There are many types of wholesale coffee beans sold in the global market. Therefore, businesses need to know how to check the quality of coffee beans.
Basic Knowledge About Wholesale Coffee Beans
It can be seen that thousands of tons of coffee beans are consumed every year due to the demand of users around the world. In Europe or Australia, coffee lovers drink coffee in the morning as a habit.
Wholesale coffee beans concept
Importers, corporations, distributors, retailers, and sometimes bulk buyers for coffee shops are the main customers of coffee beans at wholesale prices.
During the order establishment process, the wholesale price of coffee is agreed to be cheaper than the retail price, businesses will also have more profit when buying wholesale coffee beans
Wholesale coffee beans classification
- Arabica: grown in many countries with subtropical and tropical climates, of which Brazil is the leading producer and exporter. This bean is native to the southwestern highlands of Ethiopia and is very popular with coffee aficionados. Each year, Arabica beans account for more than 60% of the wholesale coffee beans
- Robusta: Robusta coffee is grown from the seeds of the Coffea Canephora plant. As the world’s top largest coffee exporter, each year, Vietnam produces more than 90% of robusta coffee, accounting for approximately 40% of Robusta coffee beans in the world. Robusta beans are mainly grown in the Central Highlands, in the regions of Dak Lak, Dak Nong, and Kon Tum.
Qualities Of Coffee
Coffee quality is important for professional coffee buyers to determine the consistency, freshness, and flavor of the crop. This is the yardstick for determining the selling price of coffee. There are 7 characteristics to note when evaluating coffee, which are:
Taste – Also known as taste, is a general term that encompasses all of the qualities of coffee perceived through the sense of smell and taste, including body, aroma, acidity, sweetness, bitterness, and pylorus.
The best coffee beans will strike a balance between all these qualities so that no one will overwhelm all the others. Coffee flavor can be affected by improper processing or storage.
Aroma – The smell of freshly-ground coffee beans is known as the fragrance, while the smell of the brewed coffee is the aroma or bouquet. Aroma is a good indicator of a coffee’s overall freshness as well as its high quality, and will likely reveal whether there are any defects in the beans.
Some typical aroma descriptions include floral and nutty flavors. There are dozens of other aroma terms that describe the subtle nuances of coffee’s vapors. The aroma of coffee can be affected by the roasting process of the beans.
The body is understood as the sensation in the oral cavity, the body of a cup of coffee leaves an impression on the palate as the coffee coats the tongue and swirls around the inside of the drinker’s mouth.
The body of a coffee is often referred to as light, medium, or full and describes the overall weight, consistency, or viscosity of the coffee as you perceive it to the taste buds. The body of coffee affects the overall taste and can bring about a variety of sensations for the drinker
Bitterness is this initial coffee taste sensation that is usually experienced when enjoying a cup of coffee. The bitter taste is one of the four basic tastes detected in the oral cavity along with sweet (sucrose), sour (tartaric acid), and salty (sodium chloride).
To some extent, the quality of bitterness is desired in coffee, and this is especially true in espresso and dark roasts, where bitterness can enhance the flavor of the coffee. As a general rule, Arabica coffee is less bitter than Robusta coffee (Coffea canephora var. Robusta).
However, too much bitterness can create an unpleasant taste, especially if the bitterness is caused by over-extraction during the brewing process.
Acidity – The quality of coffee’s acidity is often considered a sharp but slightly pleasant aftertaste near the mouth. Sometimes there is a slight tingling or even numbness at the tip of the tongue. You may also feel some dryness at the back of your mouth and under the edge of your tongue.
Acidity can also be described as berry-like or lemony in its subtle qualities. Acidity is often described as pleasant and serves to enhance other qualities of coffee. Coffee with very low acidity can be described as flat or dull, while coffee with medium acidity can be called smooth.
Sweetness – The quality of sweetness in coffee that gives smoothness and softness to the taste without any harsh or undesirable flavors that could be considered defective. Different from the kind of sweetness experienced when tasting simple sugar, the sweetness of coffee encompasses a broader quality that is considered a distinct sensation and can also produce fruit flavors.
The aftertaste is also known as the finish, the aftertaste of coffee experienced after you swallow a sip of brewed water. The aftertaste can be rapid or steady and can “grow in the finish”. The aftertaste can also be very dry and pale, or it can be quite sweet instead.
Bright, delicate coffees with significant acidity can also have a dry and slightly dry aftertaste. The aftertaste can also reveal fruity or spicy flavors, or it can be caramelly or chocolatey.
TOP Reliable Wholesale Coffee Beans Suppliers
Accounting for more than 40% of Robusta coffee beans all over the world, Vietnam is one of the countries with the most prestigious coffee suppliers for the global market.
- K-Agricultural Factory – Vietnam’s leading wholesale coffee supplier
Operating since 1996 in the field of Vietnamese agriculture, K-Agricultural wishes to bring high quality coffee in large quantities, at reasonable prices to the international market.
K-Agricultural Factory – one of the best suppliers of agricultural products in Vietnam has contributed to bringing thousands of tons of Vietnamese coffee to the world, especially to demanding markets such as the US, Japan, and Africa. Before being put on the domestic and international market, the products are carefully selected by hand and processed according to special methods to ensure the quality of each grain.
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