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Coffee [German
version]

Table of contents

General:
Product information
Packaging
Transport
  Container transport
  Cargo securing

Risk factors and loss prevention:

Temperature Odor
Humidity/Moisture Contamination
Ventilation Mechanical influences
Biotic activity Toxicity / Hazards to health
Gases Shrinkage/Shortage
Self-heating / Spontaneous Insect infestation / Diseases
combustion

Product information

Product name

German Kaffee (Rohkaffee)

English Coffee (green coffee beans)

French Café

Spanish Café
 Scientific Coffea arabica

CN/HS number * 0901 11 ff.

(* EU Combined Nomenclature/Harmonized System)

Product description

Coffee shrubs (Coffea arabica), which belong to the madder (Rubiaceae) family, are
shrubs with evergreen, leathery leaves, white flowers and spherical, reddish purple stone
fruits, known as coffee cherries. Originally native to East Africa, coffee was cultivated
for the first time in Brazil in 1740. The coffee shrub thrives in a tropical climate in shady
locations with high rainfall in both mountainous areas (Coffea arabica, see below) and
lowlying areas (Coffea liberica, Coffea robusta).

Since the coffee shrub blossoms throughout the year, each shrub carries fruits at all the
various stages of development.

Green coffee beans are the seeds of the coffee shrub, which are disengaged completely
from the husk and to a considerable extent from the seed coat (silver skin). In general,
each coffee cherry contains two coffee beans, which lie with their flat sides together and
exhibit longitudinal furrows in the middle of these sides.

Coffee beans contain the alkaloid caffeine (0.8 - 2.5%), which has a stimulating effect on
the human nervous system, for which reason coffee is counted as a semiluxury item.

There are three varieties of coffee shrub which are of economic significance:

1. Coffea arabica, the Arabian shrub.

Plantations are generally at altitudes of over 1000 m, which make

it a "highland coffee". The average length of coffee beans of this
variety is approx. 9 mm and their color is greenish to blue-green.

The coffee beans of this variety are more expensive, the higher
the plantations, as the fruits ripen more slowly at greater
altitudes, becoming horny and hard and containing only little
moisture. They consequently have a strong, full flavor. They have
a caffeine content of approx. 1.2%. This variety accounts for 75 -
80% of the world's coffee harvest.

Coffea robusta, the robusta coffee shrub.

 This is a "lowland" coffee, as its plantations are as a rule below
1000 m. The beans of this coffee variety are small, roundish and
generally brownish to yellowy green. The coffee cherries ripen
more quickly and their beans have a higher water content than
highland coffee and generally have a less powerful flavor. They
have a caffeine content of approx. 2.3%.

Coffea liberica, the Liberian coffee shrub.

A lowland coffee, whose beans, though larger than those of

Coffea arabica, are less highly regarded because of their sharp
flavor.

In addition to these varieties, a distinction is also drawn between two methods of

processing green coffee beans: the dry process (produces unwashed green coffee beans)
and the wet process (produces washed green coffee beans):

Unwashed green coffee beans

This processing technique is used in particular in Brazil, which is a

coffee-producing country. The majority of the world's coffee production is
dry-processed.
 Figure 1: Flowchart illustrating the dry process

Washed green coffee beans

The washed varieties are generally those from the higher quality grades.
However, their higher hygroscopicity makes them more susceptible to
moisture damage.
 Figure 2: Flowchart illustrating the wet process

Quality / Duration of storage

Green coffee beans are graded according to certain criteria, such as shape, size,
uniformity of the beans, color, horniness, husk, cut, gloss, smoothness of the beans,
proportion of defective beans, foreign matter and odor.

For instance, beans should be graded into uniform shapes and sizes. A distinction is
drawn between flat beans (2 beans in a cherry), peaberries (only 1 bean in a cherry, not
flattened) and Maragogype coffee (particularly large beans).
The color of the beans must exhibit a greenish to deep green and fresh background hue
and varies depending on variety and origin (top varieties from Central America: strong
green to gray-blue, other varieties: light yellow to light green).

Fading color, starting at the tips of the beans, results from a relatively long storage time
and is deemed to indicate poor quality. Fresh-colored coffee beans are recently harvested,
while yellowish-green hues are indicative of beans from an older harvest.

