BS ISO 10470:2004

Foreword
1 Scope
2 Normative references
3 Terms and definitions
4 Defect reference chart
Annex A (informative) Main causes of defects, their effect
        on roasting/brew flavour, and possibilities of removal
Annex B (informative) Application example
Annex C (informative) Defects found in green coffee
Bibliography

Provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry).

This International Standard provides a chart which lists the main five different categories of defects which are considered to be potentially present in green coffee as marketed throughout the world, whatever its species, variety, and after-harvest processing (wet or dry).

This chart shows the influence of such defects on the loss of mass and on the sensorial concern by using the coefficients (0), (0,5) and (1). Each defect is given one of these values depending on how seriously it affects the above-mentioned characteristics. Thus, the final assessment can become a useful tool for the trading parties involved, and also gives a good indication to the purchaser of the quality of the green coffee concerned.

The definitions can be used to specify terms of bilateral purchasing contracts or to classify coffee lots for their presentation to green coffee buyers or at a stock exchange.