I tend to buy most of my beans from Sweet Marias because of the consistent quality of their beans and the amount of reliable information they offer on each lot. I will occasionally buy from a reputable Roaster that also offer their roasted beans unroasted. Often these Roasters may not give a lot of information but I will read HB members reviews of the roasted product in our "Coffees" section.
When I consider buying from a different supplier I start with reading their "about us" info. I want to know how they decide what lots to buy. Are they cupping the lots? Are they trained/certified cuppers? Are they just buying from their suppliers recommendations? Could they just be selling lots on clearance from a nearby wholesaler?
Next I find it important as to how they are storing their greens and for how long. I visited a Roaster that had jute bags piled next to the outside doorway that had been there for many months. This just didn't seem to be a good idea.
Minimally, I want to know the crop year, origin, region of, type of processing, cultivar/s, approx. elevation and at least some basic cupping notes(for espresso,sweetness, body and acidity) with mention of defects of concern when appropriate.

I'm a minimalist, so I want exact farm origin and price. The cupping info can usually be found searching, as you say. Some of the suppliers just copy and paste the cupping notes from Cafe Imports or Royal or whoever they buy coffee from.

CHAD

farmroast wrote:Next I find it important as to how they are storing their greens and for how long. I visited a Roaster that had jute bags piled next to the outside doorway that had been there for many months. This just didn't seem to be a good idea.

I think I understand why it seems like a bad idea but I dont think there is a lot of data to either confirm or deny it. Imagine how coffee is stored by an exporter, dry mill or even a farm. Additionally, there aren't a whole lot of coffees being stored in highly controlled environments. Even the roasters who do this probably dont store all their coffees in this type of environment.

farmroast wrote:Minimally, I want to know the crop year, origin, region of, type of processing, cultivar/s, approx. elevation and at least some basic cupping notes with mention of defects of concern when appropriate.

Its great when the info is available but often times, importers dont get a lot of information. Kenya comes to mind as often times the auctions will produce stellar coffees with next to zero provenance on the bean. I agree that roasters should provide as much information as they have. On the other hand, I would prefer to drink a stellar coffee with zero provenance than a mediocre brew from a well described origin.

Ed, I'm also a loyal customer of Tom's, and in great part because of the information he provides. In fact, what kind of information would l like from a greens-seller? Just check out what Tom provides... Cupping notes, crop information, processing method, etc. For me, I've stopped buying from some others sources because of the lack of information. But I'm also a guy who normally buys 20-lbs bags, and I want to know I'm making a good decision.

OK, I stand corrected, I've also purchased green coffee recently from roasters I trust. They may not have provided all the info that Tom does, but I know they sell a quality product.

All this talk of coffee makes me want a good shot!

farmroast wrote:Next I find it important as to how they are storing their greens and for how long. I visited a Roaster that had jute bags piled next to the outside doorway that had been there for many months. This just didn't seem to be a good idea.

Ed, I recently bought some greens from another roaster that uses this supplier: The Green Room. Worth looking at their information...at the very least.

At the very least:

When the coffee arrived(is it past crop?)
Varietal
Processing method
Cupping/Tasting notes
(Without these four, it is highly unlikely Ill buy there)

Ideally:
What Tom provides.


Ive been loyal customer of Sweet Marias for some time now, and Ive grown accustomed to how detailed the coffee information is. And, as I become a better roaster, I come to rely on it. As I learn about how elevation affects the roast, I can see exactly how high(or not) my bean was grown.

I am open to other sources, but I wont buy from a provider who lists a coffee as "Brazilian". I need some information, AND, I want to buy from a supplier who has a passion for coffee. This year Ill probably use the GCBC for beans as well, but, Sweet Marias is most likely to stay my main supplier.

Origin, crop date, and processing methods are absolute musts.

Cupping notes are nice; but in all honesty, I find them hit or miss, even from people I respect a lot. First off, if a vendor decides to stock a coffee, that should be a recommendation in itself. Secondly, at least for me, it is usually the faults of a coffee that make it unacceptable, rather than any particular strength making it acceptable. I'm OK with some ferment and vegatal flavors (which would disqualify the coffee for some), but I dislike astringent and low acid coffees, which are OK with others. It's rare that a vendor will be very upfront with the faults in a coffee; Tom deserves a big hand for mentioning them.

Crop year is one I wish more suppliers were more up front with. We had a member who had just bought some Ethiopian Idido Misty Valley roasted that they assumed was recent crop but that we think was most likely a past crop. It may have been stored well and ok and if that is the case being more upfront about it would be appreciated. Sorting out crop year becomes an issue this time of year with centrals. It's the beginning of receiving new crop beans. Tom has mentioned that most of the first lots to arrive before now are rushed to market. They can be the faster growing lower grown or just not rested enough lots. He also mentions and I've generally found with my farming experiences that somewhere mid-crop harvest can be where the best produce occurs. So there are now several types of centrals on the market. Some from last year that may still be ok if used soon but shouldn't be ones we store away, early crop and the start of the better lots worth stocking up on, arriving.

I'd like a picture of the farm owner and preferably his dog. I also enjoying reading that the coffee traveled by donkey, canoe or city bus. I mostly stick with SM's, but occasionally I buy from GCBC. Pretty much everything jman said is true for me. The more information the better.

Looking at my post, I just want to add one more requirement:

Origin.

Obviously, I just assumed the origin would be given. But, if it existed, I wont be buying any "South American Catui"