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Request for Proposals: Understanding Physical Defects in Green Coffee and their Impact
For over 20 years, the Specialty Coffee Association has published a schema, called the SCA Green Coffee Classification, which defines certain physical attributes of coffee as “defective”. “Defect” is defined as a material property of the green or roasted coffee beans that is broadly seen as negative. The Coffee Science Foundation seeks to investigate these “defects” and their impact in the context of modern sensory, chemical, and toxicological science, in order to provide high-quality information to the SCA and inform their upcoming revision of the SCA Green Coffee Classification and the Coffee Value Assessment.
Proposals Due May 31 2024