Hello, We are arabica and robusta coffee beans sellers. We can supply as much as 2500metric tonne per month for robusta coffee and 2500metric tonne per month for arabica coffee. We supply both arabica and robusta coffee Arabica type A B C D F as superior and Prima and Extra prima A AA and AAA Robusta grade GG G1 G2 G3 And Prima and Extra prima too. Well we practice for quality - less than 60 defaults - Less than 1g stone - Less than 5 cherrish - Less than 5 black - Humidity 13 % But for Prima and extra prima we have 0 default 0 stone 0 cherrish 0 black Payment Terms FOB deliveryport with L/C letter
Turkish coffee is the name given to the Turks to be discovered and cooked and preparation of coffee. It is prepared by roasting the mixture of Arabica seeds of southern and central American origin and very fine grinding. Turkish coffee has its own identity. The smell, taste, foam, wire, presentation are the building blocks that make up its unique identity. They met European Coffee thanks to the Turks and prepared for years with the preparation of the Turks in the form of the formation of coffee. The method of preparing the coffee of the Turks; It is a very slight boiling of coffee. The reason for this is the interaction of water and coffee. Water and coffee are added to the coffee pot on the size of the glass. Sugar can be added optionally. Nas�±l How do you want your coffee? In response to the question, one of the three options, including sugary, plain or middle sugar, are taken. The intense body of Turkish coffee prefers for the remaining aroma by felt the thin grains of the wire. History of Turkish Coffee Yemen Governor �?zdemir Pasha was amazed by the taste of coffee in 1543 and brought it to Istanbul. Coffee, which was cooked by Turkish in the cemetery and coffee pots, took the name of Turkish coffee. He met the coffee houses opened in Tahtakale and spread all over the city. The coffeehouses and coffee culture where literary conversations were held every day and every hour, games such as chess and backgammon, books and beautiful articles were read and coffee culture was indispensable for the public. Turkish coffee, which is located in the kitchens, has started to be consumed in large amounts. In a short period of time, the fame and taste of Turkish coffee and the traders, travelers and Ottoman ambassadors spread to Europe and then to the whole world. Nish Turkish coffee's special seeds selected from farms that are leading in coffee production in the world; It is prepared with original prescriptions to reveal its unique natural flavors from the territory of the regions where they are grown. Our coffee beans are carefully roasted by our experienced, skillful roasters. In this way, thanks to our original prescriptions, we offer you as a unique bit of taste. Nish Turkish coffees consist of the blend of Brazilian seeds and high -quality African coffees as a result of our months of product development. Blend, which we have used in Nish H�¼nkar Private Turkish Coffee, has received great appreciation in blind tastes. Preparation of Cup is determined according to the number of people and water is added as much as the number of cups. Turkish coffee is added to each person with 1 teaspoon. Then, after boiling slightly, it is observed and served. Today, Turkish coffee is cooked with machines and coffee pots. Contrary to the implementation, Turkish coffee is consumed first after coffee, not after coffee. Nish coffees are prepared on the same day for each order. In this way, it is always offered to you fresh.
Coffee beans are the seeds of the Coffea plant, which are used to brew coffee. These beans undergo a series of processes before they are ready to be ground and brewed into the beloved beverage.
Green coffee beans are raw coffee beans that have not undergone the roasting process that gives coffee its characteristic flavor, aroma, and color. They are the seeds of the coffee cherry, harvested from coffee plants and then dried and processed to remove the outer layers. Unlike roasted coffee beans, green coffee beans have a pale green color and a grassy, earthy smell.
We provide Green Coffee Beans and Roasted globally. 100% Arabica, from Brazil with natural process. Ideal for Espresso. We have high quality coffees and wide variety: Bourbon Amarelo (banana, raisin, fosforic acidity), Catucai Amarelo (almonds and chocolate aroma, Fruity), Mundo Novo (cherry, strawberry and caramel, malic acidity). Unique coffees are 16 cup, some of the varieties have Moka size available. We can export Green coffee beans from Brazil, Portugal and Spain. Roasted, from Portugal and Spain. Samples available upon request.
EXIM Global is a sustainable company that focuses on providing small farmers and cooperatives (coffee ) with access to the international market. Our robusta and arabica are considered as belonging to the commercial and high-commercial range because of the expertise used during the picking, drying and processing phases. By collaborating with us, you: - contribute to improve farmers life through direct trade thus higher income for farmers - propose organic by default products as EXIM farmers mainly use biological fertilizers - ensure quality and reliability as EXIM have full control from processing to export
Colombian green specialty coffee Norm: 3-20. No defects of the first group. Bean size: 15+ Packaging: Grain pro.
