Moisture content and bound water
This topic explains the role of moisture content and bound water in green coffee, how they affect stability and flavor, and why monitoring them is critical for quality preservation.
Green coffee
Alkaloids: caffeine and trigonelline
This topic explains the main alkaloids in green coffee—caffeine and trigonelline—their roles in plant defense, human perception, and how they transform during roasting.
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.
Compliance and food safety
This topic explains the compliance and food safety requirements in green coffee logistics, covering international regulations, contamination risks, and best practices to meet buyer and consumer expectations.
Costing and landed price calculations
This topic explains how the landed price of green coffee is calculated, including farmgate costs, logistics, fees, and importer margins, giving buyers and producers a clear view of cost structures in trade.
Quality approval and claims
This topic explains how quality approval works in green coffee trade, what happens when shipments don’t meet contract specifications, and how claims are managed between buyers and sellers.