| Packaging | Jute bag/ PP bag/ Multi-layer bag |
|---|---|
| Size Ctn | 320 bags x 60kg per FCL 20ft DC |
| MOQ | 320 bags (19,2 tons per) |
| HS Code | 090111 |
Vietnam Robusta Wet Polished (Grade 1) SCR18
Ingredients: Granular, Moisture: 12.5% max, Foreign Matters: 0.5% max, Black Beans: 0.1% max, Broken Beans: 0.1% max, Screen Size: 90% min above sieve No.18.
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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, 50% Arabica + 50% Robusta coffee, Caffeine content: >= 2.5%, Moisture: 5%, PH: 4.9-5.3, Ash content: 8.0%, Water extraction: 96%, Density: 250-280, Total aerobic organisms (CFU/g): 10,000 max, Mold yeast (CFU/g): 200 max, Coliforms/g: 10 max. Color: Typical Coffee Brown, Taste: Bitter, mildly sour, Fragrance: Chocolate, fruit.
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: Fine powder, 20% Arabica & 80% Robusta, pH (1% soluotion in 25°C): –5.0-5.5, Total plate count Max 103, Yeast & Mould (CFU/g), Coliforms/g Max 10, Moisture Max 4.0 Applications: Wide-ranging food production.
Ingredients: Granular, Moisture: 12.5% max, Black: 0.1% max, Broken: 0.5% max, Foreign matter: 0.1% max, Above scr 18: 90% min. Processing Method: Dry processed (unwashed/natural) and naturally sun-dried.
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: 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.
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