreshCoffee2FreshCoffee2
    on 1333015470:
    Folks, I would'nt get too excited about these descriptors...
    In the end the only thing that matters (to me) is what's in the cup although as J has already stated it helps if you know what you are ordering in the first instance! But even then, you need to cup each origin to see which is the one you want for your particular purposes. As an example, an interesting one is coffee from Brasil. Largest producer, coffee from all over, but except for a regional descriptor, basically the same grading specs (the most common being say "2/3, 17/18, SS, EP")  From looking at the "spec" you may think you are getting an "equivalent" coffee to the one you bought last time. The reality is.....afraid not, do the cupping. Also of course as has already been mentioned in these pages one way or another, one roasters poision is another roasters nirvana. That is what makes the world go around. Do the cupping on top of ordering the sample from the spec. Also different countries use different systems for their specs. One country may use the HG, HB SHG, SHB type system,  others will use grades 1,2,3, others will use A,B,C, others use names.......whatever........
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