Horniness is also an indicator of product freshness: fresh beans should be tough and have
to be peeled with a knife in the manner of horn. The cutting test shows that highland
coffee is hard and has a horny, tightly serrated and wrinkly cut surface. A straight, broad,
open cut indicates lowland coffee.

Coffee beans must be hard and not spongy (especially washed coffee beans), i.e. if a
finger nail is pressed into the bean, it should leave no trace.

The gloss and smoothness of the beans indicate clean processing.

In addition, the proportion of defective beans and foreign matter constitutes an important
criterion in the quality grading of coffee. Thus, the highest quality green coffee is sorted
(previously hand-sorted, now sorted by machine) and contains only a few defective
beans. Foreign matter, such as sticks, stones and leaf residues, has been almost
completely removed, while medium quality green coffee still contains a considerable
proportion of defective beans and foreign matter.

Overview of typical green coffee defects:

Designation Cause Appearance Odor/Flavor

Sour or starting to rot due yellowish to repellent,

waxy beans to brown, often rotten, rancid
overfermentation, with mottled
the most surface, glassy
dangerous coffee
defect

Frosted frost at sunrise, speckled or acrid and

beans, also also night frosts black, somewhat stinking
known as spongy
stinkers

Quakers unripe fruits underdeveloped, sharp, sour or

shimmery green grassy/pea-
to grass-green, like
firmly attached
 silver skin

Broken damage during fragments same as

beans processing or whole beans
transport

Insect- insect bites and holes or chewed same as

damaged chewing edges undamaged
beans beans

Ear-shaped beans damaged ear-shaped, weak aroma

and during hulling hollow beans
deformed
beans

"Triplets" three-seed beans flat sides as normal

beveled beans

Elephant several beans    

beans fused together

Foreign contamination    
matter due to stones,
sticks, small
lumps of earth
etc.

The following terms allow conclusions to be drawn as to the quality of the coffee:

ship fillings: coffee spilled on the floor of the hold; before

delivery, the ship should clean and bag this coffee (or pay to have
the above operations performed).
ship sweepings: highly contaminated coffee lying on the floor of
the hold (not generally fit for recovery).
ship samples: coffee samples taken shortly before loading onto
the ship or during loading operations (deposited at the port of
loading).
ship spills: coffee gathered up using clean shovels, without
having come into contact with the floor.
shipper's slacks: bags recorded by the ship as being too weak
when loaded.
skimmings: damp coffee from partly wetted bags; the coffee
 beans may be divided into good skimmings, medium skimmings
or poor skimmings.

Quality specifications for coffee vary very widely in Europe. Basically, the darker the
coffee is roasted, the lower is the required starting quality. If German quality
requirements are taken as a baseline of 100%, the coffee qualities required in Scandinavia
are between 110 and 120%, while Southern Europe demands qualities of between 60 and
70%, i.e. a loss causing depreciation of 20% in Germany does not constitute a loss at all
in southern Europe.

Washed coffee may be stored for several years if the recommended storage conditions are
complied with.

Intended use

As a semiluxury item: green coffee beans are roasted, ground and brewed. They are
further processed to yield products such as (freeze-dried) instant coffee.

Figures

(Click on the individual Figures to enlarge them.)

Figure 4a
Figure 3 Figure 4 Figure 4b

Figure 5 Figure 5a Figure 5b Figure 6

Figure 7 Figure 8 Figure 9 Figure 9a

Countries of origin

This Table shows only a selection of the most important countries of origin and should
not be thought of as exhaustive.

Europe  

Ethiopia, Ivory Coast, Cameroon, Kenya,

Africa
Madagascar, Uganda

Asia Indonesia, India, Philippines, Vietnam

Brazil, Colombia, Mexico, Costa Rica, El Salvador,

America
Guatemala, Honduras, Ecuador, Peru, Venezuela

Australia Papua New Guinea

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Packaging

Coffee beans are usually packaged in new bags of woven natural materials (e.g. jute or
sisal), which allow free air circulation. Their net weight is generally 60 kg, but may be 69
kg in Central America/Colombia.

