In the coffee industry, the term "quakers" refers to underdeveloped, unripe coffee seeds that fail to roast properly, resulting in an undesirable flavor. These seeds are often the result of unripe coffee cherries making it into the final product and are typically removed through floatation or visual sorting. Quakers can be more prevalent in dry-processed coffees due to the difficulty in visually identifying them. Even the best coffees may have occasional quakers, which can be removed post-roast when they are more visible. Quakers lack the necessary compounds for proper browning in the roasting process, resulting in a pale color and off flavors. The term "quaker" is thought to come from the religious group of the same name, who were known for their pacifist beliefs and resistance to fighting in wars.