tags: [] - coffee/green-beans - coffee/processing aliases: - Green bean - Unroasted coffee - Raw coffee

Green Coffee¶

Tags: #coffee/green-beans #coffee/processing Aliases: Green bean, Unroasted coffee, Raw coffee Related: Coffee Processing MOC | Coffee Origin MOC | Roasting | Green Coffee Grading | Water Activity Status: ✅ Complete

Overview¶

Green coffee refers to coffee beans in their unroasted state — the processed, dried seed of the coffee cherry, ready for shipment and roasting but not yet subjected to the Maillard reaction, caramelisation, and pyrolysis that transform its chemistry and flavour. Green coffee is the traded commodity form of coffee, purchased by roasters from exporters or directly from producers, and its physical condition, moisture content, water activity, density, and defect count directly determine the quality ceiling of the finished roasted coffee.

Structure of the Green Bean¶

A green coffee bean is the endosperm (seed) of the coffee cherry, protected during processing by layers removed at various stages:

Outer skin (exocarp): Removed during pulping (washed/honey) or after drying (natural)
Mucilage (mesocarp): Removed by fermentation and washing, or dried on the bean (honey/natural)
Parchment (endocarp): A papery husk removed by hulling before export
Silver skin (spermoderm): Thin membrane remaining on the bean surface; mostly removed during roasting (chaff)
Endosperm: The green bean itself — the seed reserved for germination; dense with complex carbohydrates, chlorogenic acids, proteins, lipids, and water

Physical Characteristics¶

Property	Range	Significance
Moisture content	10–12% (export standard)	Below 10% risks brittleness; above 12% risks mould
Water activity (Aᵥᵥ)	0.50–0.65	Determines microbial stability and shelf life
Bean density	Higher = better	Dense beans from high altitude; more even roasting
Screen size	14–20 (64^th inch units)	Larger screen = larger bean; used in grading
Colour	Blue-green to yellow-green	Freshness indicator; fading signals age
Aroma	Grassy, hay, fresh	Stale green has musty or flat aroma

Green Coffee Grading¶

Green coffee is graded by producing country before export using systems that assess defects, screen size (bean size), moisture, density, and cup quality. SCA grading classifies specialty grade green coffee as having zero Category 1 defects (black beans, sour beans, fungus-damaged) and fewer than five Category 2 defects per 350 g sample, with cup score ≥ 80 points.

See Green Coffee Grading for full grading methodology.

Storage and Stability¶

Green coffee is relatively stable compared to roasted coffee but degrades over time: - Fresh green (0–12 months post-harvest): Full flavour potential; bright acidity; clean cup - Past-crop (12–24 months): Reduced brightness; emerging baggy, woody, or haylike notes - Old crop (> 24 months): Significant staling; loss of acidity and complexity; often woody, flat, or musty

Optimal storage conditions: 15–20°C, 50–60% relative humidity, away from light and odour sources. GrainPro or hermetic bags extend shelf life by reducing oxygen exposure.

Key Facts¶

Green coffee is unroasted, processed coffee ready for export and roasting; the traded commodity form
Structure: endosperm protected by silver skin; parchment, mucilage, and outer skin removed during processing
Export moisture standard: 10–12%; water activity 0.50–0.65
Specialty grade requires zero Category 1 defects and cup score ≥ 80 points (SCA)
Freshness is critical; green coffee stales within 12–24 months, exhibiting woody, baggy, or flat cup character

References¶

Changelog¶

Date	Change
2026-04-28	Note created

This article is part of All-About-Coffee.com - The comprehensive coffee knowledgebase.