What is a common defect found in coffee?

Quakers, which are underdeveloped beans, represent a significant defect found in coffee. They are beans that have not ripened fully before being harvested, leading to a lack of flavor and quality in the final brew. Quakers can be recognized by their pale color and distinctively sour or grassy taste profile when brewed. This defect is particularly concerning for coffee roasters and brewers because it adversely affects the overall flavor clarity and quality of the cup, making it a common focus of quality control in coffee production.

Other defects such as overripened cherries, burnt beans from roasting, and excessive moisture content can also impact the coffee's quality, but Quakers are particularly notable due to their specific origins related to the harvesting and processing stages, ultimately influencing the taste profile of the coffee significantly. Understanding and identifying Quakers is crucial for producing high-quality coffee, as they diminish the expected flavor experience.