- Date:
- 24/03/2024
- Grader:
- Hesam Mashhadi
- Purpose of inspection:
- Evaluation to buy from origin
Green Coffee Description
- Country:
- Guatemala
- Quality Description:
- -
- Processing Method:
- -
- Origin:
- -
- Producer:
- -
- Screen Description:
- 17-18
- Crop Year:
- 2023
- Supplier:
- Zagros Trading
- Ref. #:
- -
Colour
(Check One)
Bluish-Green
Screen #
% of sample
Screen #
1.40%
<14
9.86%
14
22.03%
15
24.71%
16
21.26%
17
16.63%
18
4.11%
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)-
-
full sour bean (1)-
-
dried cherry/pod (1)-
-
fungus damaged bean (1)-
-
severe insect damage bean (5)-
-
foreign matter (1)-
-
Category 2 defectsnr.
-
partial black bean (3)-
-
full sour bean (1)-
-
parchment/pergamino bean (5)-
-
floater bean (5)-
-
broken/chipped/cut (5)4
-
immature/unripe bean (5)7
-
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:
- 10.4
- Moisture temperature:
- 24.01°C
- Water Activity:
- Water Activity temperature:
- 0°C
- Bulk Density:
- 715 g/L
Overall Impression:
While the high density and balanced moisture content of the coffee sample indicate favorable quality characteristics, the presence of seven immature bean defects tempers expectations for exceptional outcomes.- 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:
- 715g/L
- Green Bean Moisture:
- 10.4%
- Cooling Time:
- 01:59
- Air Pressure (hPa):
- 894hPa
- Ambience Temperature:
- 23°C
- Ambience Moisture:
- 45%
- Whole Bean colour:
-
Light To Medium 67
- Grind Bean colour:
-
- Graph of Ikawa:
- Download
- Artisan URL:
- Go to Link
03:15 58.1%
00:32 9.7%
Name: Masoud Naderlou
Date: 30/03/2024
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
Exhibiting low acidity and a demonstrably underwhelming quality profile, this coffee sample presents not only a lack of sweetness but also fundamental deficiencies that render it unfit for incorporation as a blending base.
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