Arabica Coffee Beans

  • World consumption: 70%
  • Taste: Milder, smooth, floral, and fruity
  • Sweetness: Sweeter (6–9% sugar content)
  • Caffeine: Weaker (0.8–1.5%)
  • Climate: Hot and humid equatorial climate
  • Cultivation:
    • Grown at higher altitudes (1000–2000 m)
    • More susceptible to diseases

Robusta Coffee Beans

  • World consumption: 30%
  • Taste: Stronger, robust, full-bodied
  • Sweetness: Less sweet (3–7%)
  • Caffeine: Stronger (1.7–3.5%)
  • Climate: Subtropical, moderate climate
  • Cultivation:
    • Grown at lower altitudes (0–700 m)
    • More resistant to diseases

Coffee processing methods...

Natural

Fruit is left on the bean, which is dried and stripped.

Washed

The fruit matter is stripped off and mucilage removed.

Honey Washed

Fresh coffee cheries are de-pulped and some of the mucilage remains on the bean.

Coffee grades for export

Arabica Cherry AA | A | AB | PB | C
Arabica Plantation AA | A | AB | PB | C
Mysore Nuggets EB Premium Grade
Robusta Cherry AA | A | AB | PB | C
Robusta Parchment AA | A | AB | PB | C
Robusta Kaapi Royale Premium Grade
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