STANDARD OF QUALITY

Standard of Quality for the exportation of Green Coffee and for the purchase of Parchment coffee, are a set of standards that Coffees must meet and that define clear criteria for their internal and external commercialization.

To establish Quality of Green Coffee or Parchment coffee, the following quality characteristics must be evaluated:

Moisture (Humidity)   Odor   Appearance - Aspect-   Screen size   Defects   Cup tasting

Control Limits for Parchment Coffee

Moisture (Humidity) 10% to 12%   Odor must be free of foreign odors.   Appearance, aspect Typical color related to good and fresh coffees.   Defects (Pasilla) Full Black or Partly Black Bean, Moldy Bean, Sour or Partly Sour Bean, Crystallized Bean, Faded-Streaked Bean, Faded-Old Bean, Faded-Amber or Buttery Bean, Faded Over Dried, Cut or Nipped Bean, Insect Damage, Shrunk Bean, Immature Bean, Pressed or Crushed Bean, Wet or Under dried Bean.   Cup tasting must have good flavor and aroma, free of defective flavors like Fermented, Mould,  Rio taste, Phenol…..

Control Limits for Green Coffee 

Moisture: 10% to 12%

Odor: must be free of foreign odors.

Appearance (Color): Typical color related to good and fresh coffees.

Defects (Pasilla): Full Black or Partly Black Bean, Moldy Bean, Sour or Partly Sour Bean, Crystallized Bean, Faded-Streaked Bean, Faded-Old Bean, Faded-Amber or Buttery Bean, Faded Over Dried, Cut or Nipped Bean, Insect Damage, Shrunk Bean, Immature Bean, Pressed or Crushed Bean, Wet or Under dried Bean.

Cup Tasting: must have good flavor and aroma, free of defective flavors like Fermented, Mould,  Rio taste, Phenol…..

 Screen Size: according to different preparations like Colombia Excelso (UGQ) , European Preparation (EP),  Extra,  Supremo,  Premium, Caracol (Peaberry) or Maragogipe, they have a tolerance under the reference screen.