Haven’t bought roasted coffee in quite some time and as long as I have hands and a pulse I won’t again, bwahaha… having said that, I’ve noticed that for the past few yrs I’ve been seeing more quakers in the green I buy. Not a terrible amount at all, just notice more now than in yrs past. I buy quality offerings from respectable green sellers in the states and of course they can’t nitpick every bit they pass along. I honestly have no doubt the lame pandemic with labor, etc. to likely be the main issue. Maybe less people involved trying to deal with supply/demand, possible gnarly weather as well… all surely adds up to getting things to market with a bit less involvement? I basically sift through the green before dumping into my roasting setup and might toss one now and then. If any readily appear during the roasting as in just failing to develop then I’ll toss afterward, but realistically it might be 1-2 per 200 gram batch, so I can certainly live with that for the cost I’m saving at this point. It is an agricultural product after all, handled by lots of humans and I’ll take that over mass produced/machine sorted crap any day.