Withered Bean


Withered Bean
Withered Bean
Español: Averanado, arrugado
Français: Desséché
Withered / shriveled beans are a Secondary (Category 2) defect: 5 beans = 1 full defect
Withered beans are usually smaller in size than fully developed beans and are malformed with wrinkles that resemble a raisin.
Cup:Weed-like, grassy, straw-like taste and astringent aftertaste depending on severity of damage and quantity of beans.
Consideration:Affects the appearance of the green beans and the uniformity of roast coffee.
Cause(s):AGRICULTURAL: Withered beans are caused by lack of water (drought) during the development. The severity of damage depends on the timing, intensity and duration of the drought. The proportion of damaged beans can be quite high if coffee plants are weak or in poor health.
Remedies:AGRICULTURAL: Shade and soil management techniques combined with appropriate fertilization reduce the severity of the damage. Deep-rooting leguminous shade trees, mulching, terracing, water harvesting and irrigation may reduce the incidence of withering; however, too many of the wrong type of shade trees can compete with coffee for available ground moisture during dry periods.
PROCESSING: Severely withered beans are less dense than unaffected beans and may float to be skimmed from water tanks.At the dry mill, density sorting equipment may be used to separate small withered beans. Larger withered beans may be removed by hand.