Broken, Chipped, Cut

Broken, Chipped or Cut

Español: Grano partido, mordido, cortado
Français: Cassé, brisé, fissure
Broken, chipped and cut beans are a Secondary (Category 2) defect: 5 beans = 1 full defect
Beans cut or chipped during the pulp and mucilage removal process may have a dark reddish color due to oxidation of the injured area. This can lead to bacterial activity (fermentation) or mold development, resulting in a wide variety of cup defects (e.g. partial sour or partial black).
Beans chipped or broken during the dry mill process are usually clean with no signs of oxidation.
Cup: May cause earthy, dirty, sour, or fermented tastes
Consideration: Affects the appearance of the green beans and cause uneven roasts
Cause(s): PROCESSING: Broken, chipped or cut beans usually occur during the mechanical removal of pulp, mucilage and parchment from dry cherries. If pulpers or hullers are improperly calibrated, they will exert excessive pressure and friction on beans resulting in smashed, cut and chipped beans. Additionally, if parchment or cherries are processed at high or low moisture levels, hulling may smash, split and fracture the beans.
Remedies: AGRICULTURAL: Avoid pulping mixed large and small screen size cherries at one time. Pick only ripe cherries, as partially ripe cherries do not pulp correctly. Never pulp green cherries.
  • adjust pulpers no less than three (3) times during the harvest, as first and last pickings are usually smaller than mid-harvest;
  • sort cherries into size groupings if a wide variation in screen sizes occur;
  • use adequate supply of water as lubricant;
  • use roller pulpers with rubber guides and wider size tolerance; and
  • use green bean separators.

Dry mill:

  • ensure that parchment or dried naturals are correctly dried before hulling;
  • adjust the huller machine to avoid friction;
  • remove small size broken, chipped or cut beans with screening and density sorting machines; and
  • clean density sorting machines frequently for optimal efficiency.