Zecuppa Coffee Home Page - Wholesale Coffee - Fresh Roasted

Bean Defects



Glossary:


AA
Acidity
Acrid
Affogato
After Dinner Roast
Aftertaste
Aged Coffee
Air Roaster
Alkaline
Altura
Altura Coatepec
American Roast
Americano
Antestia
Arabian Mocha
Arabica
Aroma
Artisan Coffee
Arusha
Ashy
Aspiration
Astringent
Baggy
Baked
Balance
Bani
Bar
Bar System
Barista
Batch Roaster
Bean Probe
Bean Temperature
Beneficio
Bird Friendly
Biscotti
Bits
Bitter
Black and White
Black Beans
Black Eye
Black Russian
Blade Grinder
Blend
Blotchy
Blue Mountain
Boat Shaped
Body
Boiler
Bouquet
Bourbon
Bourbon Santos
Brazil
Bready
Breve
Brewing
Bright
Briny
Bugisu
Bullhead
Burr Grinder
Cafe
Cafe au Lait
Cafe Bonbon
Cafe Noisette
Caffe
Caffeine
Cappuccino
Caramelly
Carbony
Caturra
CBB Damaged
Chaff
Chiapas
Chicory
Chipinge
Chocolatey
Cinnamon Roast
Citrus
City Roast
Clean
Coatepec
Coffea Canephora
Coffee Berry Borer
Coffee Cherry
Coffee Fest
Coffee Future
Coffee Kids
Coffee Leaf Rust
Colombia
Complexity
Costa Rica
Crema
Crushed
Crust
Cultivar
Current Crop
Cyclone Separator
Dark Roast
Decaffeinated
Demitasse
Diseased
Dominican Republic
Doppio
Dose
Doser
Doser Grinder
Double
Drip Coffee
Drip Tray
Drought Affected
Drum Roaster
Dry
Dry Process
Earthy
El Salvador
Elephant Beans
Espresso
Espresso con Panna
Espresso Granita
Espresso Machine
Espresso Pod
Espresso Romano
Estate
Ethiopia
Ethiopia Harar
Ethiopia Sidamo
Ethiopia Yirgachefe
Excelso
Faded
Fair Trade
Fazenda
Ferment
Filter Basket
First Crack
Flat
Flavored Coffee
Floaters
Floral
Foxy
French Press
French Roast
Freshness
Frothing
Fruity
Gelato
Gicleur
Gourmet Coffee
Grade
Grande
Grassy
Green Coffee
Grind
Grounds for Health
Group
Guatemala
Guatemala Antigua
Guatemala Coban
Guatemala Huehuetenango
Half Caf
Hard Bean
Harmless
Harsh
Harvest Machine
Harvesting
Hawaii
Herbal
Hidey
Honduras
Hulling
Iced Latte
Iced Mocha
ICO
India
India Monsoon
Indonesia
Instant taste
Irish Coffee
Italian Roast
Jamaica
Java
Kenya
Knock Box
KVW
Latte
Latte Art
Macchiato
Malty
Medicinal
Medium Roast
Mellow
Methyl Chloride
Mexico
Mocha Java
Mocha Latte
Moldy
Monsooned
Mottled
Musty
Neutral
New Crop
Nicaragua
No Fun
Nose
Nutty
Oniony
Organic
Outer Skin
Over Fermented
Pales
Papery
Papua New Guinea
Parchment
Parchment Coffee
Past Crop
Peaberry
Peasy
Peru
Piston Espresso Machine
Porta-Filter
Primary tastes
Processed Coffee
Pulled Long
Pulled Short
Pulp
Pulper Nipped
Pulping
Pyrolysis
Quad
Quaker
Quakery
Ragged
Rancid
Red Eye
Ripe Coffee
Roast Master
Robusta
Rubbery
Rwanda
SCAA
Scorched
Second Crack
Semi Dry Process
Shell
Shot
Silver Skin
Single Origin
Skinny
Smooth
Solo
Sorting
Sour
Spicey
Spot Price
Steam Wand
Steaming Pitcher
Stinker
Strictly Hard Bean
Strictly Soft Bean
Sulawesi
Sumatra
Supremo
Swiss Water Process
Taint
Tall
Tamper
Tamping
Tanzania
Tobacco
Turkish Coffee
Uganda
Under Dried
Utz Certified
Valve Bag
Varietal
Vente
Vienna Roast
Vietnam
Water Purification
Water Softening
Wet
Wet Mill
Wet Process
Whole Bean
Winey
With Legs
Withered
Woody
Yemen
Zimbabwe


Coffee Glossary Categories:


Drinks & Recipes

Brewing

Classification & Grading

Bean Defects

Plant Varieties

Producing Countries

Cupping & Tasting

Farming & Processing

Organizations & Certifications

Roasting

Coffees by Origin
  . 
 

Coffee Terms - Bean Defects

Coffee Bean Defect, Berry Borer Damagedmoldy coffee bean defectdefective pulper nipped coffee beans




Antestia

Damage from the Antestia bug, resulting in coffee beans ranging from slightly discolored to almost entirely black and shriveled up.  


Bits

Pieces of coffee beans crushed during processing.  


