Ep#10 – Buying Your Green Coffee

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<Dave> Welcome to Mill City Roasters in Minneapolis, Minnesota. I’m Dave Borton along with…

<Joe> Joe Marrocco. <Dave> Very good. Joe it’s good to have you here. <Joe> It’s good to be here. <Dave> That time of year, spring

training is closing up, we’ll be planting
our seedlings for those of you that are watching

it off archive, we’re in late March so it’s
time to get the seedlings. What are you planting?

<Joe> That’s right. Unfortunately, I’m not planting anything this year. <Dave> How about green coffee? When have you

planted it? I haven’t planted any green coffee either. <Dave> Will this coffee sprout? <Joe> It should, yeah actually,

if you taken care of green coffee and the germ has not died you can grow it just from where

it’s sits, it’s a seed. It’s alive. <Dave> Maybe it’ll go into my seedling tray this year, and I’ll tell you how it turns

out. Today we’re looking at our green coffee, Joe and how do you choose it, when do you buy it,

how deep do you go, what should you be buying, should you be cupping it? And so, we’ve got a little

bit of camera trouble here and we’re going
to keep rolling right along. Joe, we’ve got

Kenyans rolling in shortly, we’ve got Centrals that’ll be pouring in, we’ve got Ethiopians

it’ll be coming in. Can you help me? When do I buy my coffees?

<Joe> Because when you buy green coffee, you know that if you have it on your shelf for more

than like 6 months, for instance, they could
start to fade and start to die. <Dave> How do you

know when a coffee fades, Joe? <Joe> You can taste it. It’ll start tasting paper-y, your boisterous

flavors in the coffee when you get it
fresh are going to start to fade away. You’ll

notice that the life in the coffee kind
of dwindles. Don’t confuse that with just being

bored with a coffee. Sometimes people, when you’re roasting the same coffee for month

and month on end, you get kind of bored with it. It’s important to not allow boredom to steer

you but to allow the Integrity of the coffee
so having a score sheet to where you can actually

detail what the notes in the coffee are, having a team that’s tasting those coffees is really

important. <Dave> Let’s back up. Are you suggesting that coffee is an agricultural food product and

it doesn’t have a long shelf life? <Joe> Exactly. It’s not a stone. Well, I guess it will be a

stone if you let it sit around long enough.
But it is a living, breathing creature and

it’s waiting to germinate and if it has to
wait too long it’s just going to die. So using

it while it’s still fresh is really important.
<Dave> Okay, so how do you store this stuff, Joe? What’s

the best way to go at it? <Joe> We really like to recommend that you store in an environment that is

not too hot, not too cold, and that doesn’t
change very much with humidity. So it’s some

type of climate controlled environment is
really great. If it gets too hot and too cold,

that will affect the way that the coffee is
giving off its water because there’s a lot

of moisture in a coffee and that it change
of moisture equates to change in the coffee.

And, any change in green coffee is going to
degrade the coffee, not improve the coffee,

once it’s here in a country where you’re going to be roasting it. So, you don’t want to see

a lot of change you want to see static coffee and change is bad. <Dave> And how about humidity? <Joe> Humidity we like to see below

50%, generally, and not to to dry. If you get
below 20% that usually too dry and it’ll suck

the life out of the coffee. <Dave> Yeah, we talk to those that buy greens from

us and they’re challenged by the furnaces in the summer– or excuse me–in the winter time when the humidity

is low. And likewise, as you know we get some of these days, dog days, we say up here in August when that hydrometer’s screaming up to 90%.

<Joe> That’s right. <Dave> That’ll dimish the quality of your coffee. <Joe> That’s right. If you have to have it in a situation like that you want to make

sure that that situation is short-lived, so
keep it in climate control. If you’re working

with an importer or working with a green coffee partner you can usually store your coffee

with them and then collect your coffee as
needed, get shipments incrementally so you

can put your coffee on contract, have them
hold your coffee, and then buy your coffee

from them over time. That way your coffee, while it’s held nobody else can buy it but

it’s also in a climate controlled situation. <Dave> Okay, so that’s called a contract you want

to jump into–yes, already, Nick? <Nick> We have a quick question from Mike wondering if GrainPro can help protect somewhat against temperature changes?

