Green coffee beans are regular coffee beans that haven't been roasted or processed and remain completely raw hence they have a milder flavor than its roasted counterpart. Gruner offers green coffee beans which are of the highest quality devoid of any additives, binders, fillers or cellulose. Available in Flavors- Tulsi, Mint, Ginger, Kahwa, Natural, Lemon.
Green coffee beans are regular coffee beans that have not been roasted or processed and remain completely raw hence they have a milder flavor than its roasted counterpart. Gruner offers green coffee beans which are of the highest quality devoid of any additives, binders, fillers or cellulose. Available in Flavors- Tulsi, Mint, Ginger, Kahwa, Natural, Lemon
Green coffee beans are regular coffee beans that have not been roasted or processed and remain completely raw hence they have a milder flavor than its roasted counterpart. Gruner offers green coffee beans which are of the highest quality devoid of any additives, binders, fillers or cellulose. Available in Flavors- Tulsi, Mint, Ginger, Kahwa, Natural, Lemon
Processing Type: Green Grade: R1, S16-18 Maturity: 100 Max. Moisture (%): 12.5 Additional Ingredient: nope Packaging: jute bag Shelf Life: 24 months Place of Origin: Lam Dong, Vietnam Brand Name: K-Agriculture Model Number: S16-18 Cultivation Type: Organic Taste: rich in sweetness, rich in dietary fiber, and minerals Color: Green Quality: High quality Weight: 60 kg/pack or required Product name: Robusta Lam Dong Honey Application: Daily necessities, Diet purpose, Diabetes people Use: for drinking Packing: 60kg/jute bag Energy (for 100g): >350Kcal
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.
*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.
Coffee green bean
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.
Colombia Green coffe Type: traditional arbigo Price/kg: 3.85 USD Quantity/month:3-5 containers Brasil Green coffe Type: traditional arbigo Price/kg: 3.61 USD Quantity/month:3-5 containers
Ciagrocaribe offers the highest quality of Green and Toasted Coffee in Arabica and Robusta Varieties. We specialise in the export and international trade of different agricultural products like Hass Avocado, Green Lemon, Coffee ( Roasted or Green) and many other products. Our company counts with the National Coffee Federation seal of approval that lets you certify anywhere true Colombian Coffee anywhere in the world. We also work in brokerage deals, bringing together Colombian companies and international agents so they can close any business opportunities between them. We will create a long and transparent relationship with you. Sincerely, Ciagrocaribe
Yirgacheffe is a micro district (or woreda which is an administrative division of Ethiopia) found in southern Ethiopia as part of the Gedeo Zone. The Gedeo zone is located in the Southern Nations, Nationalities, and Peoples Region (SNNPR) of Ethiopia and is known to produce some of the most well-balanced cups, with complexity in its flavors & acidity Yirgacheffe is found right in the middle of the Gedeo Zone, with an altitude between 1,800 - 2,100 meters above sea level. This woreda boasts an abundance of lush-green vegetation, providing ideal growing conditions for coffee plantations, as coffee is grown in high-altitudes and in some methods, under the forest canopy. The Yirgacheffe region produces Ethiopia's best & most complex profiles, with the majority of Yirgacheffe coffee being wet-processed. Although the naturally dried beans from this zone have been gaining some traction. Some of the top grade Yirgacheffe coffees share the same characteristics with the best Sidamo coffees. These characteristics are fruit flavours, bright acidity and a silky, clean mouth feel. The acidity is bright and often accompanied with a lemony character, and phenomenal sweetness. Another hallmark characteristic of this type of coffee is it's light body and herbaceous quality. Shipped in 60 Kilo (132 Ibs) bags.
