Green Coffee Beans

Green coffee beans are the foundation of the entire coffee industry. Before roasting, grinding, or brewing takes place, coffee exists in its raw, unroasted form. These raw beans determine flavor potential, quality consistency, shelf life, and ultimately the commercial success of any coffee product in the global market.

For importers, roasters, distributors, and private label brands, understanding how green coffee beans are produced, graded, and handled is essential. From origin and processing to storage and export logistics, every detail influences final cup quality and supply stability.

This guide explains everything you need to know about green coffee beans—from definition and production to sourcing and supplier selection for international trade.

What Are Green Coffee Beans?

Green coffee beans are raw coffee seeds extracted from ripe coffee cherries after harvesting and processing, but before roasting. In this unroasted state, the beans have distinct characteristics:

• Pale green to bluish-green color

• Mild, grassy aroma

• No roasted flavor or coffee aroma

• High sensitivity to moisture and storage conditions

Because they are more stable than roasted coffee, green coffee beans are the primary form traded globally. Roasting transforms them into the brown beans consumers recognize, but the quality of the final cup always starts with the raw material.

From Coffee Cherry to Export-Ready Beans

Understanding the production journey helps buyers assess quality and consistency more accurately.

Coffee Harvesting

Coffee cherries are harvested at peak ripeness to ensure balanced sweetness and acidity. Common methods include:

• Hand-picking for selective, higher-quality output

• Strip-picking for faster, large-scale production

Well-harvested cherries lead to better raw bean quality and improved roasting performance.

Processing Methods

After harvest, cherries are processed to remove outer layers and reveal the coffee seed. The processing method significantly affects flavor behavior during roasting.

Washed (Wet) Process
Produces clean, bright profiles with higher acidity, commonly used for Arabica.

Natural (Dry) Process
Cherries are dried whole, creating fuller body and fruity notes—widely used in Vietnam and Brazil.

Honey (Pulped Natural) Process
Partial pulp removal balances sweetness and body.

Each method influences how green coffee beans respond to heat and flavor development.

Drying and Hulling

Beans are dried to approximately 10–12% moisture. After drying, the parchment layer is removed, leaving export-ready coffee suitable for grading and shipment.

Arabica and Robusta Coffee Types

The global market is dominated by two main species.

Arabica Coffee Beans

• Grown at higher altitudes

• Lower caffeine content

• More complex aroma and acidity

• Higher market value

Arabica beans are favored for specialty and premium roasting.

Robusta Coffee Beans

• Grown at lower altitudes

• Higher caffeine content

• Strong body and bold flavor

• Excellent crema formation

Vietnam is the world’s largest producer of Robusta, making it a key supplier for espresso blends, instant coffee, and capsules.

Key Quality Factors Buyers Evaluate

Professional buyers assess raw coffee using standardized quality indicators.

Moisture Content

The ideal moisture range is 10–12%. Excess moisture risks mold, while overly dry beans affect roasting consistency.

Bean Size and Screen Grading

Uniform bean size promotes even roasting. Screen grading (such as screen 16 or 18) is commonly specified in export contracts.

Defect Count

Defects include black beans, broken beans, insect damage, and mold. Fewer defects indicate higher grade quality.

Density and Aroma

High-density beans generally perform better during roasting. Fresh raw coffee should smell clean and grassy, never musty.

Grading Standards and Export Classification

Although grading systems vary by origin, most exporters follow international benchmarks such as:

• Specialty Grade (minimal defects)

• Premium Grade (high-quality blends)

• Commercial Grade (mass-market use)

Buyers often require compliance with SCA protocols and International Coffee Organization standards.

Storage and Shipping Practices

Proper handling preserves quality during transport.

Storage Conditions

• Cool, dry, ventilated warehouses

• Humidity below 60%

• Protection from sunlight and strong odors

Packaging Methods

• Traditional jute bags

• GrainPro or hermetic liners for premium protection

• Bulk container shipments for large volumes

Correct storage prevents moisture absorption, mold growth, and flavor degradation.

Why the Global Trade Relies on Raw Coffee Beans

Green coffee beans dominate international trade for several reasons:

• Roasters retain full control over flavor profiles

• Longer shelf life compared to roasted coffee

• Lower risk during long-distance shipping

• Greater customization for regional markets

This flexibility makes raw coffee the preferred format for professional buyers.

Vietnam’s Role in the Coffee Supply Chain

Vietnam is a major force in global coffee production.

Production Strength

• World’s leading Robusta producer

• Competitive pricing

• Stable annual output

Expanding Arabica Cultivation

Arabica production is growing in highland regions such as Lam Dong, Son La, and Quang Tri.

Modern Processing Investment

Vietnamese exporters increasingly invest in:

• Advanced drying systems

• Optical defect sorting

• Moisture-controlled storage

These improvements support consistent export-grade quality.

Industrial and Commercial Applications

Green coffee beans are used across multiple sectors:

• Roasted coffee production

• Instant coffee manufacturing

• Capsule and pod systems

• Coffee extracts and supplements

Robusta beans are particularly suited for instant and capsule applications due to strength and solubility.

VIA – Export-Grade Coffee Supply from Vietnam

VIA (Vietnam International Agricultural) supplies export-ready green coffee beans sourced from Vietnam’s major growing regions. We manage quality control, storage, and logistics to meet international buyer requirements.

What VIA Provides

Bean Selection
Robusta and Arabica options, single-origin or blended.

Quality Control
Moisture testing, defect sorting, and pre-shipment inspection.

Custom Specifications
Screen size, processing method, and packaging format.

Export Support
Complete documentation, stable volumes, and global shipping coordination.

Product Specification Overview

How to Choose a Reliable Supplier

Before importing green coffee beans, buyers should assess:

• Consistency through sampling and reports

• Clear traceability and origin data

• Climate-controlled storage capability

• Certifications such as HACCP or ISO

• Proven export and logistics experience

A reliable supplier ensures long-term quality and supply stability.

Raw Coffee vs Roasted Coffee

For professional buyers, raw coffee offers superior flexibility and control.

Sustainability Outlook

Sustainability is becoming central to the coffee trade. Buyers increasingly prioritize:

• Responsible farming practices

• Reduced chemical usage

• Transparent supply chains

• Eco-friendly packaging

Vietnam’s coffee sector continues adapting through improved agricultural and processing standards.

Final Thoughts

Green coffee beans are more than raw material—they are the backbone of the global coffee industry. From flavor development to logistics efficiency, every stage of coffee production depends on raw bean quality.

With Vietnam’s production strength and VIA’s export expertise, buyers can source consistent, export-grade green coffee beans tailored to market needs. For roasters, importers, and brands, selecting the right supplier is the first step toward long-term success.

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• Email: admin@vietnam-coconut.com
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