Journal · Yunnan Coffee Insights
How to Evaluate Green Coffee Samples: A Practical Cupping Checklist
Professional cupping requires consistent sample sizes, resting period and roast profile. Here is the checklist we use internally — and the one you can apply to any sample pack you receive.
Before you roast the sample
- Check moisture: aim for 10–12% for green coffee stability.
- Inspect screen size and defect count — these drive consistency.
- Note the roast date and lot code on the sample bag.
During cupping
- Use a consistent roast profile (e.g. agtron 60–65).
- Grind size and water quality must be identical across samples.
- Cupping at 7–11 minutes after brew, in line with SCA protocol.
After cupping
Score aroma, acidity, body, sweetness and finish. Compare against the supplier's tasting notes — divergence is a red flag for lot integrity. We prepare every sample pack to support your internal evaluation, with the roast profile used for our own cupping recorded on request.
Planning a Yunnan green coffee purchase?
Ask us about current lots, samples, cupping notes and export documentation.
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