<Joe> GrainPro can not–well, let me repeat the questions so our audience

hears it. The question is, can GrainPro protect against temperature changes, and no, GrainPro

is not a temperature controlled system, it’s just a bag. It’s a plastic polymer. If your

coffee is in a GrainPro bag that bag will
protect against a lot of humidity and things

like that, but if your coffee gives off a lot
of its moisture in a really hot climate it

can actually start to grow mold and things
like that in the GrainPro bag. I’ve seen a

lot of GrainPro bags get opened and it’s
just full of mold. So it’s important to not

think about GrainPro as some kind of supernatural force protecting against all things. Some

coffees actually shouldn’t not be in a GrainPro. Decafs, for instance, some decafs will mold in a GrainPro

bag because the water activities so high in
a decaf coffee. <Dave> Very good. That moves us on to the next section I

want to talk about, Joe, how deep do I go? And here, we’ve got 2, 3 days a month where

we teach introduction to commercial coffee roasting. I tell folks with decafs I’ll go

about 6 months deep, with other coffee
I like to go about the 9 months deep.

Is that generally good advice? <Joe> It depends on the coffee. And I know that that is not

the thing everybody wants to hear, but if you’re–if you buy an Ethiopian coffee, a lot of times

that Ethiopian coffee will last 9 months,
12 months. If you buy a Colombian coffee, there

are some Colombian coffees that come in that are exquisite in the first month, by month

3 they’re dead. So it just really depends on
the coffee, it depends on the water activity of

the coffee, and how stable that green coffee is. A lot of that stability comes from how

they dried the coffee at the farm, how dense that coffee is, how that coffee was shipped,

what type of temperature change that coffee went through as it’s crossing the ocean. So, there are

a lot of different things to it, so it’s important to work with your partners who are helping

you source that green coffee, not only to say what coffee should I buy, but how long should

I have that coffee. A really great strategy
for green coffee buying is called buying for

replace. What that means is you have a plan in mind not only for the coffee you’re acquiring

now, but also how are you going to replace that coffee, with what, and when. <Dave> Okay, I get you. It’s not as simple as the formulaic approach I’ve been selling.

<Joe> Well, it can be but your formula needs a few more data point. <Dave> Ah. That’s why you’re here.

<Joe> That’s right. Okay, good. I’m your data. <Dave> Um, how deep should they go, Joe? We’ve got people here that are watching that are

roasting for both wholesales and retail accounts, coffee might go south on them, how deep should they buy and when should they buy?

<Joe> If you’re buying coffees for your blend products usually this is kind of how it works. You will

have a high-quality coffee, that high-quality
coffee has the largest potential to drop off

in its quality. So, for a high-quality coffee
I’m probably not going to go super deep because

it’s going to have more potential
for failure– <Dave> I got you. <Joe> –so for a micro lock coffee

that you’re brewing on your pourover methods or you’re really special, expensive coffees I

would be shorter so that they don’t have the time to drop off. For my blends, though, I’m

probably not going to be putting in 90 point
coffees, 88 point coffees in my blends. Its probably going

to be 85-86. Those have a shorter amount to drop. Usually an 80-point coffee is 80 points

not because it has negative flavor characteristics, but because it’s just kind of flat and dull

and that’s usually where your coffees sag to if they’re going to drop off. So the closer

you get to that 80 point mark, the longer that coffee’s going to last at that same flavor

profile. So, on your blend components there are a couple of strategies here. One, going long allows

you’re blend to stay consistent for a longer
amount of times you’re not constantly having

to do all the work of changing your blend
and then, two, you know that that coffee is not

going to sag very much because it’s already in the mid to lower 80s, most likely. And

it’s not a bad thing to buy in 83-84 point
coffee, especially if you’re going to put it

in a blend because it could be like I’m sure
many of us have seen a flavor profile that’s

kind of like a spider web where you’ll have
body, acidity, sweetness, all of these different

characteristics that build out this circle.
Well, usually a lower quality coffee or a mid-range

coffee will be high on one thing like acidity,
or high on body, or something but then

the other side’s will be kind of flattened.
Well you can take another coffee that has those

attributes and plug it in to where your blend itself becomes a larger circle, but you’re

saving some money and you can go longer on those coffees by putting them together in a blend.

