SCAA STANDARD FOR SPECIALTY COFFEE

SPEC ALTY CRADE QUAKER

No Coregory Delecls A owed Specio ry grode,0 quo[ere o owed
No more lhon 5 Se.mdoryDefe.h

saA,1 Aroiro cr+a ao6c Deled Hnn,Jl..l r

 STANDARD CLASSIFICATION METHOD

SAMPTE WEIGHTS
Green Coffee 350 groms Roosted Coffee 100 sroms

TABLT OF DEFECT EOUIVALTNIS

Full Block I Porriol Block 3

FullSour I PortiolSour 3
Dried Cheny,u Pod I Porchment/Pergomino 5
Funsus Domosed I Flooter 5
Foreign Moiier 1 lmmolure/Unripe 5
Severe lnsecl Domoge 5 Withered 5
Shell 5
Broken/Chipped/Cut 5
Hutl/Husk 5
Slight lnsect Domoge t0

G een C.iee Dele.t ll.nlb..| 2

'CMAtu,ca

\
GREEN COFFEE MOISIURC CONTENT
Woshed processed coffees should be beueen l0 l2% upon tmport.

BEAN SIZE
No more ihon 5% vorion.e from conhocied specilicqlion, meosured by retention on trodltionol round-holed groding

ROAST UNIFORMITY
Speciolv Grode: No quokers o lowed. /Bosed on o 100 srom somple)

GRADING
When heo defecls ore found simultoneousy in one coffee beon, ihe defeci ihdt mosi impocis ihe quo ily ol ihe cup iokes
precedent over othere.

FI,AVOR CHARACTERISTICS
C!ppins* is o professlonol technique lor evoluofing coffee. When cuppirg speciolly .offee, somple musl exhibit
disiinciive oftibutes in lhe oreos of Frogronce/Aromo, Flovor, Acidiry, Body ond Afierioste, os determiied beneeen buyer
ond se ler. Coffee must be free from odors, foults ond toints.

*For compeie infornrqrion on cupping methodology, pleose referen.e the SCAA

Speciolty Coffee Orcding Standatds &
Prolocols, ovoiloble on the resources iob oi sc.o.org

ScllAnbxa Gteen co$ee Defe.t H.ndh.ol 3

 FUtT BTACK/PARTIAL BLACK
DefectNome: Ful Block
Oiher Nomes: Block or por o bock
Sponish Nome: Grono Negro porcio negro
SCAA Clossificotioi: Ful Block is o Prlmory defeci: I predominonty blocl beon = I fllldefec-
Portiol Bqck ls o Secondory defeci: Less lhon r/z b ock, 3 beons = I full defect

Effecion Cup Auolity: Vores Fermeri or siinker tosle, dirly, mody, so!r, phe.olic tosle.

lssues:
Olher Ochroloxin r sk
C@reh): Agricu lurol. B ockening, resulis I'om over ferme.ied pigmeil ossocloled wilh micro-orgoiisms.

Remedles: 1) AGRCUITURAI. Block beons ore prevenied by plckins on y rlpe frult from ihe irees, o.d ovold
overfermenioiion condiiions during form processlng.
2) PROCESSING. Bock beons become opporeni when ihe porchment (persomino) ls removed
They ore usuolly slrghry smo er ond les dense ond some ol them con be removed by screening ond
by densily soriing. The mosi effecilve woy io remove them s monuolly (hond soriingl or me.honi.olly
using o color soriing mochine.

scaa Anbi.o crcen c.free Delett HoDdboal 4

FULL BLACK YOUR SAMPTE YOUR SAMPLE
3Beons=lDefeci

PHYSICAL DESCRIPTION: B ock beons ore dislins!ished by their opoque color

scAA Aolra Gc.r a.ltFe Dchd H.neL..L a

 FUtt SOUR / PARTIAI. SOUR

DefeciNome: Ful Sour, PoriioL Sour

spo1,,l Nome. croro osrro oo . ro osrro

SCAA Closslficoiion: Fu Sour is o Primory defecr I ful sour beon = I fu ldelect
Porriol Solr is o Secondo,y defect Less ihon 7, sour, 3 beons - 1 fu ldefect
Elfeci on Cup Auo iry: Vorles. Con produce sour, fermenbd or even o siinker ioste, dependlng on fie degre of beon fermeniolion.

issles:
Olher Affecis the oppeoronce of ihe green.

