Microlot, direct trade, single origin, origin trip, nanolot, among others; are terms that are being repeatedly used in the specialty coffee industry today.
A microlot is a term that designates not only a small volume of coffee production, but also designates a selectively hand-picked coffee, from a particular cultivar, in a specific farm or micro-region, within a certain altitude range and processed separately; or at least a combination of some of the above. In summary, it's the result of some concerted effort to separate and carefully prepare a quantity of coffee that will have special characteristics.
It also implies some experimenting or research contribution by the producer, importer/roaster or all of them working together. In addition, it requires the control, the cupping and the qualitative selection of the best lots, in a proactive relationship between the producer and the buyer.
Many coffees today are promoted as "Microlots" and they do not meet any of the standards mentioned above; and end up being abused just as cheap marketing words, or as an easy way to sell more expensive.
Many coffees today are promoted as "Microlots" and they do not meet any of the standards mentioned above; and end up being abused just as cheap marketing words, or as an easy way to sell more expensive.
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