COFFEE

Coffea Arabica

Arabica raw coffee, or coffee beans, is the seed from low‐hanging fruit from coffee growing trees from several species of mainlyCoffea Arabica family.

GENERAL CHARACTERISTICS

 Raw coffee beans, seed should be constituted by “drupe mature” plant specimens from CoffeaArabica, which is properly washed, dried out and devoid of additives or particles. Except for the part of the film of the bean  (espermoderna) invaginata. The raw coffee bean must have a consistence “cornea”, measuring from 5 to 17 mm long, 3 to 8 mm in width from 3 to 5 mm depth. These are the criteria of a good coffee bean.  Raw coffee, beans, is considered unfit for consumption if;

  1. If it has present moisture, monad, rancid, burnt, and is Generalpoorly maintained.
  2. Is tampered with in any way or means, including adding artificial dyes,this is strictly prohibited;
  3. On samples of 300g or over, the consistency allowed is 1% of impurities, such as sticks, rocks, dirt clods, shells or any other foreign bodies; or 200 black grains; or 300 defects grains, regardless if broken or shells, healthy grains; or mouldy grains

PHYSICO‐CHEMICAL

  • HUMIDITY:                                        11% max.
  • DENSITY:                                         0.7 gr/ml
  • MINERAL RESIDUE FIXED:            5% max.
  • Fixed mineral Residue insoluble in hydrochloric acid
  • in 10% vol.:                                       1% max.
  • CAFFEINE:                                        1% min.
  • Ethereal Extract, total:                 10% min.
  • Alcohol Extract:                               7% min.
  • Total Nitrogen:                                12.5% min. MICROBIOLOGICAL
  • Absence of dirt, parasites and worms. ORGANOLEPTIC

Aspect: the fruit is an ovoid coffee consisting of two juxtaposed grains by ventral part. The grain has a ventral part flat or slightly concave, longitudinal Groove common deep, and a convex dorsal surface.

Colour: Yellowish, Yellowish‐Green, Green‐Green‐53‐61 or cane.

Smell: characteristic itself.

Taste: characteristic

 

               

Coffea Robusta

Raw coffee, or coffee beans, is the seed from low‐hanging fruit of several species of the genus Coffea Robusta family.

GENERAL CHARACTERISTICS

 Raw coffee beans, seed should be constituted by the “drupe mature” plant specimens from Coffearobusta properly washed, dried out and devoid of external particles;except for the part of the film (espermoderna) invaginata. The raw coffee bean must have a consistency of cornea, measuring from 5 to 17 mm long, 3 to 8 mm in width from 3 to 5 mm depth. These are the criteria for good coffee bean.  Raw coffee, beans, is considered unfit for consumption when:

  1. If present moisture, monad, rancid, burnt and in Generally poorly maintained;
  2. Is tampered with in any way or means, including by adding artificial dyes, this strictly prohibited;
  3. Contain, on samples of 300 g, over 1% of impurities, such as sticks, rocks, dirt clods, shells or any other foreign bodies; or 200 black grains; or 300 defects, or broken or shells of healthy grains; or mouldy grains

PHYSICO‐CHEMICAL

  • HUMIDITY:                       11% max.
  • DENSITY:                           0.7 gr/ml
  • MINERAL RESIDUE FIXED:        5% max.
  • Fixed mineral Residue insoluble in hydrochloric acid
  • in 10% vol.:                        1% max.
  • Caffiene:                         0.7% min.
  • Ethereal Extract, total:          10% min.
  • Alcohol Extract:                   8% min.
  • Total Nitrogen:                    12.5% min. MICROBIOLOGICAL
  • Absence of dirt, parasites and worms. ORGANOLEPTIC

Aspect: the fruit is an ovoid coffee consisting of two juxtaposed grains by ventral part. The grain has a ventral part flat or slightly concave, longitudinal Groove common deep, and a convex dorsal surface.

Colour: Green‐Green‐53‐61 or cane.

Smell: characteristic itself.

Taste: characteristic.