Roasted Coffee vs Green Coffee: Which Should Your Business Import?

By Viet Coffee Source Buying Guides

Roasted Coffee vs Green Coffee: Which Should Your Business Import? compares the commercial, operational and financial implications of importing finished roasted coffee or unroasted green coffee for your business. The right choice depends on your business model, target customers, production capabilities, required shelf life, branding strategy, quality-control system, expected order volume and tolerance for supply-chain complexity. Importing roasted coffee can offer faster market entry and lower production requirements, while importing green coffee gives the buyer greater control over roasting, freshness, product development and long-term differentiation.

There is no universal answer that works for every importer. A supermarket launching a ready-to-sell retail line may prefer roasted coffee in branded packaging. A local roaster, café chain or industrial manufacturer may gain more value from importing green coffee and controlling the transformation process internally. Some companies use both models, importing green coffee for core products while sourcing selected roasted or private-label products for faster expansion.

This guide explains the differences between roasted and green coffee, including product control, freshness, shelf life, storage, logistics, quality, packaging, minimum order quantities, pricing, customs documentation, compliance, branding and margin potential. It also provides practical decision criteria for importers, wholesalers, retailers, roasters, cafés, hospitality groups and private-label brands.

What is green coffee?

Green coffee refers to coffee beans that have been processed after harvest but have not yet been roasted. Depending on the origin and processing method, the coffee cherries may be washed, naturally dried, honey processed or handled through another approved method before the beans are hulled, graded, sorted and packed for export.

Green coffee is usually imported by:

Commercial roasters
Specialty roasters
Instant-coffee manufacturers
Café chains with central roasting
Private-label producers
Industrial food manufacturers
Wholesalers supplying local roasters
Importers with domestic processing partners

The importer purchases the agricultural raw material and performs or outsources the roasting, grinding, blending and packaging stages after arrival.

What is roasted coffee?

Roasted coffee is coffee that has already undergone the roasting process before export. It may be supplied as whole bean, ground coffee, espresso blend, filter coffee, Vietnamese phin coffee, drip bags, capsules or a finished retail product.

Roasted coffee may be imported:

In bulk for local repacking
In foodservice bags
In retail-ready packaging
Under the manufacturer’s brand
Under the importer’s private label
As a fully finished consumer product

The importer receives a product that is much closer to the final sale stage and requires less local processing infrastructure.

Main differences between roasted and green coffee

Factor	Green coffee	Roasted coffee
Product stage	Unroasted agricultural raw material	Processed and ready for brewing or packaging
Buyer control	High control over roasting, blending and final profile	Lower control after production is completed
Freshness management	Roasting can be performed close to the sale date	Freshness clock starts before export
Infrastructure need	Requires roasting or a contract-roasting partner	Requires little or no roasting infrastructure
Market-entry speed	Slower because additional processing is needed	Faster for retail or foodservice launch
Shelf-life flexibility	Longer storage potential before roasting	More sensitive after roasting
Brand differentiation	High potential through local roast and blend development	Depends on supplier flexibility and product exclusivity
Operational complexity	Higher	Lower

Which option offers more control?

Green coffee offers the importer significantly more control over the final product. The buyer can decide how the beans are roasted, blended, ground and packed. This is important for businesses that want to build a distinctive sensory profile or adjust products for different customer groups.

Importers of green coffee can control:

Roast level
Roast-development time
Blending ratios
Pre-roast or post-roast blending
Grinding specification
Packaging date
Product freshness
Seasonal substitutions
Final quality release

With roasted coffee, many of these decisions have already been completed by the exporter. The buyer may still approve samples and specifications, but the ability to make changes after production is limited.

Which option is easier to import?

Roasted coffee is usually operationally easier for companies that do not have roasting equipment, technical staff or production licences. It can arrive ready for sale or require only final distribution.

Roasted coffee may reduce the need for:

Roasting equipment
Roast-profile development
Green-coffee storage
Production labour
Dust and emission control
Local grinding equipment
Factory quality systems
Production waste management

Green coffee creates more steps after import, but those additional steps also create opportunities for value creation and differentiation.

Freshness considerations

Freshness is one of the most important differences between the two import models. Green coffee can remain stable for a relatively long period when moisture, temperature, odour exposure and warehouse conditions are properly controlled. Roasted coffee begins losing volatile aroma compounds soon after roasting.

