It's important, We do hand sorting every roasting.

I always think hand sorting is very important, if you don't understand what is the bad effect of the defective beans, please imagine eating a bunch of peanuts and there's a bad one inside. How about the feeling in your mouth. That the little peanut ruined the whole bunch in your mouth. Same as the coffee beans. The beans are also the seeds of a plant fruit. Like the nuts. So the only way to give you a pefect cup is picking out all the defective beans by our hand. I attached some pictures that can show what the bad beans look like.

The pest bited beans

The smashed beans. These beans will turn into carbon very soon and give very bitter flavor.

The black spot beans also the spot can turn into carbon sooner than other beans and is the bitterness resource.

The mouldy beans. Gross ! ;(

The brown beans another kind of mouldy beans.

White beans sometimes growing abnormally.

The green silver skin beans. Most probability is under ripe. Affect the acidity flavor.

These are the defective beans of one month.

Over all, the process that a cup of delicious specialty coffee coming from crop to cup, is a very worthy of awe and sacramental trip, We should be thankful to every one participate in.