Buying green coffee is the moment where most of the quality of your final cup is decided. Roasting can reveal what is in a lot, but it can't add what isn't there. This guide covers the points we recommend checking before you commit to any Colombian specialty lot — ours or anyone else's.

Start with the cup, not the label

Every serious green coffee purchase begins with a sample. Roast it lightly, cup it alongside coffees you already know, and judge it against what your menu needs. A lot that scores well on paper can still be the wrong coffee for your espresso blend or your filter offering.

When you request samples, ask for the information that should travel with them: the lot code, region, altitude, variety, process and harvest. If a supplier can't give you that, treat it as a warning sign.

Read the lot data

Colombia is not a single flavour. Lots from Huila, Nariño, Antioquia or Cauca can taste very different, and so can two farms in the same municipality. The details that matter most:

  • Region and altitude. Higher altitudes generally mean slower cherry maturation, which often brings more acidity and aromatic complexity. Altitude is usually given in metres above sea level (masl).
  • Variety. Castillo and Caturra are common across Colombia; varieties such as Geisha, Chiroso, Bourbon Rosado or Sidra are rarer and usually traded as micro-lots.
  • Process. Washed, honey and natural coffees behave differently in the roaster and in the cup. Experimental fermentations add another layer — read our article on processing for the basics.
  • Drying. How the coffee was dried (patio, raised African beds, parabolic dryers or mechanical dryers) affects how evenly it dried and how well it will keep.
  • Harvest. Ask which harvest a lot comes from. Green coffee is an agricultural product and fades over time.

Understand the score

A coffee scoring 80 points or more on the SCA scale is considered specialty grade. Scores are useful for comparing lots, but they are a snapshot made by specific cuppers at a specific moment. Use them as a guide, then trust your own cupping.

Check moisture and storage

Well-dried green coffee typically sits at around 10–12% moisture. Coffee that is too wet risks mould and fading; coffee that is too dry can lose its character quickly. Ask how the coffee is packed — hermetic liners inside jute bags help protect green coffee during transport and storage.

Once it arrives, keep it in a cool, dry place away from strong odours and direct sunlight.

Talk about volume, timing and terms early

Before you place an order, align on:

  • Volume — how much you need per month or per season, and whether the lot can cover it.
  • Timing — when the coffee can ship and roughly how long it will take to reach you.
  • Price and terms — the currency, what the price includes, and who handles which part of the shipping.

Clear answers to these questions avoid most of the surprises that come with buying coffee from origin.

Ask for what you need

If you're a small roastery, say so. Many suppliers — Almaguer included — work with smaller volumes and can recommend lots that suit a short menu. If you run a café or a larger business, ask about consistency across harvests and the option of receiving the coffee roasted.

Ready to cup? Request samples and tell us what you're looking for.