0901 - Coffee, whether or not roasted or decaffeinated; coffee husks and skins; coffee substitutes containing coffee in any proportion:
Sub-classifications
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0901 1100
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0901 1100 15
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0901 1100 25
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0901 1100 35
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0901 1100 40
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0901 1100 50
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0901 1100 65
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0901 1200
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0901 1200 20
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0901 1200 35
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0901 1200 40
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0901 1200 55
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0901 1200 60
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0901 1200 75
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0901 2100
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0901 2100 15
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0901 2100 20
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0901 2100 25
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0901 2100 29
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0901 2100 40
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0901 2100 49
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0901 2100 55
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0901 2100 65
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0901 2200
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0901 2200 35
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0901 2200 65
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0901 2200 70
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0901 2200 75
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0901 2200 80
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0901 2200 90
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0901 90
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0901 9010 00
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0901 9020 00
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Overview
This HTS category, 0901, encompasses coffee in its various forms, along with related byproducts. It includes unroasted coffee beans, providing the raw material for further processing. The category also covers coffee that has been roasted, altering its aroma and flavor profile. Furthermore, it includes decaffeinated coffee, catering to consumer preferences for reduced caffeine content. Coffee husks and skins, which are byproducts of coffee processing, are also classified here. Finally, the category addresses coffee substitutes that contain coffee in any proportion, recognizing products that blend coffee with other ingredients.
Distinct from sibling categories within Chapter 9, which might cover other spices, tea, or cocoa, HTS 0901 is specifically dedicated to coffee and its immediate derivatives and related products. While other chapters might classify beverages derived from coffee, this category focuses on the raw or processed coffee commodity itself, prior to its formulation into finished drinks or other complex products.
Within HTS 0901, further subdivisions clarify the specific state of the coffee. The category is broken down into "Coffee, not roasted," which refers to green coffee beans. "Coffee, roasted" covers beans that have undergone the roasting process. The "Other" subcategory (0901.90) is reserved for items not specifically covered by the roasted or unroasted classifications, such as the coffee husks, skins, and coffee substitutes containing coffee. This hierarchical structure allows for precise classification based on the physical state and composition of the coffee product.