Primary green bean defects
According to the latest Specialty Coffee Association’s Green Coffee Standard, six flaws (full black bean, full sour bean, dried pod/cherry, fungus damaged bean, foreign matter, and severe insect damage bean) count as Category 1 or primary defects, measured per 350 grams of coffee.
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.