## 3 Methodology  
### Case Study  
Green coffee production is generally characterized by both the necessity of management agricultural practices improvement and production technology implementation, which is related to production yield and quality in coffee in coffee plantations with an average yield of 2408 histograms per hectare (hg/ha), against 5333 to 25,487 hg/ha reported by the eight countries with highest productivity [40]. The case study is an order-driven Mexican green coffee SC. The green coffee SC actors are described below and depicted in Figure 1. The second tier suppliers are the Cherry coffee growers. In this echelon, the cultivation and harvest of the Cherry coffee take place in the coffee plantations. In the region where the case study chain is located, there is an altitudinal gradient from sea level to above 3000 m above sea level. The average annual temperature ranges from 12 \({}^{\circ}\)C to 24 \({}^{\circ}\)C, the coffee soils of the region can be classified as suitable, medium and unfit and the annual precipitation oscillates between 1000 and 3000 mm [41]. These geo-agro climatic characteristics provide a very varied mosaic wherein each of the regions you can find sites of high, medium, and low potential both production and quality of coffee. The harvest refers to the cut of ripe Cherry coffee, with the cut of the fruits in a mature state, weight is gained in the scale in the sale process, the benefit process is facilitated, the production loss is reduced when the green coffee is prepared, and organoleptic quality is gained. Cherry coffee is the most frequent form of sale with a local or industrial intermediary-collector, where the process of wet profit is carried out. Cherry coffee is transported in plastic sacks or tarpaulins usually used in livestock feed or various grains. Figure 1: The green coffee SC under investigation. The first tier supplier is the Parchment coffee producer, local and industrial intermediary that carry out the wet benefit process. The wet benefit process consists of mechanically removing the pulp (exocarp) of the coffee Cherry in the presence of water or without it, and followed either by (i) the removal of the mucilage (mesocarp) by fermentation or mechanical method, followed by the washing to obtain Parchment coffee, or (ii) direct drying of the pullpless grains inside the mucilaginous [42]. Parchment followed by threshing to produce semi-washed green coffee. Next, drying of the coffee beans either through the combined effect of sunlight and aeration or drying machines, to obtain coffee in the shell. The drying time is variable in each of the methods, the goal being in any case that the humidity in the coffee bean reaches within the parameter of 11.5-12.5%. The final product of the wet processing process is called Parchment coffee; the name comes from the fibrous parchment-like husk which covers the grain at the end of the process. The storage is carried out in warehouses using mainly jute bags. The process of commercialization of Parchment coffee is carried out mainly between individual producers, or through their organizations, towards industrial exporters, who will sell it in the national and international markets. The focal company of this study is an industrial green coffee producer that stores and distributes both regional and nationally. In this echelon, the Parchment coffee refinement takes place, the dry benefit process. In the dry benefit process, the Parchment coffee received and graded is threshed to release the green coffee bean, to later be classified by its size, density, and color, as well as being cleaned of foreign objects. In the threshing process, the dry endocarp is removed from the Parchment coffee to produce green coffee. The dry benefit process starts with the Parchment coffee reception where the coffee is sampled to perform an organoleptic evaluation and physical revision. The organoleptic evaluation of coffee sample is the process of sensorial evaluation of coffee beans.