Quality Control

After the drying process that can take between 1-2 weeks depending on the weather, the parchment is subjected to quality control though “green analysis” and cupping. The green analysis determines the number of defects and classifies them by type of damage into “primary” and “secondary” defects. Primary defects are for instance “full black” or “full sour” beans, caused by late harvesting from the trees or delays in pots-harvest handling and beans with severe insect damage. They produce a bitter or vinegar-like cup taste. Secondary defects are minor insect bites or incomplete beans. Specialty coffee must be free from any primary defects and allows for only a limited number of secondary defects, since all defects are affecting the cup score. A sample is then roasted and its “cup score” tested according to a detailed protocol, established by the Specialty Coffee Association (SCA). A score above 80 points qualifies a coffee for “specialty grade”. Through close interaction and monitoring, Bariguna encourages the producers to achieve 84 score points and above that merit the note “excellent”.