Yield Factor Calculator Parchment Coffee
Enter the moisture and defect data for the lot. Get the yield factor, the net kilograms of equivalent dry parchment coffee, and the suggested price per load.
Lot data
Lot defects
* Discount factors vary according to the equivalence table of each buying point and region. Use these results as a reference — always verify against your local table.
Result
Enter the gross weight and quality data for the lot to see the result.
What is the coffee yield factor
The yield factor is the relationship between the weight of parchment coffee received at the warehouse and the weight of equivalent dry parchment coffee actually obtained after adjusting for moisture and defects. In simple terms, it is the number that converts what you receive into what you can actually sell. A lot with high moisture or many defects yields fewer net kilograms — and the factor reflects that with a higher number.
In practice, the yield factor determines how much each kilogram you buy is really worth. Two lots with the same gross weight can have completely different values depending on their quality profile. That is why serious traders calculate the factor before setting the purchase price — not after. The factor is the most important figure in every parchment coffee purchase in Colombia.
How to interpret the result
A yield factor of 92.8, for example, means that 92.8 kilograms of parchment coffee from the lot are needed to obtain the equivalent of 100 kilograms of standard dry parchment coffee. The lower the factor, the better the quality of the lot and the more net kilograms obtained. A factor below 88 indicates a lot with low moisture and few defects — good-quality coffee. A factor above 94 indicates a lot with high moisture, significant defects, or both — which reduces the real value of the purchase.
Why the factor affects the purchase price
The base price of parchment coffee published by the National Federation of Coffee Growers (FNC) assumes a standard yield factor. When the coffee you receive has a different factor — due to moisture, lower-grade beans, borer damage, or other defects — the real purchase price must be adjusted proportionally. If you pay the same price for a lot with a factor of 94 as for one with a factor of 87, you are losing money on every purchase. This calculation seems simple, but doing it manually for every lot, every day, is where the errors that erode your margin begin.
Want BeanFlux to calculate this automatically on every purchase?
In BeanFlux, the yield factor is calculated instantly with every purchase recorded. No spreadsheets, no manual errors — the adjusted price and settlement ready to sign in seconds.
See the demoAnother tool that may help you:
Coffee Purchase and Sale Margin Calculator