Green Coffee Beans Quality Sheets

GREEN COFFEE BEANS MOISTURE CONTENT SHEET parameter
Initial Final Moisture Passed Failed physical

Green Coffee Variety Remarks
Weight Weight Content (/) check box micro
1. Allan Gatdula chemical
1.1 Arabica sensory
1.2 Excelsa
1.3 Libreica
1.4 Robusta
2. Café Amadeo
2.1 Arabica
2.2 Excelsa
2.3 Libreica
2.4 Robusta
3. Cavite State University (Aguinaldo Blend)
3.1 Arabica
3.2 Excelsa
3.3 Libreica
3.4 Robusta
4. Delfa’s
4.1 Arabica
4.2 Excelsa
4.3 Libreica
4.4 Robusta
5. Gourmet Farms
5.1 Arabica
5.2 Excelsa
5.3 Libreica
5.4 Robusta
6. Kaffe Belardo
6.1 Arabica
6.2 Excelsa
6.3 Libreica
6.4 Robusta
7. The Coffee Estate
7.1 Arabica
7.2 Excelsa
7.3 Libreica
7.4 Robusta
The moisture content of green coffee beans shall be 9.0% and not to exceed 12%.9.0% and not to exceed 12%
GREEN COFFEE BEANS SENSORY EVALUATION
Name:
Coffee Processor:
Coffee Variant:
Coffee Variant
PARAMETERS
Robusta (25g) Arabica (25g) Excelsa (25g) Liberica (25g)
1. Color
1.1 Black Color
1.2 Brown/Amber Color
1.3 Light Green Color
1.4 Dark Green Color
1.5 Uneven Color
1.6 Spotted
2. Aroma
2.1 Grassy
2.2 Nutty
2.3 Earthy
2.4 Fermented
2.5 Mouldy
Check (/) if applies

Collection Date:
Evaluation Date:
Remarks
GREEN COFFEE BEANS SIZE CLASSIFICATION
Coffee Processor: Collection Date:
Evaluation Date:
Sieve openings (mm) per Class Initial Actual Pieces of Beans % passing through
Coffee Variant
Large Medium Small Mixed Weight (g) Retained if applicable
1. Robusta (25g) wet 7.5/ dry 5.6 7.5, 6.5 6.5, 5.5
2. Arabica (25g) 7.93 6.73 6.35 Not smaller than small
3. Excelsa (25g) 7.93 7.93 6.35 Not smaller than small
4. Liberica (25g) 9.52 7.93 6.7 Not smaller than small
Collection Date:
Evaluation Date:
Remarks
GREEN COFFEE BEANS DEFECT INSPECTION REPORT
Coffee Processor: Collection Date:
Coffee Variant: Evaluation Date:
Maximum % defect Weight of Grade
Name of Defects % Defect
Grade 1 Grade 2 Grade 3 Grade 4 defect (g) Classification
1. Defects associated with foreign matter
1.1 Stone 1 1 1 2
1.2 Sticks 1 1 1 2
1.3 Soil agglomerate 1 1 1 2
1.4 Metallic Matter 1 1 1 2
1.5 Foreign matter other than described 1 1 1 2
2. Defects associated with non-bean matter coming from the coffee fruit
2.1 Bean in parchment (pergamino) 1 1.5 2 3
2.2 Piece of parchment (pergamino) 1 1.5 2 3
2.3 Dried cherry (pod) 1 1.5 2 3
2.4 Husk fragment 1 1.5 2 3
3. Defects associated with irregular beans
3.1 Malformed bean, shell and ear 3 5 7 10
3.2 Bean fragment 3 5 7 10
3.3 Broken bean 3 5 7 10
3.4 Insect damaged bean 4 5 7 8
3.5 Insect-infested bean 4 5 7 8
3.6 Pulper-nipped bean; Pulper-cut bean
4. Defects associated with visual appearance
4.1 Black bean and partly black bean 4 6 9 15
4.2 Black-green bean 4 6 9 15
4.3 Brown bean (“ardido”)
4.4 Amber bean
4.5 Immature bean; ‘quaker’ bean 2 3 5 8
4.6 Waxy bean
4.7 Blotchy bean; spotted bean
4.8 Withered bean 2 3 5 8
4.9 Spongy bean 2 3 5 8
4.10 White bean 2 3 5 8
5. Defects mostly evident in cupping:
5.1 Bean producing stinker or fermented flavors 1 1.5 2 3
5.2 Bean producing other current offflavor
Total defects of 300 – g sample % by mass, max.

Remarks
Considered as foreign matter
Considered as cherry
Considered as parchment fragment
Considered as cherry
Considered as husk fragment
Considered as broken bean

Considered as insect damage bean
Considered as good bean
Considered as black bean

Considered as immature bean or black bean
Considered as stinker bean
Considered as immature bean
Considered as immature bean
Considered as stinker bean

Can be considered as bean producing fermented
Considered as moldy bean
GREEN COFFEE BEANS EVALUATION OVERVIEW
PARAMETERS Cavite Green Coffee
PNS/BAFPS 01:2012 Remarks
Amadeo, Alfonso, Indang, Silang
PHYSICAL
A. Size ? Small/Medium/Large/Mixed
B. Grade ? 1/2/3/4
C. Defects
1. Defects associated with foreign matter
1.1 Stone ? 1/1/1/2
1.2 Sticks ? 1/1/1/2
1.3 Soil agglomerate ? 1/1/1/2
1.4 Metallic Matter ? 1/1/1/2
1.5 Foreign matter other than described ? 1/1/1/2
2. Defects associated with non-bean matter coming from the coffee fruit
2.1 Bean in parchment (pergamino) ? 1/1.5/2/3
2.2 Piece of parchment (pergamino) ? 1/1.5/2/3
2.3 Dried cherry (pod) ? 1/1.5/2/4
2.4 Husk fragment ? 1/1.5/2/5
3. Defects associated with irregular beans
3.1 Malformed bean, shell and ear ? 3/5/7/10
3.2 Bean fragment ? 3/5/7/10
3.3 Broken bean ? 3/5/7/10
3.4 Insect damaged bean ? 4/5/7/8
3.5 Insect-infested bean ? 4/5/7/8
3.6 Pulper-nipped bean; Pulper-cut bean ?
4. Defects associated with visual appearance
4.1 Black bean and partly black bean ? 4/6/9/15
4.2 Black-green bean ? 4/6/8/15
4.3 Brown bean (“ardido”) ?
4.4 Amber bean ?
4.5 Immature bean; ‘quaker’ bean ? 2/3/5/8
4.6 Waxy bean ?
4.7 Blotchy bean; spotted bean ?
4.8 Withered bean ? 2/3/5/8
4.9 Spongy bean ? 2/3/5/8
4.10 White bean ? 2/3/5/8
5. Defects mostly evident in cupping:
5.1 Bean producing stinker or fermented flavors ? 1/1.5/2/3
?
5.2 Bean producing other current offflavor ?
PHYSICOCHEMICAL
D. Moisture Content ? 9 - 12%

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GREEN COFFEE BEANS MOISTURE CONTENT SHEET parameter

Initial Final Moisture Passed Failed physical

Check (/) if applies

5.2 Bean producing other current offflavor

Total defects of 300 – g sample % by mass, max.

Considered as foreign matter

Considered as broken bean

Considered as good bean

Considered as black bean

Considered as immature bean

Considered as stinker bean

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