Raw Coffee Beans Suppliers

Our exports products are supplied mainly from our own Group mills and refineries, as well as from other associated mills when necessary and approved by our Group.Each product line is handled by separated Departments and Divisions within our South Atlantic structure, according each market requests.Our pricing policy, obliges a minimum quantity per shipment, necessary for each port and item in order to benefit our buyers with the best possible freight rates guaranteeing most competitive C+F or CIF prices, considering that the freight element may strongly affect final prices to our buyers.
Baoshan Arabica coffee cultivation has a long history, the earliest can be traced back to the beginning of twentieth Century. And begin a large-scale development in 1952, the main planting in Lujiang Canyon, Luo Mingba and pupiao and other varieties to drought and disease resistant ah pull Picard kind (arabica) mainly. Due to the unique natural conditions on the Baoshan, produced Arabica coffee alcohol smell and taste embellish mouth, which and to Baoshan Lujiang flatland production of Coffea arabica most prestigious, the smell of alcohol and thick but not bitter, sweet but not strong. 1958 in Lujiang coffee in London at the international coffee tasting, was rated as grade one, shocked the world. In 1980, the State Council Baoshan listed as one of the national production base of coffee, held in Brussels, Belgium, in 1993 the world coffee appraisal meeting, Lujiang Arabica coffee won the world "Eureka" Gold Award. Due to the unique geographical and climatic conditions, the quality in the world of popular, but for a long time, Baoshan Arabica coffee in international has not a brand called loudly, Coffea arabica only as the output of raw materials.
Processing production
1 machining process by wet process and procedures of fresh fruit, peeling, fermentation, cleaning, drying, shelling, grading, packing, storage.
2processing technology:
(1) fruit: fruit is fully ripe red fruit.
(2): in the day picking desquamate if not timely peeling, fruit must soak in water saving.
(3) fermentation: the peeling of the coffee beans into the fermentation tank for fermentation, temperature 20 degrees Celsius, 24 to 20 hours of fermentation, the temperature can be low when the appropriate extension of time, but not more than 72 hours of fermentation time.
4) dry: dry or dry, within 24 hours to reduce the moisture content to 45% or less, the final coffee beans water down to 12%.
It is the standard type of export and the height of 800 meters 100% arabica, usually has approximately 18% defects in grains and 12% humidity, but a type of coffee that can be roasted from intense to the softest.
Arabica Green CoffeeAttibutesValueModel NumberCoffee BeanTastePackagingFeatureCertificationShelf LifeBrix (%)Max. MoisturePlace of OriginWeightColorRoast