Importing green coffee allows the business to roast closer to the customer’s purchase or consumption date. This can be a major advantage for specialty coffee, direct-to-consumer subscriptions, cafés and premium retail.

Roasted coffee can still arrive in good condition when:

The roast date is coordinated with the vessel schedule
High-barrier packaging is used
Valve performance is appropriate
Nitrogen flushing is applied where needed
Transit time is controlled
Warehouse conditions are suitable
Inventory rotation is fast

However, delays in production, port handling, shipping or customs clearance reduce the remaining commercial freshness window.

Shelf life

Green coffee generally offers a longer useful storage window before roasting, although quality can decline if the beans are exposed to excessive moisture, heat, odours or poor warehouse conditions. Roasted coffee usually has a shorter quality-focused shelf life, even when its legal best-before period is longer.

Storage issue	Green coffee	Roasted coffee
Main risk	Moisture migration, ageing, mould, odour absorption	Oxidation, aroma loss, staling
Best protection	Dry, stable warehouse and suitable liner	High-barrier sealed packaging
Inventory flexibility	Higher before roasting	Lower after roasting
Quality decline	Usually gradual under proper storage	Can become noticeable more quickly

Businesses with slow sales or uncertain demand may find green coffee easier to manage because they can roast in smaller batches.

Storage requirements for green coffee

Green coffee requires disciplined warehouse management. The beans should be kept clean, dry, protected from odours and separated from chemicals, fuels or strongly aromatic products.

Important controls include:

Stable temperature
Controlled humidity
Clean pallets
Protection from walls and floors
Pest prevention
Lot identification
Stock rotation
Protection from water leaks
Use of suitable inner liners

Incorrect storage can produce faded flavours, baggy notes, mould risk or moisture-related damage.

Storage requirements for roasted coffee

Roasted coffee must be protected from oxygen, moisture, light and heat. Ground coffee is particularly sensitive because it has a much larger exposed surface area than whole beans.

The importer should control:

Packaging integrity
Valve performance
Seal quality
Carton condition
Warehouse temperature
Exposure to sunlight
First-expiry-first-out rotation
Handling damage

Once a package is damaged or loses its seal, product quality can decline rapidly.

Shipping volume and freight efficiency

Roasting reduces bean moisture and causes physical expansion. As a result, roasted coffee is generally less dense than green coffee and can occupy more volume for the same net weight.

This means green coffee may offer better freight efficiency when comparing large commercial quantities by weight. Roasted coffee, especially in finished retail packaging, also includes more packaging material and empty space.

Freight efficiency may be affected by:

Bag size
Carton dimensions
Pallet configuration
Bean density
Roast level
Retail packaging format
Container utilisation

A full landed-cost comparison should consider both product weight and cubic volume.

Packaging requirements

Green coffee is commonly exported in jute bags, woven polypropylene bags or bulk systems, often with protective inner liners. Roasted coffee requires consumer, foodservice or bulk packaging designed to protect aroma and freshness.

Product	Typical packaging	Main packaging purpose
Green coffee	Jute bag with or without liner	Moisture and handling protection
Bulk roasted whole bean	High-barrier valve bag	Aroma and oxygen protection
Ground coffee	High-barrier vacuum or gas-flushed pack	Rapid oxidation control
Retail roasted coffee	Printed pouch, carton or jar	Product protection and brand presentation

Roasted coffee packaging is usually more expensive per kilogram because it performs both a technical and marketing function.

Minimum order quantity

MOQ can differ considerably between green and roasted coffee.

Green coffee MOQ may be based on:

One bag
One pallet
One lot
One grade
One container

Roasted coffee MOQ may be affected by:

Roast batch size
Blend
Pack size
Packaging type
Artwork version
Language
Printed film MOQ
Carton MOQ

A buyer ordering several roasted-coffee SKUs may face a larger total commitment than a buyer ordering one green-coffee lot.

Product development flexibility

Green coffee offers greater flexibility for companies that want to create multiple finished products from one imported inventory. A single green-coffee stock may be roasted differently for espresso, filter, retail, office or foodservice applications.

One green-coffee programme may support:

Light roast
Medium roast
Dark roast
Single-origin retail products
Espresso blends
Filter blends
Private-label customers
Seasonal products

Roasted coffee is less flexible after production. If the profile, grind or packaging is wrong, correction options are limited.

