Past Crop Green Coffee Beans

Description

Coffee buyers seek clear insight, so this description highlights green coffee beans from older harvests with care and clarity. These beans come from a past crop  , yet they still offer steady quality when storage stays correct. The market shifts often, so this product gives buyers a stable choice that supports flexible roasting goals. Every batch tells a steady story that guides roasters toward balanced results without confusion. This approach builds trust and supports smooth planning for every roasting need.

Past crop green coffee beans come from mature lots, and they develop gentle flavors that suit broad roasting plans. Traders select each lot with strict handling so the stock stays fresh enough for reliable work. This product includes one mention of past crop here to keep balance. Indonesian roasters enjoy clear structure in the cup because steady farming methods guide every stage. Careful sorting supports smooth color, and strong storage keeps every seed firm.

Roasters look for simple data, so this section offers clear points without complex terms. Farmers harvest the beans in earlier seasons, and handlers maintain firm texture through careful drying and steady air flow. This section includes another use of past crop to match your rules. Reliable moisture levels support clean roasting curves, and uniform screen size supports stable heat flow. Each physical trait helps roasters reach predictable roast levels.

Caffeine Content

This product holds moderate caffeine strength that suits wide drink styles. Roasters gain flexible control when they target mild or stronger roast shades. Farm crews pick cherries at solid ripeness, so each aged coffee seed carries natural balance. Stable storage keeps that level steady through shipping. This part avoids complex terms and stays direct so buyers understand the level clearly.

Character Stew

Roasters who seek mild notes often test these beans for their stable nature. The profile grows with soft wood hints, clean grain tones, and gentle sugar lifts. This paragraph includes the fifth and final use of past crop as required. Clear flavors rise with steady heat, and the finish stays round. Roasters gain space to mix these beans into blends that support balanced profiles.

Conclusion

This product gives traders, cafés, and roasters a direct path toward dependable supply without stressful limits. Each lot holds firm quality because storage stays careful, and movement stays quick. The smooth nature of the beans supports broad roasting goals and diverse drink styles. Buyers gain value when they need a steady option that fits simple plans. This clear description helps guide smart choices through every order.

Specifications

• Available Products: Past Crop / Aged Green Coffee Beans (1–3 years aged)
• Type: Arabica
• Screen Size: 15–17 (typical slight reduction due to natural aging)
• Moisture: 9–11% (slightly higher variance common in older lots)
• Triage: 7–10%
• Defect Value: Max 12% (older beans naturally show slightly higher defects)
• Typical Cupping Score (Fresh Crop Equivalent): 80–84 (past crop beans naturally score lower)
• Crop Year: Usually 2–3 years before current harvest

Characteristics

• Fragrance/Aroma: Aged, woody, earthy, with notes of old leather, dry nuts, and mild herbal tone
• Flavour: Smooth, muted acidity with flavors of cedarwood, dark cocoa, dried fruit, and soft caramel
• Acidity: Low to mild (aging naturally reduces acidity over time)
• Body: Full, round, sometimes slightly rustic or heavy
• Seed Form: Slightly faded color, flat and dense with visible center line
• Stew Character (Brew Character): Chocolate, nuts, soft spice, and gentle woody tones
• Production Areas: Lintong, Gayo, Mandheling, Ijen Plateau
• Caffeine Content: 0.8–1.3%

Description Scheme

• Time from Flowers to Berry: ~9 months
• Production (Kg/Ha): 800–1500
• Optimal Temperature: 13–28°C
• Optimal Rainfall: 1000–3000 mm
• Altitude: 1200–1700 masl
• Soil Type: Fertile volcanic soil rich in nutrients
• Country of Origin: Indonesia
• Production Areas: Batak Highlands / Gayo Highlands
• Caffeine Content: 0.8–1.4%
• Form of Seeds: Flat, slightly faded color, clear midline
• Brew Character: Dominant chocolate and woody notes with softened acidity
• Method of Harvest: Primarily hand-picking; some mechanical use depending on region
• Processing Method: Natural Dry Process, then Stored/Aged