One of the many reasons why we choose to source only specialty grade coffees is due to the defects (or lack thereof).
As coffee is an agricultural product, there will naturally be some defects. In commodity coffee, there are often many more defects, and these defects may have a larger impact on flavour in the cup.
Defects can include (but are not limited to) unripe coffee, scorched coffee beans and insect damage.
How do specialty coffee producers limit the number of defects in their coffee?
Attention to detail, careful sorting, and hand-picking the cherries all contribute to a higher quality lot.
Come back next week for the letter E!