The taste of Lazimus coffee beans in Colombia is treated with the degree of grinding.
The main varieties of Colombian coffee are small grains of coffee. Plants are small trees or large shrubs, 5-8 m tall, usually much branched at base; old branches gray-white, nodes dilated, young branches glabrous, compressed. Leaves thinly leathery, ovate-lanceolate or lanceolate, 6-14 cm long and 3.5-5 cm wide, apex long acuminate, acuminate part 10-15 mm long, base cuneate or slightly obtuse, rarely rounded, entire or shallowly wavy, both surfaces glabrous, lower vein axils with or without small pores; midrib raised on both surfaces of leaf, 7-13 on each side of lateral veins; petiole 8-15 mm long Stipules broadly triangular, arising from the tip of the upper part of the young branch conical or awn tip, the tip of the old branch is often protruding tip, 3-6 mm long. Cymes several clustered in leaf axils, each with 2-5 flowers, without a total pedicel or with a very short peduncle; flowers fragrant, with pedicels 0.5-1 mm long
The first one: it's called a first-class defect.
The second kind is called secondary defect.
First: major defects (defects that affect the taste characteristics of coffee): black beans, moldy beans or sour beans
Private raw bean exporters: no more than 12 first-class defective beans
National Coffee Committee: no more than 8 first-class defective beans
Second: secondary defects (defects that affect the appearance of raw beans):
Discolored beans (old beans, over-dried beans, soybeans), broken beans, insect bite beans, shell beans, unripe beans, special-shaped beans
Private raw bean exporters: no more than 60 minor defective beans
National Coffee Committee: no more than 35 secondary defective beans
Note: the number of major defective beans can be replaced by the number of secondary defective beans, and one primary defective bean is equivalent to 10 secondary defective beans.
