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Hi, I was wondering if someone could give me some guides for identifying mouldy beans.   I'm new to chocolate making and recently roasted a new batch of beans I had. As I was doing a pre-roast scan, maybe 10 beans out of ~500 were a duller/grey shell colour covered in white. The bean still seemed a full, "plump" bean - not withered or shrunk. Is this what mould looks like on a bean? I seemed to…