Cose(s): Asriculturo ond processins. The sour beon re coused by fermeniqilon thoi is rhe resuh of microbiol
conlominotion oi muhiple points during horvesiing ond processing. Specific colses lnc ude: picklng
of overipe chenies, plcking of fo len cheries, coniominoiion of woier during proce$ n9, or
ove'fermenioilon ln the Ir!ii siill olioched io irees under humid condiiions.

Remedies: l) AGRICULTURAL. HoNesiins ripe che(les on y lovoiding overipe chenles), noi pickins up follen
cheries, ond noi cultivoiins coffee in ow oliiilde oreos neor okes, rivers, or doms preveil sour
fermenied beons.
2) PROCESSING. Sour l*ons con be ovoided by:
a)Entning ,neline$ af the prlphg p@ces (Pulphg chenies innediotely ofret ha1enihg,
ovoidihg no@ge ol the che ies lat extended peiods)
b)tn lully woshed cotr*s, contrcllins time ol lementotion in the lementdtion ,onks.
c) Avoidorce of cantoninotetl ot @ycled woteB duins the washins poces.
d) Ensurins tinelinss af tlrc dtyins pracess ontl ovanlins intenuptians.
e) Foll sour beons becone opparent when the personirc is renove,l, on,l color sortere or hon,l
s. ,-B .on h-- B--tl to ren.ve no\t af th-- s.u h--.rs

scllAobx. Grcen callee Delect tl,ndblok 6

FtJtt souR YOUR SAMPTE YOUR SAMPLE PARTIAT SOUR
lBeon=lDeleci

PHYSICAI DESCRIPTION: Sour Beons o.e recosnized by then yellowish or yellowish brown to reddish
brown color. Usuoly rhe embryo. {see phoio) i.slde the beon is dork or block.
f ihe beon is cut or scroiched, o sour or vinegor ike smell s releosed.
Once roosbd ond ground one sinsle fu I sour beon con conlominoie on eniire pol ol coffee.

SCAAArcbic. Grcen C.Eee Delect Handhaak 7

 FUNGUS DAMAGE

SCAA C ossilicotion: Primory Defeci. I fungus domoged heon =I fu ldefect

Effeci on Cup Ouolily: Vorles. Coi produce fermenied, mo dy, eqrth, dirry ond phenolic iosie.

coce{r: Agrl.u t!rol ond processing FLrngus domoged beons ore most commonly coused by fungl from ihe
Aspergll us, Peieci I um, ond Fusorl!m genls whlch con infect 6eons ot ony point from horvesiing io
sioroge where iemp6rol!re ond hLrmidity ore oi evek thot will induce fungus growth. F!ngi groMh wi
on y occ!r under lhese condiliois lf fung!s sporcs ore preseni.

l)AGR CUITURAL. Slnce coffee mlst be grown ln temperole h!mid regions ihoi fovor I!ngls growih,
elloris musi he mode lo llmii ihe veciors tom which ihe luigus spores origiioie This iic Lrdes picking
cheflies hom ihe g'o!nd, excessive b'oco, o.d efiover beons in ho.vesling socks oid drying toiks.
2) PROCESSNG. nfeciior oflhe coffee coi be prevenled wilh good procrices in boih lheweloid
dry mi s. Couses ol in6.ilor lnclude cut or chlpped beons durirg lhe pulping process, unconirolled
bmerioiior, ehover beois in ihe lermenlollon idnks, deloy of ihe dryiig p.ocess, literiupllons
du'ing ihe drying process, Broco, ond sLrring cotree ln porchmeni lnder condiiions of high h!nridiv ond

Funsus domosed coffee l,ecomes opporeniwhen ihe porchmenr lpersomino) is removed in ihe dry mlll.
Ai ihis sioge, coor sorteB con remove ihe mostcriiicolly fungusnomoged co$ee, bli s ighy {!ngus
domosed beons con ony be removed ihroush hond soriins.
SCAA anbi.o Arcen Catee Dele.t tloltlboak 3
 vvvv\-9

YOUR SAMPLE
lBeon=lDefecl

PHYSICAL DESCRIPTION: Funsus domoged beons, os 6ey ore commonly coled, ore recosiized by ye low to
reddish brown "powdery" spots lspores) in eorly sioges of the otiock, wh ch grow in size urlil covering the eilirc beor.
The tungus domoged beons releose spores ihol wi cortdminoie oiher beons.

scllArcbnd Gteen coqee Del{t tlandbook I

 FOREIGN MATTER

DefectNome: Forelgn molter

Sponish Nome: Moierio exiroio, lmpurezos
SCAA Clossificoiion: Primory defecl. I forelgn moter = I full defect

Effect on Cup Quolity: Coilominoiioi kom foreigi molier con olfe.l the green coffee, cousing vorious offJlovors.
Olher lssues: Aflects oppeoronce of ihe green coffee, con couse domoge io roosling equlpmenl, heolih

Coose(s): Vorious: Foreigr mdiier con be o.cumu oied ol ony siep n the process.

