Green coffee defects: Understanding for Better Value with Les Tassés

published on September 25, 2024 — by Marc-Alexandre Emond-Boisjoly — 10 mins of reading —

The world of coffee is fascinating, but often misunderstood, especially when it comes to the impact of green coffee beans on the final quality of the cup. Just like fruits and vegetables, coffee beans can have various physical and chemical defects that influence not only their appearance, but also the taste and aroma of the coffee. At 94 Celcius, we believe that a well-grown bean deserves a second chance. With this in mind, we have created Les Tassés a blend skilfully composed from beans with minor defects, but whose impact on aromatic quality is negligible. This blend, the work of producer Wilton Benitez, reveals gourmet notes of exotic fruit and vanilla, while reducing food waste.

What is a green coffee defect?

Before reaching your cup, coffee beans undergo many crucial stages, from cultivation to roasting. Each stage presents challenges that can lead to imperfections in the bean. According to the Specialty Coffee Association (SCA) classification, coffee beans are categorized according to the presence of visible defects, distinguished into primary and secondary defects. These defects are assessed on a 350 g sample of green coffee. A coffee is considered to be of special quality if it has zero primary defects and fewer than five secondary defects. However, these physical imperfections are not necessarily synonymous with poor cup quality.

The most common physical defects in green coffee

Physical defects can have many origins, ranging from errors in post-harvest processes to insect attack. Here are some typical examples of defects and their potential impact on roasting and final taste:

Broken or split seeds Often caused by pulping or hulling machines, these fractured beans roast unevenly, which can lead to inconsistent flavour.
Pierced seeds (hole) These beans have been attacked by insects, usually during growth or storage. Roasting them can produce earthy or dirty aromas.
Black spots These can be due to disease or a lack of water during growth. These beans tend to have less aroma and are often over-roasted.
Mouldy or fermented grains These defects occur during post-harvest processing, often due to poor moisture management. In the cup, they give off unpleasant aromas of mold or excessive acidity.

In addition to visible defects, some are only detectable after roasting. One example is the so-called "Quaker" defect, an immature bean that remains pale during roasting and gives a dry, bitter taste in the mouth.

Technological advances in defect detection

In recent years machine learning and artificial vision systems have been developed to automatically detect defects in green coffee. Using cameras and sensors, these systems sort beans according to color, size and texture. This improves the overall quality of coffee batches, while reducing human subjectivity. However, even with these technologies, some imperfect beans can still slip through the net.

Grain upgrading: Les Tassés

Rather than systematically reject slightly defective kernels, we have chosen at 94 Celcius to reject them. upgrade through our blend Les Tassés. These beans have minor physical defects, such as variations in size or slight cracksing, but without compromising taste quality. In collaboration with producer Wilton Benitez, we have selected beans whose defects have little impact on the aromatic profile, allowing you to enjoy exquisite notes of exotic fruits and vanilla.

The aim of this blend is twofold: to offer a quality coffee experience while helping to reduce food waste. By transforming imperfect beans into a tasty roast, Les Tassés embodies our vision of a more sustainable and resource-friendly coffee.

Café de spécialité les tassés par Wilton Benitez

Conclusion

Defects in green coffee beans, whether physical or chemical, influence roasting and the final taste in the cup. However, not all defects are created equal, and some have a minimal impact on the coffee's aroma. With Les TassésWe're demonstrating that an imperfect bean can reveal exquisite flavours, while supporting an eco-responsible approach. Enjoy this coffee with your eyes closed and let its gourmet notes carry you away, knowing that you're helping to reduce waste in the coffee industry.

Les Tassés A coffee that combines sustainability and pleasure!

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