Green Coffee
Green coffee is the dried seed of the coffee plant, traded as raw coffee beans before roasting. It is the primary agricultural product that moves from coffee farms through primary processing to the export market.
Prices, specifications and international trade for green coffee under HS 090111.
Green Coffee Price
Published reference · Jul 1, 2026
Green coffee is quoted in USD/t at BRA. Historical customs values may differ from the headline reference.
Explore green coffee pricesGreen Coffee Exports and Imports
Brazil led reported green coffee exports in 2025, at $14.9B.
Compare green coffee exporting countriesGreen Coffee Specifications and Quality
Green coffee grading factors include Moisture, Defect count, and Bean size.
Grading Factors
Quality assessment for green coffee considers Moisture, Defect count, and Bean size.
- Moisture
Measures water content of beans; buyers require low moisture to prevent mould and preserve quality.
- Defect count
Counts undesirable particles and damaged beans; lower defect levels indicate higher grade.
- Bean size
Determined by screen size; size affects uniformity and roasting behavior.
- Broken beans
Percentage of beans fractured during handling; high breakage reduces yield.
- Insect damage
Extent of damage from insects; impacts safety and market acceptance.
- Foreign matter
Presence of non‑coffee material; must be minimal to meet quality standards.
Typical Specification Ranges
Green coffee specifications record moisture content. These are typical ranges, not guarantees for an individual lot.
| Moisture content | 8.00–13 % |
|---|
Common Defects
Recorded defects for green coffee include Insect damage, Broken beans, and Foreign matter.
- Insect damage
Damage caused by insects such as the coffee berry borer during harvest or storage.
- Broken beans
Physical breakage of beans arising from handling, transport, or processing.
- Foreign matter
Inclusion of stones, twigs, leaves or other non‑coffee particles introduced during harvesting or sorting.
- Moisture excess
Moisture above the allowed limit, leading to mould growth and OTA risk.
- General defects
Various undesirable particles or off‑spec beans caused by faulty processing, pest damage, or climatic conditions.
Green Coffee Facts and HS Code
Green coffee belongs to coffee within softs and tropicals. Its customs classification covers HS 090111.
Green Coffee HS Code
| Also known as | Robusta, Colombian milds, Other milds, Brazilian naturals |
|---|---|
| Category | Coffee — Softs and tropicals |
| HS codes | 090111 |
| Quoted in | USD/t |
| Reference location | BRA |
Production & Handling
Processing steps for green coffee include Harvest, Primary processing (pulping, washing), Drying.
Production and Storage
| Processing steps |
|
|---|
Packaging
Typical green coffee packaging includes 60 Kg jute bag and Big‑bag (≈1 000 L).
- 60 Kg jute bag
Standard export bag size widely used in the trade.
- Big‑bag (≈1 000 L)
Flexible woven‑plastic container for bulk shipments of green coffee.
Uses & Risks
Green coffee is used in Roasting and Ground coffee production.
End Uses
- Roasting
Green coffee beans are roasted to develop flavour and produce roasted coffee for beverage consumption.
- Ground coffee production
Roasted beans are ground and packaged for retail sale to consumers and food‑service outlets.
Uses and Related Commodities
| Leading origins | Brazil, Central African Republic, Colombia, Ethiopia, Honduras, India, Indonesia, Peru, Uganda, Vietnam |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Ochratoxin A contamination Food safetyHigh Fungal metabolites can develop in beans with unsuitable moisture, posing a health risk. | Control moisture to ≤12.5 % and apply good agricultural and storage practices to limit mould growth. |
Moisture variation from weather ClimateMedium High humidity or rain during drying can raise bean moisture, increasing mould risk. | Dry beans promptly after harvest and monitor humidity, keeping storage humidity ≤60 %. |
Insect infestation PestMedium Insects such as the coffee berry borer can damage beans and introduce spores. | Use pest‑management measures during harvest and store beans in clean, insect‑free facilities. |