Once the green coffee has been obtained thanks to the processes analysed previously, a further step is set up, manually or electronically, to select and to distinguish unripe, overripe or fermented beans. Then the green coffee is selected using different criteria:
The green coffee is selected using those criteria:
1) Production origin
2) Processing method
3) Harvesting year
4) Botanic species
5) Number of impurities and defects
6) Beans’ shape and size
8) Organoleptic features (usually only Brazilian coffees have that detail reported)
Usually the defect and impurities rate is calculated only for Arabica coffees: this calculation considers the number of defects and impurities, analyzed and found, into a 300g sample.
Once the green coffee has been selected and classified it’s stored in special rooms kept below 50% relative humidity. The product is closed into jute or sisal sacks and at this point the content has an 11%/12% relative humidity level.