Protein (1)

In both arabica and robusta coffee, free and bound proteins account for roughly 10 to 13% of coffee’s dry matter. Since proteins are made of smaller components called amino acids - these can vary significantly within each coffee based on a number of factors. 

Explore Coffee Science!

Interested in Coffee Science?

Enroll in our our upcoming LOS ANGELES, CA seminar. Register by Thu, Jun 27st and get a $100 discount.