Composition: carbohydrates, proteins, lipids
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.
This topic explains the major chemical components of green coffee—carbohydrates, proteins, and lipids—their roles in green coffee stability, and their transformation during roasting.
This topic breaks down the structure of the coffee cherry, layer by layer, showing how each part influences processing, flavor development, and the quality of the final cup.