Defects

Flaws in coffee beans caused by disease, poor processing, or environmental damage, contributing to taste and quality. Defects are broken down into primary and secondary categories with only a certain number of each permitted in order to meet a particular standard. Common examples include fungi, insect damage, full black, full sour, large or medium stones, and large or medium sticks. Roasters carefully remove defective beans to prevent off-flavors and ensure high-quality roasting results.