How to classify defective coffee beans? Colombian coffee classification system standard is not general.

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Introduction to Qianjie-Columbia grading system

Colombian raw beans are generally classified in two ways: defect classification and mesh size classification. In the view of a certain fish, according to the classification of defects, the coffee flavor is first controlled, the beans with bad flavor are removed one by one, and then the large and good-looking ones are divided into pieces according to the number of items, and finally packed and sold.

I. classify according to defects

In Colombia, the classification according to the defect rate is mainly based on the classification of unique defects developed by Colombia. Colombia divides defects into the first category and the second category respectively. 500g raw beans were randomly sampled and classified, and the maximum allowable range of defects of raw beans was 12 for the first class and 60 for the second class.

One of these defects is also known as the main defect (the classification of defects is related to the cup test characteristics): black, musty or sour, so the maximum allowable defect value is about 12. Private exporters of raw beans: no more than 12 defective beans in the first category and no more than 8 in the first category of defective beans by the National Coffee Council.

The second category of defects is also secondary (the classification of defects involves the appearance of raw beans): decolorized beans (aged beans, over-dried beans, soybeans, miscellaneous beans), bad beans (Broca), broken, broken beans, cut beans, insect bites, shell beans, unripe beans, special-shaped beans, gray or soft beans. The maximum allowable defect value is about 60. Private raw bean exporters: no more than 60 minor defective beans; National Coffee Council: no more than 35 category II defective beans.

According to the above criteria, the specific deductions are as follows:

Type of defect and calculation of defect score

The first kind of defects: all black beans, 1 1 point local black beans, 2 1 point full sour beans, 1 1 point faded amber beans, 2 1 point old beans, 2 1 points

Type II defects: sliced or notched beans, 1 1 point Baker bean, 1 1 point broken bean, 1 1 point damp or dry insufficient bean, 1 1 point immature bean, 1 1 point squeezed bean, 1 1 point

Crystalline beans, a moth-eaten bean with a score of 1 greater than or equal to 3 wormholes, and a 1 point

Knowledge: the coffee grading of most coffee-producing countries is not carried out according to one standard, but not only to examine the defect rate, but also to ensure the size of beans, but also to measure the grade of beans by multiple standards such as a certain altitude.

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