Coffee from Mexico is sometimes shipped in a sisal outer bag containing a plastic inner
bag. This plastic inner bag is perforated. Woven plastic bags, as are occasionally used for
transport from West Africa, have no effect on the quality of the coffee, provided that they
are air-permeable.

Figure 10
Back to beginning

Transport

Symbols

General cargo Bulk cargo

Means of transport

Ship, truck, railroad

Figure 11

Container transport

The protective and ventilation measures conventionally taken in a general cargo ship do
not generally apply to containers.

Containers have increased handling speeds decisively. The constant increase in container
ship tonnage has increasingly reduced the supply of space in conventional ships. Approx.
95% of European coffee imports are already transported in containers - the change-over
to containerized coffee transport is largely complete.
Two types of container are used to transport coffee:

1.) Standard containers

Standard containers differ in the materials used for wall and

ceiling construction. Corrugated steel sheet, fiber glass-reinforced
plastics and, occasionally, plywood, are used. The floor always
consists of wood or perforated pressure plate.

To simplify opening and closing of the containers, standard

containers have a few small "ventilation holes", which have no
ventilation effect but merely equalize pressure differentials on
opening and closing of the containers.

A standard container stuffed with coffee should be stowed below

deck. The extreme temperature differences on deck (up to 60°C
between day and night) could result in container sweat during
maritime transport.

In addition, a sharp drop in temperature in the container caused

by the effects of the wind and weather of a northern winter may
result in considerable container or cargo sweat. Below deck,
these effects are considerably reduced.

The bottom, sides and top areas of the cargo block in the
container should be lined with packing paper. Incipient container
sweat (initial drips) may be soaked up and distributed by the
paper.

Figure 12 Figure 13 Figure 14

Figure 15 Figure 16
2.) Ventilated containers ("coffee containers")

Ventilated containers have ventilation openings over the entire

length of their side walls in the floor and roof areas. This
 ventilation is passive, i.e. the ventilated containers have to be
actively ventilated from outside. Active ventilation can only take
place when the hatch is closed. Upwardly directed air flow may
be produced by extracting the hold air at the top and supplying
fresh air in the area of the hold floor. This air then also flows
through the ventilated container. This is the only way to ensure
ventilation in the ventilated container.

Figure 17 Figure 18

Figure 19 Figure 20

Because the ventilated containers are ventilated in this manner, they must be loaded
below deck. On deck, the airflow through such containers might not be sufficient and the
containers would also be exposed to considerable temperature fluctuations. Furthermore,
on deck the additional ventilation openings in the container create the risk of seawater
spray deposition.

The container floor should be lined with paper. There must be no dunnage at the sides
and in the top area, since the ventilation action would otherwise be impaired or
completely prevented.

The wooden flooring of the containers must be absolutely clean. If washed, it must be
completely dried; the water content of the flooring should be 12%, corresponding to a
lumber equilibrium moisture content of 70%, so that the flooring does not constitute an
additional source of water vapor to dampen the coffee cargo and container atmosphere.

Unpacking/stripping of the containers: green coffee beans are stuffed at intrinsic

temperatures of 30 - 35°C. Since they are loaded below deck, coffee containers have a
core temperature of approx. 18 - 20°C even during the Northern European cold season,
due to the short duration of the voyage. If such containers are unloaded at -10°C, speed is
of the essence. The more quickly are the containers stripped, the lower is the risk of
moisture damage. Long truck or rail journeys should be avoided, since the extremely
rapid cooling of the container would inevitably lead to container sweat. A container
should where possible be unpacked within 24 to 48 hours of unloading from the container
ship. Top and side dunnage cannot prevent wetting damage, but they can delay it. This
period of delay may have a crucial effect on whether the cargo suffers damage or
survives transport without damage.

"Bulk containers": Approx. 1/3 of containerized coffee is transported as bulk cargo in 20'
standard containers. Liner bags of plastic fabric are suspended in the containers. The
container and liner bag are filled in a tilted position and both are then closed. The
dunnage recommendations for "bulk containers" are the same as those for standard
containers.

Alternatively, coffee bags may also be transported on flatracks in ventilated holds.

However, handling of the flatracks is problematic, as the cargo is exposed to the ambient
atmosphere without any protection.

