Washed Arabica
Pulped, fermented and washed before drying. Often selected for clarity and acidity, with lot-specific flavour and processing evidence.
IMEX / Commodities / Coffee
Commodity 08 · Coffee
Coffee defined by cup and contract.
Species, variety, origin, altitude, process, screen and defect grade all shape the green coffee a roaster receives.
Key distinctionArabica or Robusta
Common measuresScreen, defects, moisture and cup
Typical useRoasting, blends and soluble coffee
Product families
Species, process and grade.
Country names are useful, but commercial suitability sits at lot and cup level.
Natural and honey coffee
Natural coffee dries in the fruit; honey/pulped-natural processes retain varying mucilage. Process affects flavour and defect risk.
Robusta and conilon
Coffea canephora types used in espresso blends, soluble coffee and other channels, traded by origin, screen, defects and cup profile.
Green coffee grades
Exchangeable or national commercial grades specify defect count, screen distribution, moisture and other physical criteria.
Specialty lots
Traceable lots bought to a defined sensory profile and quality protocol. A score or label should be supported by sample and assessment data.
Roasted and soluble coffee
Roast profiles, formats, blends, extraction, packaging, shelf life and private-label controls create a different supply brief from green beans.
Representative origins
A diverse origin map.
Harvest calendars, logistics and cup profiles vary by region and crop.
BrazilLarge Arabica and conilon origin with natural, pulped-natural and washed programmes.
Vietnam and IndonesiaMajor Robusta routes alongside selected Arabica and distinctive regional coffees.
Colombia and Central AmericaEstablished washed-Arabica origins with varied altitudes, regions and profiles.
Ethiopia and East AfricaWashed and natural Arabicas with strong regional and sensory differentiation.
Buyer brief
Write the cup into the brief.
Physical grade and sensory acceptance should work together.
IdentitySpecies, variety where relevant, country, region, producer/co-operative and crop.
ProcessWashed, natural, honey/pulped natural, wet-hulled or other defined method.
Physical gradeScreen distribution, defect method, moisture, water activity and bean appearance.
Cup targetRoast use, sensory notes, body, acidity, clean-cup requirement and sample approval.
ClaimsTraceability, certification, decaffeination and sustainability evidence where required.
Packing and deliveryJute, liner or vacuum formats; bag weight, quantity, shipment and destination.
Trade and origin context: the International Coffee Organization World Coffee Statistics Database.
Coffee enquiry
Describe the lot your roaster needs.
Share the species, process, physical grade, sensory target, responsibility requirements, volume, pack and destination.
Email a coffee brief- Email: contact@thefoodeconomist.co.uk
- Mobile: 07878 228201
- Landline: 020 8050 1884
- Scope: origin context, specification and sample route
Representative information only. Quality, cup, claims and supply capability require lot-specific verification.