A-A-20213B
Roast shade a - Light (see Sec. 5.1.5.1)
Roast shade b - Medium (see Sec. 5.1.5.2)
Roast shade c - Moderately dark (see Sec. 5.1.5.3)
Roast shade d - Dark (see Sec. 5.1.5.4)
Roast shade e - Other (as specified by the purchaser)
Style 1) - Regular
Style 2) - Decaffeinated
Style 3) - Other
Grind a) - Universal (Cam be used in all types of coffee making equipment.)
Grind b) - Course grind
Grind c) - Automatic drip
Grind d) – Fine
4. MANUFACTURER’S/DISTRIBUTOR’S NOTES. Manufacturer’s/distributor’s products shall meet the requirements of the:
- Salient characteristics (Sec. 5).
- Analytical requirements: as specified by the purchaser (Sec. 6).
- Manufacturer’s/distributor’s assurance (Sec. 7).
- Regulatory requirements (Sec. 8).
- Quality assurance provisions: as specified by the purchaser (Sec. 9).
- Packaging requirements other than commercial: as specified by the purchaser (Sec. 10).
5. SALIENT CHARACTERISTICS.
5.1 Definitions.
5.1.1 Chop. A group of bags of green coffee identified by the same chop mark and all of which are supposed to contain coffee of the same grade and characteristics and from the same geographical area.
5.1.2 Defects (imperfections). Defects (imperfections) in green coffee shall include but not limited too: black beans, broken beans, sticks, shells, immature beans (quakers), stones, and pods.
5.1.3 Washed coffee. Washed coffee is coffee which has been pulped, fermented, washed, dried, and hulled. The ripe fruit is passed through a “pulper” which takes off the outer skin. Fermentation and washing remove the gummy substance. Drying, hulling, and separating complete the preparation process.
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