Explanation Some Of The Defects In The Coffee Beans And What Caused Them

There are a lot of green bean faults, and some are easier to detect than others: we all know they look like a stick or a stone. Ricardo told me about two main defects that are hard to recognize - black and full acid - and five common minor faults.

Black beans are a primary defect, while partial black is secondary. The beans are brown or black, shriveled and the slot too open. The causes include excessive fermentation, overripe cherries and lack of water when growing cherries.

Beans in vinegar are a primary defect, while partial acid is a secondary defect. They are light brown or dark. These defects are due to a long waiting period between the collection and the depilation, to a process of too long fermentation or the conservation of the grains whereas they have a too high rate of humidity.

Ricardo told me that Tecnocafe had the chance to work with reliable and reliable suppliers. The amount of green coffee flaws he sees is minimal. Nevertheless, he pays particular attention to the flaws he sees and uses them to provide feedback. Producers can therefore improve sampling and processing methods.

It is important to understand that every farm and every country is different. Some regions may have difficulties with the coffee borer. others may be exposed to drought or unexpected rain. All this will lead to specific defects.

Roasters and buyers need to check for these shortcomings before buying coffee: it is important to ensure that you receive high quality beans and give feedback to farmers.

Ricardo reminds me however that what matters at the end of the day is the final cup. "Some coffees may look good, but ... the taste in the cup does not interest me." That's why green bean analysis is just one of the many quality control processes in place for specialty coffee.

Quality is one of the key factors that has allowed Colombian coffee to maintain its position in the markets and to retain its customers abroad. The delivered product generates trust and security at the customer while the coffee meets the expectations in terms of physical and sensory characteristics required.

Colombia has distinguished itself for having delivered to the market a product that can be synonymous with good quality. Maintaining and maintaining this quality over time is a factor that makes the difference in terms of competitiveness compared to other coffee producing countries.

The sensory attributes that end-users can perceive in a cup of Colombian coffee are determined by the intrinsic characteristics of the grain associated with the species, the variety, the climate and the altitude of production, as well as by the daily effort of more 500,000 coffee producer families, wet processing and selection of the best beans. This allows Colombian coffee to position itself very largely in the international market, which ultimately allows to increase the demand of the product and the desire to pay a higher price of the consumer.

Is a summary of the quality of exported green coffee in the 2002 Resolution of the National Coffee Committee, which can be here (in Spanish only).

Unauthorized defects on export can also be illustrated in the following images. It is designed to help identify and identify different types of green coffee, its effects on roasted coffee and its impact in the cup.

Colombian coffee to maintain its position in the markets and the loyalty of its customers abroad. The result is a product that meets the expectations in terms of physical and sensory characteristics.

Colombia has distinguished itself for having a product that can be synonymous with good quality. The maintenance and preservation of this quality over time is a factor that makes the difference in competitiveness compared to other coffee producing countries.

The sensory attributes that end consumers with a cup of Colombian coffee by the intrinsic characteristics of the bean related to the species, the variety, the climate, and the altitude of production, as well as the daily effort of more 500,000 coffee -producing families who work hard harvesting, wet processing and selecting the best beans. This allows Colombian coffee to be well positioned in the international market, which ultimately increases the demand for the product and the willingness to pay a higher price from the consumer.

Is a summary of the quality of exported green coffee in the 2002 Resolution of the National Coffee Committee, which can be here (in Spanish only).

Unauthorized defects on export can also be illustrated in the following images. It is designed to help identify and identify different types of green coffee, its effects on roasted coffee and its impact in the cup.

During the pulping process, you can create excessive pressure that hurts them.
Become injured beans, then become oxidized slightly, become mold, soil, leather and moldy.
In addition, the roasted beans will be uneven. some will be split, while others will appear to be round and mixed with solid beans.

These defects are two to the fact that coffee is affected by various diseases, such as CBD (coffee tree disease) and leaf rust.
When the disease strikes a coffee plantation, the mother plant will produce premature beans. It will affect the berry before it matures, usually at the milk stage, and the seeds will not develop at all or only develop into a small berry or non-existent berry inside the parchment. inside the cherry.
Dark brown markings that penetrate deep into the bean. The deformed part of these beans is usually flaky and irregular.
These sick beans will only be harvested and eventually mixed with other normal beans and sold on the market.