The Costa Rican coffee industry uses SHB (strictly hard bean) and EP (European Process) to indicate specific quality metrics for a raw or green coffee.
SHB indicates the coffee was grown on farms located higher than 3,900 feet, the highest classification in the Costa Rican system. Higher altitudes increase bean density.
EP indicates the raw coffee beans are hand sorted to remove any defective beans and/or foreign material. Fewer defects and foreign material increase the cleanliness of the cup profile.