How to distinguish between primary defective beans and secondary defective beans? how to select the baked defective beans?

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1. Major defects / first-level defects (Category 1)

The first-class defect (Category 1) must not appear in the evaluation standard of CQI high-quality coffee raw beans. It will continue to destroy the quality of normal coffee beans and deteriorate the flavor of coffee, and the coffee drinks produced will also bring harm to human health.

The following are 6 first-level defects (Category 1):

1. All black beans

Full Black

Effects: fermentation, stench, mildew, acid rot, etc. (risk of ochratoxin).

Cause: agricultural problems, usually overfermented during drying and infected by microorganisms.

2. Sour beans

Full Sour

Impact: fermentation, stench, mildew, sour taste, mainly depends on the degree of fermentation of beans.

Cause of formation: this is mainly caused by microbial infection in the treatment process.

3. Dried fruit / pod

Dried Cherry/Pods

Influence: fermented mildew and phenolic flavor

Cause of formation: in the process of washing, the dried fruit is not completely removed because of poor shelling or during water selection, while the dried coffee beans are caused by poor screening.

4. Moldy beans

Fungus Damage

Influence: fermentation, stench, mildew, earthy smell

Cause of formation: the main cause of moldy beans is mold infection, which can occur at any time from harvest to storage.

5. Foreign bodies

Foreign Matter

Impact: different negative flavors will be produced according to the type.

Cause of formation: accumulated for a variety of reasons when dealing with it.

6. Serious worm-eaten beans

Severe Insect Damage

Impact: affect the appearance of coffee cooked beans, will produce dirty taste, sour smell, iodine taste or mildew taste.

Roasted defective beans will be manually selected to avoid the decline in the quality of coffee beans.

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