For buyers

Green Coffee for Roasters

This page is written for the person who has to make the coffee work on a roast curve, in a blend, on a menu — and then do it again next season.

Last reviewed August 20262 min read

Quick answer

Roasters buy on the cup and need the roast information alongside it. Every offer comes with moisture, water activity, screen analysis and density on request, plus the lot identity — so a profile can be planned before the coffee lands rather than discovered after.

What comes with an offer

The physical data that determines how a coffee roasts is not a specialty extra; it is what makes the first roast a planned event rather than an experiment.

Moisture and water activity: With methods stated, so they are comparable with your own readings
Screen analysis: Distribution, not just the grade — uniformity is what drives even development
Density: On request, for charge temperature and energy planning
Lot identity: Station, factory or outturn, so a repeat purchase means something
Process detail: Preparation, fermentation style and drying substrate where recorded
Crop year: Explicit, with the harvest period
Tasting notes: And a score where the lot has been cupped, with the protocol stated

Sample-led buying

1Tell us the profile and the role — single origin, blend component, espresso base, filter.
2We shortlist across the six origins against it, rather than sending everything.
3Samples arrive with the lot identity and physical analysis.
4You cup blind against your own reference; see sample evaluation.
5Approved sample sealed and retained by both parties; contract written against it.

Buying to a role, not to an origin

Common roaster requirements and where they usually point
Requirement	Typical direction
Bright, structured single-origin filter	Kenyan AA/AB; high-altitude Rwandan and Burundian washed
Floral, aromatic filter	Ethiopian washed — Yirgacheffe, high Sidama
Fruit-forward, high-impact	Ethiopian naturals — Guji, Sidama
Sweet, rounded blend base	Southern Tanzania — Mbeya, Mbinga
Body and chocolate for espresso	Bugisu Arabica; Ethiopian natural Djimma
Crema and body in an espresso blend	Ugandan Robusta, screen 15 or 18
Consistent volume component	Kenyan or Tanzanian AB on a programme

Making it repeatable

Book separations that need planning — day lots, delivery-period lots — before the harvest.
Buy the bridge deliberately: Rwandan and Burundian arrivals cover the gap while Kenyan and Ethiopian age.
Specify packaging against your storage plan; hermetic liners matter more the longer you hold.
Keep retained samples. They are what a next-season comparison is made against.

Enquiries

Tell us the profile and the role in your range. We will shortlist against it and state the physical analysis.

Request Current Crop Offer

Frequently asked questions

What is your minimum order for a roaster?

It depends on the origin, the separation and the routing. Station-level lots are commonly tens of bags; smaller quantities move as part-container consolidations at a higher per-kilo cost. Tell us the volume you need and we will tell you what is workable.

Do you provide density figures?

On request. Bulk density is genuinely useful for roast planning, and we report it with the method stated so it is comparable with your own measurements.

Can I book a lot before the harvest?

Yes, and for separations that require planning — day lots, delivery-period lots — you have to. Those separations are created at the station during processing and cannot be constructed afterwards.

How do I get the same coffee again next year?

Specify the station and the profile rather than the previous lot. You can return to the same producers and the same separation; the crop itself will differ, as it does everywhere.

Tell us the coffee you need

Lots can be specified by origin, region, process, grade, screen, moisture, defect tolerance, crop year and packaging. Send what you know and we will confirm what each origin realistically supports.