Cargo handling

Hooks must not be used in cargo handling as they subject the cargo to point loads, so
damaging the bags. Due to their shape, plate or bag hooks apply an area load and are thus
more suitable for handling bags.

In damp weather (rain, snow), the cargo must be protected from moisture, since moisture
ingress may cause damage.

Figure 21 Figure 22 Figure 23

Stowage factor

1.90 m3/t (flat bags of jute fabric, 60 kg, Santos, Brazil) [1]
1.98 m3/t (jute bag, 61 kg, Mombasa, Kenya) [1]
1.72 - 1.81 m3/t (bags from Brazil) [11]
1.81 - 2.09 m3/t (bags) [11]
1.70 - 1.90 m3/t (bags) [14]

Stowage space requirements

Cool, dry, good ventilation.

The containers should be stowed below deck away from heat sources. External
meteorological conditions do not then have a direct effect on the containers. They are
shielded from the external conditions by the surrounding containers and the ship's walls,
so meaning that the hold air, with its temperature and moisture/humidity values,
constitutes the decisive external influence. The risk of frost on the one hand and major
daily variations in temperature may result in spoilage of the coffee, so stow below deck
where possible.

Segregation

Fiber rope, thin fiber nets. Used nets must be washed and dried before use, to prevent
tainting by odors or seawater.

Cargo securing

In order to ensure safe transport, the bags must be stowed and secured in the means of
transport in such a manner that they cannot slip or shift during transport. If loss of
volume and degradation of quality are to be avoided, the packages must not be damaged
by other articles or items of cargo.

Attention must also be paid to stowage patterns which may be required as a result of
special considerations, such as ventilation measures.

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Risk factors and loss prevention

RF Temperature

Coffee beans require particular temperature, humidity/moisture and possibly ventilation

conditions (SC VI) (storage climate conditions).

Designation Temperature range Source

0 - 20°C [1]
Travel temperature
< 20°C [2]
The goods must be protected from frost (< 0°C).

In general, temperatures should be between 10 and 20°C during transport of green coffee
beans.

There is a close connection between fluctuations in the ambient temperature and the
formation of condensation water (sweat) in the hold or container. Thus, during a voyage
from a hot climate (port of loading, e.g. South America in December, i.e. summer in
southern hemisphere) to a cold climate (port of discharge, e.g. Northern Europe in
December, i.e. winter in the northern hemisphere) intensive cooling of the cargo is
essential. Temperatures gradients of as much as 50°C between "summer in the southern
hemisphere" and "winter in the northern hemisphere" are entirely possible. A sudden fall
in temperature also leads to a higher probability of condensation water formation below
the ship's deck or in the container. The resultant dripping sweat then causes considerable
cargo losses. Overintensive cooling of the cargo surfaces may also lead to condensation
water formation directly on the cargo (cargo sweat).

Figure 24

For this reason and owing to the close relationship between temperature and humidity in
the hold together with the external weather conditions, it is necessary to take daily
temperature and humidity measurements (external temperature, hold temperature,
relatively humidity), so that an appropriate ventilation program can be drawn up.

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RF Humidity/Moisture

Coffee beans require particular temperature, humidity/moisture and possibly ventilation

conditions (SC VI) (storage climate conditions).

Humidity/water
Designation Source
content

Relative humidity 50 - 65% [1]

 50 - 65% [2]

8.5 - 10% [1]

Water content 9 - 12% [2]

10 - 12% [4]

Maximum equilibrium
65% [1]
moisture content

Preventing the formation of condensation water in the hold is absolutely essential and
constitutes the number one priority.

The cargo in the hold (or in the container) should be protected from dripping sweat by
placing mats, jute coverings, gunny cloth or similar coverings at a distance of approx. 0.5
m above the cargo surface (where possible). The spacing from the cargo is necessary to
ensure adequate ventilation. For this reason, use of tarpaulins or plastic films should be
avoided, since the coffee beans may otherwise start to postferment.

Figure 25 Figure 26

According to the sorption isotherm for green coffee beans, beans with an 8.5 - 10% water
content are at equilibrium with a relative humidity of 50 - 65%.

