Category Archives: News

1. What Are Quaker Beans in Coffee? Quaker beans are underdeveloped coffee beans that fail to develop the expected brown color during roasting. While most properly developed coffee beans turn brown as they undergo chemical reactions under heat, Quakers remain noticeably pale yellow, beige, or light brown. This defect originates during coffee cultivation and harvesting […]

Understanding Arabica coffee quality requires more than examining bean size, color, or physical defects. Sensory evaluation provides a deeper insight into a coffee’s aroma, flavor, acidity, body, balance, and overall cup quality. Through structured cupping procedures, coffee professionals can assess sensory characteristics more consistently, compare samples, and make better-informed sourcing decisions. For importers, roasters, green […]

For international buyers, sourcing coffee, black pepper, cashew kernels, tea and other agricultural products involves more than evaluating price and product quality. Food safety management, certification status, laboratory testing and export documentation are essential considerations when selecting a reliable supplier. Requirements vary according to the product, country of origin, destination market, intended use and buyer […]

In green coffee trading, screen size is an important physical specification used to classify Robusta coffee beans and define purchasing requirements. However, its significance extends beyond appearance. Bean size distribution can influence roast uniformity, while its relationship with density, moisture content and bean structure helps roasters determine the appropriate roasting profile. For coffee importers, roasters […]

Cashew WW240 is a widely traded grade of whole white cashew kernels used in retail packaging, snack production, foodservice, bakery and confectionery applications. For importers and food manufacturers, however, the WW240 designation alone does not guarantee that a shipment meets the required quality standard. Before purchasing bulk cashew kernels, buyers should evaluate three key factors: […]

Coffee roasting is more than applying heat to green beans. It is a controlled process that transforms the bean’s physical structure, develops aroma and flavor, and determines the consistency of the final cup. For roasters, several factors deserve close attention: 1. GREEN COFFEE QUALITYBean size, density, moisture content, processing method and defect rate all influence […]

Coffee Market Conditions at the End of October and Supply Outlook for November 2026 Prepared by Nam Son Phu Tho Audience: importers, roasters, distributors, beverage manufacturers and OEM/private-label partners 1. Message from Nam Son At the end of October 2026, the coffee market is moving from the end of the old crop into the first […]

For international cashew buyers, checking a sample is not simply about looking at whether the kernels appear white, large, and clean. A professional cashew kernel inspection should evaluate the sample from several levels — from serious defects that can affect food safety, edibility and commercial acceptance, to secondary appearance defects that influence grade, roasting performance […]

Vietnam is one of the world’s major Robusta coffee origins. For international buyers, however, production volume is only one part of the story. The more important questions are: To understand Vietnamese Robusta green coffee, we need to look at the complete supply chain — from variety and growing conditions to processing, grading, storage and export. […]

For B2B coffee buyers, “Robusta S18” is only the starting point—not the complete quality specification. Screen size tells you about bean size, but a proper pre-shipment or arrival inspection should look at the physical condition, moisture, defects, cleanliness, consistency and sensory characteristics of the lot. For buyers sourcing Vietnam Robusta S18, here are the key […]