What Is A Micro Lot In Green Coffee?

Vietnamese Coffee Exporter

The phrase “micro lot” is now often used by companies, consumers, and vendors since third wave. This movement is distinguished by a realization of the value of sustainably grown, premium coffee that has undergone careful processing and offers consumers a distinctive experience. Because of this, utilizing the phrase “micro lot green coffee” might theoretically provide manufacturers with a number of advantages.

Micro lot green coffee

What are Micro lots in the green coffee beans?

It is a relatively tiny lot (between five and fifty bags; often about twenty bags) from a single farm that has been purposefully separated apart from other coffee since it received an outstanding cupping score of 86 or above. The majority of micro-lots are produced by a single farmer, although they can also originate from an estate or cooperative as the “cream of the crop.”

These coffees are distinctive, completely traceable, and have an interesting backstory. They are more expensive than typical speciality coffee since they are only produced in limited amounts. In order to reward the grower(s) for their efforts in producing such pearls of green coffee, we pay them directly when we buy their product at rates that range from 1.5 to 3.0 times the prevailing market rate.

What is special about micro coffee?

Origin: Because coffee is only produced from a farm or a land, a clear origin is guaranteed. With micro-lots of coffee, in theory, finding the origin should become easier. You know where coffee is grown, you know under what conditions it is grown. And you know how this affects both the coffee tree and the local environment.

Taste: Because the coffee is kept in batches so it is not mixed with other coffee lines, the distinctive and outstanding flavor of the coffee is also preserved and highlighted.

Quality: To farmers, microlot usually refers to a proprietary, traceable green coffee that the farmer has produced through great effort and thoughtful care, so micro lot green coffee is also guaranteed for quality.

How does the producer ensure that the batches of coffee are not mixed?

When producing any micro-lot coffee, it is important to ensure that the batches remain separate. Any adverse effects will affect the taste, quality and purity of the coffee. In particular, the smaller the batches of coffee, the easier it is to see.

Tracking information and coffee provenance are key. An organized farm and factory are also important. Coffee needs to be harvested separately, processed separately and stored separately. All identifying information (name, batch number, variety, processing method, progress, etc.) needs to be attached to the coffee at all times.

Why Are There Different Definitions?

It is clear that different individuals in the coffee supply chain have diverse conceptions of what a micro lot is, and that these definitions may encompass varying production levels, cupping scores, lot and farm sizes, and costs per pound. Each link in the supply chain may have a completely different interpretation of what a micro lot is since the description is so vague.

The phrase is frequently used by coffee traders to denote a little amount of coffee that hasn’t been blended with other lots. According to Kenyan quality assurance specialist Peter Gakuo, “coffee sellers and traders use this phrase. When they want to sell part of the coffee in their stock lot, they refer to a certain lot as a micro lot since it is “pure” and hasn’t been bulked with any other coffee. But it need not be little and it is not a sign of quality. In this instance, micro denotes “single.”

The phrase is frequently used by producers to refer to a small batch of a single coffee type that originates from a particular region and has been processed together.

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