Coffee Import Process Explained (2026 Edition)

OCC Knowledge Hub: A Dual-Quality Future

For decades, the specialty coffee industry has operated under what might be called the single-species assumption—the belief that only _Coffea arabica_ is capable of producing coffee worthy of the "specialty" designation. This assumption has shaped everything from procurement strategies to consumer expectations, creating a binary worldview: arabica for quality, robusta for volume.

The 2010 turning point. That paradigm began to shift in 2010, when the Coffee Quality Institute (CQI), in partnership with the Uganda Coffee Development Authority (UCDA), introduced the Fine Robusta Standards. The first Q Robusta course—specializing in Fine Robusta evaluation and grading—was held in Uganda that same year. CQI officially published the Fine Robusta Standards and Protocols in 2019.

The 80+ dual-quality standard. Under CQI's framework, a coffee must score 80 points or above on a 100-point sensory scale to be classified as Fine Robusta. OCC maintains two independent quality libraries—one for arabica, one for robusta—each curated to the same 80+ standard.

The 70/30 blind test. In internal blind cupping sessions, OCC has consistently observed that 70% of participants cannot reliably distinguish between high-scoring Fine Robusta (80+ points) and specialty arabica when both are prepared to optimal roast profiles. The remaining 30% who can identify the species often cite differences in body and crema—not quality—as their differentiator. This finding points toward a species-agnostic future where cup score, not botanical classification, determines value.

The future is not arabica versus robusta. The future is 80+.

Coffee Import Process Explained (2026 Edition)

End-to-End Logistics for International Procurement

Importing green coffee is a complex, multi-step process that requires careful coordination between buyers, suppliers, freight forwarders, and customs authorities. Understanding each stage reduces risk, avoids costly delays, and ensures the coffee arrives at your warehouse in optimal condition. Below is a comprehensive, step-by-step breakdown.

Step 1: Supplier qualification

Before discussing prices or committing to orders, conduct a thorough supplier assessment. Verify that the exporter:

• Holds a valid export license from their country's ministry of trade or agriculture
• Employs or has access to CQI-certified Q or R Graders
• Maintains current stock lists with lot numbers, scores, and processing dates
• Can provide references from at least two international buyers
• Has experience shipping to your country, including familiarity with your customs requirements

This due diligence stage typically takes 2–4 weeks and should include a preliminary cupping of sample lots.

Step 2: Sample cupping and quality validation

Never purchase green coffee without cupping a sample. Request a minimum of 1kg per lot. Conduct a formal cupping session following SCA/CQI robusta protocols:

• Roast each sample to the specified profile (Agtron 48 for whole bean)
• Grind to the appropriate particle size
• Evaluate aroma, flavour, acidity, body, aftertaste, balance, and overall impression
• Score each attribute and calculate the total score

This stage establishes the quality baseline for the contract. It is also the appropriate time to verify moisture content (10–12% ideal), bean density, and screen size distribution. Expect to dedicate 1–2 weeks to sample transit, cupping, and analysis.

Step 3: Contract negotiation and execution

Use a standard international contract such as the European Standard Coffee Contract (ESCC). The contract should specify:

• Product description: Species (Robusta), grade (Fine Robusta 80+), origin, crop year
• Quality parameters: CQI scoring protocol, defect tolerances, moisture content, sample retention procedure
• Quantity: Weight in metric tonnes, tolerance (+/- 5% in buyer's option)
• Price: Fixed price or basis plus futures, currency, and payment terms
• Incoterms: FOB or CIF, including port of loading and port of discharge
• Shipment: Latest shipping date, shipping instructions, vessel name (if applicable)
• Arbitration: Dispute resolution mechanism, governing law, arbitration body

Both parties should retain a sealed "contract sample" in a hermetic bag. This serves as the reference in case of quality disputes.

Step 4: Pre-shipment inspection

Many buyers engage a third-party inspection agency—such as SGS, Cotecna, or Bureau Veritas—to verify that the shipped coffee meets contractual specifications. The inspection typically includes:

• Drawing random samples from multiple bags
• Cupping the drawn samples against the contract sample
• Analysing moisture content, density, and defect counts
• Confirming that packaging (GrainPro bags, jute, or others) is intact

Inspection costs typically range $200–500 per container and are usually borne by the buyer. Some buyers waive this step for long-term suppliers but maintain the right to perform arrival inspections.

Step 5: Shipping and freight management

Under FOB terms, the buyer arranges freight and insurance. The process involves:

• Engaging a freight forwarder to reserve container space
• Providing shipping instructions to the seller (vessel name, booking number, loading date)
• Arranging marine cargo insurance (typically 110% of CIF value)

Under CIF terms, the seller arranges shipping and includes the cost in the quoted price. The buyer's freight forwarder still coordinates arrival logistics.

The shipping window—from loading at the port of origin to arrival at destination—typically ranges 20–40 days depending on origin and route. Maintain communication with your freight forwarder to track the vessel and anticipate arrival.

Step 6: Customs clearance at destination

Upon vessel arrival, the buyer (or their customs broker) must submit the following documents:

• Bill of Lading: Evidence of shipment and title to the goods
• Commercial Invoice: Supplier's invoice showing price, quantity, and terms
• Packing List: Detailed count of bags, weights, and container numbers
• Phytosanitary Certificate: Issued by the supplier's country, confirming no pests or diseases
• Certificate of Origin: Stating the coffee's country of origin (required for duty calculations)
• Import Licence (if applicable): Some countries require specific import permits for green coffee

Customs duty rates vary by country. In the US, green coffee is typically duty-free under the Generalized System of Preferences (GSP) for eligible origins. In the EU, duties range 0–8% depending on origin and trade agreements. Work with a licensed customs broker to ensure accurate classification and timely clearance.

Step 7: Inward quality control and storage

After customs clearance and delivery to your warehouse, conduct a final quality inspection:

• Draw random samples from multiple bags (minimum 10% of the lot)
• Re-cup against the pre-shipment and contract samples
• Check for moisture damage, bag condition, and odour contamination
• Record results and retain sample for reference

If the arrival cupping score deviates by more than 1 point from the contract sample, document the variance and contact the supplier to initiate a claim. Most contracts allow for price adjustment or replacement if quality falls below tolerance.

Store the coffee in a climate-controlled warehouse with temperature maintained at 20–25°C and relative humidity below 60%. Use raised pallets to prevent ground moisture absorption and rotate inventory on a first-in, first-out basis.