What are defective beans?
Coffee raw beans are often mixed with impurities and bad beans, which are what we usually call "defective beans".
Defective types of raw beans
● all-black bean (FullBlack)
◎ features: whole or local raw beans appear black and opaque.
The reason for the formation of ◎: blackening is caused by excessive fermentation, such as fermentation or smelly, dusty odor, mildew and decay.
● whole sour beans. Local sour bean (FullSour.Partial Sour)
◎ characteristics: beans are considered sour beans when they are yellowish brown or reddish brown.
The reason for the formation of ◎: sour beans are contaminated by bacteria in the process of harvest and treatment.
● mildew damage bean (FungusDamage)
◎ characteristics: yellow-brown and reddish-brown spots in the early stage of mildew-damaged beans indicated that they were eroded by irritant spores.
The reason for the formation of ◎: mildew damage to beans is usually due to the presence of mold spores on beans, which will cause mold to grow and infect beans when stored at a certain temperature and humidity after harvest.
● borer bean (Insectdamage)
◎ features: small black holes 0.3-1.smm in diameter, usually on the inside of coffee beans.
The reason for the formation of ◎: in coffee agriculture, insect pests are the most serious, while the fruit is still on the tree, the worm has already drilled into the fruit to breed.
● broken bean (Brokenbean)
◎ characteristics: broken beans usually have a dark red area due to oxidation.
Cause of ◎ formation: broken beans usually break when dealing with pulp or dry processing, incorrectly correcting the machine and excessive friction or extrusion.
● immature bean (Immature bean)
◎ characteristics: immature beans can be distinguished by the pale and yellowish green skin or the white spots of the skin.
Reasons for the formation of ◎: there are many reasons for not fully maturing, inappropriate harvesting of immature fruits and berries that are too late for ripening at higher elevations.
● deformed bean (Deformitybeans)
◎ features: abnormal shape, off-center incision slightly enlarged.
The cause of ◎ formation: growth defects, physiological factors.
● shell (Shell)
◎ features: shell beans are separated and deformed from the inside or outside at the same time.
The reason for the formation of ◎ is mainly due to genetic variation.
● floating bean (Floater)
◎ features: the appearance of floating beans is particularly white or faded, while raw beans will have spots.
Cause of ◎ formation: for processing, this disadvantage is caused by improper storage or drying, which usually leads to discoloration or low bean density.