Remedles: l)AGRICUITURAL. None.

2) PROCESS NG Foreisn moter con be removed ond/or ovoided by:
o)CaEtulorention to ovoil stick ontl leovd durins hoNestitill
b) Corcful ottention to dvoid forcisn noterial, such os stones, waod chips, nails, etc , ah the dtyihg potias.
c)At the dry mill, use prcper esuipnent such os denoneB, hdgnets, thot efrectively enove lorcign na'teL

S.l.4Atabna Gteen Cofree Defe.tHandbaak lA

 ,-#,!,t
ryY#
-drc.

I
STICKS
Non-Coffee Obieci = 1 Deleci
YOI]R SAMPLE
I
5 SIONES
Noncoffee Obiecr = I Delect

PHYSICAL DESCRIPTION: Forelgn molter, lncludes ol noi coffee items found ii ihe green coflee
such os sticks, siones, noih, eic. which sive the grcen beons o bod oppeoronce, ond ore signs of poor
processins ond srodirs. Foreisn rnoter coi domoge eq!ipmenl, especiolly grinders.

saAA Arol,i. GrcT coqce Dclcd H.nAlNL tt

 DRIED CHERRY / PODS
DefeciNome: Dried cherry or pod

Sponish Nome: Guoyobo, Cerezo Seco

SCAA C ossifcolioi: Prlmory defecl. I chetry or pod = 1 llll defect
Effect on Cup Guollryr Fermeii, mod, or pheno ic ioste
issues:
Oiher Affects oppeoronce of fie green beons.

Co6e(r: Processins rn woshed coffees, dried cheries or pods ore ihe resu i of poor pu pins prccess
ond ldi ure io remove floolels (dry fruits) from the iniuo woter both in ihe receiving siotioi,
eiiher from o lock of mointenonce or poor odiusiment of the mochinery. n noiurol processed
cof{ees, dried cherrles or pods ore ihe resu I of improper hu irg ond sodns

:
Asriculturo Drought ond diseose con couse fruii io dry on the iree, eventuolly dropping io ihe ground.
Remed es: 1) AGRICUITURAL. Avoid picklns dried chenies from the ground or the r,ees.
2) PROCESSING Flu ing mochines wil not perform effeciively with too mony dried cheries
preseni. Removlng o flooiere ol ihe receiving sioilon ond keeping pulpins mochines properly
co ibroted ond moinioined will redlce ihe numbe' o{ dried .heries
Aiy pods thot poss throlgh the pu per con be removed with o density sorter in the dry mil.

scllAdbx. Geen col{.e D.le.iHonabook 12

 CHERRY PODS YOUR SAMPLE
I Beon= lDe{ecl

PHYSICAL DESCRIPTION: The dr ed pulp usuoly covers port or oll of fie porchmeni beon, someilmes
with lhe presence ol whiie spois or powdery residue, whlch is o sign of mod ihoi offecis ihe quo iry
of ihe cup ond ihe oppeoronce of the coffee.

aaAA A@hna c@cD a.tlpc Dcled H.na6..l t 1

 SEVERE INSECT DAMAGE / SLIGHT INSECT DAMAGE

Borer, Beiry Borer, Borer donoged

Primory Defed Severe lised Domoge, 3 or more pe.foroiiois, 5 inseci domoged beons = I fu I defect
Secondory Defeci lnsect domose, e$ thon 3 perforoiions, l0lnsect domoged beons = I fuL defect
Severe lnseci domose, 3 or more pe o.oiions, 5 inseci domoged beons = I fu defect

