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.
Lasting importance
Acids: chlorogenic, quinic, citric, malic, phosphoric
This topic explains the major acids present in green coffee, their roles in flavor and stability, and how they transform during roasting and storage.
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.
Blending vs single-origin strategies
This topic explains the differences between blending and single-origin strategies in coffee, why roasters choose one over the other, and how these approaches affect quality, branding, and consumer experience.