Green coffee from Burundi

The source of the this information is Scott Roe’s book and Coffee Recent Developments.

Averages used as a guide, no one coffee sticks to these numbers:

Item Low % High % Ave What they do
Sugars / Sucrose 6.0% 9.0% 7.5% becomes fructose / glucose and acetic acid
Lipids 15.5% 16.5% 16.0% Retain aroma and produce mouth feel
Protiens & free amino acids 10.0% 13.0% 11.5% interact -> Maillard reations
Alkaloid: Caffeine 0.9% 1.1% 1.0% 10 % of the coffee’s bitterness and majority of simulant effect
Alkaloid: Trigonelline 1.0% 1.0% 1.0% Greatest contributor to coffee’s bitterness
Moisture Content 10.5% 11.5% 11.0% Higher the value slower the heat transfer
Organic Acids 7.0% 10.0% 8.5% Coffees acidity / sourness / astringency and bitterness (acids: cholorgenic, citric, quinic, caffeic, malic, acetic and formic acid)
Others 49.0% 38.0% 43.5% What is left


The above table of green coffee chemistry is represented on a pie graph

Green Coffee Chemistry (average) Arabica only - graph

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