Profile of Coffee Number 4

Description about this profile

Date:
24/12/2024
Grader:
Masoud Naderlou
Purpose of inspection:
Evaluation to buy from origin

Green Coffee Description

Country:
Colombia
Quality Description:
Option Three
Processing Method:
Washed processing
Origin:
-
Producer:
-
Screen Description:
-
Crop Year:
2023
Supplier:
Rabin
Ref. #:
-

Colour
(Check One)

Green

Screen #

% of sample
Screen #
0%
<14
8.17%
14
8.53%
15
33.41%
16
28.39%
17
17.92%
18
3.58%
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)
    -
  • full sour bean (1)
    -
  • dried cherry/pod (1)
    -
  • fungus damaged bean (1)
    -
  • severe insect damage bean (5)
    -
  • foreign matter (1)
    -
  • Category 2 defects
    nr.
  • partial black bean (3)
    -
  • full sour bean (1)
    -
  • parchment/pergamino bean (5)
    -
  • floater bean (5)
    2
  • broken/chipped/cut (5)
    -
  • immature/unripe bean (5)
    1
  • hull/husk (5)
    -
  • withered bean (5)
    -
  • slight insect damage bean (10)
    1
  • 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:
9.8
Moisture temperature:
24.36°C
Water Activity:
0.437
Water Activity temperature:
24.37°C
Bulk Density:
756.6 g/L

Overall Impression:

A 175-gram coffee sample yielded 4 units of category 1 defects during analysis. Despite this, the coffee qualifies as specialty grade according to the green grading standard. The sample's relatively high density suggests complex taste and sensory characteristics. Additionally, the nature of the defects (category 1) indicates good farming practices and a well-executed washing process. *Due to the sample size being below the recommended 350 grams, the results cannot be considered conclusive. (sample weight:175 grams)
Operator:
Saman Gholami
Roaster Machine:
IKAWA Pro
Green bean weight:
50gr
Roasted bean weight:
45.3gr
Lost weight:
4.7gr
Lost weight Percentage:
9.4%
Green bean density:
755.6g/L
Roasted bean density:
460g/L
Green Bean Moisture:
9.8%
Roasted Bean Moisture:
Less than 7%
Cooling Time:
02:10
Air Pressure (hPa):
894hPa
Ambience Temperature:
18°C
Ambience Moisture:
45%
Whole Bean colour:
Medium 65.5
Grind Bean colour:
Light To Medium 78.8
Graph of Ikawa:
Download
Artisan URL:
Go to Link
01:03   39.3%
Drying
04:30   42.7%
Milard Reaction
01:03   17.9%
Development
137C Charge Temperature 116C Turning Point 00:10 78C Drying End 01:58 201C First Crack 04:30 209C Drope Temperature 05:33
Name: Saman Gholami
Date: 24/12/2023
Purpose:
Sample No.: sample No. 4
Download English Guidance
Download Farsi Guidance
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
Aroma
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

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
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Flavor
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st
Aftertaste
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

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
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Acidity
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st 2nd

SELECT ONE

DRY ACIDITY (HERBY, GRASSY, TART)
SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)
PART 2: AFFECTIVE ASSESSMENT
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Sweetness
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st 2nd
PART 2: AFFECTIVE ASSESSMENT
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Mouthfeel
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

SELECT UP TO TWO

ROUGH (GRITTY, CHALKY, SANDY)
OILY
SMOOTH (VELVETY, SILKY, SYRUPY)
MOUTH-DRYING
METALLIC
PART 2: AFFECTIVE ASSESSMENT
PART 3: EXTRINSIC ASSESSMENT
The professional analysis of this coffee didn't identify any particularly prominent characteristics. However, the commercial description emphasizes its consistent acidity, suggesting it's well-suited for blending.
Overall
NON-UNIFORM CUPS
DEFECTIVE CUPS
DEFECT (IF ANY)
MOLDY
PHENOLIC
POTATO