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 t...
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