A small, separately-processed batch of coffee from a single farm — typically a few hundred kilos at most — kept apart from the farm's larger production because it's expected to score higher in cup quality. Microlots are the way specialty roasters access the most distinctive coffees a producing region has to offer.
What makes a lot "micro"
A regular farm harvest is processed in bulk: cherries from across the property go into the same fermentation tanks and dry on the same patios. A microlot peels a portion away from that bulk: cherries from one specific section, picked on a specific day at a specific ripeness, processed separately, dried separately, sometimes even cupped separately to confirm it's distinct.
Producers create microlots because the price differential is real. A microlot scoring 87+ can sell for two to five times the farm's commercial price; an 89+ at auction can fetch ten times. The labor of separating, tracking, and selling small batches pays only when the cup quality justifies the price.
Microlot vs. single origin
A single origin can be a whole-farm production. A microlot is always a single origin, but smaller and more selected. The hierarchy:
- Country / region: loose single origin.
- Farm: tight single origin.
- Microlot: a curated subset within a farm.
- Nano-lot: a microlot under ~50 kg (term gaining traction since 2020).
When a roaster lists "Microlot" on the bag, expect a higher price, more interesting cup, and very limited availability — usually a single roast batch and gone.
