Bean density
also: bean hardness
How hard and dense a green bean is; denser, higher-grown beans tend to be sweeter and more complex.
Bean density describes how tightly packed and hard a green coffee bean is. It is loosely tied to where the coffee grew: slower ripening at high altitude and in cool climates lets sugars develop more fully and produces a harder, denser seed. That link is why grading systems like SHB and SHG (Strictly Hard or High Grown Bean) use altitude as a stand-in for density and quality.
Why it matters: denser beans are generally prized because that slow, sugar-rich development tends to bring more sweetness, brighter acidity, and greater complexity to the cup. They also behave differently in the roaster, often needing a bit more energy to reach first crack and roast evenly.
In practice, roasters sometimes measure density directly (grams per liter) to sort lots and plan roast profiles, since soft, low-grown, or weather-stressed beans scorch more easily. Density is a useful clue, not a guarantee: processing, variety, and freshness still decide what you actually taste. See terroir-and-altitude for the growing-condition side.