Wholesale Coffee Green Beans – Vietnamese Green Coffee – One of the enduring industrial crops farmed in Vietnam’s Central Highlands provinces, including Lam Dong, Gia Lai, Dak Lak, etc., is coffee.
Three to five years after being planted, coffee will begin to grow in fruit production. Before being used to create enticing and excellent coffee cups, ripe coffee berries are picked and put through a protracted processing process.
The coffee cherries will be dried and then ground to remove the peel and obtain the kernel during processing. Green coffee is the term for this area. What is green coffee, and how will we define it in this article?
1. Describe green coffee – Green coffee characteristics
Coffee beans that have not been roasted are called “green coffee.” They are the result of freshly harvested coffee processing.
Fresh coffee berries must go through dry, wet, or honey preliminary processing after peeling, producing green coffee. Typically, one coffee yields two beans. Culi coffee, in particular, has just one core.
Green coffee’s characteristics
Green coffee beans lack a distinctive flavour and aroma when they aren’t roasted and processed; instead only contain very nutritional components, including caffeine, fat, protein, the minerals magnesium and potassium.
When to protect green coffee has a far longer shelf life than roasted and ground coffee, which is only 1-2 weeks or 2-3 days.
2. Groupings for green coffee
Coffee green beans are divided into the following groups according to size, variety, and primary processing:
- The size: Coffee green beans are split into three categories according to their size, and each class is used to prepare various goods, including Type 1: fine large green coffee sieves 16, 18, and 20, which are frequently used to produce roasted coffee beans; To cut expenses on supply, medium-sized type 2 coffee, sieves 14 and 15, are combined with grade 1 coffee as raw materials; Coffee green beans of type 3 with a sieve size of 13 are frequently used to manufacture instant coffee.
- On breed: Arabica green coffee, Robusta green coffee, and culi green coffee are the three primary forms of green coffee based on variety.
- Regarding initial processing: Coffee green beans are separated into two categories based on the processing method: dry-processed green coffee and wet-processed green coffee.
3. Wholesale Coffee Green Beans – Green coffee processing procedure
a. Collect recent coffee berries
The fruit is ripe and ready for harvesting when the coffee cherries become red. In Vietnam, picking each mature fruit by hand after spreading a sizable canvas under the coffee tree is the typical method of harvesting coffee.
b. Preparing freshly picked coffee berries
If the wet and honey processing method is employed, the coffee cherries will be promptly separated from the pods after picking. If the dry processing method is used, the coffee cherries will be peeled after sun-dried to remove excess water.
The fermentation or drying of the coffee beans depends on the processing technique.
c. Decrease moisture
Coffee beans must have their moisture content lowered to 12.5% before packaging. Coffee beans can be dried using various techniques, such as electric or solar drying.
It can take 8 to 10 days for beans to dry in the sun, and occasionally the drying is uneven. The beans will dry more quickly if a machine dries them, but it is crucial to supervise the process to keep them fresh carefully. size of the coffee beans
d. Filtration, colour photography, and polishing
The green coffee will be screened to remove impurities and categorize the bean sizes once dried.
Then, based on the buyer’s requirements, the coffee beans will go through more demanding processes, including colour shooting and polishing.
4. Green coffee bean preservation
Due to the final green coffee’s shallow moisture content may be kept for an extended period without going bad or losing its flavour.
Green coffee can be stored in two common ways in bags or poured into loose stacks.
a. Keep in a bag
Preservation in bags (jute bags, sacks…) This approach is regularly used. Pay attention to the following things when storing:
- Green coffee stored must have a humidity level of less than 13 per cent.
- Impurities in coffee are kept to a minimum, with percentages of less than 0.5 per cent for coffee grades I and II.
- Select a warehouse with humidity and sound insulation.
- Before packaging, the warehouse must be sanitized and cleaned.
- Avoid stacking on the floor and against walls; keep a distance of 0.3 to 0.5 meters from them.
- The packing sequence must be switched every three weeks to prevent bag compaction caused by the weight of the higher bags.
b. Bulk dumping (stored in bulk in silos)
Bulk storage in silos is the same as bulk dumping. People frequently store green coffee in silos made of corrugated iron, concrete, or closed good wood to reduce packaging and extend shelf life. This method has the advantage of minimizing storage capacity, avoiding compaction, and decreasing the looseness of green coffee beans, in addition to saving packing and lengthening storage time.
Given what was just shared, you must already be familiar with green coffee. What distinguishes green coffee from other types of coffee? Please contact Helena Coffee if you have any inquiries regarding green coffee or wish to find wholesale coffee green beans or ready-to-ground coffee to receive high-quality goods at reasonable costs. Thank you!