Green coffee beans – find manufacturers and suppliers

Green coffee consists of the dried seeds of the coffee plant, from which the fruit husks have been removed

The unroasted beans have a greenish to yellowish color and serve as the raw material for the production of roasted coffee, espresso, instant coffee, and other coffee products.
The characteristics of green coffee are influenced, among other factors, by the coffee species, the variety, the growing region, the altitude, the harvest conditions, and the processing method. Sorting, storage, and transportation also affect the quality. For roasters, coffee manufacturers, importers, and wholesalers, it is therefore particularly important to carefully examine the origin, physical characteristics, and sensory properties of the coffee.

Production and processing of green coffee

Green coffee is obtained from the fruits of the coffee plant. These fruits are often referred to as coffee cherries due to their shape and color. Inside, there are usually two seeds, which, after several processing steps, become green coffee beans.
After harvesting, the pulp, mucilage, parchment, and other components of the coffee fruit must be removed. The processing method used influences both the physical quality and the resulting flavor profile of the coffee.
In dry processing, the coffee cherries are first dried as whole fruits. The dried fruit husks are then removed by machine. This method is also known as the natural or dry process.
In wet processing, the pulp is separated from the coffee beans shortly after harvest. The remaining mucilage layer is removed through fermentation or mechanical processes. The beans are then washed and dried. Green coffee processed in this way is often referred to as washed coffee.
In the honey or pulped natural process, part of the mucilage layer remains attached to the beans during drying. There are numerous regional and operational differences between the various processes.
After drying, the parchment layer is removed. The green coffee is then cleaned and sorted, for example, by bean size, density, color, and visible defects. Before export, the product is packed into bags, bulk containers, or specially protected inner packaging.

Types and varieties of green coffee

Green coffee is primarily classified by coffee type, origin, variety, processing method, and quality grade.

Arabica green coffee

Arabica green coffee comes from plants of the species Coffea arabica. Arabica coffee is produced in numerous growing countries and at various altitudes.
Depending on the variety, growing region, and processing method, the sensory characteristics can vary significantly.
Arabica green coffee is frequently used for high-quality roasted coffees, single-origin coffees, and specialty coffees.
Well-known varieties include Typica, Bourbon, Caturra, Catuaí, and Geisha, among others.
However, the variety alone does not provide a reliable indication of a batch’s actual quality.

Robusta green coffee

Robusta green coffee is primarily sourced from plants of the species Coffea canephora.
The beans typically have a higher caffeine content than Arabica beans.
Robusta is used, among other things, in espresso blends, strong roasted coffees, and industrial coffee production.
High-quality processed Robusta can be specifically used to enhance body, intensity, and crema.
Robusta should therefore not automatically be equated with inferior quality.

Other coffee varieties

In addition to Arabica and Robusta, other coffee varieties such as Liberica are traded in smaller quantities.
However, their economic significance in the international green coffee trade is significantly lower.

Conventional and certified green coffee

Green coffee is available from both conventional and organic farms.
In addition, shipments may be certified according to various sustainability, environmental, or social standards.
Certifications provide information about compliance with specific requirements. However, they do not replace an assessment of physical and sensory quality. Buyers should verify which companies, growing areas, products, and supply chains a certificate actually applies to.

Major countries of origin for green coffee

Green coffee is grown in numerous countries within the so-called “Coffee Belt.” This belt extends roughly between the Tropic of Cancer and the Tropic of Capricorn. The characteristics of the coffee are influenced not only by the country of origin but also by the specific region, altitude, variety, soil conditions, and processing method.
The most important countries of origin for green coffee include:

Brazil

Brazil is the world’s leading producer of green coffee.
The country produces both Arabica and Robusta coffee, which is often referred to as Conilon in Brazil.
Brazilian green coffee is used for single-origin coffees and as a component in numerous blends.

Vietnam

Vietnam is one of the world’s largest coffee producers and is particularly significant for its Robusta cultivation.
The green coffee is often used in espresso blends, instant coffee, and industrial coffee products.

Colombia

Colombia is best known for its washed Arabica green coffee.
Due to varying growing regions and harvest seasons, coffee from Colombia is available throughout much of the year.

Indonesia

Both Arabica and Robusta are produced in Indonesia.
A regional specialty is the processing method known as Giling Basah, in which the parchment layer is removed while the beans still have a relatively high moisture content.

Ethiopia

Ethiopia is considered the birthplace of Arabica coffee.
Numerous regional varieties are grown there, and both dry-processed and wet-processed green coffee beans are produced.

