Robusta VN (3)

Date:
16/04/2024
Grader:
Hesam Mashhadi
Purpose of inspection:
Evaluation to buy from origin

Green Coffee Description

Country:
Vietnam
Quality Description:
-
Processing Method:
-
Origin:
-
Producer:
-
Screen Description:
-
Crop Year:
2021
Supplier:
Iran-Vietnam Friendship Association
Ref. #:
-

Colour
(Check One)

Screen #

% of sample
Screen #
0%
<14
0.28%
14
0.63%
15
1.88%
16
11.92%
17
42.86%
18
41.60%
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)
    8
  • broken/chipped/cut (5)
    14
  • immature/unripe bean (5)
    -
  • hull/husk (5)
    -
  • withered bean (5)
    -
  • slight insect damage bean (10)
    -
  • shell (5)
    1
*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:
11.5
Moisture temperature:
24°C
Water Activity:
0.676
Water Activity temperature:
24.99°C
Bulk Density:
730 g/L

Overall Impression:

Operator:
Saman Gholami
Roaster Machine:
IKAWA Pro
Green bean weight:
50gr
Roasted bean weight:
45.2gr
Lost weight:
4.8gr
Lost weight Percentage:
9.6%
Green bean density:
730g/L
Green Bean Moisture:
11.5%
Cooling Time:
02:15
Air Pressure (hPa):
858hPa
Ambience Temperature:
24.3°C
Ambience Moisture:
35%
Whole Bean colour:
Light To Medium 63.9
Grind Bean colour:
02:15   33.1%
Drying
03:45   55.1%
Milard Reaction
00:49   11.8%
Development
130C Charge Temperature 115C Turning Point 00:09 181C Drying End 02:15 212C First Crack 06:00 215C Drope Temperature 06:49
Name: Masoud Naderlou
Date: 18/06/2024
Purpose:
Sample No.: Robusta VN (3)
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
  • Intense bitterness is felt.
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Acidity
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

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
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
  • very low body.
PART 3: EXTRINSIC ASSESSMENT
Overall
NON-UNIFORM CUPS
DEFECTIVE CUPS
DEFECT (IF ANY)
MOLDY
PHENOLIC
POTATO