Coffee grading by defect types is a fundamental process used to categorize coffee based on the number of imperfect beans that are present in a sample. The classification is determined by analyzing a 300-gram coffee sample, and based on the number of defects and impurities, the type of coffee and the percentage of low grades are defined, which helps determining the coffee pricing.
Are there coffee lots free of defects?
It is important to understand that no coffee is 100% free of defects. Coffee defects are classified as intrinsic (internal) and extrinsic (external). Intrinsic defects refer to imperfect coffee beans, which have different characteristics than healthy beans. Extrinsic defects are impurities found in a coffee sample, i.e. elements that are not part of the bean itself.
| Secondary Defects: | Primary Defects: |
| Shell Beans | Black Beans |
| Broken Beans | Cherry/Pod beans |
| Floater Beans | Sticks and Stones |
| Immature Beans | Hull/Husks |
| Insect Damage (borer) | Parchment Beans |
| Immature Beans | |
| Sour Beans |
If you prefer, you can also download the chart below by clicking here.
