Terminology
Field damaged beans Defects which originated in the field and which are related to:
•The coffee tree (genetic)
• The environment (soil, climate) Attacks by pests and diseases Crop management
(water and/or nutritional stress, frost, weed competition, etc.)
• Field or process damaged beans Defects caused by stress due to climatic
conditions, water or nutrient deficiencies, inadequate cultivation or harvesting
practices, unsatisfactory primary processing.
• Process damaged beans Defects caused by inadequate primary processing
operations like pulping, washing, drying, hulling, cleaning, etc.
• Defects caused by inadequate primary processing and/or badly managed storage
conditions.
• Storage damaged beans Defects caused by imperfect storage conditions and by
storage pests.
• Dried parts of the coffee fruit Defects due to poor cleaning operations following
dehusking and dehulling.
Scale of negative effect on cup quality Process or storage damaged beans None Low
Low to medium Medium to high High Very high
• Description Three or less small
holes or tunnels inside the bean.
• The holes are circular and clean cut.
•Their diameter is 0.3-1.5 mm.
• The cherries are attacked by the
pest.
• When roasted the beans are slightly
darker in color than normal beans.
•Minor presence of off-flavors.
Slightly diminished aroma, flavor and
acidity.
•Cause Roasting Cup profile Negative
Low to medium. effect on cup quality
F 2: Bean heavily damaged by Hypothenemushampei (Coffee
Berry Borer)
Field or Process
Damaged Beans
Summary of current coffee standard
Assessment Washed coffee Unwashed coffee
methods
Green/raw [Link] size (>=85 %, Screen no.14) [Link] size (>=85 %, Screen no.14)
analysis [Link] content (<=11.5 %) [Link] content (<=11.5 %)
[Link] and make (v. good, good, fair/good etc)-account [Link] point analysis (v. good, good,
15 % fair-account 30 %
[Link] (clean, trace, light, moderate, strong)-accounts 10 [Link] (clean, trace, light, moderate,
% strong)-accounts 10 %
[Link] (bluish, grayish, greenish, faded)- accounts 15 % [Link] all quality (v. good, good, fair/good
[Link] all quality (v. good, good, fair/good etc) (c +d +e ) etc) (c +d )
Cup quality [Link] (pointed, medium, light, lacking )- accounts 20 [Link] (pointed, medium, light, lacking
% )- accounts 20 %
[Link]( full, medium, light, thin )- account 20 % [Link]( full, medium, light, thin )- account
[Link]( V. good, good, fair etc) – account 20 % 20 %
[Link] cleanness (1-5 cups defects) [Link]( V. good, good, fair etc) –
[Link] cup quality( very good, good, fair , etc) (a + b account 20 %
+c +d ) [Link] cleanness (1-5 cups defects)
[Link] cup quality( very good, good,
fair , etc) (a + b +c +d )
Overall The combined effect of green and cup considered and The combined effect of green and cup
grading there are ranges, which goes from Grade 1 to 5 that are considered and there are ranges, which
used for ultimate classification goes from Grade 1 to 5 that are used for
ultimate classification
