Where can I sell fresh raw coffee beans? how do I choose the coffee beans I want?

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An Arabica coffee tree harvests 1-2kg coffee beans each year-for coffee lovers, to spoil coffee beans at will is the crystallization of a whole coffee tree.

Raw coffee beans are small but in large quantities and are usually stored or sold by weight in dry coarse fiber sacks.

Purchase of coffee and raw beans

Buying coffee directly with coffee producers may be the way to bring the producers the most income. However, a producer is not a marginalized smallholder if he has the ability to operate and bear the cost of the export business, has sufficient coffee production capacity, and has a sufficient source of tourists. Supporting producers to improve profit margins at this level is not a bad thing, but it does not lift anyone out of poverty.

Producers who use direct trade may get higher prices than selling parchment coffee beans to middlemen, but they also spend a lot of time and money on logistics and transportation, so they may end up making less profit. You cannot compare this price with the price paid to the manufacturer of parchment beans at the gate of the farm, which does not include any packaging and logistics costs.

When we discuss the price, it is important to understand the sale and purchase of coffee products. According to quality and other factors, clean raw coffee beans account for about 70-80% of the weight of sheepskin beans. So when we talk about how much a pound of raw coffee beans should pay to coffee farmers, we have to consider some factors, such as raw bean screening and tolerance for raw bean defects.

In order for the exporter to pay more to the farmer, the importer has to pay the exporter more, which means the baker has to pay the importer more. But in this supply chain, it doesn't mean that everyone will give more.

Did you pay the exporter? Exporters may not know or do not keep records of farmers' prices. Exporters may or may not share prices with bakers.

There is no essential problem with paying importers and exporters, and working with them may be the most effective way to get coffee. Therefore, this method will eventually maximize profits for manufacturers.

Coffee bean selection

To judge the quality of raw beans, first of all, it depends on whether its color is bright and consistent, and whether the particle size is similar. And then there is the time of harvest. The bags of coffee beans of many foreign brands are usually marked with "In-Season", which means that the coffee beans sold by the company are seasonal beans. Intellectuals are the season beans. With the passage of time, the moisture content in raw coffee beans will slowly disappear, the aroma will slowly dissipate, and the color will gradually change from turquoise to yellow or brown.

Therefore, for some coffee practitioners and lovers only pay attention to the baking time is one-sided, not desirable. What is more important is the freshness of raw beans. Therefore, if you want to pretend to force berries in the future, you should ask, "where are the raw beans produced?" "if you ask me this, I will ask," Don't pretend to be forced. I don't know that berries sell intellectuals. I don't know that intellectuals are all In-season. "

In addition, mastering the characteristics of each variety is also a quality that coffee practitioners should have. Robusta is easy to distinguish because its subcategory is single, while there are several varieties under Arabica, each with its own special flavor and aroma, and beans grown at different elevations have different densities. The temperature of the baking point, the method of baking beans, and the focus of red beans are all different.

How to choose raw coffee beans, the simplest way is to choose the flavor you want, and then choose the raw coffee beans with this flavor according to the flavor you choose in your heart.

The consistency of raw bean size is very important, and the standard is sieve size (Screen size). The more consistent the particle size is, the better the quality is. Sizes range from No. 20 to No. 8, and the larger the number, the bigger the size of the raw beans.

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