Consistency and quality control

Importing green coffee gives the buyer more direct responsibility for consistency. The importer must manage crop variation, roast control, blend adjustments and finished-product testing.

Importing roasted coffee transfers more of this responsibility to the exporter. The supplier should control:

Green-coffee specification
Blend ratio
Roast profile
Roast colour
Grinding
Packaging weight
Seal integrity
Sensory release

Regardless of the model, buyers should use a documented quality, compliance and traceability system.

Quality risk with green coffee

Green coffee can vary by crop, region, processing method, screen size, moisture, density and storage history. The importer needs the technical ability to inspect or interpret these characteristics.

Important checks include:

Moisture
Water activity
Defect count
Screen size
Density
Foreign matter
Odour
Cup profile
Crop year
Lot traceability

A good green-coffee purchase can create strong value, but a poorly selected lot can remain difficult to correct after arrival.

Quality risk with roasted coffee

Roasted coffee may look commercially complete, but the buyer still faces risks related to roast consistency, freshness, grind size, packaging and sensory performance.

Important checks include:

Roast date
Roast colour
Surface oil
Whole-bean appearance
Grind distribution
Aroma
Cup performance
Packaging seal
Valve condition
Net weight

Samples should be evaluated using the same brewing method and equipment that customers will use.

Brand control

Both green and roasted coffee can support a strong brand, but they create different levels of control.

Importing green coffee allows the business to position itself as:

A local roaster
A freshness-focused brand
A craft producer
A custom-blend specialist
A seasonal coffee curator

Importing roasted coffee allows the business to position itself as:

A retail coffee brand
A distributor
An origin-focused importer
A convenience coffee supplier
A private-label seller

The correct model depends on whether the brand story is built around local transformation or direct access to an established origin product.

Private-label opportunities

Roasted coffee is often selected for private-label programmes because the exporter can supply a finished product with the buyer’s branding. This reduces launch time and local manufacturing needs.

A roasted private-label project may include:

Custom blend
Custom roast level
Whole bean or ground format
Custom bag size
Branded label
Digitally printed pouch
Retail carton
Export-ready packaging

Companies can review private-label, OEM, packaging and export solutions when evaluating a finished roasted-coffee programme.

Green coffee for local private-label production

Some importers purchase green coffee and use a local roaster to produce private-label products for multiple clients. This model can create more flexibility because the same raw-material inventory can support different brands, roast profiles and pack sizes.

It may be suitable for:

Domestic private-label manufacturers
Wholesale roasters
Café-supply companies
Regional distributors
Supermarket suppliers
Corporate gifting businesses

The importer must manage production planning, specifications and client approvals locally.

Capital requirements

Importing green coffee may require greater capital investment in infrastructure. The business may need a roaster, grinder, destoner, packaging machine, ventilation system, laboratory tools and trained staff.

Possible investments include:

Roasting equipment
Afterburner or emission control
Green-coffee storage
Finished-goods storage
Grinder
Packaging line
Metal detection
Quality-control equipment
Factory licences
Personnel training

Roasted coffee requires less production capital but may involve a higher unit product cost because more value has already been added by the exporter.

Operational skill requirements

Green-coffee importing requires greater technical competence. The company must understand roasting, sensory evaluation, production planning and agricultural variation.

Useful capabilities include:

Green-coffee evaluation
Cupping
Roast profiling
Blend management
Grinding control
Packaging control
Production traceability
Inventory planning

Roasted-coffee importers need fewer manufacturing skills but still require expertise in procurement, quality approval, branding, logistics and sales.

Labour requirements

Green-coffee processing creates ongoing labour needs for production, quality control, maintenance, packing and warehouse management. Roasted coffee can reduce these needs when it arrives retail ready.

Function	Green-coffee model	Roasted-coffee model
Production staff	Usually required	Often minimal
Roast technician	Required or outsourced	Not usually required
Packaging staff	Required if locally packed	May not be required
Quality staff	Strong technical role	Incoming-product verification role
Maintenance	Required for production equipment	Limited

Time to market

Roasted coffee usually offers the fastest route to market. Once the product, packaging and documentation are approved, the shipment can arrive ready for distribution.

