Crystallization models of copper chloride obtained in the presence of bean seed extracts (P. vulgaris L.) are studied. The models obtained in 11 crystallization series, replicated 5 times, are described and compared. The sources of variation considered are as follows: 3 bean varieties (roxinho, pintado, preto), 2 origins (soils and nutrient solution), 2 extracting procedures (dry seeds and humid seeds) and 3 concentrations (0,05: 0,5; 0,025:0,5 and 0,025:0,75). The main conclusion is that copper chloride yields crystallization models that are specific and characteristic for bean seeds extract. The effects of variety and origin though less pronunced contribute to the appearance of some characters.