Uganda

Uganda is a major producer of Robusta, but also produces Arabica coffee in higher-altitude regions.

Honduras

Honduras is one of the leading producers of Arabica green coffee in Central America.
A large portion of the coffee is wet-processed.

Peru

Peru primarily produces Arabica green coffee.
The country plays a particularly important role in the production of organically grown and certified coffee.

India

India produces Arabica and Robusta green coffee.
One distinctive type of coffee is monsooned coffee, whose characteristics are altered by exposure to humid monsoon air.

Other major producing countries include Guatemala, Mexico, Nicaragua, Costa Rica, Kenya, Tanzania, and Papua New Guinea. However, it is only possible to make general statements about the quality or flavor of a country of origin to a limited extent. Even within a single country, there can be significant differences between regions, altitudes, harvests, and individual shipments.

Typical uses of green coffee

Green coffee serves as the raw material for the artisanal and industrial production of numerous coffee products. Which variety of green coffee is suitable for a specific application depends, among other factors, on the type of coffee, origin, processing method, bean size, sensory profile, and desired roast level.
Typical uses of green coffee include:

Roasted coffee and filter coffee:

Green coffee beans are roasted using controlled heat. This process develops the aromas, colors, and flavors typical of roasted coffee. Arabica green coffee or corresponding blends are often used for filter coffee. The selection and roasting are based on the desired flavor profile and brewing method.

Espresso blends

Both Arabica and Robusta green coffees are used for espresso. Robusta can add more body, intensity, and crema to a blend. For coffee blends, green coffees of different varieties, origins, and processing methods are combined to achieve a flavor profile that is as consistent as possible or specifically tailored.

Specialty and Single-Origin Coffee

High-quality, traceable green coffees are often processed as single-origin coffees or as clearly defined single lots.

Instant and Decaffeinated Coffee

Roasted beans are extracted for the production of instant coffee. Depending on the product requirements, Arabica, Robusta, or blends of both varieties may be used as raw materials. Green coffee can be decaffeinated using various methods prior to roasting.

Coffee extracts and food products

Coffee extracts are used in beverages, confectionery, baked goods, dairy products, and other food items, among other applications. For single-serve coffee systems, green coffee beans are selected based on the desired flavor profile, grind consistency, and extraction characteristics.

In addition, green coffee can be used in smaller quantities for research purposes, product development, and special extraction processes.

Advantages of green coffee

Purchasing green coffee allows roasters and coffee manufacturers to tailor the processing specifically to the desired product quality. The beans can be selected based on origin, coffee variety, processing method, and quality characteristics and then processed using an appropriate roast profile.
The main advantages of green coffee are:

• Wide selection: Green coffee is available from numerous countries of origin, growing regions, varieties, and quality grades.
• Flexible processing: Green coffee can be processed into filter coffee, espresso, instant coffee, decaffeinated coffee, and other coffee products.
• Targeted quality selection: Buyers can assess physical, sensory, and analytical characteristics before processing.
• Longer shelf life: When properly packaged and stored, unroasted coffee generally has a longer shelf life than pre-roasted coffee.

These advantages depend on the green coffee having been properly dried, sorted, packaged, transported, and stored. Quality defects in the raw material can only be compensated for to a limited extent through roasting.

Limitations and characteristics of green coffee

Green coffee is a natural agricultural product. Its characteristics can therefore vary between different harvest years, regions, farms, and batches. Differences can also occur within a single batch.

Improper drying, packaging, or storage can lead to a loss of quality. Excessive moisture promotes, among other things, mold growth, unwanted fermentation, and a reduced shelf life. Green coffee that is too dry can also lose quality and behave differently than intended during roasting.
Other potential quality issues include:

• unripe or overripe beans
• black, sour, or fermented beans
• broken beans
• Insect infestation
• Foreign objects
• Shell and fruit residues
• Foreign odors
• Signs of aging
• Discrepancies between the sample and the delivery batch

International quality and trade designations are not always directly comparable. Classifications may vary depending on the country of origin, trade organization, and buyer requirements.

Key purchasing criteria for green coffee

When purchasing green coffee professionally, technical, sensory, economic, and legal criteria should all be taken into account.

Coffee type, origin, and variety

First, it should be clarified whether the coffee is Arabica, Robusta, or another type. The country of origin, growing region, farm, cooperative, and altitude can provide further insights into the characteristics of the product.
The variety can also be important for selection. However, it should always be considered in conjunction with the growing and processing conditions.

