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 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, Dirty, Cappy, Soapy, Animal-like, Sour, etc. Roast problems can produce defect flavors, as well as poor sorting or preparation of the coffee, mistakes in transportation and storage, problems at the wet mill, bad picking of the fruit or problems going back to the tree itself.

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