Arabica VN-SC18-Feb 2024 (2)

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. #:
Screen 18

Colour
(Check One)

Screen #

% of sample
Screen #
0.36%
<14
0.36%
14
3.20%
15
9.91%
16
42.50%
17
34.01%
18
9.61%
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)
    -
  • broken/chipped/cut (5)
    8
  • immature/unripe bean (5)
    -
  • hull/husk (5)
    -
  • withered bean (5)
    -
  • slight insect damage bean (10)
    2
  • shell (5)
    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:
11.3
Moisture temperature:
23.7°C
Water Activity:
0.545
Water Activity temperature:
24.14°C
Bulk Density:
707 g/L

Overall Impression:

Operator:
Saman Gholami
Roaster Machine:
IKAWA Pro
Green bean weight:
50gr
Roasted bean weight:
44.8gr
Lost weight:
5.2gr
Lost weight Percentage:
10.4%
Green bean density:
707g/L
Green Bean Moisture:
11.3%
Cooling Time:
02:25
Air Pressure (hPa):
858hPa
Ambience Temperature:
24°C
Ambience Moisture:
36%
Whole Bean colour:
Light To Medium 60.8
Grind Bean colour:
01:57   29.5%
Drying
02:50   58.2%
Milard Reaction
00:49   12.3%
Development
130C Charge Temperature 112C Turning Point 00:09 177C Drying End 01:57 211C First Crack 05:48 215C Drope Temperature 06:37
Name: Masoud Naderlou
Date: 17/06/2024
Purpose:
Sample No.: Arabica VN-SC18-Feb 2024 (2)
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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
  • The intensity of the cocoa aroma is very high and clear.
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Flavor
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st 2nd
Aftertaste
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st 2nd

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
  • Nutty, cocoa and roasted flavors are found in this sample. With the passage of time, we see a bitter aftertaste..
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
  • Very low and popular.
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Sweetness
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st 2nd
PART 2: AFFECTIVE ASSESSMENT
  • The flavor of Brown sugar is clear in this coffee.
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
  • It is noteworthy.
PART 3: EXTRINSIC ASSESSMENT
Overall
  • This sample is considered a good base coffee.
NON-UNIFORM CUPS
DEFECTIVE CUPS
DEFECT (IF ANY)
MOLDY
PHENOLIC
POTATO