- Date:
- 24/12/2023
- Grader:
- Saman Gholami
- Purpose of inspection:
- Evaluation to buy from origin
Green Coffee Description
- Country:
- Colombia
- Quality Description:
- -
- Processing Method:
- Washed processing
- Origin:
- -
- Producer:
- -
- Screen Description:
- -
- Crop Year:
- 2021
- Supplier:
- Rabin
- Ref. #:
- -
Colour
(Check One)
Greenish
Screen #
% of sample
Screen #
2.43%
<14
11.56%
14
23.18%
15
22.83%
16
19.13%
17
15.38%
18
5.49%
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)2
-
immature/unripe bean (5)4
-
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:
- 10.6
- Moisture temperature:
- 24.30°C
- Water Activity:
- 0.0510
- Water Activity temperature:
- 24.30°C
- Bulk Density:
- 748.8 g/L
Overall Impression:
Although the 175-gram coffee sample contained 9 category 1 defects, qualifying it for the commercial category, the overall quality of farming and processing remains good. *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:
- 45gr
- Lost weight:
- 5gr
- Lost weight Percentage:
- 10%
- Green bean density:
- 748.8g/L
- Roasted bean density:
- 748.8Kg/hL
- Green Bean Moisture:
- Less than 7%
- Roasted Bean Moisture:
- 8%
- Cooling Time:
- 01:59
- Air Pressure (hPa):
- 894hPa
- Ambience Temperature:
- 18°C
- Ambience Moisture:
- 45%
- Whole Bean colour:
-
Medium 63.5
- Grind Bean colour:
-
Light To Medium 78.6
- Graph of Ikawa:
- Download
- Artisan URL:
- Go to Link
04:46 46.5%
00:47 14.1%
Name: Masoud Naderlou
Date: 24/12/2023
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
Share It