Green coffee microlots of Wush Wush, Laurina, Sidra, Java, Sudan Rume
Colombian natural processed coffee. What is natural processed coffee? Post-harvest processing is the stage of the coffee process in which producers remove the outer layers of the coffee cherry to expose the green coffee beans which are then roasted. Natural processing, also known as dry processing, is probably the simplest and oldest way to process coffee. In this method, the whole cherry â?? with its pulp, mucilage, husk and all is dried in the sun or in industrial tumble driers, right after being harvested. If sun-dried, coffee cherries are placed on raised drying beds to slowly dry in sun, allowing the coffee seeds to absorb fruit flavors and sugars from skin and mucilage. The process can take up to four weeks, and a fair amount of fermenting occurs in the fruit during this time. After the cherries are dry enough, the beans are hulled at a dry mill in a machine that removes the layers (fruit and parchment) that cover the green coffee bean. Processing has a great impact on bean and cup quality. Here are some of the most relevant flavor notes you can expect from dry processed coffee beans: Heavy body Sweet, smooth and complex attributes. Fruity taste
Post-harvest processing is the stage of the coffee process in which producers remove the outer layers of the coffee cherry to expose the green coffee beans which are then roasted. Honey processing is halfway between a washed coffee and a natural process coffee. The coffee is pulped and depending on the type of honey to be obtained, different processes are carried out: 1. It can be taken to the drying station with all the mucilage. That is to say, without going through the fermentation process in the tank. 2. It can be fermented in tank, drained without washing, and taken to the drying station. 3. It can be lightly washed after fermentation and taken to the drying station. In Honey processing, the drying time and the way in which it is carried out determine the result or the different types of processing: yellow, red, or black honey. Drying can be done in the sun or by interleaving between periods of drying in the sun and in the shade or in complete darkness. The slower the drying process, the more difficult it will be to prevent the coffee from being invaded by molds and spoiling. This implies investing more time in turning the cherries in the beds during the drying process. There are three degrees of honey processing depending on how much mucilage is left on the beans before drying. Yellow Honey implies removal of a good portion of mucilage with mechanical equipment and then sun drying for 8 �¢?? 10 days. Red Honey, where producers only remove 25-50% of the mucilage and then they sundry the beans for 12-15 days. Black Honey, where the beans are dried with all the mucilage for up to 30 days.
Beans and Powder 340g/454g/2.5kg Packaging SCAA 84-86,5 Availability: 10.000kgs MOQ: 1000kgs OEM/simple label
*Huila, Colombia* Varieties: Caturra, Castillo, Colombia, F6, Bourbon, Geisha Preparation: Blend or single varieties Altitude: 1600-1850 m.a.s.l Producer: SALASMU COOPERATIVE/MOLINA FAMILY Process: Washed/Natural Origin: Huila, Colombia SCAA: 83-87 Availability: 300.000kgs Cupping Notes: fruity floral MOQ: 1.000 kg *Visit our website, call us or send us an email/whaap to give you more detailed information.
We are the manufacture of coffee beans.
Green coffee, nuts for oil or for food production nuts for oil or for food production . We have 2 types Dry fruits we supply : mango , pineapple, papaya. Can find more depends what is needed. sesame seeds , raw or roasted. Green bananas. We also supply Green coffee.
Roasted coffee beans from Colombia
Bianchi Gold combines pleasure with vigour in an exclusive blend of carefully selected Indian robusta and soft, aromatic Colombian arabica. Quality moments are sure to follow. 20 % Arabica Roast Level 3 Aroma Level 2 Body Level 4 Intensity Level 5 We can offer delivery of 1 pallet to FTL.
Bianchi Gold combines pleasure with vigour in an exclusive blend of carefully selected Indian robusta and soft, aromatic Colombian arabica. Quality moments are sure to follow. 20 % Arabica Roast Level 3 Aroma Level 2 Body Level 4 Intensity Level 5 We can offer delivery of 1 pallet to FTL.
Bianchi Gold combines pleasure with vigour in an exclusive blend of carefully selected Indian robusta and soft, aromatic Colombian arabica. Quality moments are sure to follow. 20 % Arabica Roast Level 3 Aroma Level 2 Body Level 4 Intensity Level 5 We can offer delivery of 1 pallet to FTL.
Bianchi Gold combines pleasure with vigour in an exclusive blend of carefully selected Indian robusta and soft, aromatic Colombian arabica. Quality moments are sure to follow. 20 % Arabica Roast Level 3 Aroma Level 2 Body Level 4 Intensity Level 5 We can offer delivery of 1 pallet to FTL.
Espresso with character. Bianchi Adore Grand Espresso combines the highest quality arabica of Central and South America with selected robusta varieties. The result is an irresistible blend with a full body and a mesmerizing aroma. 80% Arabica Roast Level 4 Aroma 5 Body 3 Intensity 3 We can offer delivery of 1 pallet to FTL.
