- Date:
- 24/03/2024
- Grader:
- Hesam Mashhadi
- Purpose of inspection:
- Evaluation to buy from origin
Green Coffee Description
- Country:
- Kenia
- Quality Description:
- -
- Processing Method:
- Natural processing
- Origin:
- -
- Producer:
- Zagros Trading
- Screen Description:
- 16-17
- Crop Year:
- 2023
- Supplier:
- -
- Ref. #:
- -
Colour
(Check One)
Yellowish
Screen #
% of sample
Screen #
0%
<14
4.86%
14
30.14%
15
33.26%
16
20.03%
17
8.77%
18
3.23%
19
Table of Defects and Defect Equivalents
per 350 grs. green coffee beans
the number between (...) indicates the full defecr equivalents.
the number between (...) indicates the full defecr equivalents.
-
Category 1 defectsnr.
-
full black bean (1)4
-
full sour bean (1)-
-
dried cherry/pod (1)-
-
fungus damaged bean (1)1
-
severe insect damage bean (5)-
-
foreign matter (1)3
-
Category 2 defectsnr.
-
partial black bean (3)-
-
full sour bean (1)-
-
parchment/pergamino bean (5)-
-
floater bean (5)22
-
broken/chipped/cut (5)5
-
immature/unripe bean (5)1
-
hull/husk (5)-
-
withered bean (5)-
-
slight insect damage bean (10)-
-
shell (5)-
*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:
- Nature
- Moisture Content:
- Less than 7
- Moisture temperature:
- 23°C
- Water Activity:
- Water Activity temperature:
- °C
- Bulk Density:
- 676 g/L
Overall Impression:
The sample consisted of Kenyan Robusta green coffee beans. Despite exhibiting uniformity in size, this Robusta coffee contained a significant amount of low-density "floater" beans. These beans, due to their lower density, appeared as Quakes after roasting. Despite this drawback, the coffee maintained good commercial quality relative to other Robusta beans.- Operator:
- Saman Gholami
- Roaster Machine:
- IKAWA Pro
- Green bean weight:
- 50gr
- Roasted bean weight:
- 45.5gr
- Lost weight:
- 4.5gr
- Lost weight Percentage:
- 9%
- Green bean density:
- 676g/L
- Green Bean Moisture:
- Less than 7%
- Cooling Time:
- 01:58
- Air Pressure (hPa):
- 894hPa
- Ambience Temperature:
- 19°C
- Ambience Moisture:
- 45%
- Whole Bean colour:
-
Light To Medium 73
- Grind Bean colour:
-
- Graph of Artisan:
- Download
- Artisan URL:
- Go to Link
03:24 61.3%
00:24 7.2%
Name: Masoud Naderlou
Date: 07/04/2024
Purpose:
Sample No.:
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
Intensity
Aroma
Intensity
Intensity
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 1: SENSORY DESCRIPTIVE ASSESSMENT
Flavor
Intensity
Intensity
Aftertaste
Intensity
Intensity
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 1: SENSORY DESCRIPTIVE ASSESSMENT
Acidity
Intensity
Intensity
SELECT ONE
DRY ACIDITY (HERBY, GRASSY, TART)
SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Sweetness
Intensity
Intensity
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Mouthfeel
Intensity
Intensity
SELECT UP TO TWO
ROUGH (GRITTY, CHALKY, SANDY)
OILY
SMOOTH (VELVETY, SILKY, SYRUPY)
MOUTH-DRYING
METALLIC
PART 3: EXTRINSIC ASSESSMENT
Due to the fact that the tested coffee species was Robusta, the sensory descriptive assessment was not conducted.
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