If you do have the fortune of having a coffee that is affordably priced and that hits that

85-86 Mark on that you know it’s not going
to sag very much and it’s quality but the

circle has broadened and out a little bit more, that would be a coffee that I would probably go pretty

deep in because I would say this coffee can fill a lot of different situations, it’s a

flexible coffee, I can blend for espresso, I
can blend for drip, I can use this as a single

origin, and I know it’s not going to drop off
in quality very much. So looking for those

coffees that are kind of workhorse coffees
as I call them, or coffees that are bargain

coffees. Not coffees that are the cheapest
coffees in the toolbox, but coffees that can

really do like –punch above their weight class– is a really great way to hunt for coffees.

<Dave> You’ve used the expression twice now “going long,” please explain it. <Joe> So, when you are buying

a commodity there are actual commodity terms: long and short. When you go long on something

that means that you are going to have more than you sufficiently need for a certain amount

of time or you’re going to have that particular product for a long amount of time. I think

you use the term going deep on something so deep and long would be the same kind of terminology

shorting something means that you are going short on it. You don’t have very much, so you’re

only buying it for a short amount of time
and you’re going to use it up fairly quickly,

hopefully. <Dave> Okay, good. Joe we had a Costa Rican I bought from you…doesn’t matter what plantation…and when new crop came

in I immediately took that down. That coffee hadn’t faded over 12 months, I mean it was still kickin’

really good cups. I bet you we drink that in
the shop for a total the 16-17 months and it never

lost anything. Why is that? Just curious. <Joe> Some coffees are extremely good
at holding up over time. To be honest with

you, I generally find the natural processed coffees hold up much longer. And this is anecdotal,

I might go of flack for this, but I’ve actually
seen natural coffees that come

in and they kind of start to sag and then
they get this second life where they get better.

And then they’ll eventually drop off– <Dave> We call that the flick. <Joe> Yeah, so they actually improve after a certain

amount of time. I’ve seen this from naturals from Costa Rica, I’ve seen this from naturals from

Ethiopia, so after their here five six months
all the sudden you’ll see an improvement

in their cups…<Dave> Very interesting. <Joe> We actually have cupping data that supports this.

<Dave> Very good. Beside your palate? Even it goes with you? <Joe> Yes, as a company we agree. And our customers, a lot of our customers buying

those coffees. <Dave> There you go, good. So when you say go long, that may differ with my roasting business

from your roasting business. <Joe> Absolutely. Yep. <Dave> And so each person has to make that

determination based on sales projection and what they’re trying to accomplish with

the coffees they’re buying. <Joe> Yes. <Dave> Okay. <Joe> Yeah, and generally speaking when you contract coffees with Cafe

Imports, for instance, we like to go only about four months on most coffees that companies

contract and then we’ll go 6 months on some of those more staple, like Brazil, Colombia,

blender coffee, but we we tend not to go any more than 6 months because if you have a coffee

in our warehouse for 6 months and then you buy it and have it in your warehouse for 3

months or so you know that at that point that coffee is a year old. <Dave> Repeat that again for me. What’s Cafe Import’s approach towards

how long you guys have coffee? <Joe> So we try to get our coffee in and out as quickly as we

can because the faster we move through coffee, the less it’s sitting on our shelf and then

if it’s sitting on a customer’s shelf
they can control that quality. But, we try to

contract our coffee’s for 4 months so if you
buy coffee from us and write a contract, you’ll

probably be told if you try to contract it
for 5 months, “no, we can only do 4 months unless

it’s like a large blender purchase.” <Dave> Lets talk about harvest schedules, you haven’t mentioned those at all. You’ve got a good one on

