Green coffee density is a physical property that reflects bean structure, cellular development, and growing conditions. Density is influenced by altitude, temperature, varietal genetics, and agronomic practices. High-density beans typically develop slower at higher elevations, resulting in compact cell walls and higher potential flavor concentration.
Density affects roasting behavior significantly. Dense beans absorb heat more slowly and require higher energy input early in the roast. If treated like low-density coffees, they risk underdevelopment. Conversely, low-density beans roast faster and can scorch if energy is applied too aggressively.
Density measurement methods include mass-to-volume calculations and specialized instruments. While density alone does not determine quality, it provides roasters with predictive information that supports roast profiling decisions.
Understanding density bridges farming conditions with roasting strategy, allowing quality preservation across the value chain.
