A well-written green coffee specification removes most of the surprises from a shipment. Before discussing price, the buyer should be able to answer three questions from the document alone: what physical standard will I receive, what sensory profile should I expect, and how will both be verified.
Physical standard: screen and defects
The screen size defines the bean — a NY 2/3 screen 17/18 is a different contract from a screen 14/16, even though both are "arabica coffee". The defect count per 300 g sample completes the physical picture.
- Screen 17/18 — larger beans, more uniform roast, demanding markets.
- Screen 14/16 — the base of high-circulation commercial blends.
- Type 2/3 defects — maximum defects accepted per sample, according to grading.
Moisture and water activity
The safe moisture range sits between 10.5% and 12%. Above that, the lot risks mold during ocean transit; below it, it loses weight and cup quality. In volume contracts, measuring at origin and destination avoids disputes.
Cupping
Identical physical specs do not guarantee an identical cup. Cupping is what links the paper to the product.
For industrial blends, "good cup, clean cup" is usually enough; higher grades call for described sensory notes. The cupping report should follow the approved pre-shipment sample.
What to require before closing
A pre-shipment sample approved in writing, a moisture report, the sample defect count and — in new relationships — independent inspection at origin. With these four items, the specification stops being a promise and becomes a verifiable criterion.