Quality Control

Statistical information throughout the entire process allows us to separate each and every batch according to random sampling. For instance, before we begin the processing of the coffee cherries, they are submitted to random sampling representative of the entire batch, in order to establish the quality of the coffee that is to be processed.

During this operation we attempt to establish the percentage of damage coming from the field in regards to broca damage, disease infestation, immature beans, rotten, moldy, and any other taint or defect that may jeopardize quality. The same operation is conducted throughout the entire process, during which we try to determine how effective is the machinery and technology employed in separating the good from the bad.

This technique permits us to classify coffee beans accordingly before it becomes too late or even too costly to do so. In summation, our goal is to produce a defect free coffee bean, with the help of strict quality control mechanisms, while employing the least amount of water possible, in order to avoid contaminating ground and surface water.

The quality control mechanisms implemented allow us to make countless decisions throughout the entire process; that end up resulting in excellence rather than compromise.