Flavor Notes: Our Arabica coffee, grown in the pristine hills of Coorg, offers a smooth and nuanced flavor profile. Notes of fruit, floral tones, and a mild acidity create a delightful and sophisticated coffee experience. Balanced Elegance: With a lower caffeine content than Robusta, Coorg's Arabica coffee delivers a balanced and refined cup, making it an excellent choice for those who prefer a milder yet complex flavor.
Our Arabica Washed Plantation - AAA Beans are known for their exceptional smoothness, vibrant acidity, and rich flavor profile. Sourced from top plantations and meticulously processed, they offer a premium coffee experience perfect for export.
Our Arabica Washed Plantation - AA Beans are renowned for their smooth, balanced flavor and bright acidity. Carefully processed to preserve their natural richness, they offer a premium coffee experience, ideal for export.
Arabica and robusta coffee
Arabica Unwashed C coffee offers a mild, approachable cup with a medium body. The unwashed process provides a slightly bolder flavor, with soft, sweet undertones and a rustic finish.
Arabica Unwashed A grade coffee delivers a strong flavor with subtle fruity notes and a heavier body. Its natural processing allows for a richer, more complex flavor profile, perfect for fans of earthy, full-flavored coffee.
The Arabica Washed A grade brings out a medium-bodied coffee with a pleasant acidity. A great choice for those who enjoy a light, refreshing cup with subtle fruity undertones and a clean finish.
Acacia Arabica is one of the species that has been effectively utilized in folk medicine. The bark, root, gum, leaves and flowers have found use for skin diseases, diarrhea, dysentery, cough, diabetes, eczema, wound healing, burning sensation and as an astringent, demulcent, anti-asthmatic. The tender twinges are used as toothbrushes.
Arabica Coffee
Coffea arabica, also known as the Arabian coffee, "coffee shrub of Arabia", "mountain coffee", or "arabica coffee", is a species of Coffea. Indigenous to Yemen, it is believed to be the first species of coffee to be cultivated, and is the dominant cultivar, representing some 60% of global production. Arabica Coffee Bean Robusta Coffee Bean Raw Green Arabica Coffee Bean Raw Green Robusta Coffee Bean Origin : argentina,thailand,south africa,malaysia,brazil,germany
Arabica Cherry Coffee A coffee cherry begins to grow as a light green, unripe berry that gradually ripens before turning dark cherry-red, and the fruit is harvested for the coffee beans. The green beans are washed and dried, roasted and ground and brewed. The whole ripening process of coffee cherry takes 7 to 8 months to have a lovely balanced taste, a light body that doesn’t linger, it delivers a nice clean finish. Arabica Cherry AA Arabica Cherry A Arabica Cherry AB Arabica Cherry pb
Arabica Parchment Here’s journey from the plantations to your palettes, producing parchment coffee by removing the unwanted pulp. Coffee fruits are processed by either wet or dry processing methods. In the wet procedure the fruits are pulped, fermented, washed and dried under the sun. With this, the coffee cherry is sliced open and the exterior cherry husk is forced off the coffee bean & the mucilage is left on for the drying phase.The wet processing requires adequate water and equipment to get high quality coffee portraying inherent flavours, high-fiber content, antioxidant compounds & low-fat content. Arabica Parchment AA Arabica Parchment A Arabica Parchment B Arabica Parchment pb
Arabica Coffee
Arabica AAA
Arabica AA
Arabica Coffee
Arabica Plantation :- varients D - C - PB - AB - AA - AAA -
Arabica Cherry :- varients C - PB - AB - AA - AAA -
Types: Arabica cherry and Plantation Standard Grades: Bulk/PB/A/AA/C Year harvest: newest. Origins: Coorg/Karnataka Supply abilities: upon customer’s request. Roasting method: light roast, medium roast, dark roast, Samples: free sample, but customers pay shipment fee. Packaging: 25kilogram bag or per customer’s choice. Delivery: from 7 days to 15 days after the date of payment released. Minimum order: 50kgs Description LIGHT ROASTS Light Brown on colour No oil on the surface Origin of the beans are most distinct Light/Fruit smell MEDUIM ROASTS Medium brown in colour Slightly sweeter than light roasts Balanced flavour, aroma, and acidity Most preferred roast in US MEDIUM DARK ROASTS Medium brown in colour Bittersweet aftertaste Flavour and aroma emerge and acidity disappears completely Goes well with milk DARK ROASTS Shiny black colour with oily surface Significant amount of bitterness Origin flavour is gone and flavour of the roasting process comes out the most Good for espresso drink
Sieve standard: Minimum 90% by weight retention on a sieve with round holes of 7.10 mm (Screen 18). 100% shall stand on a sieve with round holes of 6.65mm (Screen 17). 10% beans passing through the sieve of 7.10mm and standing on the sieve of 6.65mm shall be whole beans. Garbling status: Clean Garbled Tolerance PB: 2% by weight Triage: 1% by weight
