Which of the following is a common defect to look for in green coffee beans?

• A. Stale beans
• B. Quakers
• C. Over-roasted beans
• D. Excessively dry beans

Answer: (B)

Quakers are a specific defect in green coffee beans that are particularly important to identify during quality control. This defect refers to beans that have not fully matured and have a light color, often resulting from irregular ripening. When these underdeveloped beans are roasted, they do not reach the same desired flavor profile as fully ripe beans, leading to off tastes and uneven flavor in the final brew. Recognizing Quakers is crucial for ensuring the overall quality of the coffee, as their presence can negatively impact both taste and aroma.

In understanding the other options, stale beans typically refer to roasted beans and are not a defect found in green coffee. Over-roasted beans pertain to defects occurring during roasting rather than during the green coffee stage. Excessively dry beans concern moisture content, which is a quality aspect but does not specifically denote a common defect like Quakers, which directly relates to the stage of the green beans prior to roasting.