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[coffee beans] being ugly is not necessarily defective beans, and big fruits are not necessarily sweet.

Published: 2026-02-28 Author: World Gafei

Last Updated: 2026/02/28, For the exchange of professional baristas, please pay attention to the coffee workshop (Wechat official account cafe_style). Obviously, the An is relatively small and unattractive (I also found a stone). B looks big and full, but in fact, An is the really high-quality coffee A cup with a test score of 92 points, a rare Ethiopia Geisha variety at 1800 meters above sea level, and B an improved R11 variety at low altitude.

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

Obviously, the'A'is smaller (I also found a stone), and the'B 'looks big and full.

-- "but actually" A "is the really good coffee"--

The cup test score of "A" is as high as 92, which is a rare Ethiopia Geisha variety with an altitude of 1800 meters, while "B" is a low-altitude improved R11 variety with a cup test score of less than 80 points.

We can know from these two pictures that it is not the appearance that determines the taste.

In fact, many farmers in producing countries know that our consuming countries like beautiful and large coffee, so they often make some improvements to meet our needs, and from my practical experience on coffee farms, really high-quality coffee tends to grow in a very natural environment, without too much human intervention, looks ugly but tastes very charming--

The definition of fine coffee by SCAA (which has been merged with SCAE this year) is divided into physical and sensory, which is discussed separately, that is to say, it looks like fine coffee but does not necessarily taste like fine coffee. In addition, SCAA has a very clear definition of defective beans, either ugly or defective beans.

So the real key lies in the variety of coffee and the environmental conditions for its growth, rather than picking out the bad ones and making it taste good. Coffee is the fruit. It's like buying a box of unsweet fruit to pick out the rotten fruit and still not sweet.

It is suggested that coffee is not for viewing, the appearance reference is good, the taste is the key, too many physical judgments will hinder our sensory enjoyment, and the essence of really appreciating coffee lies in "appreciation". This is what I have learned over the years. Provide reference for sweet friends--