Green Coffee Beans Supplier
From Indonesia

Green Coffee Beans Specification

-Screen Size: 7,8

-Moisture Content: 12% maximum

-Bean Defects: Less than 11%

-Acidity: Bright, vibrant acidity

Cupping Score: 85 points minimum

Packing:

-Packed in jute bags lined with GrainPro or equivalent moisture barrier

-Net weight: 60 kg per bag

Export Requirements:

-Phytosanitary certificate issued by Indonesian Agricultural Quarantine Agency

-Certificate of Origin issued by Indonesian Chamber of Commerce

-Fumigation certificate (if required by importing country)

Shipping:

-FOB (Free On Board) or CIF (Cost, Insurance, and Freight) basis

-Port of Loading: Belawan Port, Medan, Indonesia

-Shipment: Within 30-45 days after receipt of payment or as per contract terms

Additional Information:

-Grown in volcanic soil, providing unique terroir characteristics

-Sustainably and ethically sourced from smallholder farmers

-Customized packaging and branding available upon request

Green coffee beans are derived from ripe coffee cherries and undergo a meticulous drying process, utilizing specific techniques to maximize the concentration of flavor compounds. Typically purchased by coffee roasteries and health product industries, green coffee beans serve as raw ingredients for supplements and other products. In the coffee industry, these beans undergo several stages before reaching the market, and the quality of green beans is indicative of their potential flavor profile during the roasting process.

While coffee shop and roastery owners are the primary consumers of green coffee beans, a growing number of coffee enthusiasts are actively seeking out sources for green beans. The appeal lies in the freedom it provides during the roasting process, allowing coffee lovers to experiment and create their own personalized coffee blends. Additionally, the affordability of green beans compared to roasted ones contributes to their increasing popularity.

Understanding the intricacies of raw coffee beans is essential for green bean coffee buyers. The classification of green coffee beans depends on the desired final taste profile, with factors such as the growing region, altitude, and processing methods influencing the bean's characteristics. Various indicators, including the planting land height, coffee-producing areas, plant varieties, bean processing, size, seed shape and color, number of defective beans, tolerable defects, bean density, and coffee cupping quality, are considered before purchasing green beans.

Assigning value to a specific single origin for green coffee beans follows a regulated process. The grading of green beans involves systematic assessments and calculations based on factors such as defects, which can impact the taste profile. The grades are as follows:

• Grade 1: Maximum defects 11
• Grade 2: Total defects between 12 and 25
• Grade 3: Total defects between 26 and 44
• Grade 4a: Total defects between 45 to 60
• Grade 4b: Total defects between 61 to 80
• Grade 5: Total defects between 81 to 150
• Grade 6: Total defects between 151 to 225

Understanding these grades is crucial for ensuring the quality and taste consistency of green coffee beans in every cup.

For coffee roasteries or home roasteries that regularly process green coffee beans, purchasing them in bulk and storing them correctly is essential. Several factors must be considered to maintain the quality of green beans during storage before the roasting stage.

1. Infestation by Pests.

Pay attention to the cleanliness of the storage area for green coffee beans. Pests can infect green beans not only during the planting period but also during storage, particularly if stored at the wrong temperature. To minimize this, green coffee beans are typically stored in two-layer sacks known as hermetic packaging, consisting of special plastic on the inside and jute on the outside, reducing pest growth in the confined space.

2. Humidity.

A damp storage room can foster mold growth, adversely affecting the quality of green coffee beans. Moldy beans, when roasted, can negatively impact the flavor profile. Conversely, a room with low humidity levels can dry out the green coffee beans excessively. The ideal humidity level is 11–12.5%, although some also use 10–10.5%.

3. Storage Room Temperature.

The conditions of the storage room directly influence the treatment of green coffee beans. Room temperature acts as a trigger for how humidity affects the quality of stored beans. Generally, the temperature in the storage room for green coffee beans is around 20°C–25°C if stored in ordinary burlap sacks. If stored in two-layer hermetic packaging, the beans can endure temperatures of -30°C–90°C.

4. Flow of Green Bean Samples to Enter the Coffee Roastery.

Upon arrival at the coffee roastery, green bean coffee samples undergo examination before roasting. Test results help decide whether to proceed with an order.

5. Databases and Classification.

Incoming green bean coffee samples are named and classified by size, total defects, and other parameters. Each coffee roastery has its unique naming system, streamlining the process.

6. Roasting Process.

The roasting team determines the roasting level based on moisture level calculations and classifications. This critical step influences the flavor and quality of the final product.

7. Coffee Cupping.

Evaluating the aroma and taste intensity occurs around 12 to 24 hours after roasting. Coffee beans require a resting period post-roasting for peak flavor potential, emphasizing the importance of cupping not immediately after roasting but during the optimal timeframe in the hours following.