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 term referring to harsh, A general negative flavor term, from defect bean, bad roast, or bad brewing: Unpleasantly sharp, astringent or bitter to the taste or smell More, medicine flavors from Brazilian coffees of the lowest order; named for Rio de Janeiro. Result of continued enzyme activity when coffee beans remain in the fruit and the fruit dries on the shrub. Usually associated with natural processed coffees grown in Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of More. The Brazil grading rates coffee as The highest rating in the Brazil Grading scale, based on cupping.: Brazil has its own grading system for defects in the cup - Strictly Soft is the highest grade in the schema. Hard is considered More (the best), Soft, ‘Soft-ish’, Hard (+1, +2), Riado, Rioy, The lowest grade in the Brazil scoring system: The lowest grade in the Brazil scoring system More (the worst).