PhysicalDefect (SCA)

Description

The project’s goal is to review and reassess the evaluation of coffee defects according to the SCA Green Coffee Classification System (GCCS).

For this purpose, various categories of coffee defects are collected and sorted at the Centro Surcolombiano de Investigación en Café at the Universidad Surcolombiana in Neiva, Colombia, and sent to the ZHAW.

These defects are roasted together with defect-free washed coffee in varying proportions to test the impact of a defect at different concentrations, in order to

Calculate the sensory detection threshold for each defect and to record relevant defect descriptors.
Characterize each defect chemically through the identification and quantification of relevant aroma compounds as well as through analysis of defective unroasted coffee beans