your website in the blogs and I constantly
go back to, because

not only do they have the harvest schedule, they’ve got the shipping schedule, as well. Can you

talk about how you use a harvest schedule? <Joe> Yeah, so a harvest schedule is going to be kind

influx each year so you want to think about
those calendars as being a rough guideline

or a rough estimate of where things normally are, with the way that the climate is lately

they’ve been shifting quite a bit from one
country to another. But, it helps you to project

when you are going to be buying a coffee.
For instance, in Ethiopia they start harvesting

in November, that usually stop harvesting in January-ish. You know that that coffee that’s

harvested in January is not going to be fully ready to ship from Ethiopia probably until late

February, early March so then you know that shipping times another 6 to 8 weeks and by

the time that coffee’s ready you’re looking
at April for the first arrivals from Ethiopia.

So, then when you’re projecting how you’re
going to buy, picking up really fresh Ethiopian in

April is a good idea. <Dave> That’s helpful but what I found was some people that use harvest schedules

they treat it as a rigid map. When did Ethiopians come in last year? Fresh? <Jo> The very first ones were late

April for us and then we were still getting
Ethiopia’s through August. <Dave> So I understand

that climate, understand that logistics can
all impact that harvest schedule– <Joe> Politics, strikes… <Dave> There ya go. Yemen for example

with a civil war, the wars in Yemen we may not even get Yemens this year. You have any?

<Joe> We have plans. <Dave> You have plans! <Joe> We have plans for Yemen. We’ve seen strikes happen, you know at different ports around

the world, in particularly last year we had
a bad strike situation in Colombia. Sometimes

you’ll have a strike in a place like Panama,
the Panama Canal will close down for a while.

There’s just so many different things. <Dave> So a lot of thats out of the importers hands through

the retailer’s hands that, come the first
of June, I may or may not have fresh crop Costa

Rican sitting on my shelves. <Joe> That’s true, you should though. <Dave> You promise? <Joe> Nope! <Dave> Oh, all right. Let’s talk about should

I sample roast and cup before I buy from my importer? We’re going to be talking about how

people establish relationships with importers in the bit, but should I be sample cupping and

roasting– sample roasting and cupping!– <Joe> The easy answer is yes. If you are, if you are sample roasting and

cupping then you know 100% what you’re buying. What I see a lot of people do when they start

getting into sample roasting and cupping, however is they’ll call 20 different importers, get in a

hundred different samples for their 1 coffee that they’re going to buy, they’ll roast all these

coffees, they’ll cup all these coffees, they’ll roast them again, and cup them again and they’ll

narrow their down there field and all this
time is money. This is like you’re churning

through so much profit– <Dave> For everybody– <Joe> For everybody and, along with that, the way that you’re then picking those

coffees is so deep into the minutia of the
coffee’s it could be your roast, it could be

your water, it could be like a myriad of other
things. <Dave> your palate. <Joe> So it’s really important

to implement a strategy of sample roasting
for checking what you are buying, and working with

an importer or a green coffee partner that
you really trust which, that does take time

so is your getting started you may have to
spend the time roasting a bunch and cupping

a bunch and calibrating to the people that
you want to work with. The customers that I

work the best with generally I have the best
calibration with. So, when they call and say

yeah I’m looking for the next Costa Rica. I
know exactly what Costa Ricas are going

to fit into the profile that they’re looking
for and so I can make a very small list of

recommendations they can look over that list of recommendations and they can say I think

that this 1 Costa Rica is going to fit our
needs. Costa Ricas come in they cup that one

Costa Rica and they check yes or no does it
fit our needs? That saves them so much time

and energy and then they have the best of
the best because we haven’t wasted a lot of

time going through list and while while you’re going through that cupping process you have

to remember that these coffees are being sold so while you’re cupping and trying to figure

out and looking at all these different coffees, I’m busy on the phone trying to sell that

list of coffees to other people and the companies that trust me the most are going to be the

companies that by first and by the best stuff based on my recommendation and that’s

just not me, that’s anybody that’s selling
green coffee that’s going to be the case.

