When evaluating Arabica beans, the most critical factor is the SCA (Specialty Coffee Association) score, where a score of 80 or above indicates specialty grade. You should also verify the moisture content, which should ideally be between 9% and 12% to prevent mold growth during transit. Additionally, check the defect count per 300g sample; Grade 1 beans should have zero primary defects. Pay close attention to the altitude (SHB/SHG status), as beans grown above 1,200 meters typically offer higher acidity and more complex flavor profiles.