Defects in coffee beans. A flaw, or a “coffee defect,” is an unpleasant taste characteristic (negative) sensation. Careless processing of green coffee beans, incorrect harvesting, insufficient humidity during storage, or insects, among other things, could be the cause.
Defects in Coffee Beans
A flaw, or more particularly, a “coffee defect,” is an unpleasant taste characteristic or sensation (negative). Careless handling of green coffee beans, incorrect harvesting, insufficient humidity during storage, or insects, among other factors, could be blamed.
Green coffee beans can also have physical flaws, including hollow, porous, chipped deformation, underripe or blackened beans, filthy, moldy, or roasted beans that insects or animals have harmed.
During the grading process, most flaws can be found and eliminated. Some sectors rely solely on manual flaw eradication, while others rely on technology like UV lamps and LED classifiers. However, even sophisticated technology is now incapable of capturing everything.
Potato flavor flaws, for example, are widespread in Rwandan and Burundian coffees and are practically undetected until the coffee is brewed.