Green coffee lots carry through to the finished bag
Green coffee is bought as a lot from a specific origin, farm, or cooperative, and that identity matters well beyond receiving — many roasters want to trace a specific roast batch back to the green lot it came from, both for quality control (a roast that came out wrong can be traced back to that specific green lot) and because origin story is often part of what a roaster sells. Treating green coffee as a generic ingredient rather than a tracked lot loses that traceability the moment it hits the roaster.
Roasting loses weight — yield needs its own math
Coffee loses moisture weight during roasting, typically in the range of 12-20% depending on roast level, so a roast batch built from a bill-of-materials-style recipe needs a yield calculation that accounts for that loss, not a simple assumption that green weight in equals roasted weight out. Getting this wrong either overstates how much finished, sellable coffee a batch actually produced, or understates it and leaves stock looking short when it is not.
Shelf life counts from roast date, not receiving date
Roasted coffee's freshness window is measured from the roast date, not from when the green beans were received — two bags roasted weeks apart from the same green lot have completely different shelf-life clocks. FEFO rotation (first-expired-first-out) for finished bags needs to key off roast date specifically, since the green lot's age is a different, mostly irrelevant number once the beans are actually roasted.
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