Microlot
also: micro-lot
A small, separately processed and traceable batch of coffee, often from a single farm or plot.
A microlot is a small batch of coffee kept separate from a farm’s larger production because it has something special to offer: a distinct varietal, a particular plot, a single day’s pick, or an experimental fermentation. Rather than blend it into the general harvest, the producer isolates, processes, and tracks it on its own.
Why it matters: keeping a lot separate preserves traceability and lets its specific character shine. Microlots are the sharp end of specialty coffee, where terroir, variety, and careful processing are showcased and rewarded. Because they are limited and labor-intensive, they usually command higher prices, often through direct-trade relationships that pay the farmer more.
In practice, a microlot is the opposite of a commodity blend: a defined, story-rich coffee you can trace to a place and a season. Expect more pronounced and distinctive flavors, though “small batch” is a relative term with no fixed weight. See single-origin-vs-blend and what-is-specialty-coffee for context.