Black Bean
Black bean are a serious defect in coffee, formed by many factors affecting the quality of the fruit and beans from the growing stage to processing.
A black bean ratio of more than 10% can cause negative flavors in the extraction. If a coffee bean is completely black, it will be considered a primary defect, while if it is black with spots (1/2 black bean, or less), it will be considered a secondary defect.
In specialty coffee, this is not just a simple defect, but a challenge that requires precision and expertise in sorting and processing. Professional roasters and brewers need to have a deep understanding of the factors that lead to the formation of black beans, from cultivation to processing, to ensure the highest quality coffee.
