Green Bean

A green bean is the processed, cleaned, and export-ready seed of the coffee cherry in its unroasted state. After the cherry has been harvested, processed (washed, natural, or honey), dried, hulled to remove the parchment, and sorted to remove defects, the resulting pale green seed is what the coffee trade refers to as a green bean. It is the form in which coffee is traded internationally, shipped from producing countries to roasting facilities worldwide.

Green beans are dense, hard, and surprisingly heavy compared to their roasted counterparts. They have a moisture content of approximately 10–12%, a grassy or hay-like aroma, and a pale green to blue-green color that varies by origin and processing method. Washed coffees tend to be a brighter, more uniform green, while naturals may show a yellowish or brownish tint from the extended fruit contact during drying.

Quality grading of green beans involves multiple assessments. Physical grading evaluates bean size (using numbered screens), density, color uniformity, and defect count — where defects include broken beans, quakers (under-ripe beans that fail to roast properly), insect damage, and foreign matter. Cup quality is assessed through professional cupping on a 100-point scale, with beans scoring 80 or above qualifying as specialty grade under the SCA (Specialty Coffee Association) protocol.

For home roasters, purchasing green beans directly from importers is significantly more economical than buying pre-roasted coffee. Green beans also have a much longer shelf life — 6 to 12 months or more when stored properly — giving home roasters flexibility to buy in bulk and roast in small batches as needed. The growing home roasting community has expanded access to green beans from origins and farms that were previously available only to commercial roasters.