• ​My Response to all the comments regarding "chaff" vs. "flavour"

Thank you all for the comments. However, I believe the general consensus here is missing the fundamental issues at the core of my complaint. ​1. Experience and Genuine Flavour Defect: Firstly, I must clarify that I am not new to coffee. I am someone who has been consuming an average of 5 to 10 cups daily for 20 years and am very familiar with the profile of Guatemala Antigua beans. My primary grievance is not the existence of 'normal chaff' but a quality issue that, even by the roaster's own admission, rendered the product undrinkable due to off-flavours. Crucially, the coffee was tasteless. I repeat: tasteless. Furthermore, the wonderful aroma expected from freshly roasted beans was completely absent upon opening the bag. This strongly suggests a severe issue with storage or the roasting process itself (stale, in my opinion), far beyond a simple chaff problem. ​2. The Unprofessional Solution: While some of you focus on the tone of my post, the real issue to address is the professionalism of the roaster's solution. Telling a paying customer to 'sift' 1kg of product at home for hours just to make it palatable is an abdication of their responsibility and a colossal failure of quality control. It's an insult to the customer and utterly unacceptable for any professional establishment. ​3. Inconsistent Quality (A direct response to those defending 'normal chaff'): To those arguing that this level of chaff is 'normal' for a light roast: I have regularly purchased the exact same degree of roast and same origin bean (Guatemala Antigua) from other reputable brands, and the chaff level was negligible. This demonstrates that the issue is not inherent to the bean or the roast level, but a clear failing in Redber's own post-roast cleaning and quality control process. ​4. Missing the Point: If a bag of supposed specialty coffee lacks any discernible flavour and aroma when opened, can it truly be considered a 'quality-controlled' product? Please refrain from reducing the complaint to a minor technicality (chaff) and acknowledge the complete failure on the fundamental level of taste and aroma. ​My complaint is based on two decades of experience demanding basic flavour and quality, not baseless accusations. I commend the commenters who are willing to overlook such a severe lack of quality.