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The green coffee beans classification is identified, for commercial trading, by a classification that takes into account the following characteristics of coffee:

Origin
Defects and impurities
Botanical species
Method of preparation
Crop year
Beans shape
Beans size
Colour

Let's look in more detail:

Origin
It means the producing country and the area or the port of shipment. Sometimes the origin of coffee also indicates the manufacturer or the exporter.

Defects and impurities
It considers the number of defects (e.g. foreign bodies, defective beans, etc.) present in a sample of the goods (usually 300 grams). The defects and impurities number calculations are different systems from country to country, but very important is the approach provided for Brazilian coffee into New York Stock Exchange (including, for example, eight types of coffee plus many intermediate types).
 
Botanical species
Usually indicates the botanical species: Arabica and Robusta (Canephora)
Method of preparation
The wet processed coffees are known as "washed", while those prepared by the dry process are called "natural". Other preparation methods give the handpicked coffees, cleaned coffees, etc.
 
Crop year
It usually indicates a two-years period because the year of coffee production starts in July, but the crop dates changes from country to country. The following definitions can be found:
 
old crop - coffee cropped two or more year before
past crop – (coffee cropped during the previous year
current crop - coffee in process of being cropped
new crop – it’s the next closest crop

Beans shape
Flat bean - the bean is flat and sometimes lengthened.
Burbon - round and convex bean.
Caracol - little and round bean (pearl).
Maragogype - particularly large-grained (products are coffee from Guatemala, Mexico, Honduras, El Salvador, Colombia and Nicaragua).

Beans size
It is indicated by the screen (crivello in Italian, crible in French). The screening is obtained by sifting the coffee and plates with calibrated holes whose diameter, shown in 64ths of an inch, indicates precisely sieve. For example, sieve 18 is the coffee that does not pass through the holes of diameter 18/64 of an inch (equal to 7.14 mm). The sieve 17 corresponds to 6.74 cm, 6.35 mm sieve 16 to the sieve 15 to 5.95 mm, etc..

Colour
The colour of coffee varies depending on the species, area of origin and length of preservation. We therefore find the yellow in the old crop (if well-maintained coffee lasts for decades), the brown of Robusta, the green of new crops of Arabica, the blue of the centre-American washed coffees, etc.