Profile of Coffee Number 6

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.
  • 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)
    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
02:11   39.3%
Drying
04:46   46.5%
Milard Reaction
00:47   14.1%
Development
137C Charge Temperature 116C Turning Point 00:10 791C Drying End 02:11 951C First Crack 04:46 210C Drope Temperature 05:33
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
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

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

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

PART 2: AFFECTIVE ASSESSMENT

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

PART 3: EXTRINSIC ASSESSMENT
Overall

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