Green coffee sample evaluation: a buyer’s record

A sample evaluation should produce a record that can be reviewed again. The reviewer needs the sample reference, product requirements and assessment method. Record both observations and test conditions so comparisons between samples are clearer.

Prepare the criteria before opening the sample

List the required attributes and methods before testing. Use a consistent method when comparing samples in the same review. Keep physical measurements and tasting observations in separate fields rather than reducing everything to an unsupported overall comment.

What to keep in the assessment sheet

Include the sample reference, receipt date, reviewer, proposed specification and results for each check. If sample roasting is used, record roasting conditions and the assessment timing. Record questions for the sender where information is missing.

• Defect definitions and measurement units.
• Sensory assessment method.
• Differences from the proposed specification.
• Conclusion and questions for follow-up.

Compare the results before deciding

A sample can suit one use without suiting another. Compare the result with the original brief and record what is accepted and what needs clarification. If another sample is requested, link its record to the earlier review to track changes.

Sample evaluation steps

1. Receive the sample: Record the reference, receipt date, sender and packaging condition.
2. Set the comparison specification: Record the product requirements and the assessment methods to use.
3. Perform physical checks: Record the measurements required by the selected method, including units and test conditions.
4. Roast and assess where applicable: Where tasting is used, follow the agreed process and record its conditions.
5. Compare and list questions: Compare the result with the brief and record differences and missing information.
6. Record the decision: Record the reviewer, date and next step, keeping the file linked to the sample reference.

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Reference for further review: SCA Coffee Value Assessment.