Defects in green coffee are categorized as Primary (Category 1) and Secondary (Category 2)
Primary (Category 1) defects direct impact the cup character of coffee. These defects include: Full Black, Full Sour, Fungus or Mold Damage, Foreign Matter, Whole Dried Cherries or Pods and Severe Insect Damaged beans.
Secondary (Category 2) defects impact the appearance of coffee but not necessarily its cup character. These defects include: Partial Black, Partial Sour, Slight Insect Damage, Broken, Cut and Chipped, Immature, Withered, Shell, White or Chalky, Floater or Spongy, Parchment covered beans or Husk pieces.
A full defect may be either Primary or Secondary and is composed of one or more single defects corresponding to the impact each type of defect has on the cup character.
The ratio of equivalent defects determines the number of imperfect single beans of any type that when combined are recorded as one Full Defect.
Table of Equivalent Defect Ratios
|Primary Defects||Full Defect Threshold||Secondary Defects||Full Defect Threshold|
|Full Black||1||Partial Black||3|
|Full Sour||1||Partial Sour||3|
|Dried Cherry or Pod||1||Immature||5|
|Fungus or Mold||1||Withered||5|
|Foreign Matter||1||Floater or Spongy||5|
|Severe Insect Damage||5||Chalky White||5|
|Broken, Chipped or Cut||5|
|Hull or Husk||5|
|Slight Insect Damage||10|