Green Coffee Beans - Colombia Template
100% Arabica
Where do the bean come from?
Cocoa Butter is the fat obtained from the extraction and mechanical pressing from Liquor or paste of cocoa beans (kernels or nib), after being separated from the shell and passed through the grinding process. Cocoa Butter is the key to good chocolate, providing the texture and melting characteristics that only this natural product can provide.
Cocoa Butter produced by “Dornier”, strives to create value for the customers by satisfying their requirements for a quality product with specific performance characteristics.
we source only high quality cocoa bean varietals that are physically traceable to farms that adhere to good cocoa farming standards. this product is then processed into Cocoa Butter, this procurement process allows us to manufacture and provide a premium product to our clients.
Commodity: Whole Green Coffee Bean
Coffee Bean: Arabica
Varietal: Catiope
Coffee Process: Natural - Anaerobic
Fermentation: 72 Hours
Altitude: 1810-1940 M.A.S.L.
Humidity: 12%
Region: Colombia
Weight: 70kg
Packing: Jute sacks with inner Hermetic bag made from high-strength PE,
Minimum Order Quantity (MOQ): 1 x 20’ (FCL) Full Container Load
Country | Kg/bag | lbs/bag | Standard Bags/Container | Max Bags/ Container |
|---|---|---|---|---|
Venezuela | 60 | 132.28 | 300 | 320 |
FOB: La Guaira Port, Venezuela
Quality | Specification |
|---|---|
Free Fatty Acids (as Oleic Acid) | ≤ 1,5 % |
Peroxide Value (meq. Oxigen/kg) | ≤ 3,0 |
Identity | Specification |
|---|---|
Saponification Value (mg de KOH/g) | 188 - 200 |
Refractive Index (D 40°C) | 1,453 – 1,462 |
Melting Point (°C) | 28- 35 |
Iodine Value (Wijs) | Absent |
Foreing material Moisture (%) | < 0,3 |
Contaminants | Specification |
|---|---|
Copper | Max. 0,4 mg/kg |
Iron | Max. 2,0 mg/kg |
Lead | Max. 0,5 mg/kg |
Arsenic | Max. 0,5 mg/kg |
Microbiological Data | Specification |
|---|---|
Total plate count (in 1 g) | Max. 1x103 UFC |
Yeast per g | Max. 1x102 UFC |
Mould per g | Max. 1x102 UFC |
Coliforms (in 1 g) | < 10 UFC |
Salmonella (in 25 g) | Absent |
Sensory | Specification |
|---|---|
Taste | Characteristic |
Color | Characteristic Yellow |
Aspect | Solid |
Packing: 70kg Jute sacks with inner Hermetic bag made from high-strength PE,
Minimum Order Quantity (MOQ): 1 x 20’ FCL
FOB: La Guaira Port, Venezuela