<Dave> Joe, lets go back to calibration of paletes, I’ve worked with

Cafe Imports and several other importers for years. I’ve made it a practice that any coffee I’m provided

a sample on, here’s a Colombian washed coffee, when I roast and cup that I’m going to turn

my notes back to you, Matt, or Adrian. What percentage of your buyers are doing that for

you? <Joe> Probably five. <Dave> That’s it? <Joe> Probably about 5%. We just recently did a survey and about 40% of

our customers don’t have a sample roaster and don’t cup coffee. <Dave> Well we sell them. We’ve got the 500 gram sample roaster right Joe’s over left shoulder,

<Joe> this little sweetheart. <Dave> and we’d be glad to sell that to you. <Joe> Yeah, it’s important to cup your coffee.

Also, the other cool thing about this is
that this doesn’t only serve as a sample roaster to determine

a quality in a coffee, but you can also being the profiling process with a very small amount

of coffee so that you can then take it to
your larger roaster and not have to go through

a whole bunch of product. Product like this
will sell– will make you money back in no time. <Dave> It will pay for itself. <Joe> t will pay for itself in no time,

I promise you. If you get a good sample roaster that is profilable and have that work very closely with the other roasters that you have that are larger

in the same kind of line up you can take this data and you can apply it, not directly but almost

directly, and as you practice more and more, directly apply the information you can get from this

to your large roaster. <Dave> Know your roaster, right? <Joe> That’s exactly right. <Dave> What kind of calibration or information from your customers is helpful to you to calibrate?

<Joe> Well, its tough, you have to have, from my perspective, I have to really know what a customer is saying when they

say I’m using this coffee in this format or
I need a coffee that’s going to taste chocolatey

at a dark roast or at light roast or something like that. So I’m listening for very small

cues on what a customer is saying to try to
figure out what coffee best suits them, but the

more clear that you can be on your needs and what kind of cost you need, how long you need

the coffee to last you, what your application is going to be: is it going to be espressos,

is it going to be drip, is it going to be blend, is it going to be single origin– <Dave> Can I take it into second crack. All those kinds of things. Will it stand up?

Like we’ve got a Brazil from JC Coffee in Seattle right now, and when I talked with him I told him I needed a coffee

that could stand on its own it’s probably one of the best Brazils I’ve ever had that I

can turn right around and use that for a base in an espresso blend. And when I expressed

that to him he was able to deliver me
a coffee that I, he knew I could use for those

dual purposes. <Joe> And buying dual purpose coffees and again
those Workhorse coffee, is so important. Sometimes,

you’ll– well basically a really high-quality
coffee should serve well within all different

formats, however a really high-quality coffee will also generally be very expensive. So if

you can find a Workhorse coffee that also
satisfies that expense need, your golden. <Dave> Very good. Joe, tell me, you’re in the sales business as an importer,

let’s say somebody is new to buying from an importer. They’ve graduated from buying greens and now they’re going to go from us

and now they’re going to go into buying a
60-69 70 kilo bag from Cafe Imports. How should

a person establish a relationship with you? Be it you, Royal Oakland, whomever…how is it best

to work with an importer? <Joe> Yeah well, as an importer some the first questions that I ask are what

size machine are you working on? What kind of machine are you working on? Those kind of–

that information tells me a little bit about
the demographic that I’m working with. Like

are you going to be buying two bags of
month so we need to find you like some really

really good coffee that also 2 months from
now is going to still be around, or are you

going to be turning over a pallet every month. What exactly are those needs? Not just

because of anything price related, but because of the availability related. Any information

that you can share about your your company, your ethos, your ethics…do you need organic,

do you need fair trade, what is it that you’re
trying to accomplish with your company? Then

we can start down the road pf peeling back all of the extra coffees that are going to be meaningless

to you and to your buying strategy and narrow in to the coffees that are specifically important

for you to look at and then when we communicate, we can focus in on those coffees and those

coffees alone and save you a lot of time and energy, especially if you’re going to be cupping

