Coffee bean grading noun

Black bean Black Bean: beans that suffer from insect pests, dead fruits that fall to the ground before harvest, decomposed beans, beans that are overripe, contaminated by foreign objects such as metals. Golden Bean: the size of beans is between medium beans and soybeans.

Broken beans Broken Bean: beans that are too dry and fragile are easily broken into pieces when shelled.

Brown bean Brown Bean: in Arabica coffee beans, it is used to indicate overcooked, overfermented, underfermented (light brown), or dirty coffee that has not been washed in advance.

Discolored beans Discolored Bean: coffee beans of any abnormal color (green or blue beans in Arabica, khaki, light brown, light yellow beans in Roberta) may indicate poor processing or poor taste.

Elephant ear Elephant Ear: a deformed coffee cherry with a large bean half surrounded by a small bean. The two beans can be separated during baking, but the taste will not be destroyed.

Elephant bean Elephant Bean: commonly known as the variety of Malaggippe, the largest coffee bean in the world. It is good to bake and has a supple fragrance. It is generally regarded as valuable beans. But it gradually disappears because of small economic profits, so don't be confused with elephant ear beans.

Floating bean Floater: beans that are ripe, overripe, or brown due to low density floating on the water when washed.

Fox bean (red thirsty color) Foxy Bean: coffee beans that are slightly red due to overripe, yellow, frost-spoiled coffee beans that are overfermented (delaying the removal of flesh).

Hard bean Hard Bean: a common Arabica coffee bean that is low above sea level in some countries that produce the best quality "extremely hard beans". Don't be confused with the "hard" taste.

Peeled coffee Hull Coffee: dried coffee beans remove the dried fruit before removing the shell.

Natural bean Natural Bean: refers to dried coffee beans.

Gray bean Pale: yellow, from immature or drought-affected coffee cherries, which do not achieve a satisfactory dark color during roasting. The presence of gray beans can spoil the taste of a batch of coffee.

Endocarp Parchment: the protective film or coat that surrounds coffee beans in coffee cherries. If it is to be used for seed germination, the film must be intact, that is, "skinned".

Bead Peaberry: a small coffee cherry with only one round bean (deformed) in it. Beads of the same kind are sorted together, and they sell at a higher price than ordinary coffee beans, even those grown in the same tree.

Pod Pod: coffee beans that are surrounded by dried flesh after peeling, belonging to the missing beans in the sample.

Coffee beans crushed by peeling machine Pulper-Nipped: bitten while peeling will degrade the quality.

Quaker: much like gray beans, although the term is sometimes used interchangeably with gray beans, it is not caused by fruit ripening.

Rough Ragged: coffee beans that are stunted due to drought.

Smelly bean Stinker: coffee beans that are overripe, overfermented or affected by diseases and insect pests. The smell of beans is generally rotten and moldy. Generally speaking, it can not be distinguished by the naked eye, and when it passes through the ultraviolet light of the electronic classifier, it appears red, which will affect the whole batch of beans.

Extremely hard beans Strictly Hard Bean (SHB): the quality of Arabica coffee grown at extremely high altitudes, with high density and good flavor of beans.

Very high altitude bean Strictly High Grown (SHG): different grading terms that are basically the same as those for very hard beans.

Out-of-class Triage: the lowest grade coffee beans, which cannot be exported, are discarded.

Non-washed Unwashed: dry processed coffee beans.

Washed Washed: washed coffee beans.

Yellow bean Yellow Bean: in Arabica, yellow coffee beans caused by overdrying.