Sieve standard: Minimum 90% by weight retention on a sieve with round holes of 7.10 mm (Screen 18).
100% shall stand on a sieve with round holes of 6.65mm (Screen 17).
10% beans passing through the sieve of 7.10mm and standing on the sieve of 6.65mm shall be whole beans.
Garbling status: Clean Garbled
Tolerance
PB: 2% by weight
Triage: 1% by weight
ARABICA CHERRY AA Type - Arabica Cherry Grade - AA (Screen 18) Process - Unwashed Garbling status - Clean garbled Moisture : 11.5% max Black beans : 0.5% max Broken beans : 0.5% max Foreign objects : 0.1% max Shelf Life - 2 years Packing - 60 kgs (132 LBS) jute bag Please contact us for your requirements
This Tanzania AA Coffee is grown on the slopes of Mount Killiminjaro the high value crop of Tanzania AA Tweega Coffee is sun dried, graded, and sorted . The AA represents the highest grade of beans from this crop. At Kilimanjaro Plantation we pride ourselves in having consistently high-quality product.Our high standards and state-of-the-art modern processing facilities set us apart from our competitors. In order to maintain our high standards we have experienced and dedicated teams devoted to specific aspects of processing and production. Our fermentation time is closely monitored and appropriately adjusted between 24 and 36 hours. This is dependent on the ambient temperature.With 1.2 million trees and seedlings our coffee operation is quite extensive. Each coffee tree begins as a seedling in our on-site nursury. We focus on having enough seedlings and trees in the nursury to be able to replace the old ones, fill any gaps, and conduct research studies. Our experts are constantly researching, working, and implementing new procedures to ensure we are prepared for any environmental challenges. The nursury is a crucial part of our operation as it provides us with all our coffee trees. The cup profile is decided in the nursury and propogated as a seedling, properly cared for until it matures and ripens, ready. Region: Tanzania Kilimanjaro Plantation Grade: AA North Processing: Fully Washed Botanical Species: Arabica Screen Size: 18 Altitude: 1050 - 1400 meters above sea level Moisture: 12.5% Caffeine: 1.42% Appearance: Typical colour related to good and fresh coffees Cup profile: Must have good flavor and aroma
Grown at elevations higher than 6,600 feet above sea level, Kenya AA is considered to be one of the world's best coffee beans. The high growing altitudes means that the beans grow slower than at low altitudes, providing more nutrients and allowing them more time to develop their flavors and mature Region: Bungoma Mayekwe Grade: AA Processing: Fully Washed Botanical Species: Arabica Screen Size: 17/18 Altitude: 1800 to 2000 meters above sea level Moisture: 10.5% Caffeine: 1.37% Appearance: Green Cup profile: Brown Sugar, Citrus Fruit, Grape, Grapefruit, Pear, Sweet, Tomato
Arabica Cherry :- varients C - PB - AB - AA - AAA -
Arabica Cherry Coffee A coffee cherry begins to grow as a light green, unripe berry that gradually ripens before turning dark cherry-red, and the fruit is harvested for the coffee beans. The green beans are washed and dried, roasted and ground and brewed. The whole ripening process of coffee cherry takes 7 to 8 months to have a lovely balanced taste, a light body that doesn’t linger, it delivers a nice clean finish. Arabica Cherry AA Arabica Cherry A Arabica Cherry AB Arabica Cherry pb
Green coffee beans Robusta and Arabica all grades Indian Origin Robusta Cherry AAA,AA,A, PB Arabica Cherry AAA,AA,A, PB Arabica Cherry Plantation AAA,AA,A, PB
Coffee Arabica is a species of Coffee originally indigenous to the forests of Ethiopia but is grown abundantly on the steep mountains of Columbia. It is also known as the "coffee shrub of Arabia", "mountain coffee", or "Arabica coffee". Coffee Arabica is believed to be the first species of coffee to be cultivated, and is by far the dominant cultivar, representing some 70% of global production and making it the dominant crop of Columbia. Coffee produced from the less acidic, more bitter, and more highly caffeinated robusta bean makes up the preponderance of the balance. According to legend, human cultivation of coffee began after goats were seen mounting each other after eating the leaves and fruits of the coffee tree. People in some locales still drink herbal tea made from the leaves of the coffee tree. The first written record of coffee made from roasted coffee beans comes from Arab scholars, who wrote that it was useful in prolonging their working hours. The Arab innovation in Yemen of making a brew from roasted beans, spread first among the Egyptians and Turks, and later on found its way to Columbia. Price per kg. Sold per whole container. The beans are strictly hard beans The cupping score is for UGQ Fairtrade is 85,5 The grading is AA These green beans are washed
One of the highest grown coffees of Central America, at over 1250 m, this is a full-bodied coffee with a crisp brightness. Strong chocolate flavours evolve into fruity notes of cherry, orange and plum with a salted caramel sweetness, praline and spicy nuances. A lingering aftertaste with a nutty aroma makes for a great cup. Region: Las Segovias Grade: Talia Processing: Fully Washed Botanical Species: Arabica Screen Size: 19 Altitude: 1500 to 1700 meters above sea level Moisture: 12.5% Max Caffeine: 1.37% Appearance: Greenish Cup profile: Notes of pears & citrus fruits, bakers chocolate, refreshing, balanced
Description Ethiopia is the origin of the Coffea arabica species and the coffee plants grow wild in the forests of the Kaffa region. The country shows a typical smallholder structure. This means that a high number o farmers with a usually small yield carry their cherries to central washing stations, where the beans are carefully sorted, de-pulped, fermented for 24-36h, washed and graded in washing channels and finally, dried on the so-called African beds, also known as drying tables, during 10-15 days. The coffees from the Yirgacheffe region, located at the central southern part of the county, reveal a very special character and unique cup profile that justifies the fame of being some of the best coffees in the world. Region : Ethiopia Yirgacheffe Grade : Boji II Processing : Fully washed, sundried natural and honey Botanical Species: Arabica Screen Size: 14+ Altitude : 1800 - 2150 meters above sea level Moisture : 11.5 % Caffeine : 1.13 % Appearance : The beans have a yellowy green colour and are dry processed. Cup Profile : Sweet flavour and aroma with a light to medium body , Jasmine, Grape, Orange, Well balanced
