In the selection of specialty coffees, those that score above 80 points in blind tests are free of physical and sensory defects. Greenish-colored beans are known to give the drink an astringent taste, which is described as harsh, pungent, and dry. These beans are therefore discarded, along with broken, black, burnt, pitted, or undersized beans.
Fermentation process turns unripe coffee beans into high-scoring specialty drinks
