ROBUSTA COFFEE

COMMERCIAL SPECIFICATIONS

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Green (Robust) – Entry Type

• Product Name: Green Conilon Coffee – Entry Type

• Species: Coffea canephora (Robusta / Conilon)

• Classification: Green Coffee – Entry Type

• Processing: Natural (dry method)

 

Physical-Chemical Parameters

• Humidity: 11.5%

• Defects: Type 8 (input pattern)

• Density: Medium to low

 

Overall Score: 68 points

(Classification: Entry Commercial – below 70 pts)

 

Sensory Profile

• Aroma: Earthy, woody, notes of raw cocoa

• Taste: Intense, pronounced bitter, persistent

• Body: Full-bodied

• Finish: Astringent, rustic

 

Acidity

• Type: Low

• Description: Barely noticeable, not prominent

 

Production Altitude

• Average Altitude: 100 to 300 meters

(Typical regions: North of Espírito Santo, South of Bahia, Rondônia)

 

Recommended Use

• Commercial blends

• Solubles

• Dark roast for volume espresso