Black Beans

Black, or very dark, unroasted beans. Black beans typically result from harvesting immature cherries or by harvesting dead cherries that fall naturally from the tree. Black beans can also result from exposure to water and heat and insect-damage. Unroasted coffee beans with more than 25% black, deep blue, or dark brown surface area, may be considered black beans. Black beans have a detrimental effect on coffee taste. The number of black beans in a representative sample is a basic measure of coffee grade.  


Blotchy

Irregular greenish, whitish or yellowish patches on unroasted coffee beans. Blotchy beans may result from incomplete or uneven drying during processing.  


Boat Shaped

Beans with ends that curve upwards like a boat.  


Bullhead

An extra large coffee bean. Sometimes a peaberry which has not totally grown together.   


CBB Damaged

CBB DamagedCoffee Berry Borer damaged coffee beans. The Coffee Berry Borer, or Hypthenemus Hampei, is one of the most significant pest problems for coffee farmers. The CBB is a black, two millimeter long, beetle that bores holes through the seeds coffee cherries. "Broca" is the widely used Spanish term for the coffee berry borer. CBB damage is also called "Broca damage".  


Crushed

Crushed coffee beans are most commonly the result of improperly set or damaged pulping equipment. Coffee beans can also be crushed during mechanical separation of the beans from the husk, or during mixing in fermentation tanks.   


Diseased

Disease damaged coffee beans. There are many coffee plant diseases that can damage a coffee crop, but most are caused by fungus (mold). The most prevalent coffee mold problems are Coffee Leaf Rust (CLR), which shows as yellow-orange blotches on the leaf, and Coffee Berry Disease (CBD), which lives in the bark of the tree and produces spores that attack the coffee cherries. CLR, CBD, and Coffee Berry Borer (CBB) are significant disease and pest problems facing the worlds coffee farmers.  


Drought Affected

Drought AffectedRagged shaped, pale, and light weight unroasted coffee beans. Also called "droughty", or "flaky"  


Elephant Beans

An cluster of two or more deformed beans that grew closely locked together, but sometimes separate during processing or roasting. Also called "ears", due to their often ear-like appearance.  


Faded

Unroasted coffee beans that have lost much of their original color, a characteristic of old crop and beans that were dried too rapidly. Processed coffee beans will slowly fade from green to pale yellow, if stored too long before roasting. Also called "soapy" or "bleached".   


Foxy

Unroasted coffee beans with a brown or rust color. Foxy beans may result from faulty fermentation, improper washing, over drying, or by harvesting over-ripe cherries. Also called "brown".  


Moldy

MoldyUnroasted coffee beans with a light green or white fur-like texture characteristic of mold. Roasted coffee beans affected by mold have a "musty", or "moldy", flavor.  


Mottled

Unroasted coffee beans with blotchy discolorations, associated with uneven drying during processing.  


Musty

Taste or aroma characteristic of mold. A musty characteristic is associated with drying the coffee too slow or storing unroasted coffee in a damp environment. Monsooned and aged coffees may have a slightly musty flavor.  


Over Fermented

Coffee allowed to ferment too long during wet processing. After de-pulping coffee cherries to remove the skin and some of the pulp, the separated seed will still have a significant amount of pulp attached. The remaining pulp can be loosened by fermentation, allowing it to be washed away before drying. If fermentation is not stopped as soon as the remaining parchment is no longer slimy, and has a rough texture, the coffee may acquire oniony or soury flavors.  


Pales

Unroasted yellow coffee beans that stink when crushed or ground. Pales may result from drought or from harvesting immature coffee cherries.  


Peaberry

PeaberryA single rounded bean from a coffee cherry which bears one bean instead of the usual flat sided pair of beans. Also known as 'caracol', 'perla' and 'perle'. Peaberries are frequently separated and sold as a distinct variety. Papua New Guinea and Tanzanian peaberries are good examples.  


Pulper Nipped

Pulper NippedWet processed beans that are cut or bruised during pulping. Typically caused by damaged or improperly configured pulping equipment. Pulper cut beans will usually show brown or black marks after processing. Discoloration develops by oxidation at the damaged areas and off-flavors may result. Pulper damaged beans roast unevenly, age rapidly, and are susceptible to damage by vapors, dust, and other adverse environments. Also called "blackish" or "pulper cut".  


Quaker

Unripened coffee beans, often with a wrinkled surface. Quakers do not darken well when roasted.  


Ragged

Coffee with a ragged appearance. Harvesting both mature and immature cherries, or drought-affected cherries, can result in beans with a ragged appearance.  


Shell

ShellA common defect where coffee beans have a large cavity similar to a shell. While only a secondary concern, compared to defects such as stones, sticks, black beans, or sour beans, too many shells in a coffee sample is an indication of a lesser coffee grade.  


Stinker

A coffee bean that produce an unpleasant or fowl taste. Beans that get stuck in a pulper or fermentation tank too long are may become stinkers. Stinker beans produce an unpleasant smell when crushed or cut. Stinker beans can spoil the taste of an otherwise good batch of coffee.  


Under Dried

Beans with a moisture content above 12%. The final drying process should result in coffee beans with a 10% to 12% moisture content.  


Withered

Wrinkled, undeveloped, and light weight coffee beans. Withered beans are typically the result of drought or poor husbandry.  

Back to Top