Floater / Spongy



Floater / Spongy
Floater / Spongy


Español: Vano, flotador, blanqueado
Français: Fève blanche spongieuse
Floater beans are a Secondary (Category 2) defect: 5 beans = 1 full defect
Floater beans are lightweight, underdeveloped beans; spongy beans are distinctively white and faded, giving green bean samples a mottled appearance. If in doubt, place floater and spongy beans in a glass of water, they will float.
Cup:Woody, cardboard, weed-like, straw-like, cereal flavors. May dilute coffee flavor without causing off-flavors
Consideration:Affects the appearance of green coffee and tends to char when roasted with normal beans
Cause(s):AGRICULTURAL: Undernourished, diseased, water stressed and old plants tend to produce more floater beans than healthy plants. Excess moisture, high temperatures, injuries and microbiological activity may cause spongy beans (dead embryo, degradation of organic matter, whitening, bean elongation and weight loss). Although floater and spongy beans are not technically the same, they are similar enough to represent them together in one category.
PROCESSING: Spongy beans are caused by improper drying and storage, namely residual parchment or cherry beans remaining in drying machines and patios or when stored in excessively humid conditions.
Remedies:AGRICULTURAL: Selection of varieties with defect count of less than 7% in addition to proper fertilization, pruning, replanting and soil management practices reduce the number of floaters and deformed beans.
PROCESSING: Most deformed small and low-density floaters can be removed using size and density sorters. Depending on the extent of damage, spongy beans may be sorted by density and color sorters.