Micro-lots are showing up everywhere on importers’ offering sheets, giving roasters an even wider variety of coffees to choose from. However, the definition of a micro-lot is not always clear. For our purposes at Artisan, a micro-lot is a small batch of coffee kept separate from the rest of a harvest and traceable to a specific farm, lot number, or group of producers at a particular washing station or mill. It may be distinguished by varietal (Pink Bourbon), processing method (Artisan’s Kungahara carbonic maceration or Ejo Heza honey processed), 90+ cup score, or another differentiating factor, such as altitude. There is no official definition or standard size for a micro-lot, though they typically range from a handful of bags to a few dozen.
The lack of standardization matters because we want to know exactly what we’re buying and trust that the information provided is accurate. For instance, “women’s grown coffee” could be labeled as such because women picked the coffee while they don’t actually have an ownership stake providing an economic benefit. Without clear criteria for distinguishing these coffees or verifying claims about them, it’s easy to turn the current trend into a marketing tool rather than a meaningful sourcing strategy.
Distinguishing A Brand With Stories
Micro-lots offer a way to discover distinctive coffees and tell stories that resonate with customers. Roasters and consumers want something special—what sets a coffee apart or creates a deeper sense of connection? For the roaster, that might mean building a lasting relationship with a specific producer and sharing that story with customers. For the consumer, it might mean learning more about who grew the coffee and how it was produced. At Artisan, through our direct partner relationships, we offer traceability that ensures the stories we tell reflect operations on the ground. This adds value because the locations are places most roasters won’t have the opportunity to visit themselves.
When Benefiting Farmers Is A Core Value
Economically, a micro-lot may command a premium because of its quality, rarity, or distinctive characteristics. When that premium translates into a higher price paid to the producer, it can provide an additional financial incentive to produce exceptional coffee. It also gives roasters an opportunity to help customers better understand the people, decisions and economics behind the coffee they drink—and the complexities of the global coffee trade. Roasters who buy Artisan’s Rwandan coffee know that about 14 cents per pound of the green coffee price will be paid as an after-season bonus to the women who grew the coffee. This detail is part of every roaster’s contract for Rwandan coffee. In Ethiopia, Artisan is working to establish a similar direct-to-farmer bonus, but today it’s a work-in-progress.
As buyers of coffee at origin, we understand our responsibility is to understand a farmer’s costs and pay prices that demonstrate our commitment to sustainable economics for farmers. So, how should we, as importers and roasters, define a micro-lot for our own purposes? What does sourcing small lots mean for our businesses, the producers we work with, and the customers we serve? How will these coffees be marketed and whose story are we telling? Perhaps most importantly, is there a market for these coffees?
Will our customers prefer a $15 house blend or a rare $25 bag?
Examining three factors—our values, our market and how we differentiate ourselves—can help us build a micro-lot program that works for everyone.
Where to Start
Start with importers you already know and trust. Artisan travels to origin regularly, has established relationships with producers and can often explore sourcing opportunities more efficiently and economically than an individual roaster can. These practices and principles are the heart of Artisan’s business.
Talk with us about why you want to add to or expand your micro-lot offerings. Roasters have shared the following:
We want to buy from a specific producer or a women’s cooperative
We’re interested in producers experimenting with alternative processing methods
We’d like to work with a specific washing station known for selecting its best coffees for a dedicated micro-lot program.
As coffee professionals, we’re constantly refining our palates and navigating an increasingly complex sourcing landscape. Approaching micro-lots with a clear purpose and an honest understanding of our own businesses, customers and values makes the journey meaningful and rewarding for everyone involved.
Happy roasting!
David Myers
