#green defects

Floater; secondary defect: 5 floater beans = 1 full defect. 

Floater beans are white and faded looking. If you can't tell for sure, drop the beans in water - they'll float. 

The effect on cup quality is a straw-like, earthy, weed-like, and moldy taste.

Floaters are caused by improper storage or drying. 

Parchment; secondary defect: 5 parchment beans = 1 full defect

Parchment beans are a white or tan color and enclosed in a thick, paper-like husk. Parchment beans do not change the cup quality. This defect occurs in the dry mill.

Hull/Husk; secondary defect: 5 husks = 1 full defect.

Husks are a parts of dried pulp. Effect on cup quality can cause earth, moldy, and dirty taste if in high quantities. 

Hull/Husks happen in processing from poor calibration of depulping machines.

Withered Bean; secondary defect: 5 withered beans = 1 full defect

Withered beans are usually malformed, smaller, and are typically wrinkled like a raisin. 

 The effect on the cup quality is a grassy, straw-like and weed-like taste.

It is caused by drought during the development of the bean in the cherry. 

Beans that are severely withered will float. 

Shell; secondary defect: 5 shells = 1 full defect

Shell beans consist of a malformed inner or outer part, the outer part having a seashell shape.

Shells produce a charred and burnt flavor in the cup. In high quantities, they can cause uneven roasting.

Shells can be removed at the dry mill using a density sorter. 

Now it's time for the grossest defect of all: Insect Damage

Insect damage is recognized by small dark holes on opposite sides of the bean. It's caused by the berry borer beetle, a very serious problem in coffee agriculture. The borer burrows into the cherry while still on the tree to reproduce. The young typically emerge from the other side, creating two holes in the bean.

The effect on cup quality can be a moldy, dirty, or sour taste. 

Severe Insect Damage, Primary Defect: 3 or more perforations, 5 insect damaged beans = 1 full defect. 

Slight Insect Damage, Secondary Defect: 3 or more perforations, 10 insect damaged beans = 1 full defect. 

1 full dried cherry or pod = 1 full defect. 

The dried pulp usually covers most or all of the parchment bean and creates a ferment or moldy taste in the cup.

Sometimes there is a presence of powdery residue or white spots, which is a sign of mold, which will affect the appearance and quality of the coffee. 

Foreign matter is basically anything but coffee found in your green coffee sample - sticks, nails, stones, etc.

Foreign matter can affect green coffee greatly, giving it an off flavor and also damaging equipment, like grinders and roasters. This can be remedied in the processing stage with equipment like destoners or magnets.

Fungus Damage : Primary Defect. 1 fungus damaged bean = 1 full defect.

Fungus damaged beans are recognized by the yellowish to reddish brown “powdery" spots. The "powdery" spots, (spores) grow until covering the entire bean.

It's caused by fungi from the Aspergillus, Penecillium, and Fusarium genus. Fungus damaged beans release spores which will contaminate other beans.

The effect on the cup quality is a moldy, earthy, or dirty taste. 

It's time for more defects fun! Next up, Full Sour/Partial Sour. Full Sour is a primary defect, and Partial Sour is a secondary defect. 

Sour beans are distinguished by their yellowish or yellowish brown to reddish brown color. If the bean is cut, a sour/vinegar like smell is released.

The effect on cup quality is sour or fermented depending on severity of bean fermentation. This is caused by picking overripe or fallen cherries.

One full sour bean after roasted and ground can contaminate an entire pot of coffee.

Now that you have a general knowledge on green defects, it's time to start getting into the details! First up, the primary defect, Full Black, and the secondary defect, Partial Black.

*Remember: primary defects are more severe, dramatically changing cup quality, while secondary defects are less severe, but can also alter cup quality in large amounts.*

Primary Defect : Full Black

This defect is caused by over fermented pigment associated with micro-organisms.

One full black bean is equal one full defect. So, if you had one full black bean in your green sample, it would not be considered specialty grade coffee by the SCAA because it is a primary defect.  

"The SCAA requires a coffee to have NO PRIMARY defects and UP TO 5 secondary defects in order to qualify as specialty grade coffee."

Secondary Defect : Partial Black

The effect on cup quality varies with this defect - it can be a very sour, dirty or moldy taste. Three partial black beans are equal to one full secondary defect.