Ingredients: Granular, Moisture Content: 12.5% max, Foreign Matter: 0.5% max, Defective Beans: 2.0% max, Screen Size: 90% min above screen 16, Cleanliness: Thoroughly cleaned to remove impurities. Flavor: Aroma: Fruity and floral; Taste: Tart, fruity notes with a rich, full-bodied finish; Acidity: Medium to high; Body: Full and robust.
Ingredients: Granular, Moisture Content: 12.5% max, Foreign Matter: 1% max, Defective Beans: 5.0% max, Screen Size: 90% min above screen 16, Cleanliness: Thoroughly cleaned to remove impurities. Flavor: Complex, pronounced fruity notes like cherry and blackberry, mild tartness, smoky, woody, moderate bitterness, full-bodied.
Ingredients: Granular, Variety: Moka, Elevation: 1550m, Processing: Fully - Washed, Ripe Rate: 98-99%, Moisture: 12.5%, Foreign Matter: 0.1%, Black: 0.1%, Broken: 0.1%, Rate on Sieve: 90%, Bean size (Sieve): S18, S16, Capacity: 500 tons/year. Flavor: Bright notes of stone fruits like nectarines coupled with sparkling citrus acidity. As it cools, nuances of dark chocolate, roasted nuts and a hint of wine emerge.
Ingredients: Granular, Variety: Arabica, Elevation: >1150m, Processing: Natural (Dry Processed), Ripe Rate: 95-97%, Moisture: 12.5%, Foreign Matter: 0.5%, Black: 0.5%, Broken: 0.5%, Rate on Sieve: 90%, Bean size (Sieve): S18, S16, Capacity: 6000 tons/year. Flavol: Bright tropical fruit flavors like pineapple, mango and passionfruit, berry-like flavors ranging from tart red currant to juicy black raspberry jam.
Ingredients: Fine powder, 100% coffee beans, Caffeine content: >= 2.5%, Moisture: 5%, PH: 4.9-5.3, Ash content: 8.0%, Water extraction: 96%, Density: 200-280, Total aerobic organisms (CFU/g): 10,000 max, Mold yeast (CFU/g): 200 max, Coliforms /g: 10 max. color: Typical coffee brown; Taste: Bitter, strong aroma, acrid taste; Fragrance: faintly.
Ingredients: Granular, Moisture: 12.5% max, Foreign Matters: 0.5% max, Black Beans: 0.5% max, Broken Beans: 0.5% max, Screen Size: 90% min above sieve No.18, No.16. Flavor: characterized by a strong and rich flavor with hints of chocolate and caramel, a distinctive flavor, intense aroma.
Ingredients: Granular, Moisture: Maximum 12.5%, Foreign Matters: Maximum 0.5%, Broken Beans: Maximum 1.0%, Black Beans: Maximum 1.0%, Screen Size 18 Retention: Minimum 90%. Processing Technology: Natural dry processing, size sorting to achieve over 90% on a 7.1mm sieve (S18), and black bean removal using color sorting technology.
Ingredients: Granular, Moisture Content: 12.5% max, Foreign Matter: 0.1% max, Black Beans: 0.1% max, Broken Beans: 0.3% max, Other Beans: 0.5% max, Screen Size: Minimum 90% above screen 16, Free from moldy and fermented beans. Flavor: full-bodied, powerful, rich with notes of chocolate and a hint of nuttiness.
Ingredients: Granular, Moisture Content: 12.5% max, Foreign Matter: 0.5% max, Black & Broken Beans: 2.0% max, Other Beans: 0.5% max, Screen Size: 90% min above screen 18, Free From: Mouldy and fermented beans. Flavor: high caffeine content, this coffee is ideal for creating strong, full-bodied brews.
Ingredients: Granular, Strong growth: Healthy and vigorous with long, sturdy branches; Medium-sized leaves: Lanceolate shape with a light green color when mature; Elongated berries: Ripen to a deep red color, mainly in December; High yield: 5-6 tons of green beans per hectare, Excellent bean quality: Over 95% R1 grade beans, 18g per 100 beans, High disease resistance: Highly resistant to coffee leaf rust, Vegetative propagation: Propagated through grafting and tissue culture.
Ingredients: Granular, Strong growth: Healthy and vigorous with many primary branches, a wide canopy, and medium height; Medium-sized leaves: Lanceolate shape with a deep green color, including deep green petioles; Large, elongated berries: Ripen to a deep red color, concentrated in December; High yield: 5-6 tons of green coffee beans per hectare; Excellent bean quality: Over 95% R1 grade beans, with 100 beans weighing 24-25g; High disease resistance: Highly resistant to coffee leaf rust; Vegetative propagation: Propagated through grafting and tissue culture.
Ingredients: Granular, 100% Robusta coffee, Caffeine content: >= 3%, Moisture: 5%, PH: 4.9-5.3, Ash content: 8.0%, Water extraction: 96%, Density: 240-290, Total aerobic organisms (CFU/g): 10,000 max, Mold yeast (CFU/g): 200 max, Coliforms/g: 10 max. Color: Typical Coffee Brown, Taste: Roasted, Strong Bitter, Flavor: Chocolate.
Ingredients: Granular, Robusta coffee, Moisture: 12.5% max, Admixture: 0.2% max, Black& Broken: 0.2% max, >90% on Screen No.18 (7.1mm), Altitude: 850m, Black beans: 0.1% max, Foreign matter: 0.1% max, Size Bean: 90%/S13, Production method: Wet processing. Flavor: Bold and Unique Taste
Ingredients: Granular, Variety: Robusta, Ripe Rate: 99-100%, Moisture: 12,5%, Foreign Matter: 0.1%, Black: 0.1%, Broken: 0.5%, Rate on Sieve: Min 90%, Processing Method: Natural Anaerobic Fermentation. Flavor Profile: Bright, natural fruit flavors such as blueberries, ripe jackfruit, and passion fruit, complemented by a rich floral scent.
Ingredients: Granular, Moisture: max 12.5%, Impurities: max 0.5%, Black beans: max 0.1%, Broken beans: max 0.1%, Screen size: min 90% on sieve number 18. Flavor: rich, strong flavor.
Ingredients: Fine powder, 100% Robusta coffee beans, Caffeine content: >= 2%, Humidity: 5%, Density: 230-260, Total aerobic organisms (CFU/g): 10,000 max, Mold yeast (CFU/g): 200 max, Coliforms/g: 10 max. color: Golden brown, Taste: Characteristic of coffee, slightly bitter, Aroma: the typical aroma of coffee, mild, sweet chocolate.