Guatemala coffee beans (Zagros)

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.
  • Category 1 defects
    nr.
  • full black bean (1)
    -
  • full sour bean (1)
    -
  • dried cherry/pod (1)
    -
  • fungus damaged bean (1)
    -
  • severe inspect 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)
    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:
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00:32   32.2%
Drying
03:15   58.1%
Milard Reaction
00:32   9.7%
Development
137C Charge Temperature 116C Turning Point 00:09 172C Drying End 01:46 206C First Crack 04:57 210C Drope Temperature 05:29
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
LOW MEDIUM HIGHT 0 5 10 15 1st
Aroma
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 )
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 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

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 2nd

PART 2: AFFECTIVE ASSESSMENT

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

SELECT UP TO TWO

ROUGH (GRITTY, CHALKY, SANDY)
OILY
SMOOTH (VELVETY, SILKY, SYRUPY)
MOUTH-DRYING
METALLIC
PART 2: AFFECTIVE ASSESSMENT

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.
Overall

NON-UNIFORM CUPS
DEFECTIVE CUPS
DEFECT (IF ANY)
MOLDY
PHENOLIC
POTATO