THE GREEN COFFEE BUYING GUIDE

Green coffee buying guide

A product name starts the conversation. A clear specification helps you make the decision. Use this guide to organise your enquiry and compare the coffees offered for your business.

Discuss your requirements

A green coffee bean held with metal tweezers above a sample.

01 · The coffee

Start with the coffee’s identity

Record the origin, any named growing area, species and trade designation. Keep the lot reference with these details so the documents and any sample can be discussed against the same coffee. Our catalogue names help you begin; the commercial offer identifies the specific selection.

02 · The coffee

Read the grade in context

Coffee classifications may refer to origin, species, preparation, bean size, defects or cup characteristics. A screen designation describes sizing; it does not give a complete sensory assessment. Compare screen distribution and tolerances alongside the other information in the offer.

03 · The coffee

Understand the preparation

The Coffee Board of India identifies Arabica Cherry and Robusta Cherry as unwashed coffee. This is why our Indian Cherry collection is described as natural or dry processed, while the species is established for the selected lot.

04 · The coffee

Treat PB as a separate selection

PB identifies a peaberry selection. Ask for the applicable grading and screen specification for that selection rather than assuming it shares the same screen designation as a flat-bean product.

05 · The coffee

Review the individual lot

Use the available crop, preparation, physical and cup information to assess the offer against your buying brief. Do not rely on an origin name or a photograph to establish a tasting profile. Keep the agreed specifications with the quotation for a clear purchasing record.

Order information

A practical lot-information checklist

Identity: origin, growing area where specified, species and lot reference.
Preparation: process, trade grade, screen distribution and tolerance.
Physical condition: moisture result, defect assessment and any other agreed quality measures.
Cup information: the available evaluation and the reference used for any sample.
Packing: bag type, liner where applicable, net weight per bag and total quantity.
Commercial details: crop or shipment reference, quotation validity, timing and delivery point.

Samples

Requesting a sample

Tell us which coffee you are considering and the quantity you may need. Include the destination, your evaluation requirements and the information you want to review. The team can discuss sample availability and arrangements for the selected coffee; a sample request does not itself reserve a lot.

Terminology references

Wholesale enquiries

Submit your coffee specification

Send your current lot sheet or purchasing brief with the quantity and destination. It gives the team a concrete starting point for your enquiry.

Request a quotation