This Technical Data Sheet (TDS) is designed to be the “Spec Sheet” for your green coffee samples. High-end specialty roasters love data because it reduces their risk and helps them plan their roast profiles before the coffee even arrives.
TECHNICAL DATA SHEET: Precision Metabolic Process
Origin: [Insert Region/Estate, e.g., Nyeri, Kenya]
Process Type: Specialty Double-Washed (Dry Ferment + Extended Soak)
Metabolic Target: Phosphoric Acidity & Amino-Acid Complexity

  1. Harvest & Fermentation Metrics
    Metric Data Point Impact on Cup
    Initial BRIX 18 – 22° High sugar availability for complex acid development.
    Dry Ferment Time 15 – 18 Hours Preserves Chlorogenic Acids (CGA); prevents phenolic taints.
    Terminal pH 4.3 – 4.5 Stabilizes phosphoric acidity for an “electric” mouthfeel.
    Soak Duration 33 Hours Hydrolysis of proteins into free amino acids; savory-sweet depth.
    Soak Water Temp 16°C – 19°C Prevents boozy/acetic notes; ensures “Clean Cup” clarity. Physical Properties
    • Moisture Content: 11.2% – 11.5% (Stabilized on raised African beds)
    • Water Activity (a_w): 0.52 – 0.58 (Optimized for long-term shelf stability)
    • Density: 820 – 850 g/L (High density; can handle aggressive heat application)
    • Screen Size: 17/18 (AA) or 15/16 (AB)
    1. The Sensory Architecture
    • Primary Acidity: Phosphoric. Sharp, buzzing, and effervescent.
    • Sweetness Profile: High Maillard Potential. Look for toffee, malt, and dark caramel.
    • Cleanliness: Zero phenolic or medicinal interference. Rapid, sparkling finish.
    • Structure: Exceptional tactile weight due to amino acid density.
    1. Roasting Recommendations
    • Charge: Moderate-High. The density of these beans requires a strong initial heat push.
    • Maillard Zone: Extend this phase to allow the high concentration of amino acids to develop into savory-sweet sugars.
    • Drop Point: Light-Medium (City/City+). Dropping at the peak of the first crack’s energy preserves the delicate CGAs and Phosphoric “snap.”
      QC Assurance Statement
      This lot has been processed under strict pH and BRIX monitoring to ensure the total absence of phenolic taints. The 33-hour submerged soak acts as a final purification step, leaching out metabolic byproducts and leaving only the crystalline essence of the terroir.
      How to use this TDS:
    • Attach it to sample bags: It immediately signals to the roaster that this is “Laboratory Grade” coffee.
    • Digital Sales: Email this as a PDF alongside your price list.
    • Internal Training: Use it to keep your mill team focused on the numbers.