Effe.i on Cup Ouohryl Vories mpo.is fie oppeorcnce of roosted beons, con resu t in dlrly, sour, Rioy, or mody flovore,
espe.idlly if presenl in high quontiry
Och,oioiin ris[. Affecis the oppeoronce oftle green ond roosled beons.
Agrculturo. The bery borer beetle is one oflhe mosi serious pests ln coffee ogrcuhure.lhe borer
{Hypothenemus hompei} butrows inio the chery whle siillon the tree, iune ng nro the sofl seed ins de ro
reproduce. lhe you ng often emerge ftom ihe other s de, creoiing o beon w ih hvo holes in il. i is not uncom mon
foro singie beon lo hove mlltipe seh of poihwoys Ihe incdence of broco iends io dec neosoiitudein.reoses
l) AGRICUITURAI The besr woy io lvold boBrio mosed coffee otler corefu nspecron erodicore.onditions
thotfovor borer p@pogotion. Chemicq sproying is on€ option, but its limited effect hos ed io inle@, in integroied pesl
mdnogement Echn igues Gu.h os rpec oly designed tungi) {Beouverlo bdsiono)dnd the 6e ol AIrcon wosps
lC. stephonoderis), slnce horer beer es rep'oduce inslde the seed p.kins up o l.hefles thot fol to rhe sround
nne.e$oryroemnoie..nditionsofproliferoron.lnoddiuor,rpe.herrypupconcotryrhelmeciondsoshoud
be kepr oioreasonoble d nonce from the irees unrl fuiycomposied. I is nor teosibe ro efeci horyeneE ro dGr nguish
benveen heo cheiries ond insec, domdged.heiries, os $e domoge n rlpicoly on fie m de ond nor v sib e wi6ou1
'hy
very ccrefulinspecton
2)PRoCESS|NG, otr.e ile vered ro fie d,y mil,lmed damoged.olfee wl be.ome dppd,ent when $e pergom
s removed A|h s siose, denslty soneE con remove mosr of ihe severe y med domosed coffee n cose of heo!./
"o
nfenoion, rhe.of{ee +ould be sorred by hond Heo\y boEr nferoiion con be devosrorrns ro farmeE, lo.se
porion5 of ihe h!Ne5i non€xporioble. 'enderrns
saAA A.bi( o G*d C.fee Dele.r H.r dh.r u
 ,-l

SEVERE NSECT YOUR SAMPLE YOUR SAMPLE SLIGHT INSECT

DAMAGE 5Beons=lDefeci l0Beons=lDe{ecl DAMAGE

PHYSICAI DESCRIpTIONT Broco beons, os lhey ore commoily colied, ore disiinguished by smo (O.3 1.5 mm dio.)
dork holes, ofier on opposile sides of ihe beon. The polh .dr be oi ony ongle, includlrg orgitodiro ly. Some beons moy hove
extended domoge ond three or more perforotiois ore common. They ore scored os 5 beors = I delecr for bodly domoged
beons (3 or more perforoiions) or I0 bedns = 1 ful defect for slishtly domoged beons.

saAA Anhia GFea aafr?c Dclcd HaDnha.l< t t

 BROKEN, CHIPPED, CUT
DelectNome: Broken, Chipped, Cut

Sponish Nome: Grono porlido, Mordido, Coaodo

SCAA Clossificoilon: Secondory defeci: 5 broken beons =I fu I defect

Effed on Cup Guo ilyr Con couse eorthy, dnty, sour, or fermeiled iosies

issues:
Oiher Affects oppeoronce of lhe green ond roosted beons

Co6e{s), Processins. Broken, Chipped o, Cur beons usuolly o.cu' dor ns the pulpins process or ihe dry mil ins
process where odiushent of lhe equlpment is foulty ond excessive fricilon or pressure to the beon is
opplied.
Remedies: l) AGR CULTURAL: Pick ond proces only rlpe cheries, since greer ond porilolly ripe chenles
do noi pLrlp cotrecily. Green chetries do nol pu p oi ol
2) PROCESSTNG:
o) Corefully odiusi ihe pulpirg equipmeni io ovoid exteme pressure or friciior lo ihe beoi.
b) A he dry mill, odiusi ihe huler mochine to ovoid friciion on lhe beons ond remove smol size
l,roken chlpped, or cul beons with density soning or screening mochines. Lorger beons mlsr be
removed by color so*ers or hond so ing.