Figure 27

If coffee beans have an excessively high moisture content, there is a risk of mustiness,
mold growth and post- or overfermentation. Washed coffee frequently has a higher
moisture content than unwashed coffee, due to the processing technique used, so meaning
that it also releases more water vapor and is therefore more at risk from sweat.

Moisture damage (vapor damage, fresh and salt water damage) does not generally
become apparent until several days after the beans have come into contact with water and
is then manifested by a musty odor and visible changes to the beans.

Exposure to wetness (excessive humidity, rain, sweat) turns the beans white, and
sometimes subsequently black, moldy and swollen. A relatively long period of exposure
to wetness results in a musty/rotten odor.

Figure 28

Salt water damage may have been caused by seawater ingress during lighterage (=>
seawater test using the silver nitrate method). Bags damaged by sea- or rain water should
be rejected. In addition, the salt content of the seawater increases water vapor absorption
by coffee beans.

Figure 29

The various types of damage, such as discoloration, swelling, moldiness, post- or

overfermentation, always have an effect on aroma and flavor.

Green coffee beans should never be transported in the same compartment in conventional
ships as rafted logs (high water vapor release).

It is advisable to monitor the water content of the cargo by sampling.

Container transport of coffee beans:

Normal loading humidity of between 11 and 13%. Values of up to 13.5% are still
acceptable. Where values are between 13.5 and 14%, i.e. the mold growth
threshold of 75% relative humidity has already been reached, it is essential to use
 ventilated containers, and to ensure very rapid stripping after unloading the
container from the ocean-going ship.

Very few exporters dry coffee to a level of 10%. Since the weight of coffee is the
basis for trade, tax and duty, in this case special agreements and preparations are
required on the part of the exporter. If the water content of coffee is reduced to
values below 10%, the structure, flavor and odor of the coffee change
(depreciation due to loss of aroma).

The Far East exports coffee at particularly high moisture levels (approx. 14%).
Ventilated containers must be used for the purpose of loss prevention. Stripping
must be performed very quickly, especially in winter in the northern hemisphere.

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RF Ventilation

Coffee beans require particular temperature, humidity/moisture and possibly ventilation

conditions (SC VI) (storage climate conditions).

Recommended ventilation conditions: air exchange rate 10 - 20 changes/hour (airing).

Important: a suitable ventilation program must be drawn up depending upon external

temperature, relative humidity, cargo temperature and moisture content of the coffee
beans.

The beans constantly release water vapor during the voyage, and the water content may
fall by 0.5 - 1%. This released water vapor must be removed to the outside by suitable
ventilation in order to reduce the risk of condensation in the event of unfavorable ambient
conditions (e.g. sudden drops in temperature of the external air). Intensive cooling must
be provided, especially during voyages into cold climates. A sudden drop in temperature
causes sweat to form below deck. Considerable damage may be caused by dripping
sweat. Overintensive cooling of the cargo surfaces after a sharp drop in temperature may
also lead to sweat formation directly on the cargo.

The elevated relative humidity in the hold may also lead to mold damage.

Container transport of coffee beans:

In the event of a sharp drop in external air temperature, any consequent rapid impact
upon the holds and thus upon the containers may be alleviated by reducing or completely
ceasing ventilation. In the event of a sharp decline in the temperature of the hold air, the
ceilings and free wall surfaces of the containers are particularly prone to cooling. If the
air above the cargo has a relatively high water vapor content (which occurs with goods
with a high water content), it must be expected that condensation will form to a particular
degree on these surfaces.

In winter, the containers are sometimes exposed to extreme temperature differences

during unpacking, as they move from the relatively protected environment of the hold
into the sometimes substantially cooler external air ashore. The consequence is a rapid
rise in the relative humidity in the container, which may very quickly lead to the
formation of condensation. For this reason, the containers should be unpacked or placed
in appropriately protected storage immediately on arrival at the port of discharge.

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RF Biotic activity

Coffee beans display 3rd order biotic activity.

Respiration processes are essentially suspended, but biochemical and microbial processes
continue. Despite the fermentation process, the embryo is preserved: the loss of the
ability to germinate has an unfavorable effect on the contents and thus on the quality of
the green coffee beans.

