#ET-A-261074New lot · 1,800 kg
Guides
Practical references on green coffee, lot specifications and sourcing.
How to Read a Sensory Profile
Assess acidity, body, sweetness, aroma and finish against the intended commercial application.
Screen, Grade and Crop
The differences between screen size, origin-specific grading and crop season.
Roast Loss and Output Cost
Assess green quantity, roast loss and roasted output cost in one calculation.
How to Read a Lot
A guide to assessing product identity, lot code, crop, quantity and delivery terms together.
Origin, Bags and Documents
Read origin information by matching bag markings, the commercial batch and accompanying documents.
Nem, Su Aktivitesi ve Defekt
Read physical green-coffee data with its measurement method, unit and sample weight.
Processing Methods
Key distinctions between natural, washed, honey, wet-hulled and anaerobic fermentation.