Arabica Lintong green coffee beans of North Sumatera, Indonesia Water content max 13% Deffect max 7%
Arabica roasted lintong coffee beans of North Sumatera, Indonesia Roasted rate: medium, medium to dark, dark
Level: Lalpari Foreign objects: max 0.5% Essential oil content: above 19% Eugenol acetate: 20% min Moisture content: max 8% Inferior Cloves ** 2% Broken Clove *: negative Purity: 99%
Coal Specifications: Origin: Indonesia Types: Bituminous and Sub-bituminous coal GCV (Gross Calorific Value): 4,200 â?? 7,500 Kcal/kg Ash Content: 1% â?? 15% Moisture: 10% â?? 30% Sulfur Content: Low (0.2% â?? 1.0%) Services: Direct sourcing from Indonesian producers Contract-based supply with quality assurance Complete documents: CoA, Bill of Lading, etc. 2% Performance Bond for transaction security.
Concept - Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Packing Size - 500 gm -1 kg Pack Type : Valve Pouches Availability : 6 types are available MNEB, Premium, Speciality, Regular, Crema & Economy and the blends are 80/20, 70/30, 60/40. Price Range : $3.16 / MT - $6.17 / MT Shelf Life : 6 - 9 months.
Origin : Vietnam Type : Arabica ,Robusta
Arabica & Robusta beans (Around 50 grades) Packing in 60 kg jute bags (Minimum quantity for full container load is 19.2 MT/20'FCL (mix range possible), or 3MT any single grade for LCL shipments.
Green coffee beans Robusta and Arabica all grades Indian Origin Robusta Cherry AAA,AA,A, PB Arabica Cherry AAA,AA,A, PB Arabica Cherry Plantation AAA,AA,A, PB
Premium Blend (Espresso Blend) is 65% Arabica and 35% Robusta. Roasting coffee transforms the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is what produces the characteristic flavour of coffee by causing the green coffee beans to change in taste. Roasted beans smell like coffee, and weigh less because the moisture has been roasted out. They are crunchy to the bite, ready to be ground and brewed.
