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Coffee bean sack bag

Published: 2026-04-29 Author: World Gafei

Last Updated: 2026/04/29, Seeing the sacks of green raw coffee beans carried in gunny bags, I could not smell any coffee aroma and was inconspicuous, but the line of sight was attracted by the sacks of coffee beans that are rarely seen, because these sacks are like paper for wine bottles, full of information about coffee beans, it turns out that the life experience of a bean is so complicated. 1. Bean producing area / manor / cooperative Fedecocag

Seeing the sacks of green raw coffee beans carried in gunny bags, I could not smell any coffee aroma and was inconspicuous, but the line of sight was attracted by the sacks of coffee beans that are rarely seen, because these sacks are like paper for wine bottles, full of information about coffee beans, it turns out that the life experience of a bean is so complicated.

1. A bean-producing area / manor / cooperative

Fedecocagua, or Federation of Cooperatives of coffee from Guatemala, was founded in Guatemala in'69 to assist small-scale farmers, provide new planting techniques or loans, and help find ways to sell so that their lives can be improved. There are similar organizations in other places, such as Mogiana in Brazil.

two。 Specification / grade

Each country and region has a set of criteria for analyzing the grade of coffee beans. If you are not familiar with coffee beans, you will be confused by these various grades. For example, Central and South America will use SHB (Strictly Hard Bean) and SHG (Strictly Hard Grown) to indicate that coffee beans are planted at an altitude of 1000m or above, which means they are excellent varieties. But the coffee beans in Brazil's SS (Strictly Soft) are at the top, including Indonesia's [Grade1-4], America's size, South America's producing advantage, and Africa's [A, AA, AAA).

3. Processing method

The processing methods of raw coffee beans can be divided into three methods: water washing (wet processed), drying (dry processed) and semi-washing. Clean Coffee is equal to washing. The processing of coffee beans is mainly determined by the nature of the beans, followed by the consideration of economic cost, and different processing methods will also affect the taste of coffee beans. Drying method can best retain the original flavor of coffee beans, sun-dried coffee beans taste strong and earthy (Muddy), but it takes a long time, about 2 weeks. Washing with water is cleaner and takes a short time, which takes 2 to 3 days, but because the coffee beans go through the fermentation process when soaked in water, the acidity is go. As for semi-washing, it is soaked before drying, which can not only retain the original taste, but also improve the acidity and taste.

4. Place of Origin

Indicate the place where coffee beans are grown, and the areas where good varieties of coffee beans can be grown are concentrated between the Tropic of Cancer and the Tropic of Cancer, collectively referred to as Coffee Zone or Coffee Belt. Such as Guatemala (Guatemala), Yemen (Yemen), Kenya (Kenya), Jamaica (Jamaica), Ethiopia (Ethiopia), Indonesia (Indonesia) and Java (Java) and other places.

5. Harvest year

6. Weight

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