Cocoa bean origin West Africa
Appearance Solid
Flavor Characteristic cocoa flavor
Color Dark brown
Fineness (through 200 mesh) Min. 99.0%
Chemical Index
Fat content Min 52 %
Moisture Max. 2.0%
pH value 5.0-5.8
Microbiological Index
Total Plate Count Max. 5,000 cfu/g
Coliform Max. 30MPN/100g
Yeast & Mould Max. 50 cfu/g
Salmonella, Shigella, Staphylococcus Aureusa Negative
Harrari Coffee Beans ( Arabica )
Aroma and fruti test
Grean Coffee Beans
We supply it in
packaging bags : 50 Kg/bag
MOQ : 1 container 20 feet F C L
Payment terms: L/C , Paypal, T/T