Green coffee requires additional steps after arrival:

Customs clearance.
Green-coffee inspection.
Warehouse intake.
Roast planning.
Roasting.
Resting or degassing.
Grinding where required.
Packaging.
Finished-product quality release.
Distribution.

For a new brand with a fixed launch date, roasted coffee may reduce schedule risk.

Margin potential

Green coffee can offer higher value-add potential because the importer performs more transformation locally. The business may capture margin from roasting, blending, grinding, packaging and private-label services.

However, potential margin must be compared with:

Equipment depreciation
Energy
Labour
Production losses
Packaging
Maintenance
Quality-control costs
Factory overhead
Unsold inventory

Roasted coffee may produce a lower manufacturing margin but can offer faster sales, lower complexity and reduced capital exposure.

Understanding total landed cost

A reliable comparison must use total landed cost rather than only the supplier’s price per kilogram.

For green coffee, the calculation should include:

Product price
Origin transport
Export handling
Freight
Insurance
Import duty
Customs clearance
Green-coffee storage
Roasting loss
Energy
Labour
Packaging
Finished-product storage

For roasted coffee, the calculation should include:

Product price
Retail packaging
Cartons
Freight based on volume
Insurance
Import duty
Customs clearance
Storage
Potential freshness-related discounting

The lowest factory price does not always create the best commercial result.

Roasting loss

Green coffee loses weight during roasting because moisture and volatile compounds are released. The percentage depends on roast degree, bean characteristics and roast profile.

The importer must account for:

Weight loss
Chaff
Quality-control samples
Production rejects
Startup losses
Packaging variance

A green-coffee purchase price should not be compared directly with a roasted-coffee price without adjusting for roasting yield.

Price stability

Green coffee pricing is more directly exposed to agricultural markets, crop conditions, differentials, exchange rates and freight. Roasted coffee pricing includes these factors plus manufacturing, packaging and supplier margin.

Green-coffee importers may manage price risk through:

Forward purchasing
Multiple origins
Blend flexibility
Inventory planning
Seasonal contracts
Price-review clauses

Roasted-coffee buyers may receive a more stable finished-product price for a defined contract period, although suppliers can still revise prices when raw-material or packaging costs change.

Customs classification

Green and roasted coffee normally fall under different customs classifications. The applicable import duty, tax treatment and documentary requirements may therefore differ.

The importer should confirm:

Correct tariff code
Product description
Roasted or unroasted status
Whole bean or ground format
Decaffeinated or non-decaffeinated status
Country-of-origin treatment
Preferential tariff eligibility

Classification should be verified before the sales contract is finalised.

Phytosanitary requirements

Green coffee is more likely to be subject to phytosanitary or plant-quarantine controls because it remains an agricultural commodity. Roasted coffee is often exempt due to heat treatment, although destination-specific rules always apply.

Green-coffee shipments may require:

Phytosanitary certificate
Import permit
Additional declarations
Inspection
Treatment documentation
Wood-packaging compliance

Roasted coffee may instead be managed mainly under food-import, labelling and product-registration rules.

Food-safety requirements

Roasted coffee is a finished food product and may face more detailed food-labelling, packaging and registration requirements than green coffee.

The importer may need to verify:

Ingredient declaration
Nutrition information
Net quantity
Language requirements
Manufacturer details
Importer details
Lot coding
Best-before date
Storage instructions
Food-contact packaging compliance

Green coffee may face fewer retail-labelling obligations but still requires food-safety and contaminant control.

Documentation

Both models require accurate commercial and shipping documents, but the exact document set may differ.

Green-coffee documents may include:

Commercial invoice
Packing list
Bill of lading
Certificate of origin
Phytosanitary certificate
Fumigation certificate where required
Quality certificate
Weight certificate
Certificate of analysis

Roasted-coffee documents may include:

Commercial invoice
Packing list
Bill of lading or airway bill
Certificate of origin
Certificate of analysis
Health certificate where required
Product specification
Ingredient and label documentation

The importer should confirm destination requirements before production or shipment.

Traceability

Green-coffee traceability normally connects the exporter, origin, farm or collection area, processing station, lot and shipment. Roasted-coffee traceability must also connect the green-coffee inputs to the roast batch, packaging batch and finished product.

A strong traceability system may include:

Origin
Producer or supplier
Green-coffee lot
Processing method
Export lot
Roast batch
Packaging batch
Finished-product lot
Shipment reference

This information is important for quality investigations, customer complaints and recalls.