through stuff. If you tell me, I’m just looking
for delicious coffees that score 85 + above

and that are you know I don’t have any kind
of price range then I may be able to send

you a hundred samples and that’s not helpful to you and it’s not helpful to me so the more

that you can narrow in on what it is you’re
looking for, the better. And as you start to

taste those coffees sharing openly what it
is you like about the coffee and don’t like

about the coffee even if you don’t have a
cupping protocol and you’re not sample roasting

all of that, as I get to know you as a customer or as your sales rep at another

company gets to know you as a customer then we can start tailing it tailoring coffees

that suit your particular flavor preferences. Everybody is a little bit different in

the coffees that they like to buy the and those coffees really match a certain type of personality

and none of those personalities are good or
bad they’re just all different so as I get

to know your personality and how you like
to buy and what coffee is best suited your

brand and vision then I can narrow those coffees
in extremely quickly and well. <Dave> So what you’re

suggesting is that little bit of time up front reaps dividens and while it may be time-consuming upfront

long-term it’s a time-saver. <Joe> That’s right. I really like long phone calls in the beginning sometimes I even

Skype with the customer in the beginning so we can have some face-to-face and don’t feel,

don’t ever feel like you’re too small to take
time with an importer. Yeah, never feel like

you’re too small. If an importers making you feel like you’re too small, find an importer

that does not do that. You are not too small
if you’re buying green coffee. There are

coffees for you and we importers are privileged to be able to work with Roasters that want

to take the time and put in the attention
to making our coffees taste great. <Dave> Which raises

a question. Let’s say I’ve got a pallet coming.
Is my freight the same with 4 bags on it as

it would be with 10? Do I need to fill that
pallet up to diminish my cost per pound on

shipping and transportation? <Joe> The answer is different so if you are within certain ranges

of the warehouse that your shipping,
from there going to be certain price break

points so you may be able to get a pallet with one bag on it for a hundred bucks and then

a pallet with 5 bags on it for a hundred
fifty bucks and a pallet with 10 bags on

it for 200 bucks. Well that pallet with 10 bags on it even though it’s two hundred bucks, it’s

more expensive, but if you break it down to being 1500 pounds for two hundred bucks and then

do the math for how many cents per pound you’re paying for shipping it’s a whole lot cheaper

than shipping one bag. We have shipping rates to certain areas of the country that are a

little further away so if you were in certain
places it’s $0.10 a pound on a full pallet,

if you have 9 bags on a pallet it’s going
to cost you a whole lot more than if you have

10 bags on a pallet, so it’s important to get
quotes, to work with a company that has the

ability to help you get those quotes, to make sure that whenever your shipping that coffee

that before the coffee leave the warehouse
that you’re shipping it from, that you are

that the company that you’re purchasing it from has put on your bill of lading that you need

a lift gate or that you need to call ahead
or that you need help unloading and bringing

it into your warehouse all of these things add
cost but they also make it a lot easier and

if you’re coffee shows up to your door and you don’t have a lift gate because you didn’t

want to spend money on a lift gate and you
didn’t tell the importer that you needed a

lift gate then that truck driver is not going
to unload your coffee and they’re going to

drive away and then you’re going to get charged with a redelivery fee, which a lift

gate is 30 to 50 bucks redelivery could be two hundred and fifty bucks. All of these things

matter, so the more information you can provide about your delivery situation the better. Also,

it’s very important that you understand who
is responsible for what if something goes

wrong in your shipment. Things go
wrong all the time. So once it leaves our warehouse

It’s kind of in the hands of the shipping
company. At Cafe Imports we stand behind the

coffee that we ship so if something does
happen in transit we like to arrange the freight

on behalf of our customer so then we can go to bat on behalf of our customers. <Dave> Make sense.

<Joe> If we’re shipping 5,000 bags with the company, with a shipping company in a month then they’re

a lot more apps to respond to us positively
than if your shipping 1 pallet every 3 months.

