Colombian Green Coffee - Natural Process

Overview We are pleased to present our proposal for the supply of high-quality Colombian green coffee. Colombia is renowned for producing some of the finest Arabica coffee beans in the world, known for their rich flavor, balanced acidity, and aromatic profile. We are committed to providing you with a consistent supply of premium coffee beans that meet your quality and taste preferences. Product Description Product: Colombian Green Coffee (Arabica) Origin: Colombia Quality Grade: Supremo, Moisture Content:* 10-12% Packaging: 60 kg jute bags with inner lining or 500 grams Minimum Order Quantity 20 metric tons FOB Port: Port of Cartagena, Colombia This price includes all costs up to the point of loading onto the vessel at the designated port in Colombia. Shipping, insurance, and any other costs beyond this point are the buyer's responsibility. Payment Terms Payment Method: T/T (Telegraphic Transfer) Payment Terms:50% advance payment, balance upon shipment; or 100% upon shipment against documents Delivery Schedule* Delivery Time: 3-4 weeks after receipt of order and payment confirmation Shipping Method: Containerized shipment Additional Services Sampling: We can provide samples of our coffee for cupping upon request. Customization: We are open to discussing specific requirements or preferences you may have regarding bean size, roast profile, or packaging.

Post-harvest processing is the stage of the coffee process in which producers remove the outer layers of the coffee cherry to expose the green coffee beans which are then roasted. Honey processing is halfway between a washed coffee and a natural process coffee. The coffee is pulped and depending on the type of honey to be obtained, different processes are carried out: 1. It can be taken to the drying station with all the mucilage. That is to say, without going through the fermentation process in the tank. 2. It can be fermented in tank, drained without washing, and taken to the drying station. 3. It can be lightly washed after fermentation and taken to the drying station. In Honey processing, the drying time and the way in which it is carried out determine the result or the different types of processing: yellow, red, or black honey. Drying can be done in the sun or by interleaving between periods of drying in the sun and in the shade or in complete darkness. The slower the drying process, the more difficult it will be to prevent the coffee from being invaded by molds and spoiling. This implies investing more time in turning the cherries in the beds during the drying process. There are three degrees of honey processing depending on how much mucilage is left on the beans before drying. Yellow Honey implies removal of a good portion of mucilage with mechanical equipment and then sun drying for 8 �¢?? 10 days. Red Honey, where producers only remove 25-50% of the mucilage and then they sundry the beans for 12-15 days. Black Honey, where the beans are dried with all the mucilage for up to 30 days.

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