Black/Partial Black Coffee Beans
Defect Name: Black/Partial Black Beans
Description: This particular defect is distinguished by shrivelled, black or partially black beans. The causes are agricultural in nature and they are typically the result of over fermentation, or over fermented pigment with micro-organisms.
Effect on the Cup: Cupped coffees have varied taints due to black or partial black beans. Most noted are a fermented or “stinker” taste. Other taints include dirty, moldy, sour or phenolic tastes.
Remedies:
Agricultural: Black beans can be avoided by ensuring that only the ripest of cherries are harvested from the trees and careful practices are employed through the fermentation process on the farm.
Processing: It is not until the parchment is removed from the bean that black beans become apparent. Typically, black beans are slightly smaller and less dense than good beans. When the beans are smaller, it is sometimes possible to remove them through a vigorous screening process. Still, the most effective means of removal is through hand sorting dried beans.
