{"id":62853,"date":"2025-10-09T08:29:58","date_gmt":"2025-10-09T06:29:58","guid":{"rendered":"https:\/\/espressoacademy.it\/uncategorized\/difetti-del-caffe-verde-guida-completa-sca-con-esempi-e-tabella\/"},"modified":"2025-10-09T10:10:26","modified_gmt":"2025-10-09T08:10:26","slug":"green-coffee-defects-complete-guide-with-examples-and-sca-table","status":"publish","type":"post","link":"https:\/\/espressoacademy.it\/en\/guide-en\/green-coffee-defects-complete-guide-with-examples-and-sca-table\/","title":{"rendered":"Green Coffee Defects: Complete Guide with Examples and SCA Table"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\"><em>When we talk about <strong>green coffee<\/strong>, one of the most important aspects in determining the quality of a lot is the analysis of <strong>defects<\/strong>. <\/em><\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greencoffee.jpg\" alt=\"Green Coffee Course \" class=\"wp-image-62881\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greencoffee.jpg 1024w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greencoffee-300x169.jpg 300w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greencoffee-768x432.jpg 768w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greencoffee-133x75.jpg 133w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greencoffee-700x394.jpg 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Even before the beans are roasted, it is possible to evaluate whether a lot can enter the world of <strong>specialty coffee<\/strong> or remain in a lower commercial category.<\/p>\n\n\n\n<p>Green coffee defects are not just aesthetic imperfections: each one tells something about the bean\u2019s journey, from agronomic conditions to harvest and processing. A black bean, for example, is often a sign of over-fermentation, while the presence of stones or sticks reveals poor sorting. Every defect, big or small, has a direct impact on the <strong>cup quality<\/strong>, influencing aroma, taste, and body.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" width=\"1024\" height=\"512\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/Difetticaffeverde-1.jpeg\" alt=\"Defect green Coffee \n\" class=\"wp-image-62888\" style=\"width:313px;height:auto\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/Difetticaffeverde-1.jpeg 1024w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/Difetticaffeverde-1-300x150.jpeg 300w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/Difetticaffeverde-1-768x384.jpeg 768w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/Difetticaffeverde-1-150x75.jpeg 150w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/Difetticaffeverde-1-700x350.jpeg 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p>For this reason, the <strong>Specialty Coffee Association (SCA)<\/strong> developed a precise classification of defects, divided into <strong>primary<\/strong> and <strong>secondary<\/strong>, with clear rules that define when a coffee can be considered specialty. The evaluation is performed on 350 g samples, analyzed visually and manually, and it contributes to the final cupping score.<\/p>\n\n\n\n<p>In this guide we will explore the most common green coffee defects, how to recognize them, and their consequences in the cup. We will also present the <strong>official SCA table<\/strong>, an essential tool for roasters, baristas, and coffee lovers who want to deepen their knowledge of this crucial aspect of coffee quality.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>What are green coffee defects?<\/strong><\/h2>\n\n\n\n<p>Green coffee defects are physical imperfections in unroasted beans caused by agronomic issues, poor harvesting, inadequate processing, or improper storage. They are not only a visual problem but directly affect cup quality.<\/p>\n\n\n\n<p>The SCA divides them into two categories:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Primary defects<\/strong>: severe, not tolerated in specialty lots. Even a single primary defect disqualifies a lot from being classified as specialty.<br><\/li>\n\n\n\n<li><strong>Secondary defects<\/strong>: less severe, tolerated up to a maximum of 5 defects per 350 g sample.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>SCA Green Coffee Defect Table<\/strong><\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><tbody><tr><td><strong>Defect<\/strong><\/td><td><strong>Category<\/strong><\/td><td><strong>Equivalence<\/strong><\/td><td><strong>Sensory impact<\/strong><\/td><\/tr><tr><td>Full Black<\/td><td>Primary<\/td><td>1 bean = 1 full defect<\/td><td>burnt, ashy flavors<\/td><\/tr><tr><td>Full Sour<\/td><td>Primary<\/td><td>1 bean = 1 full defect<\/td><td>vinegary, unpleasant acidity<\/td><\/tr><tr><td>Dried Cherry\/Pod<\/td><td>Primary<\/td><td>1 bean = 1 full defect<\/td><td>tannic, dry, husk flavors<\/td><\/tr><tr><td>Foreign Matter (stones, sticks)<\/td><td>Primary<\/td><td>1 item = 1 full defect<\/td><td>contamination, risk for