Are hidden green defects still slipping through too easily when sample roasts look clean?

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Some coffees look fine in first sample roast, but later production roast shows more unevenness and strange cups. This makes me think some defect issues still pass too easily at early stage. Are sample roasts hiding green defects more than we admit?

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Yes, especially when sample size is too small and sorting was done carefully only for the sample pack.

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This happens more than people say. First sample can look nice, but bigger roast shows hollow cup and random defect taste.

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Production roast exposes inconsistency faster. Sample roast is useful, but it can be too kind.

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Exactly. Clean sample does not mean clean lot at volume.

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I also think moisture distribution issue hides here. Not only visible defect count.

Are hidden green defects still slipping through too easily when sample roasts look clean?

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