SCAAAnht.d Grcen Cafree Defe.t dol,lbaak 16

BROKEN, CHIPPED, CUT YOUR SAMPLE YOUR SAMPIE BROKEN, CFIIPPED, CUT
BROKEN AT DRY MItt 5Beons=lDefeci 5Beons=lDeteci BROKEN AT WET MILL

PHYSICAL DESCRIPTIONT Chipped or cut beo.s usuoly hove o dork reddish color due lo oxidolioi
of lhe oreo where lhe culchip iook poce dLring the pu ping This con leod io femeniolion, mold deveopmeni, ond bocierio
ociivily, resultiig in o wide voriely of cup defecls. Chipped/broken beons occur during lhe dry mill process, thereture frogmenls
of ihe beon ore usuolly cleoi wilh io sisns of oxidotion.

saAA Anhrn GtqD a. e Dclcd Hnn,l,l,.l< t7

 IMMATURE BEAN
De{ect Nomer lmmoiure beon
Other Nomes: Unrlpe, Auoker (when roosted)
sponish Nome: rnmoduro

sCAA Clos ficouon: Secondory Defeci. 5 lmmorure beons =I fu I defecr

Effed on Cup Auo ilyr Vories. Genero ly impo.ts grossy, show]ike or greenish ond is ihe mdtr source of oskinsenr
flovore ln co{fee.
issles:
Olher lmpocis ihe oppeoronce of roosted beons.
cousls): Agriculrurol. The lmmorure or unripe beon is noi fu ly developed for severo reosons, ticludins
improper picking of un'ipe cheries o.d uneven ripening on ote rlpenlrg vorieiies growing oi
hish ohitude.
Remedies: l) AGRICUITURAL. lmmoiure beons con 6e ovoided by hqrvesting only ripe chedes ond by
.u livoling eory lo medium moiuring vodeiles dl mediunr to high o ritudes.
2) PROCESSING. lmmorure beons con be removed durins boih wei ond dry processtng.
Ai ihe wet mill, mony immoiure beons con be seporoted with screens immediotely ofier the
pu ping process Mony immoture beons cor be remoyed during the densiry sorting process ot
ihe dry mil , but mosi color sorieB ore unoble to remove ihis defeci

Sc4l.Anbi.d Crcen Calee Deh.t haldbaak l3

 vvvveet
I

YOUR SAMPLE

PHYSICAI DESCRIPTION: lnrmoiure or unripe beons ore dislinguished 6y ihe po lid, ye low-greenish
.oor of the leguirent or silver skin. The siver skin is iighily ofioched to the beor. They ore ohen smoller,
curved inwqrd in o concove shope wilh shorp edses

scAAAftbka Gteer Colt* Delectfkndb@k t9

 WTHERED BEAN
DefeclNome: Wiihered
Sponish Nome: Averonodo, onugodo

SCAA Closslficoiion: Secondory defect. 5 wlthered beons = I fu defect

Effed on Cup Ouo ily Weed hke, grossy, slrow ike iosie depending on quoniily
lssues:
Olher Aflecls lhe oppeoronce of ihe greei.

Coue(s): Asriculiuro . The withered 6eon ls moin y corsed by ock of worer ldrought) durins developmeni of the
beon wiihin ihe chery. The domoge depends on the lniensiiy ond duroiion of ihe droughi.
The proportion of domoged beons con be quiie his,h lf ihe ponis ore weok or in poor heo th.

Remedles: ll AGRICULTURAL. Keeping coffee kees properly fediized ond ln good heohh reduces lhe severily oflhe
domose. However climote dEorders ike "el niao" con hove dlsosrroos eflects on the crops. Too mony or
ihe wrong iype of shqde irees con compeie wiih collee irees for qvoiqbe gro!nd moisture during dry
periods.
2) PROCESSING. Severely wiihered beons ore es dense ond wlll floor on ihe surfoce of woter.
They con lhen be removed by skimming eorly in lhe woshlng process. Ai ihe dry mi l, more ol lhe
remoinlng wiihered beons ore .emoved by density sorling mochlnes due io iheir smol slze
ond ow denslry. Lorger, boder beons moy hove to be removed by hond.

SCAA A,obi.. GraD C.fee Defe.t H.rt1h..k 20

 WTHERED BEAN YOUR SAMPLE

PHYSlcAL DEscRlPTloN: wiihered beons ore usuo ly smoller ond molformed wirh wrinkles thot
resemble those of o roisln

sc!l, Arcbna Gcen collee Dek t tlandb@k 21

 SHEtt
O"t"a N.,", Shell

Sponish Nome: Concho

SCAA Clossifi.orion: Secondory defe.i. s shetk = I {u[ defeci
auoliiy:
Efteci on Cup shelk moy chor ond produce burnt or.hotred flovor.
Oiher issues: Moy couse uneven roosting in hish enoush quoniity.
Coce(s): Agriculiurol. This is o.nqturolly occurtng phenomeno, coused by generi.s.
Remedies: l)AGRICULTURAI. Select proper coffee vorieiies ond opiimum growing condiiions.
2) PROCESSING. A he dry mill, shells ore removed usins o dersiry soriel

Sclr'qAnbico Gt*D c.[,Ee Defe.t Hondbaak 22

 SHELLS YOUR SAMPLE

PHYSICAI DESCRIPTION: Shell beqns ore molformed ond consist of on inner or ouier po seporotely or iogeiher
One or both moy be found, qnd in some insionces ihey wi I sii I be together. The ouler seclion hos o seoshell shope.
The inner section con be conico or cy indricol.