Which option is better for specialty coffee?

Green coffee is usually the preferred model for specialty roasters because it allows control over roast profile, freshness, seasonal selection and brewing performance.

It supports:

Small-batch roasting
Single-origin releases
Microlots
Seasonal menus
Transparent sourcing
Roaster-led storytelling
Frequent profile adjustments

Roasted specialty coffee can still work for brands without production capability, but transit time and freshness must be carefully managed.

Which option is better for supermarkets?

Roasted coffee is often more suitable for supermarkets when the objective is a retail-ready product with consistent packaging, barcodes, shelf-life coding and case configuration.

Supermarket buyers may prefer:

Finished retail packs
Private-label design
Standard case quantities
Stable pricing
Defined shelf life
Regular replenishment

Large retailers with their own domestic manufacturing partners may still import green coffee for local roasting.

Which option is better for cafés?

The right model depends on the café’s scale and identity. A small café without roasting capability may prefer imported roasted coffee. A large chain may import green coffee and roast centrally or work with a domestic contract roaster.

Green coffee may suit cafés that want:

Exclusive house blends
Fresh local roasting
Seasonal menu control
Lower long-term raw-material cost

Roasted coffee may suit cafés that want:

Fast launch
No production investment
Consistent ready-to-use product
Supplier-supported training

Which option is better for e-commerce?

E-commerce coffee brands often benefit from green coffee when they can roast in small batches and ship soon after production. This supports freshness messaging and subscription programmes.

Roasted coffee may be more suitable when:

The brand is testing the market
Order volume is still low
No roasting partner is available
The exporter offers small private-label runs
The product is positioned around origin rather than roast date

The business should compare freshness, minimum quantity and fulfilment speed.

Which option is better for hospitality?

Hotels, restaurants and catering companies usually prioritise consistency, cost per cup and operational simplicity. Roasted coffee is often easier because it arrives ready for use.

Green coffee may become attractive when a hospitality group has:

Multiple properties
Central purchasing
Large annual volume
A roasting partner
A strong proprietary coffee concept

The larger and more predictable the volume, the more practical local roasting may become.

Which option is better for distributors?

A distributor may choose green coffee when supplying local roasters or roasted coffee when supplying retailers, cafés and hospitality clients.

Some distributors operate a mixed model:

Green coffee for professional roasters
Roasted whole bean for cafés
Ground coffee for retail
Private-label coffee for regional clients
Instant coffee for convenience channels

A mixed portfolio can reduce dependence on one customer segment.

Importing both green and roasted coffee

Many businesses do not need to choose only one model. A hybrid strategy can combine the advantages of both.

Examples include:

Green coffee for core local roasting
Roasted single-origin products for limited releases
Green coffee for foodservice and roasted coffee for retail
Green coffee for premium lines and private-label roasted coffee for mass market
Roasted products during launch, followed by green-coffee imports after demand grows

The hybrid approach can provide flexibility but increases supplier, inventory and document-management complexity.

When should a business import green coffee?

Green coffee may be the stronger choice when the business:

Owns roasting equipment
Works with a reliable contract roaster
Has trained quality staff
Values freshness and local roasting
Needs custom blends
Expects stable or growing volume
Can manage agricultural variation
Wants higher product-development control
Can store green coffee correctly
Has enough working capital for production inventory

It is especially suitable for roasters, café chains, industrial manufacturers and wholesalers supplying the roasting sector.

When should a business import roasted coffee?

Roasted coffee may be the better choice when the business:

Wants rapid market entry
Does not own production equipment
Needs retail-ready products
Has limited technical staff
Wants to reduce operational complexity
Needs private-label packaging
Is testing a new market
Has relatively small initial volume
Prefers a defined finished-product cost
Can manage freshness and stock rotation

It is often suitable for retailers, distributors, e-commerce brands, hotels, restaurants and new coffee businesses.

Questions to ask before deciding

Do we have roasting equipment or a reliable roasting partner?
How important is local roasting to our brand?
What freshness promise will we make to customers?
What annual volume do we realistically expect?
How many products and roast profiles do we need?
Can we store green coffee correctly?
Can we rotate roasted coffee quickly enough?
What is our total landed cost under each model?
Which customs and compliance requirements apply?
Do we need retail-ready packaging?
How much product-development control do we need?
Can we manage crop and quality variation?
How quickly must the product reach the market?
What capital investment can we support?
Which model creates the strongest long-term margin?

