Quality is never left to chance.

Quality begins long before a coffee reaches the cupping table.

It starts with understanding each farm’s terroir, monitoring cherry maturation, selecting the right processing method, and controlling every step of drying, milling, storage, and export. Only coffees that complete our evaluation join the export program — so the coffee arriving at your roastery is the same coffee we evaluated at origin.

Speaking the same quality language.

We anchor our program to the organizations that define excellence in specialty coffee — so buyers and producers evaluate against one shared standard.

Coffee Quality Institute

CQI

CQI has been fundamental in improving coffee quality worldwide through education, quality standards, and producer development. Its methodologies strengthen our ability to:

• Evaluate coffee objectively
• Improve post-harvest practices
• Train producers and cuppers
• Build transparent supply-chain relationships
• Promote continuous quality improvement

Specialty Coffee Association

SCA Standards

Every coffee we evaluate follows internationally recognized SCA protocols — making our assessments objective, repeatable, and comparable with cupping laboratories around the world.

• Objective, standardized scoring
• Repeatable across harvests and lots
• Comparable to labs worldwide
• Lets buyers purchase with confidence

Physical first. Then the cup.

No coffee reaches the cupping table on reputation. Each lot is screened on measurable physical criteria, then evaluated blind against SCA sensory protocol.

01 Standardized green evaluation

Physical analysis

Before any sensory work, each lot undergoes comprehensive green-coffee grading. Only coffees meeting specification advance.

Moisture contentWater activityBean densityScreen sizeColor consistencyPhysical defectsForeign materialUniformity
02 Professional cupping methodology

Blind sensory evaluation

Every export lot is cupped under controlled, repeatable conditions, then scored across ten sensory attributes (the radar above) to minimize subjectivity.

Standard roast profilePrecise coffee-to-water ratioControlled grindWater quality standardConsistent brew temperatureBlind evaluationMultiple cups per sample
Fragrance / AromaFlavorAftertasteAcidityBodyBalanceUniformityClean CupSweetnessOverall

Six checkpoints. One pass each.

Quality is never decided by a single cupping. Every lot clears a series of gates before it is cleared for export.

Farm selection

We work with producers who consistently demonstrate excellence in cultivation, harvesting, and post-harvest management.

Cherry selection

Selective harvesting ensures only ripe fruit enters processing — maximizing sweetness, clarity, and uniformity.

Processing control

Whether Natural, Honey, Washed, or experimental, every method is monitored to preserve the coffee’s inherent character.

Fermentation timeDrying speedMoisture stabilizationStorage conditions

Dry milling

After stabilization, coffees are milled under controlled conditions to preserve bean integrity and minimize defects.

Laboratory evaluation

Each lot undergoes physical grading and laboratory analysis before it ever reaches sensory assessment.

Sensory approval

Only coffees meeting our internal sensory standards become available for export.

A coffee advances only by clearing every gate — not by clearing most of them.

Every coffee, traceable end to end.

Depending on the program, the record follows the coffee through its entire journey — giving buyers confidence and strengthening long-term sourcing relationships.

Producer→
Farm→
Region→
Municipality→
Variety→
Elevation→
Harvest year→
Processing method→
Dry mill→
Lot ID→
Export container→
Shipment records

A score is one indicator — not the whole story.

One exceptional harvest is valuable. Consistent quality over many harvests is what builds lasting partnerships.

What long-term partnerships create

We work alongside producers year after year, rather than buying opportunistically.

• 01More consistent cup profiles
• 02Reliable production volumes
• 03Continuous quality improvement
• 04Greater supply-chain stability
• 05Increased producer income
• 06Better forecasting for buyers

What true quality combines

When these come together, buyers gain more than coffee — they gain confidence in every shipment.

• —Outstanding sensory performance
• —Physical consistency
• —Reliable logistics
• —Complete traceability
• —Transparent communication
• —Responsible production
• —Long-term partnerships

Every lot we export represents our reputation — protected from the moment cherries are harvested to the day the container reaches your warehouse.

Because specialty coffee isn’t defined by a single cupping score. It’s defined by the consistency, integrity, and trust built into every step of the journey.

Artesãos do Café · Quality from origin to roaster