Profile of Coffee Number 1

Description about this profile

Date: 03/01/2024
Initials Tester: یسبسیب
Purpose of inspection: option one

Green Coffee Description

Country: Brazil
Quality Description: Option Three
Processing Method: Option Two
Region:
Producer:
Screen Description:
Crop Year:
Supplier:
Ref. #:

Colour
(Check One)

Pale Yellow

Screen #

% of sample
Screen #
20%
<14
15%
14
5%
15
60%
16
7%
17
18%
18
30%
19

Table of Defects and Defect Equivalents

per 350 grs. green coffee beans
the number between (...) indicates the full defecr equivalents.
  • Category 1 defects
    nr.
  • full black bean (1)
    1245
  • full sour bean (1)
    452
  • dried cherry/pod (1)
    455
  • fungus damaged bean (1)
    989
  • severe inspect damage bean (5)
    545
  • foreign matter (1)
    785
  • Category 2 defects
    nr.
  • partial black bean (3)
    5
  • full sour bean (1)
    558
  • parchment/pergamino bean (5)
    6
  • floater bean (5)
    645
  • broken/chipped/cut (5)
    951
  • immature/unripe bean (5)
    753
  • hull/husk (5)
    855
  • withered bean (5)
    695
  • slight insect damage bean (10)
    145
  • shell (5)
    1115
*Specially Grade: no category 1 defects allowed. I defect allowed not more than 5 full defects from category 2.
*Premium Grade: category 1 and 2 defects are allowed. not more than 8 full defects total.
Fragrance: Option one
Moisture Content: 3242342

Overall Impression:

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roasted_coffee
Name: the name
Date: 05/01/2024
Purpose: Good purposes
Sample No.: sample No. 1
IMPRESSION OF QUALITY
Extremely Low
Very Low
Moderately Low
Slightly Low
Neither High Nor Low
Slightly High
Moderately High
Very High
Extremely High
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Fragrance
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.
Aroma
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.

SELECT UP TO FIVE THAT APPLY:

FLORAL
FRUITY ( BERRY DRIED FRUIT CITRUS FRUIT )
SOUR/FERMENTED ( SOUR FERMENTED )
GREEN/VEGETATIVE
OTHER ( CHEMICAL MUSTY/EARTHY PAPERY )
ROASTED
NUTTY/COCOA ( NUTTY COCOA )
SPICY
SWEET ( VANILLA/VANILLIN BROWN SUGAR )
PART 2: AFFECTIVE ASSESSMENT

  • option 1
  • option 2
  • option 3
  • option 4
  • option 5
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Flavor
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.
Aftertaste
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.

SELECT UP TO FIVE THAT APPLY:

FLORAL
FRUITY ( BERRY DRIED FRUIT CITRUS FRUIT )
SOUR/FERMENTED ( SOUR FERMENTED )
GREEN/VEGETATIVE
OTHER ( CHEMICAL MUSTY/EARTHY PAPERY )
ROASTED
NUTTY/COCOA ( NUTTY COCOA )
SPICY
SWEET ( VANILLA/VANILLIN BROWN SUGAR )

MAIN TASTES (2)

SALTY
SOUR
SWEET
BITTER
UMAMI
PART 2: AFFECTIVE ASSESSMENT

  • option 3
  • 5454545
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Acidity
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.

SELECT ONE

DRY ACIDITY (HERBY, GRASSY, TART)
SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)
PART 2: AFFECTIVE ASSESSMENT

  • option 2
  • option 3
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Sweetness
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.

PART 2: AFFECTIVE ASSESSMENT

  • option 2
  • option 3
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Mouthfeel
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st. 2st.

SELECT UP TO TWO

ROUGH (GRITTY, CHALKY, SANDY)
OILY
SMOOTH (VELVETY, SILKY, SYRUPY)
MOUTH-DRYING
METALLIC
PART 2: AFFECTIVE ASSESSMENT

  • option 1
  • option 2
  • 9865
PART 3: EXTRINSIC ASSESSMENT
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Overall

  • option 1
  • option 2
NON-UNIFORM CUPS
DEFECTIVE CUPS
DEFECT (IF ANY)
MOLDY
PHENOLIC
POTATO