Coffee is sorted by size, density, and color in its preparation for export.: Sorting refers to several steps performed in the preparation of coffee for export. Coffee is sorted by size on a grader or More coffee by removing beans that have a color that indicates a In coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee sample are termed defects, and scored against More. Color coffee sorting is often done by an optical sorting machine, which has a high speed camera that watches a stream of beans and actuates a jet of air to remove off-colored beans. Most high quality coffee also involves hand color sorting, which is traditionally done by women sitting either at conveyor belts or at tables.