T/PCA 004-2023 Active Group standards

T/PCA 004-2023 Requirements for the Harvest of Fresh Fruits for Premium Coffee

T/PCA 004-2023

Publish Date: 2023-05-30 Implement Date: 2023-06-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/PCA 004-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Coffee and coffee substitutes

Publish Date: 2023-05-30

Implement Date: 2023-06-20

Scope

Scope: This standard specifies the terminology and definitions of high-quality coffee fresh fruits, the grading of high-quality coffee fresh fruits, the harvesting of high-quality coffee fresh fruits, and the storage of high-quality coffee fresh fruits, as well as sampling and inspection requirements. This document is applicable to the requirements for the harvesting of high-quality coffee fresh fruits. Main technical content: 3. Terminology and definitions The terms and definitions defined in GB/T 18007 and the following terms and definitions apply to this document. 3.1 Coffee fresh fruits: Fresh, intact coffee tree fruits. [Source: GB/T 18007 4.1] 3.2 High-quality coffee fresh fruits: Coffee fresh fruits used for the production of high-quality coffee. 3.3 Ripened fruit: After the green color of the fruit skin fades, the formation of the inherent color of the variety. According to the maturity of the coffee fresh fruits, the ripening process (red fruit skin): green-blue → yellow → orange → bright red → purple-black → black. 3.4 Unripe fruit: When the coffee fruit is still green or slightly yellow, it is an unripe fruit, and the color of the unripe fruit is: green-blue, yellow, orange. 3.5 Ripe fruit: When the proportion of fruit with ripe skin color exceeds 90% of the total, the ripe fruit color is: bright red, purple-red. 3.6 Overripe fruit: When the coffee fruit reaches purple-black, it is an overripe fruit, and the color of the overripe fruit is: purple-black, black. 3.7 Dry fruit: The dried coffee fruits of the coffee tree, consisting of the outer fruit skin and one or more beans, with a black color. [Source: Partly quoted from GB/T 18007 5.1] 3.8 Defective fruit: Coffee fruits other than normal ripe fruits, including: unripe fruit, overripe fruit, dry fruit, diseased fruit, insect-damaged fruit, moldy fruit, and rotten fruit. 3.9 Appearance consistency: Uniform color and size of the fruit grains in the same batch and the same var