"The most common defects found in raw coffee
beans are: unripe beans; fermented beans; damaged beans;
"shell"-shaped beans; bits of wood; whitish
beans; black beans; beans with skins on (considered
defects here); bits of outer skin. Each lot of coffee
beans is classified
according to the defects; each one being rated according
to its seriousness." The
Book of Coffee, Francesco and Riccardo Illy
A difficult term to define when discussing
coffee. . . reminiscent of red wine . . . a feel
and flavor affecting the back of the palate, indicating
something other than sweet.