SCAAArcbi.aCten C.ffee Delect Hor'lb..k 23

 FTOATER

DefectNome: Flooter

Sponish Nome: Florodor

SCAA Clossificotion: Secondory Defect: 5 floorer beons = I lull defect
Effed on Cup Guo iry: Vories. Fermenl, weed]lke, strow-like, eodh, moldy iostes. Con dilute cof6e lldvor wiihout
coustns olfl ovors
issues:
Other Affects the oppeoronce of lhe green.

Cose(s): Proce$ing. This defeci is .dused by improper storoge or dryins. Porchment beons eft in the
corners of the drying mochines or poiios usuolly result in o loded, lowiensity beon. Porchmeni
colfee stored in excessively h!mid condilions con oko resuli in f ooter beons.

Remedies: l)AGRICULTURAL. None.

2) PROCESSING. Porchmeni coffee musi be drred evenly ond srcduolly ro on opp.opriore
moislure conient. Ai ihe dry miLl, some lowdensiry flooteu con be removed lsing densiry sorte6,
but some of higher densily require color soriing or ho.d soding.

scMarubno Green catee Delert tldnlb.ak 2t

 vvvv r.- U

FTOATER YOUR SAMPtE

5Beons=lDefe.i

PHYSICAI" DCSCRIPTION: F ooier beons oppeor distinciively white ond foded, giving o green heon somple o motiled
oppeoronce. Floobrs ore low densiry beons ifihere is ony doubt, poce beons in woter they flootl

scMA1bxa Grcen co$ee Detect t].ndh@l< 25

 PARCHMENT
DefectNomer Po.chmeni
Sponish Nome: Pergomino
SCAA Clossificoiion: Secondory defeci. 5 porchmeni beons = I fu ldefeci
Auoliiy: Nore
Effect on Cup

Oiher issues: Affects oppeoronce of the green ond is i.dicorive of poor groding

Co6e(s): Processins. This defe.r occurs in ihe dry mit , due io tmproper colibrorion of ihe hu tins mcchine
Remedies: l) AGRICULTURAL. None.
2) PROCESSING. At the dry mill, keep the hLrlling mochine properly co ibroted ond motnroined.
Shoy porchment beons con be removed with q densiry soder.

sclaArubno Grcer cai* DeLct Haadbaok 26

---.-,J9
 YOUR SAMPTE

Porchmenr beons ore pori o y o. fu y eic osed r o irlck pape,y hust rhor is whlie o, ion n .o.r

;a 1 1 ) t )ii. t.ec\ a.tc. ;ni.-,.t: !t.j.t .,.

 N

HUtt / HUSK
DefeciNome: Hul or Husk
Sponish Nome. Guoyobo, Ce,ezo Seco
SCM Clossi{icotion: Secondory defect. s husks = I full defect
Effect on Cup Ouolity: lr sufficient qlontiiies nroy couse dirly, eorthn moldy, ferment or phenolic ioste.
issues:
Oiher Affeas oppeoronce of the green
Couseh): Processing. Hulls or husks olso oppeor ln noturo processed coffee lhol hos nol been propery
cleoned. Poor colibrclioi of dep!lping mo.hines wi resu I in fr!il skii pieces thol eveniuo ly
dry iilo husk hosmenis.
Remediesr IIAGRICULTURAI. None.
2) PROCESSING. Wei Mi I Coreci co ibroiion ond odiustmeni of rhe pu ping mo.hlnes,
Dry Mill: Atieniion to ventioiion (winnowing) proce$es. Atlenilon io denslty soder
colibrotion ond odiusiment.

scll Aobxo Grcen collee Delxt tlondb@,|< 2a

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HULL/HUSKS YOUR SAMPLE

5HULL/HUSK=] DEFECT

PHYSICAL DESCRIPTION: Hlsks orc o frogmeni of dried pulp thot hos o ddrk red color

SCM Anbno Green Caqee Del*t lkndh@k 29

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