In coffee, a defect refers to specific Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting.: Preparation refers to the dry-milling steps of preparing coffee for export: hulling, grading, classifying, sorting. Sorting means using density sorters More problems with the Green coffee refers to the processed seed of the coffee tree fruit. Coffee is a flowering shrub that produces fruit. The seeds of the fruit are processed, roasted, ground and prepared as an infusion.: Coffee More, or a flavor problem found in the Cupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest. It has formal elements and methodology in More process. Bad seeds in the green coffee sample are termed defects, and scored against the coffee to determine it’s grade. Also, defect flavors are those found in cupping the coffee, and described by a host of unfavorable terms, such as Skunky is a defect term related to improper roasting; tipping or scorching of coffee. It relates to a lack of sweetness, a presence of bitterness, and a particular skunk-like animal character. A defect term related More, Dirty, A defect term referring to oxidized unpleasantly sharp cheese flavor.: A defect term referring to oxidized, unpleasantly sharp cheese flavor, found in coffee that has not been stored correctly, or shipped with cheese. This is More, Soapy, Animal-like, Sour is one of four basic sapid (in the mouth) tastes: Sour, Sweet, Salty, Bitter (and possibly a 5th called Umami which indicates savory flavors). In coffee, sourness in moderate amounts of favorable, although the More, etc. Roast problems can produce defect flavors, as well as poor 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 or preparation of the coffee, mistakes in transportation and Green coffee can be stored much longer than roasted coffee: Roasted coffee starts to lose its aromatics in 10 days after roasting. Green coffee can be stored months without degrading quality. Very often the type More, problems at the The wet mill is a processing center where coffee cherry from the tree is brought for initial processing.: The wet mill goes by many names (Beneficio, Factory, Washing Station, Receiving Station) and can serve several More, bad picking of the fruit or problems going back to the tree itself.