This article is the first in a five-part series describing general guidelines on how to determine quality characteristics of green beans before the cupping analysis.
There are many factors within the stage of picking, drying, milling and grading that can affect the outcome of green bean color, and also the quality. The phenomenon can as well affect the cup acidity, body and flavor. In this article we are going to focus specifically on the color of the raw beans after they are processed, graded and ready for roasting. The major colors found in caffeinated green beans include