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Green Coffee Beans
Jesko Company Limited is a Vietnam green coffee beans exporter connecting the Central Highlands (Đắk Lắk, Gia Lai, Lâm Đồng) with global roasters. From basalt rich soils to calibrated post harvest, we deliver Arabica and Robusta that cup like the approved sample, shipment after shipment.
In Each Bean, a Story of Rain, Soil, and Science
Where tropical rain meets volcanic earth, coffee grows dense and expressive. Robusta thrives around 500 to 800 meters above sea level with dense body, thick crema, and cocoa nut flavor notes [1,4,5]; Arabica prefers 1,200 to 1,600 meters for clarity, sweetness, and floral cocoa aromatic complexity [5–7]. Density, screen size, moisture, and processing are not just trade numbers; they predict roast stability and flavor development [1–4,8].
Jesko sources from sustainable farms to deliver consistent Arabica and Robusta green beans.
What Roasters Receive (the Jesko edge)
• Sample to Shipment Consistency: Cupping alignment under SCA Green Coffee Standards; defects per ISO 10470; moisture per ISO 6673 [1–3].
• Specs You Can Measure: Focus on Screen 18/16; 10–12% moisture; controlled water activity for shelf life; color sort and hand pick to reduce quakers.
• Packaging and Loads: New food grade 60 kg jute with optional hermetic liners (for example, GrainPro); typical FCL loads about 19 to 21 MT (20’) or 26 to 28 MT (40’HC); FOB or CIF (Incoterms 2020).
• Documentation: Phytosanitary, Certificate of Origin, ICO CoO, fumigation if required; third party inspection (SGS or Intertek) as agreed.
• De risking Arrivals: Retention samples, stuffing photos, tamper evident seals, container desiccants, and clear ETD/ETA communications.
CTA: Request a Spec Sheet · Ask for S18 Washed Arabica Sample · Book an FCL Window
Typical Green Specs (at a glance)
• Species: C. arabica and C. canephora (Robusta); single origin or blended lots.
• Processing: Washed (clean and bright), Natural (fuller and fruit sweet), Honey (balanced).
• Screening: S18 or S16; mixed screen options on request.
• Moisture (ISO 6673): 10.0 to 12.5%; aw controlled for shelf life [1].
• Defects (ISO 10470, SCA): Sorted to target grade (color sort and final hand pick) [2,3].
• Cup profiles (indicative):
o Robusta: structured body, crema friendly, cocoa and roasted nut; ideal as 10 to 40% blend backbone or for soluble or RTD bases.
o Arabica: cleaner acidity and sweetness, floral cocoa or stone fruit, filter or omni or espresso.
Jesko ensures consistent screen size, moisture, and traceable quality for every shipment.
Harvest Windows and Availability
Viet Nam’s cycle supports reliable forward planning:
• Robusta: main harvest November to January; primary shipments follow soon after.
• Arabica (highland): peaks October to December, varying with elevation and microclimate.
Align call offs early for processing (washed or natural), screen focus (S18 or S16), and liner needs.
Freshly picked red coffee cherries from Vietnam’s Highlands.
From Orchard to Warehouse, Precision You Can Taste
Freshly harvested seeds remain metabolically active; process choice shapes biochemistry and cup.
• Washed: controlled fermentation for cleaner acidity.
• Natural: slow drying stress for rounder sweetness and body.
Target 10 to 12% moisture and cool, dry storage help preserve flavor and mitigate OTA risk; SCA green standards and ISO methods keep measurements comparable across lots [1–3].
Roast chemistry, one neat detail: Trigonelline partly converts to niacin (vitamin B3) during roasting; lighter roasts retain more chlorogenic acids (CGA), darker roasts build melanoidins for body and mild antioxidant effects [4].
Smarter Brewing and a Short Health Note
Roasters often ask how brew style intersects with wellness:
• Heart and Lipids: Moderate intake (about two to four cups per day) tracks with lower cardiovascular risk; boiled or unfiltered coffee carries diterpenes (cafestol and kahweol) that can raise LDL; paper filtered brews remove most diterpenes [9,10].
