Green coffee defects are classified as primary or secondary based on severity and impact on cup quality. Primary defects such as full black beans, sour beans, or severe insect damage can render a lot unacceptable regardless of other attributes.
Grading systems assign numerical penalties to defects, creating standardized thresholds. Accurate defect identification requires training, visual inspection, and consistency among graders.
Defect classification protects buyers and producers by establishing transparent quality benchmarks within the trade.