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.
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)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:
-
- Grind Bean colour:
-
- Graph of Ikawa:
- Download
- Artisan URL:
- Go to Link
04:30 42.7%
01:03 17.9%
Name: Saman Gholami
Date: 24/12/2023
Purpose:
Sample No.: sample No. 4
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
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.