• Liver and Metabolism: Coffee associates with healthier liver enzymes and lower type 2 diabetes risk; decaf shows benefits too because polyphenols matter beyond caffeine [11–13].
• Brain and Sleep: Caffeine’s A2A antagonism supports alertness; keep caffeine earlier in the day; typical pregnancy guidance under 200 mg per day [14,15].
General information for end consumers. Not medical advice. If you publish education pages, Jesko can provide white label brew guides (filter versus espresso) with lipid friendly tips and dose timing, grounded in evidence [9–15].
Sustainability, Giving Coffee a Second Life
We encourage upcycling: spent grounds into activated carbon (for water or air purification or even electrode materials), while husk or pulp can become mushroom substrate or bio inputs after proper treatment. It is circular, useful, and scalable, a practical path to lower footprint in the coffee chain [16].
Why Jesko (subtle but decisive)
• Predictable quality: green coffee that roasts predictably, reduces dial in cycles, and keeps blends steady.
• Evidence led specs: ISO and SCA alignment for measurable moisture, defects, and screen.
• Operational reliability: 60 kg jute, optional hermetic liners, clean stuffing practice, punctual documents.
• Straightforward communication: quick samples, transparent cupping notes, proactive ETD and ETA updates.
From Viet Nam’s highlands to your roastery, Jesko delivers flavor backed by evidence and supply you can plan around.
References
1. ISO 6673. Green coffee — Determination of loss in mass at 105 °C (moisture content). International Organization for Standardization, 2003.
2. ISO 10470. Green coffee — Defect reference chart. International Organization for Standardization, 2004.
3. Specialty Coffee Association (SCA). Green Coffee Standards & Cupping Protocols. Specialty Coffee Association, 2021. Available from: https://sca.coffee/research
4. Illy A, Viani R, editors. Espresso Coffee: The Science of Quality. 2nd ed. Elsevier Academic Press; 2005.
5. DaMatta FM, Ronchi CP, Maestri M, Barros RS. Ecophysiology of coffee growth and production. Braz J Plant Physiol. 2007;19(4):485–510. https://doi.org/10.1590/S1677-04202007000400014
6. Worku M, Meul M, De Keyser W. The influence of altitude and shade on coffee quality in Ethiopia. Food Res Int. 2018;105:657–666. https://doi.org/10.1016/j.foodres.2017.11.066
7. Barbosa JN, Borem FM, Cirillo MÂ, Alves HMR, Santos CM, Coradi PC. Chemical and sensory quality of coffee as affected by the post-harvest processing method. Food Chem. 2019;272:505–513. https://doi.org/10.1016/j.foodchem.2018.08.047
8. International Coffee Organization (ICO). Coffee Development Report 2020: Growing for Prosperity. ICO, London; 2020. Available from: https://www.ico.org/documents/cy2019-20/ed-2341e-cdr-2020.pdf
9. Poole R, et al. Coffee consumption and health: umbrella review. BMJ. 2017;359:j5024.
10. Urgert R, Katan MB. Diterpenes in unfiltered coffee increase serum LDL cholesterol. J Lipid Res. 1997;38(5):861–867.
11. Saab S, et al. Coffee and liver-related outcomes: a systematic review. Clin Gastroenterol Hepatol. 2021;19(12):2491–2501.
12. van Dam RM, Hu FB. Coffee consumption and risk of type 2 diabetes: a systematic review. JAMA. 2005;294(1):97–104.
13. Ascherio A, et al. Coffee, caffeine, and risk of Parkinson’s disease. Neurology. 2004;63(7):1169–1175.
14. EFSA Panel on Dietetic Products, Nutrition and Allergies. Scientific opinion on the safety of caffeine. EFSA J. 2015;13(5):4102.
15. Pham TH, Nguyen TT. Altitudinal influence on the quality of Vietnamese Coffea arabica and C. canephora.Vietnam J Agric Sci. 2020;18(3):45–53.
16. Campos Vega R, et al. Valorization of coffee by-products: Activated carbon, electrodes, and organic substrates. Food Res Int. 2015;73:229–243.