So having a partner in that shipping game
is very, very important and we can also help

save on rates, as can other importers. The other thing that I’ll say is inspect your pallet

when it arrives. Inspect the coffee, make sure that there’s no punctures, make sure that it

doesn’t look like it’s been rewrapped. On our pallets we have stickers and information that

shows that the pallet is the initial rap so
if anything looks like it’s been rewrapped

then you know that there’s that something
happened to that pallet in transit and it’s

really important if it looks rewrapped that
you unwrap it take every bag of that pallet,

as painstaking as that is, inspect everything
before you let that truck driver leave your

premises. If there is any damage, that damaged needs to be marked on your bill of lading,

you need to sign that bill of lading with
that damage mark, you need to have the truck

driver initial by where that damage is, take
pictures of the damage, send the damage and

the bill of lading copy to the person that
did the arrangement of your shipment so that

you can get that covered. It’s very important. <Dave> All the years that I was selling greens to home roasters before I started working at Mill City Roasters,

moved 100,000 pounds of coffee maybe I was just lucky, I never once had any damage. <Joe> You were lucky.

<Dave> Very, very fortunate. Easy, as well, to work with you at Cafe Imports, the logistics department. I knew exactly when it would get delivered, I was in good hands.

Nick, did you have any questions coming in off of the internet? <Nick> Just a few, but you touched on them a little bit. Someone was wondering if there is any

storage length difference between processing methods and you had touched on that. <Dave> Joe, you want to talk about decaf, natural,

semi-washed, washed… shelf life differences. <Joe> Yeah, there will definitely be some shelf life differences

I would say that the science is still out
so it’s pretty anecdotal for me to say that

one coffee will last longer than another categorically. The main coffees that I’ve seen last the longest

have been natural process coffees and honey processed coffees a lasting close to that,

wash processed coffee fading fairly quickly. But, they’re also could be other things that

are skewed with that since a lot of the natural coffees that we buy are very very high end

naturals, it could be that the quality is intact there too. So could be correlation it could

be causation, I’m not really a hundred percent sure. The primary thing that I would point to is

taste your coffee, don’t buy too long, if you
end up needing more of a particular coffee or

needing a coffee to go long, know that the
longer you go with a coffee of the higher-risk

you have of that coffee fading. Nobody can
tell the future on a particular coffee. We can

guesstimate, we can have a more and more educated guess on a coffee and that’s where tools like

water activity and moisture content, understanding those and then using GrainPro, having your

facility be climate-controlled those help
with that, but nothing can tell the future.

<Dave> Very good. Joe, that was a good wrap up, a good summary. Before we closeout–oh did you have more questions, Nick?

<Nick> I just wanted to note, because you didn’t know the name earlier, that was the La Ocasteña from Costa Rica.

<Dave> That’s correct. <Nick> That lasted us so long. <Dave> Yes, yes. How did you remember that? <Nick> Because I drank it happily for almost a year.

<Dave> It was good. <Nick> It was. And we took it off the shelf it was free. <Dave> Yes, Nick is talking about a Costa Rican that we drank for a year and

a half and it just never lost a step. Good
summary Joe, I want to talk about 3 coffees

as we close out we’ve got a a Brazil natural
in from JC Coffee in Seattle: fresh crop.

It’s an excellent, clean, natural that can be
a dual service purpose of both espresso and

standing on its own. Take a look at that.
As well, we’re getting to the end of the

Hambela estate natural from Ethiopia and if you don’t buy it, we’re going to drink it here

in the shop. It is a wonderful cherry natural
and I’m very, very sensitive to natural coffees

when they get overly fermented, I just–
I can’t get there, but this is one I could

drink everyday. And the third one is Joe’s
red marqaha. We don’t know what’ll come

out of Yemen this year, so if you want to
jump on any Yemen coffee I think we’re down

to our last bags. So with that, it’s a wrap.
Joe, it’s good to work with you as always. <Joe> Nice working with you, sir.

<Dave> And that was how to choose your greens. See you next month. <All> Bye.


Addicted to coffee at a young age, Nick has turned his caffeinated attention towards coffee roasting education. Behind the scenes, Nick produces, directs, and edits all video series for Mill City Roasters.