machines<\/td><\/tr><tr><td>Fungus Damage<\/td><td>Primary<\/td><td>1 bean = 1 full defect<\/td><td>mold, musty notes<\/td><\/tr><tr><td>Severe Insect Damage<\/td><td>Primary<\/td><td>1 bean = 1 full defect<\/td><td>woody taste, perforated beans<\/td><\/tr><tr><td>Partial Black<\/td><td>Secondary<\/td><td>3 beans = 1 full defect<\/td><td>flat, dull flavors<\/td><\/tr><tr><td>Partial Sour<\/td><td>Secondary<\/td><td>3 beans = 1 full defect<\/td><td>mild sourness, slight defect<\/td><\/tr><tr><td>Broken\/Chipped<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>uneven roasting<\/td><\/tr><tr><td>Immature\/Unripe<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>vegetal, astringent taste<\/td><\/tr><tr><td>Withered\/Wrinkled<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>weak structure, low sweetness<\/td><\/tr><tr><td>Shells<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>empty beans, burn easily<\/td><\/tr><tr><td>Parchment<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>residual parchment, dry taste<\/td><\/tr><tr><td>Husk<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>processing residue<\/td><\/tr><tr><td>Floater<\/td><td>Secondary<\/td><td>5 beans = 1 full defect<\/td><td>low density, flat cup<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>The most common defects and how to recognize them<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-full is-resized\"><img decoding=\"async\" width=\"759\" height=\"830\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greendefect.jpeg\" alt=\"Defect green\" class=\"wp-image-62901\" style=\"width:313px;height:auto\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greendefect.jpeg 759w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greendefect-274x300.jpeg 274w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greendefect-69x75.jpeg 69w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/greendefect-700x765.jpeg 700w\" sizes=\"(max-width:767px) 700px, 759px\" \/><\/figure>\n<\/div>\n\n\n<p><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Black beans (Full or Partial)<\/strong><\/h3>\n\n\n\n<p>Completely or partially dark beans, often caused by over-fermentation or late harvesting. They give ashy and burnt flavors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Sour beans (Full or Partial)<\/strong><\/h3>\n\n\n\n<p>Yellowish or reddish beans, usually the result of unripe harvest or excessive fermentation. They produce vinegary, unpleasant acidity.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Insect-damaged beans<\/strong><\/h3>\n\n\n\n<p>Caused by pests such as the coffee borer beetle. Beans show holes and damaged parts, leading to woody or flat flavors.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Foreign matter<\/strong><\/h3>\n\n\n\n<p>Stones, sticks, or other foreign objects that indicate poor sorting. They not only affect cup quality but can damage roasting or grinding machines.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Immature beans<\/strong><\/h3>\n\n\n\n<p>Small, pale green beans with low density, harvested too early. In the cup, they produce vegetal, harsh, and astringent notes.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Floaters<\/strong><\/h3>\n\n\n\n<p>Low-density beans that float in water tests. They usually result in flat, unremarkable cups.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Tools and procedures to identify defects<\/strong><\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><img decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/green-683x1024.jpg\" alt=\"Green Coffe course \" class=\"wp-image-62895\" style=\"width:208px;height:auto\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/green-683x1024.jpg 683w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/green-200x300.jpg 200w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/green-50x75.jpg 50w\" sizes=\"(max-width:767px) 683px, 683px\" \/><\/figure>\n<\/div>\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Standard sample (350 g)<\/strong><strong><br><\/strong> The SCA standard uses 350 g of green beans to evaluate defects, ensuring uniform results worldwide.<br><\/li>\n\n\n\n<li><strong>Screen size sieves<\/strong><strong><br><\/strong> Beans are passed through calibrated sieves to check size uniformity. Irregular calibers may indicate quality issues.<br><\/li>\n\n\n\n<li><strong>Manual sorting<\/strong><strong><br><\/strong> Under good lighting, beans are inspected one by one. Black, sour, insect-damaged, and immature beans are removed and classified.<br><\/li>\n\n\n\n<li><strong>Sorting machines<\/strong><strong><br><\/strong> Larger roasters employ color sorters (to detect beans by color) and densimetric sorters (to separate beans by density).<br><\/li>\n\n\n\n<li><strong>Float test<\/strong><strong><br><\/strong> Beans are placed in water: healthy, dense beans sink, while floaters rise to the surface. This simple test is still widely used at farm level.