Robusta

Robusta Coffee Today, over 90% of the coffee production in Java Island occurs on smallholder farms averaging almost 2,5 acres. Our commercial-grade Java coffee comes from the village of Semarang, where it was triple hand-picked. The natural processing of the coffee itself is actually the traditional processing sun-dried method. Nowadays, the natural process is not widely practiced anymore since it requires longer processing time, up to 2 months from the time of the picking of the cherries until the packing of the green beans. With a body as full as any premium coffees, Java Island can be downright syrupy. Despite a subdued acidity, the tastes are complex and intense, and a chocolate sweet flavor often holds earthy undertones. Notes of licorice may also be present.

Essential details Storage Type : Cool Dried Place Specification : No Preservatives No Additives Type : Coffee Bean Manufacturer : Automatic Ingredients : Raw Coffee Bean Content : 100% Purity Instruction for use: Making Food And Beverage Variety : Robusta Processing Type : Roasted Grade : A Maturity : 90% Max. Moisture (%) : 2.5 Packaging : Box Shelf Life : 12 months Weight (kg) : 25 Place of Origin : AUSTRIA Brand Name : Baladore Cultivation Type : Organic Product Name : Vietnamese Roasted Coffee Beans Coffee Type : Robusta Color : Brown Processing : Raw + Roasted Packing: 25kg box or Customized MOQ : 500kg Quality : Commercial Certification : ISO BRC HACCP HALAL Service : OEM ODM MOISTURE : 12.5% Max Supply Ability Supply Ability : 0000 Kilogram/Kilograms per Month Packaging & delivery Packaging Details : 25kg Carton Box or Big bag Port : Cat Lai port Picture Example: package-imgpackage-img Lead time : Quantity(kilograms) 1 - 500 >500 Lead time (days) 15 To be negotiated

Flavor Profile: Coorg's Robusta coffee is characterized by its bold, robust flavor, with distinct notes of chocolate and a hint of nuttiness. Caffeine Strength: Known for its higher caffeine content, Coorg's Robusta coffee provides a powerful and energizing cup, making it an excellent choice for those who appreciate a strong and flavorful brew.

Organic produced coffee from Karagwe district. Screens as per requirement.

Our Robusta Cherry - A Beans are selected for their robust flavor and high caffeine content. Offering a bold and intense taste, they are ideal for export, ensuring premium quality and strength in every brew.

Grade: Screen 12 Origin: Uganda lowland regions (1,200-1,400) Taste Notes: Bold, earthy, and full-bodied with nutty undertones. Processing: Naturally sun-dried Ideal For: Espresso blends and strong coffee lovers. Moisture Content: up to 12.5% Defect Percentage: 15% Ask for the actual price.

Grade: Screen 15 Origin: Uganda lowland regions (1,200-1,400) Taste Notes: Bold, earthy, and full-bodied with nutty undertones. Processing: Naturally sun-dried Ideal For: Espresso blends and strong coffee lovers. Moisture Content: up to 12.5% Defect Percentage: 12% Ask for the actual price.

Grade: Screen 18 Origin: Uganda lowland regions (1,200-1,400) Taste Notes: Bold, earthy, and full-bodied with nutty undertones. Processing: Naturally sun-dried Ideal For: Espresso blends and strong coffee lovers. Moisture Content: up to 12.5% Defect Percentage: 7% Ask for the actual price.

Robusta coffee grade 1, screen18 Moisture: 12.5% max Admixture :0.5% max Black & Broken beans: 2% Above screen 18: 90%

Robustabeans are the most popular type of coffee bean grown in Vietnam, accounting for about 90% of the country's total production. These beans are known for their strong, bold flavor, high caffeine content, and lower price point. They grow well in the Central Highlands of Vietnam, which have rich basaltic red soil and elevations of 800-1000 meters. The beans themselves are rounder and smaller than Arabica beans, and have a stronger, more bitter taste. Arabicabeans are less common in Vietnam, but are becoming more popular. They are typically grown in the cooler areas of Vietnam, such as Da Lat, and have a milder, more acidic flavor than Robusta beans. Arabica beans are also more expensive to grow, which is why they make up a smaller percentage of Vietnamese coffee production.