Robusta Green Coffee Beans in 20' Containers

• Moisture: Max 13% (some standards aim for ≤12%).

• Screen Size: Often Screen 13 (meaning 90% min retained) or larger (like 15/16 for some varieties).

• Defects: Graded using systems like NY (e.g., NY 2/3), with stricter standards for specialty.

• Foreign Matter/Broken/Black Beans: Low limits (e.g., 0.5% foreign matter, 5% broken/black). 

Flavor & Sensory Profile (Specialty) 

• Body: Strong, full-bodied.

• Acidity: Low to medium.

• Bitterness: Low.

• Notes: Earthy, nutty, chocolatey, hints of fruit and spice, with a long aftertaste. 

Brazilian Varieties

• Conilon: The primary Robusta type grown in Brazil