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Why it is important to know green coffee defects<\/strong><\/h2>\n\n\n\n<p>Understanding defects is essential for every part of the coffee chain:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Specialty vs commercial<\/strong><strong><br><\/strong> The absence of defects is what differentiates specialty from commercial coffee. A lot with even one primary defect cannot be specialty.<br><\/li>\n\n\n\n<li><strong>Cup quality<\/strong><strong><br><\/strong> Defects directly alter flavor: sour beans add vinegary acidity, black beans give burnt notes, insect damage creates woody flavors.<br><\/li>\n\n\n\n<li><strong>Economic value<\/strong><strong><br><\/strong> Lots with fewer defects achieve higher prices. Reducing defects increases access to the specialty market.<br><\/li>\n\n\n\n<li><strong>Consumer trust<br><\/strong> Specialty consumers expect consistent high quality. Defects compromise trust and can damage the reputation of roasters and coffee shops.<br><\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/corsocaffeverde-1.jpg\" alt=\"Class course green\" class=\"wp-image-62907\" srcset=\"https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/corsocaffeverde-1.jpg 1024w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/corsocaffeverde-1-300x169.jpg 300w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/corsocaffeverde-1-768x432.jpg 768w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/corsocaffeverde-1-133x75.jpg 133w, https:\/\/espressoacademy.it\/wp-content\/uploads\/2025\/10\/corsocaffeverde-1-700x394.jpg 700w\" sizes=\"(max-width:767px) 700px, (max-width:1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>How to reduce defects<\/strong><\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Selective picking<\/strong><strong><br><\/strong> Harvesting only ripe cherries prevents immature and overripe beans, reducing sour and black defects.<br><\/li>\n\n\n\n<li><strong>Timely processing<\/strong><strong><br><\/strong> Coffee should be depulped and processed immediately after harvest to prevent fermentation and mold growth.<br><\/li>\n\n\n\n<li><strong>Controlled fermentation<\/strong><strong><br><\/strong> Clean water and careful timing are key to preventing sour beans and unwanted flavors.<br><\/li>\n\n\n\n<li><strong>Uniform drying<\/strong><strong><br><\/strong> Beans should be dried evenly to a final moisture of 10\u201312%. Uneven drying leads to density issues and mold during storage.<br><\/li>\n\n\n\n<li><strong>Accurate sorting<\/strong><strong><br><\/strong> Manual or mechanical sorting removes broken beans, contaminants, and defective beans before export or roasting.<br><\/li>\n\n\n\n<li><strong>Proper storage<\/strong><strong><br><\/strong> Green coffee must be stored in clean, ventilated, and dry environments. Hermetic bags or lined jute sacks help maintain quality and prevent contamination.<br><\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Training to identify defects<\/strong><\/h2>\n\n\n\n<p>Learning to identify green coffee defects requires both knowledge and practice. Within the <strong>SCA Coffee Skills Program<\/strong>, the <strong><a href=\"https:\/\/espressoacademy.it\/en\/our-courses\/green-coffee-course\/green-coffee-basic-course-foundation-sca\/\">Green Coffee Foundation<\/a><\/strong> and <strong><a href=\"https:\/\/espressoacademy.it\/en\/our-courses\/green-coffee-course\/green-coffee-course-intermediate-sca\/\">Intermediate<\/a><\/strong> modules are dedicated to these skills.<\/p>\n\n\n\n<p>At <strong>Espresso Academy<\/strong>, students practice with real samples, learning to spot defects according to international protocols and understanding how each defect influences cup quality. This is the first step for roasters, buyers, and baristas aiming to truly understand specialty coffee.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When we talk about green coffee, one of the most important aspects in determining the quality of a lot is the analysis of defects. Even before<span class=\"excerpt-hellip\"> [\u2026]<\/span><\/p>\n","protected":false},"author":4,"featured_media":62874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[771],"tags":[],"class_list":["post-62853","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-guide-en"],"_links":{"self":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/62853","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/comments?post=62853"}],"version-history":[{"count":0,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/posts\/62853\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media\/62874"}],"wp:attachment":[{"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/media?parent=62853"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/categories?post=62853"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/espressoacademy.it\/en\/wp-json\/wp\/v2\/tags?post=62853"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}