What is green coffee?
Green coffee is coffee that has been processed and dried but not yet roasted. It keeps the physical and chemical traits that later shape roasting and cup quality.
Processing methods
Processing shapes a lot’s character and stability. Washed and natural are the main methods, with variations in fermentation, drying and mucilage removal giving honey and anaerobic styles.
Drying and moisture
Drying is a key post-harvest stage. Green coffee is commonly dried to about 10–12% moisture and must be protected from re-wetting.
Physical quality
Physical inspection comes before cupping. It checks colour, defects, moisture and bean size. Defects can point to processing or storage problems.
Sensory evaluation
Cupping covers aroma, flavour, acidity, sweetness, texture, body and aftertaste. Coffees for espresso, filter or private label may be chosen for different traits.
Beyond a single cup score
A cup score is useful but incomplete. The SCA Coffee Value Assessment separates evaluation into physical, descriptive, affective and extrinsic assessments.
Traceability
Traceability links a lot to its origin data: country, region, producer, variety, processing, certifications, storage point and lot reference. Information should be verifiable, and not every field is always available.
Storage and transport
Keep green coffee clean, dry and well ventilated. Warehouses, bags, pallets and containers all affect quality on the way to the roaster.
Evaluating green coffee as a buyer
Weigh origin, processing, physical quality, sensory profile, traceability, volume, storage, timing and intended use together. No single factor should decide the purchase.