This coffee is found in two adjacent zones called the Illubabor zone and the Jimma Zone, with Limu being the name to define this certain flavor of coffee. The Jimma zone is found in the Ethiopian Region of Oromia and is named after the former Kingdom of Jimma. The Illubabor zone is also found in the Ethiopian Region of Oromia, west of Jimma, along the border with Sudan. Most of Ethiopia's coffee is grown in Oromia, the largest of the country's 9 regional states. It is also widely believed that coffee was first discovered over 1000 years ago in western Oromia, and more specifically, in the old Kingdom of Kaffa. This coffee is found in two adjacent zones called the Illubabor zone and the Jimma Zone, with Limu being the name to define this certain flavor of coffee. The Jimma zone is found in the Ethiopian Region of Oromia and is named after the former Kingdom of Jimma. The Illubabor zone is also found in the Ethiopian Region of Oromia, west of Jimma, along the border with Sudan. Most of Ethiopia's coffee is grown in Oromia, the largest of the country's 9 regional states. It is also widely believed that coffee was first discovered over 1000 years ago in western Oromia, and more specifically, in the old Kingdom of Kaffa. Oromia's growing areas boast the most ideal conditions for arabica, characterized by high altitude; rich, well-drained (and mainly volcanic) soils; a tropical climate with a ninemonth rainfall period and moderate year-round temperatures between 15 - 24 degrees Celsius. The Ethiopian Commodity Exchange (ECX) categorizes Limu coffee into two categories, based on the zone it is grown in. Category A represents coffee from Jimma which can be found in woredas such as Goma, Limu Kossa, Limu Seka, and more. Category B represents coffee from Illubabor which can be found in woredas such as Gore, Yayu, Metu, etc. shipped in 60 Kilo (132 Ibs) bags
The Sidamo Zone, named after the Sidama people, is located in the Southern Nations, Nationalities and Peoples Region (SNNPR) of Ethiopia. With a population of approximately 3.2 million people, the Sidamo zone is the country's leading producer of green coffee beans. The coffee growing regions of Sidamo lie in the famous Great Rift Valley, which runs through Ethiopia and Kenya. Many of the farmers in Sidamo grow their own unique varietals on excess land found around their residences. They will harvest the coffee cherries and deliver them to processing sites, which will result in a blend of mixed heirlooms this is what gives Sidamo coffee its exquisite complexity. The Sidamo zone is northeast of Lake Abaya and southeast of Lake Awasa. The climate conditions vary across the zone based on the altitude above sea level, with the majority of the area being fertile. Warm conditions cover over 50% of the area, with an elevation of 1,500 - 2,500 meters above sea level. Kolla, the hot climate zone, covers 30% of the total area, with the mountainous highlands covering the remaining portion of the Sidamo Zone. Sidamo features a wide variety of coffee flavours, with many different grades of both washed & unwashed produced. The varying soil types, micro climates and coffee tree varietals contribute to a mixing pot of different flavours. This is also what makes it difficult to assign cupping notes to Sidamo coffee. shipped in 60 Kilo (132 Ibs) bags
Kaldi, a 9th century goat farmer is credited for presenting the ultimate gift of coffee from Ethiopia to the world with the first varietals being from the Kaffa region. This coffee is from a single estate, and is grown by Beha Land Agro Industry at the Beha Coffee farm which is situated right in the heart of the Kaffa area, near the Mankira Forest. This historical location is known globally as a UNESCO World biosphere reserve mainly because it is the birthplace of coffee. The Kaffa grown by Beha Land Agro Industry is a real connoisseur's coffee. Slow roasting this bean helps to preserve the coffees organoleptic profile and is the secret to its perfect balance of aroma, taste and body. shipped in 60 Kilo (132 Ibs) bags
Washed Arabica green coffeee. Screen 16-17. Best quality available with competitive price. Please send us your inquires.
Product Description : Robusta coffee beans from Vietnam region has milder, lesser body and aroma compared to its Lampung, Sumatran region. However it makes great fillers for commercial packet and instant coffee industry. Central Java coffee yet another rising source of supply attributed to its cooler farming climate. We are able to supply from 2 different Origin to accomodate to client request and specific demands. Price of product ( USD price or FOB price) : USD 1700- USD 2200 per MT Product origin : Vinh, Vietnam Java, Indonesia Sumatra, Indonesia Key Specifications/Special Features : Moisture (%) : Max. 12.50 Black(%) : Max. 0.10 Broken (%) : Max. 0.5 Foreign matter (%) : Max. 0.10 Excelsa : Max. 0.50 Mould : Nil On screen No. 18 (%) : Min. 90 (varies to spec) Packing : In new single jute bags Net weight (Kgs) : 60 Gross weight (Kgs) : 61 Payment Term : 100% LC at Sight Delivery Time Shipment : within 10 working days Min Order : 1000MT / mth
Product Description : Robusta coffee beans from Vietnam region has milder, lesser body and aroma compared to its Lampung, Sumatran region. However it makes great fillers for commercial packet and instant coffee industry. Central Java coffee yet another rising source of supply attributed to its cooler farming climate. We are able to supply from 2 different Origin to accomodate to client request and specific demands. Price of product ( USD price or FOB price) : USD 1700- USD 2200 per MT Product origin : Vinh, Vietnam Java, Indonesia Sumatra, Indonesia Key Specifications/Special Features : Moisture (%) : Max. 12.50 Black & Broken (%) : Max. 2.0 Foreign matter (%) : Max. 0.50 Excelsa : Max. 0.50 Mould : Nil Bleached Beans : Max. 2.0 On screen No. 18 (%) : Min. 90 (varies to spec) Packing : In new single jute bags Net weight (Kgs) : 60 Gross weight (Kgs) : 61 Payment Term : 100% LC at Sight Delivery Time Shipment : within 10 working days Min Order : 1000MT / mth