Practical decision matrix

Business priority	More suitable option	Reason
Fastest launch	Roasted coffee	Product can arrive ready for sale
Maximum roast control	Green coffee	Buyer controls transformation
Lowest production complexity	Roasted coffee	Less local equipment and labour
Fresh local roasting	Green coffee	Roast date can be managed locally
Small market test	Roasted coffee	Can reduce initial infrastructure needs
Long-term product differentiation	Green coffee	Greater blend and profile flexibility
Retail-ready private label	Roasted coffee	Supplier can complete packaging
Supply to local roasters	Green coffee	Matches customer production needs

A low-risk entry strategy

A new business can reduce risk by starting with roasted coffee and moving to green coffee after demand is proven.

Launch one roasted product.
Use stock packaging or a simple private-label format.
Measure sales and customer feedback.
Identify the most successful flavour profile.
Estimate stable annual demand.
Find a local roasting partner.
Import a controlled green-coffee lot.
Compare local roasting cost and quality.
Move core products to green coffee if justified.
Keep selected roasted products for flexibility.

This approach avoids investing heavily before the market has been validated.

A growth-stage strategy

An established business may use green coffee for high-volume core products and roasted coffee for specialised products that are difficult to manufacture locally.

For example:

Green Robusta for local espresso production
Green Arabica for premium blends
Imported roasted phin coffee for an origin-focused line
Finished drip bags for convenience retail
Private-label instant coffee for mass distribution

The portfolio should be designed around operational efficiency rather than treating every SKU in the same way.

Common mistakes when importing green coffee

Buying without cupping representative samples
Ignoring crop-year variation
Comparing price without calculating roasting loss
Using poor warehouse conditions
Failing to define defect and moisture limits
Ordering too much before demand is proven
Underestimating local production costs
Failing to plan seasonal substitutions
Using an inexperienced roasting partner
Ignoring phytosanitary requirements

Common mistakes when importing roasted coffee

Ignoring the roast date
Using long transit routes without freshness planning
Ordering excessive inventory
Approving samples without final packaging
Failing to test the intended brewing method
Ignoring valve and barrier quality
Comparing price without considering freight volume
Using unclear shelf-life expectations
Failing to review retail labels
Launching too many SKUs

Supplier-selection criteria for green coffee

A green-coffee supplier should be evaluated on:

Origin access
Lot consistency
Sample accuracy
Quality specifications
Moisture control
Defect sorting
Traceability
Packaging quality
Export documentation
Shipment reliability

Businesses can review Vietnamese coffee origins, regional characteristics and sourcing options when building a green-coffee programme.

Supplier-selection criteria for roasted coffee

A roasted-coffee manufacturer should be evaluated on:

Roasting capability
Blend development
Sample consistency
Packaging equipment
Freshness management
Food-safety systems
Private-label flexibility
MOQ
Lead time
Export experience
Document accuracy
Repeat-production consistency

The supplier must be able to reproduce the approved profile, not only produce one attractive sample.

Final assessment

Green coffee is generally the better choice for businesses that have roasting capability, need maximum control, value local freshness and expect enough volume to justify additional operations. It offers greater flexibility in blending, roasting, product development and long-term differentiation, but it also requires more technical skill, infrastructure, labour, working capital and quality management.

Roasted coffee is generally the better choice for businesses that need a faster launch, retail-ready packaging, lower production complexity and smaller initial commitment. It is especially practical for retailers, distributors, e-commerce brands, hospitality companies and new market entrants. Its main challenges are freshness management, lower post-production flexibility and potentially higher freight and packaging cost.

The decision should be based on total landed cost, not only price per kilogram. Importers should compare freight efficiency, roasting loss, production cost, packaging, storage, inventory risk, customs requirements, quality-control responsibilities and expected sales speed. A hybrid model can also be effective when green coffee supports high-volume core products and roasted coffee supports fast-moving or specialised lines.

Businesses evaluating Vietnamese green coffee, roasted whole bean, ground coffee, espresso blends or private-label products can submit a customised wholesale coffee inquiry with their target market, product format, required volume, packaging preference and expected annual demand.

Roasted Coffee vs Green Coffee: Which Should Your Business Import?