In the international coffee trade, unroasted coffee beans (green coffee beans) are often evaluated by physical characteristics. Yet behind those physical specs lies a far more decisive layer – the chemical map. This map determines flavor potential and roast performance of every shipment your brand receives. Drawing on years of experience supplying and exporting unroasted…

For coffee brands and roasters, green coffee is the starting point of every decision about flavor, quality, and cost. The green bean defines the limits of your roasting profile and the experience that ends up in the cup. This article from MeTrang Export organizes essential knowledge about green coffee from a roaster’s point of view,…