Q Grader Green Grading: A Second Round of Defect Recognition

A second round of green grading gave our Q Grader students another opportunity to identify Category 1 and Category 2 defects under time pressure. Not everyone needed a retake. Some producers had passed on the first attempt, and others had already completed SCA Green Coffee Intermediate. Everyone was invited to join again for the experience.

Earlier practice included washed and honey Arabica and natural Robusta. This round introduced random honey and natural samples, with deliberately added defects alongside naturally occurring ones. Students identified both types and applied their learning under exam conditions.

The exercise connected careful observation with timely, consistent decisions. Behind each sample is a producer’s work, and grading asks students to make fair assessments with limited time. The original photographs show that process: examining green beans, sorting what they find and recording their decisions.