Classification of defective coffee beans

It is mainly divided into two categories: one is that the coffee is soaked in the fermentation tank for too long when the coffee is washed, and it is formed by the water pollution of the washed coffee beans; the other is the relationship of stacking in the warehouse, so bacteria are attached, and the surface of the beans becomes mottled. The appearance of fermented beans is not easy to distinguish, so special attention should be paid to hand selection. Fermented beans will smell rotten if mixed with coffee.

5. Dead beans

Dead bean

Beans with abnormal results. The color is not easy to change because of baking, so it is easy to distinguish. The taste is insipid, as harmful as silver skin, and will become a source of peculiar smell.

Unripe bean

Unripe bean

The beans picked before they are ripe have a fishy and disgusting taste. Keeping coffee beans for several years is a countermeasure to deal with these immature beans. Shell bean

Shell bean

Caused by poor dryness or abnormal hybridization; the bean breaks from the central line and the inside is turned out like a shell. Shell beans can cause uneven baking and are easy to catch fire during deep baking.

Moth-eaten bean

Bean borer

Moths invade and lay eggs when the coffee fruit ripens and turns red, and the larvae eat the coffee fruit and grow, leaving traces of moth on the surface of the beans. Moth-eaten beans can cause cloudy coffee juice and sometimes produce a strange smell.

Black bean

Black bean

Beans that ripen and fall off early and ferment and blacken due to long-term contact with the ground. It can be easily selected by hand. Coffee mixed with black beans will smell rotten and turbid.

Cocoa

Cocoa

The reason for its formation is that the pulp remains and the pulp is not fully shelled by natural drying. With iodine, soil and other flavor, there will be a stink similar to ammonia. "Coco" means "dung" in Portuguese.