Classification of Green Coffee peru: orgin Grade 1 Composed of washed coffee beans of new crop , highly developed and prepared. Coffee kept in shape, homogeneus strictly produced in high altitude zones , intensive fresh smell and homogeneus in color. Good to excellent cup quality satisfying all specific flavor requirement. Humidity : 10% - 12% Defects : maximun number of defect (15) Grade 2 Composed of washed coffee beans of new crop. Coffee of altitude , fresh smell and homogeneus color. Good cup quality. Homever , does not satisfy all flavor requerements of a Grade 1 coffee. Absence of marked characteristics , unable to characterize blends. Humidity : 10% - 12.5% Defects : maximun number of defect (23) Grade 3 Composed of washed and/or unwashed coffee beans of current crop period. Medium cup quality. The original quality of this coffee has started to deteriorate, that is , it not completely fresh and/or well prepared. Up to a certain point this coffee lacks the basic flavor characteristics (due to the crop period or low-grown coffee), but without being decidedly defective. Humidity : 10% - 12.5% Defects : maximun number of defect (30) Grade 4 In principle all coffee (including unwasshed) that have been deteriorate by the ageing process (old crop/past crop) or damaged by inadequate preparation , and storege and/or transport deficiencies , showing woody or similar undesirable flavors up to a certain magnitude. Humidity : 10% - 13% Defects : maximun number of defect (35) Grade 5 All coffee (washed and unwashed) that show flavor defect i.e. Fermented, mouldy , earthy, phenolic, excessively onl , etc. Coffees that exceed the maximum number of cup defects alowed acording to the specification. Humidity : 10% - 13% Defects : maximun number of defect (40) Email me t.griffin@griffinimportexport
Posted on: Sat, 08 Nov 2014 17:59:53 +0000
Trending Topics
Recently Viewed Topics
© 2015