Quality Control

With a view to ensuring a finished product of guaranteed, constant quality, several tests are carried out in both our own laboratories and in external laboratories, including the following:

Green Coffee Control Laboratory

• Visual and olfactory test
• Analysis of extraneous material and defects inherent to the coffee plant
• Degree of humidity
• Granule measurement.

Roasted Coffee Control Laboratory

• colorimetry
• sensory analysis
• amount of extraneous material
• number of defective coffee beans
• analysis of weight loss during the drying process
• particle measurement (ground coffee)
• burnt residue
• burnt residue chloride content
• hot water extract
• PH levels
• Residual O2

External Laboratory Tests

• caffeine rate
• ocratoxin A
• mould and fermentation
• pesticides and fumigators