2 levels and inadequate

Inadequate ventilation may result in fermentation and rotting of the coffee beans as a result of increased CO
supply of atmospheric oxygen.

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RF Gases

If ventilation has been inadequate (frost) or has failed owing to a defect, life-threatening
CO2 concentrations or O2 shortages may arise. Therefore, before anybody enters the hold,
it must be ventilated and a gas measurement carried out.

Back to beginning
RF Self-heating / Spontaneous combustion

No risk.

Back to beginning

RF Odor

Active Extremely slight unpleasant odor. Green coffee

behavior beans release a peculiar odor. "Fruity" smelling
coffee beans have been loaded when very fresh (not
to be confused with beans tainted with a citrus odor).

To test the odor of coffee, rub it between the hands.

Good new crop coffee smells fresh and leguminous.
Poorly processed green coffee beans or those which
have been stored in damp conditions smell musty.

Passive Green coffee beans are extremely sensitive to

behavior foreign odors. The specific intrinsic odor of an
individual coffee variety may even taint other
varieties. Thus, for example, "Minas" coffee (origin:
Brazil) has a sharp, carbolic odor, and "Rio" coffee
has an iodoform-like odor. These "hard" coffee
varieties may odor-taint "softer" varieties (e.g.
"Santos" coffee).

The causes of foreign odor may be:

foreign odor from other goods, such as fish meal,

raw sugar, pepper, citrus fruits, hides, furs,
chemicals (citrus odor not to be confused with
the fruity smell of very fresh coffee beans)
inadequate deodorization of storage spaces and
ships' holds and of containers

In container transport there are two causes of odor

 taint:

the container was contaminated at the time of

loading (e.g. by previous damaged chemical
cargo) and
odor may be transferred from the hold to the
coffee, at least in the case of a ventilated
container.

Since the responsibility for the cleanliness of a

container to be loaded is delegated to very low level,
there is a greater risk associated with using a
container.

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RF Contamination

Active Coffee does not cause contamination. Some dust

behavior may fall out of the porous jute bags.

Passive Green coffee beans are extremely sensitive to

behavior contamination and must be kept absolutely clean.
They must be protected from cement and coal dust,
as this penetrates through the jute bags used and
cannot thereafter be removed from the beans by
machine.

Figure 30
Back to beginning

RF Mechanical influences

Point loads applied for example by hooks may result in damage (tears) to the bags and
thus to losses of volume. Plate or bag hooks, which, due to their shape, distribute the load
and reduce the risk of damage, should thus be used. Exposure to moisture in particular
increases the susceptibility of jute bags to rotting, which reduces their mechanical
strength.

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RF Toxicity / Hazards to health

Where a cargo has become excessively damp, postfermentation leads to CO2

development; thus, before anybody enters the hold, it must be ventilated and the gas
content of the air must be checked. There is a possibility of an oxygen shortage.

Black spots resulting from the formation of condensation water may be caused a mold
containing the toxin ochratoxin A, which is suspected of being carcinogenic. This mold is
extremely heat-resistant and is not destroyed even by roasting (160°C). It may occur in
grain, pasta, spices, wine and beer. Coffee roasters must ensure that the green product is
fit for use (max. permitted level 3 micrograms / 1 kg foodstuff).

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RF Shrinkage/Shortage

Weight loss caused by the release of water vapor during the voyage may amount to up to
0.5%. Loss of volume may also be caused by tears in bags.

In addition, weight differences arise through:

inaccurate weighing in the exporting country

underfilling of bags
 sampling after filling
storage after filling and before shipment (release of water vapor
caused thereby leads to weight loss)
tare differences

If very dry coffee is shipped, storage under conducive conditions may even result in a
weight increase.

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RF Insect infestation / Diseases

Containers and holds must be absolutely free from insects.

The coffee beetle (Araeocerus fasciculatus) is a typical storage pest, which easily spreads
during relatively long periods of storage ashore. Coffee may additionally be infested with
cockroaches, rats and mice.

Fumigation is generally carried out in the countries of origin (fumigation certificate),

which does not as a rule cause any depreciation. Occasionally, fumigation agents are
incorrectly applied to the product and residues with a carbide-like odor are left on the
sacking, which may taint the coffee.