Min. Order : 19 Tons International Commercial Terms : FOB Grade 2 Moisture 12% Screen size 16 BC 600 Defect : 12-25 Origi n : Java Size : 16 Raw Material : Robusta Capacity (Month) : 200 Tons
Min. Order : 19 Tons International Commercial Terms : FOB Grade 4A Size : 16 Raw Material : Robusta Capacity (Month) : 200 Tons Moisture : 12% Screen size : 16 BC 600 Defect 61-80 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Grade 3 Moisture 12% Screen size 18-19 BC 350-380 Defect 26-44 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Grade 1 Moisture 12% Screen size 16 BC 600 Defect 0-11 Origin Java
Min. Order : 19 Tons International Commercial Terms : FOB Grade 3 Moisture 12% Screen size 18-19 BC 350-380 Defect 26-44 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Grade 3 Moisture 12% Screen size 18-19 BC 350-380 Defect 26-44 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Grade 5 Moisture 12% Screen size 16 Defect 81-150 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Grade 4A Moisture 12% Screen size 16 BC 600 Defect 26-44 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Gradee Moisture 12% Screen size 16 BC 600 Defect 26-44 Origin any
Min. Order : 19 Tons International Commercial Terms : FOB Grade 2 Moisture 12% BC 350-370 Defect 12-25 Any origin
Min. Order : 19 Tons International Commercial Terms : FOB Grade 2 Moisture 12% BC 350-370 Defect 12-25 Any origin
Best of the best Varieties of Coffee from Beautiful Coorg and Chikmagalur. Namely, Arabica, Robusta, Excelsa and Liberica
Specification Robusta Coffee Grade 1 Screen 13 - On sieve screen 13: 90% min - Moisture: 13% max - Foreign matter: 1% max - Black & Broken: 5% max Robusta Coffee Grade 1 Screen 16 - On sieve screen 16: 90% min - Moisture: 12.5% max - Foreign matter: 0.5% max - Black & Broken: 2% max Robusta Coffee Grade 1 Screen 18 - On sieve screen 18: 90% min - Moisture: 12.5% max - Foreign matter: 1% max - Black & Broken: 2% max
Specification Product name: Arabica Green Coffee Moisture: 12.5% max Black bean: 0.1% Impurities: 0.1% Color: Green
Advances in industrial biotechnology offer potential opportunities for economic utilization of agro-industrial residues such as coffee pulp and coffee husk. Coffee pulp or husk is a fibrous mucilagenous material (sub-product) obtained during the processing of coffee cherries by wet or dry process, respectively. It is rich in organic nature, which makes it an ideal substrate for microbial processes for the production of value-added products. Several solutions and alternative uses of the coffee pulp and husk have been attempted. SPECIFICATION Ingredient: Coffee Husk used Color: Black or Yellow Size: less than 5mm Moisture (%): 13-15%
Coffee
Origin Honduras] 50, 60, 69 Kg. Jute Or Kenaf Sacks With Plastic Polyethylene Bag. Polypropylene Sacks With Polyethylene Plastic Bag. Minimum Order 19 Mt (one 20ft. Container) | Ship All Over The World |quality Complies With Requirements
coffee creamer Fat:28-35% taste: creamy
1. Product Name: [ARABICA] PANGALENGAN 2. Origin: Pangalengan Sub-District, Bandung District, West Java Province (1,200 - 1,400 MAMSL) 3. Varietal / Clone: Mixed Variety - Collective Farming 4. Process Type: Semi-washed (Wet-hulled) 5. Spec. & Quality: Bulk Density:+ 676.0 g/L, Moisture at 12.0% max., Triage at 5.0% max. 6. Bean Size: Above 5.5 mm (Above Screen size #14), max. 5% 7. Organoleptic: The fragrance of this coffee reminds us of caramel, peanut and almond. When brewed, it smells of peanut, caramel and chocolate powder. While the flavour reminds us of lemon, peanut and almond at hot temperature. As it cools down, it transitioned to walnut and lemon. This coffee has a sweet aftertaste at brewing temperature, and dry at lower temperature. The body is medium and rough.
1. Product Name: [ARABICA] GAYO 2. Origin: Bener Meriah District, Aceh Province (1,200 - 1,400 MAMSL) 3. Varietal / Clone: Mixed Variety - Collective Farming 4. Process Type: Semi-washed (Wet-hulled) 5. Spec. & Quality: Bulk Density: +665.8 g/L, Moisture at 12.0% max., Triage at 5.0% max. 6. Bean Size: Above 5.5 mm (Above Screen size #14), max. 5% deviation 7. Organoleptic: The fragrance of this coffee reminds us of roasted peanut, a hint of mango and dark chocolate. When brewed, it smells of chocolate, raisin and sour plum. While the flavour reminds us of lemon, lime and orange at hot temperature. As it cools down, it transitioned to mango, lemon and pineapple. This coffee has an aftertaste of lemon at brewing temperature, and astringent at lower temperature. The body is medium and harsh.