Harvest year and processing method

The harvest year or harvest season provides information about the age of the green coffee. Buyers should verify when the coffee was harvested, processed, shipped, and stored.
The processing method should be clearly specified. Washed, dry-processed, and coffees treated using the honey or similar methods can differ significantly in terms of bean appearance, roasting behavior, and flavor.

Bean size, sorting, and quality grade

Green coffee is often sorted by screen size, density, and the number of specific defects. Specifications such as “Screen 17/18” describe the bean size but do not, on their own, constitute a complete indication of quality.
Designations such as SHB, SHG, AA, AB, Supremo, or Excelso must also be evaluated in the context of the respective country of origin and its classification system.
Buyers should therefore ask for an explanation of the underlying specifications and not rely solely on the trade designation.

Moisture, water activity, and defect content

Moisture content affects the weight, shelf life, and roasting behavior of green coffee. Additionally, water activity can provide an indication of how much water is available for microbiological and chemical processes.
Moisture content and water activity are different parameters and should not be equated.
The permissible number and type of defects should be specified in the contract. The contract must also specify which inspection or classification system will be used for evaluation.

Sensory testing and samples

Before placing large orders, it is recommended to test a representative sample. This can first be examined visually and physically. This is typically followed by a test roast with a sensory evaluation.
During the so-called cupping process, factors such as aroma, acidity, body, sweetness, aftertaste, balance, and any off-flavors are assessed.
However, a sensory evaluation alone is not sufficient for a complete quality assessment. Moisture content, grading, defect rate, storage condition, and uniformity of the beans must also be taken into account.
For large or recurring orders, it should be specified whether the sample comes from the shipment prior to dispatch or from the delivery batch already in storage. In addition, it must be determined which deviations between the sample and the actual goods are permissible.

Certifications and traceability

For certified green coffee, buyers should verify the validity and scope of the certifications. It is crucial to confirm whether the specific shipment and the companies involved are included in the respective certification system.
Depending on the supply model, robust traceability includes information on:

• Producer or Cooperative
• Growing region
• Harvest
• Processing
• Batch or lot
• Storage
• Transport
• Importer and Supplier

Additional legal requirements may apply to importation and placing on the market. These include, in particular, food safety regulations as well as documentation regarding origin and the supply chain.

Packaging, storage, and transportation

Green coffee is traditionally traded in jute or sisal bags. Inner liners or other barrier packaging can be used for additional protection against moisture and foreign odors. For larger quantities, big bags and other bulk containers are also available.
The packaging must be suitable for the duration of transport, the climate, storage conditions, and the sensitivity of the goods. During container transport, temperature fluctuations and condensation can impair quality.
Green coffee should be stored in a dry, clean environment with as stable a temperature as possible. The storage area must be free of strong odors, as the beans can absorb foreign odors. Additionally, care must be taken to protect the coffee from pests and direct contact with damp floors or walls.

Order quantity and delivery terms

Before making a purchase, the following commercial terms should be clarified:

• Minimum Order Quantity
• Available delivery quantity
• Bag or container size
• Price per unit of weight
• Country of origin or storage location
• Delivery time
• Mode of transport
• Incoterms
• Payment terms
• Insurance
• Sample and Testing Costs
• Complaint Policy

In the case of ongoing demand, it must also be verified whether the supplier can provide consistent specifications and sufficient quantities across multiple harvests.

Quality, safety, and legal considerations

Green coffee is a food ingredient. It must therefore comply with the legal requirements of the respective destination market. In addition to general food safety, regulations regarding residues, contaminants, pesticides, pests, labeling, and traceability may also apply.
For imports from third countries, proof of origin, phytosanitary certificates, customs documents, and other import documentation may also be required.
For companies in international supply chains, evidence of sustainable production, deforestation-free status, and geographic origin is becoming increasingly important. Buyers should therefore verify early on what data and documents the supplier can provide.

Summary

When it comes to green coffee, it is not only the coffee type and origin that determine its suitability for a specific application. Equally important are the variety, harvest year, processing method, bean size, moisture content, defect rate, sensory quality, packaging, and storage conditions.
Professional buyers should request representative samples, verify the underlying quality standards, and set forth all essential product specifications in the contract. Traceability, certifications, delivery capacity, and transport conditions must also be factored into the supplier selection process.

On Exportpages, buyers can find suppliers, importers, and vendors of green coffee in various qualities, origins, processing methods, and purchase quantities.