What specific tasks does cupping allow coffee professionals to evaluate regarding green coffee?

Cupping is a systematic process used by coffee professionals to evaluate various aspects of green coffee beans. This method primarily focuses on quality control, which involves assessing factors such as aroma, flavor, acidity, body, and overall balance of the coffee. By cupping green coffee, professionals are able to identify any defects present in the beans that might affect the final product's taste and quality.

Shelf life assessment is another critical aspect of cupping. Through this process, professionals can determine how well the green coffee might hold its quality over time. Factors like moisture content, bean size, and overall health of the coffee can influence how long coffee remains fresh and free from defects, which is crucial for maintaining quality standards in roasting and brewing.

Therefore, the ability to conduct quality control and assess shelf life provides coffee professionals important insights that help in making informed decisions regarding the purchasing and handling of green coffee, ensuring that only the best quality beans are used in production.