Robusta Green Coffee Beans
Natural and Honey Processing Techniques Natural and honey processing methods have gained popularity for their ability to impart unique flavors. In the natural process, beans are dried within the fruit, intensifying fruity and floral notes. Honey processing, which leaves some fruit mucilage on the beans during drying, contributes to a sweeter and more complex cup. These innovative approaches have expanded the range of flavors available in the export-quality coffee landscape.
Specification
- Altitude: 1350m
- Variety: Sigararutang
- Processing Method: Semi Wash
- Cupping Notes: Medium Body, Woody, Very Low Acid
- Grade: Grade 1
- Aroma: Spicy, Caramel, Sweet
- Acidity: High
- Body: High
- Flavor: Fruity, Dark Chocolate, Mild, Citrus note
Robusta green beans are a type of coffee bean that is known for its strong and bitter taste. They are grown in many parts of the world, including Central and West Africa, Southeast Asia, and Northern Brazil. Robusta beans are hardier and more resistant to diseases than Arabica beans, which makes them easier to grow. They are also known for their high caffeine content, making them a popular espresso choice.
Our Activities
Frequently Asked Questions
Green coffee beans are the raw, unroasted seeds of the Coffee plant. They are typically processed and roasted before being ground and brewed into coffee. Green coffee beans are traded worldwide and form the basis for the global coffee industry.
Technical specifications ensure that exported green coffee beans meet the quality standards buyers expect worldwide. Adhering to these specifications helps maintain the reputation of coffee-producing countries, facilitates international trade, and ensures customer satisfaction.
Technical specifications for green coffee beans typically include bean size, moisture content, defects, and packaging requirements. These factors help determine the quality, consistency, and overall appeal of green coffee beans in the global market.
Bean size is measured using a series of screens with different-sized holes. The beans are classified based on the screen size they pass through or are retained by. More giant beans are generally considered higher quality, although this can vary depending on the specific coffee variety and buyer preferences.
The ideal moisture content for green coffee beans is typically between 9% and 12%. Proper moisture content is crucial for maintaining bean quality during storage and ensuring optimal roasting results.
Green coffee beans should be packaged to protect them from moisture, contamination, and damage during transport. Common packaging materials include jute, sisal, or multi-layered paper bags with a moisture barrier. The choice of packaging material may depend on the destination country’s requirements and buyer preferences.
Certifications and quality standards for green coffee beans can vary depending on the destination country and buyer requirements. Some buyers may require credentials such as Fair Trade, Organic, or Rainforest Alliance, which verify the coffee’s sustainability and ethical production practices. Exporters need to research and adhere to the specific requirements of their target market.