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The relationship between the quality of coffee beans and the cup quality

Many studies have shown a direct correlation between seed viability and cup quality scores in green coffee; the higher the seed viability, the higher the quality. This raises important issues about preserving nutritional values in the sensitive green coffee beans.


Green coffee beans are also known as fresh coffee beans. Technically, green coffee beans do not undergo a roasting process, have a natural green color. They are picked directly from the coffee tree with the breath of highlands and have not undergone any treatment process.

Green coffee contains lots of antioxidants, caffeine and chlorogenic acid. In particular, caffeine is retained almost intact during roasting.

However, green coffee beans also have feelings. Excessive pressure and external impacts can change the composition of green coffee beans.


Taken at its most simplified, the goal of coffee processing at origin is to separate the seed from the rest of the fruit and reduce the water content to between 10 percent and 12 percent (from approximately 40 percent at the time of harvesting).

Each processing method (and every step within each method) risks exposing the coffee seed to stress, at varying intensity and duration.

One of many factors that cause pressure on coffee beans is high temperatures. Coffee that is dried under the sun is likely to be exposed to excessive heat.  Coffees dried mechanically risk exposure to heat if furnace settings are too high for the load weight or if the mechanical agitation is not sufficient in distributing the load evenly in the drying process.

When under too much pressure, coffee beans will undergo changes in chemical composition. The level of “Stress” will cause immediate and long-term changes to the coffee beans, affecting the taste of the coffee.

Pressure will make some fundamental changes in the following components: changes in levels in antioxidants, amino acids, carbohydrate (glucose), and free fatty acids. These changes are concentrated in the endosperm, where nutrients for the embryo are stored.

A cup of coffee from green coffee beans harvested from last year’s crop and a cup of refined coffee should be from the beans of this year’s crop will be more or less different. Although the sensory experience may be similar, the taste of coffee from the previous crop is said to have a “woody” mouthfeel.

Conditions during transport and storage also affect the quality of the beans. The transit time of green coffee between countries varies from 30-60 days. But it is often delayed and interrupted due to objective factors. From there, the coffee can be exposed to unsuitable temperatures for longer periods than expected.

During storage, the quality of green coffee depends on storage conditions and moisture. When receiving coffee, the manager must immediately determine the quality of coffee and decide appropriate storage conditions.

Therefore, It poses a lot of problems for distributors and Barista about preserving and transporting in order to obtain the “happiest” green coffee, ensuring the customer experience.


The ability to live and the level of “happiness” of the coffee beans decreases over time, depending on nature and age. Meanwhile, the quality of coffee cups is based on the happiness of green coffee beans.

Therefore, distributors, as well as Barista, need to have priority and management expertise to optimize the value of green coffee beans.

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