LINFORE | Ling Nature Fore

Quality Control

1. Farm-level Quality Control

a. Selection of Farms and Producers

Collaborate with farms that have established reputations for growing premium Robusta and Arabica varieties. Conduct audits to ensure sustainable farming practices and adherence to quality standards.

b. Monitoring of Growing Conditions

Track weather conditions, soil health, and water management during the coffee-growing cycle. Implement agricultural best practices for coffee plants (shade-grown, organic, etc.).

c. Harvesting Practices

Ensure hand-picking of ripe coffee cherries at the right time, avoiding immature or overripe cherries. Use trained personnel to minimize defects at the harvesting stage. 2. Post-harvest Processing

a. Sorting & Separation of Cherries

Hand or machine sort the cherries into high-quality and low-quality batches. Discard defective cherries, such as those affected by pests, mold, or fermentation problems.

b. Processing Method (Washed, Natural, Honey, etc.)

Choose appropriate processing methods based on the type of bean and desired flavor profile. In washed processing, ensure proper fermentation, washing, and drying. In natural and honey processing, control drying times and humidity to prevent mold growth.

c. Drying & Moisture Control

Dry beans to the correct moisture level (10-12%) in a controlled environment. Measure moisture regularly using calibrated moisture meters to avoid over-drying or under-drying, which can lead to quality degradation.

d. Parchment Removal & Hulling

Once beans are dried, remove the parchment layer carefully to avoid damaging the beans. Ensure that the hulling process is done with minimal breakage or chipping. 3. Sorting and Grading

a. Visual Inspection

Manually inspect beans for physical defects such as discoloration, insect damage, or cracked beans. Ensure that only uniform beans are selected for premium quality.

b. Mechanical Sorting

Use machinery such as density sorters and electronic color sorters to classify beans by size, weight, and color. Segregate beans based on defects (e.g., black, broken, immature).

c. Grading

Grade beans based on size, shape, and density (e.g., AA, AB, peaberry). Ensure compliance with international standards for grading Robusta and Arabica coffee. 4. Sensory Evaluation (Cupping Process)

a. Sampling

Take representative samples from each lot of beans after sorting. Roast the samples uniformly for cupping purposes.

b. Cupping Protocol

Perform standardized cupping procedures to evaluate the coffee’s aroma, flavor, acidity, body, and aftertaste. Ensure a panel of certified Q Graders conducts the cupping process to ensure consistency and objectivity.

c. Defect Assessment

Identify and record any flavor defects (e.g., sour, earthy, fermented) that disqualify the lot from being premium grade. Reject any batches with undesirable flavors or insufficient cup scores. 5. Packaging & Storage

a. Bean Conditioning

Rest the beans after drying and sorting to allow gases to escape and stabilize the beans' flavor profiles.

b. Packaging Materials

Use food-grade, moisture-resistant packaging, such as GrainPro bags or vacuum-sealed containers. Ensure that packaging protects against contamination, moisture, and light exposure during transit.

c. Storage Environment

Store green coffee beans in a cool, dry warehouse with controlled humidity (relative humidity 60-65%) and temperature (20-25°C). Rotate stock according to first-in, first-out (FIFO) practices to maintain freshness. 6. Pre-export Quality Control

a. Final Moisture Content Check

Recheck the moisture content (should be around 10-12%) before shipment to ensure beans are stable and will not spoil during transport.

b. Final Visual and Defect Sorting

Conduct one final round of visual sorting and defect identification. Remove any beans that show signs of mold, damage, or other imperfections.

c. Weight and Consignment Labeling

Weigh the bags precisely, ensuring they meet export weight specifications (e.g., 60 kg per bag). Label each bag with information including the lot number, grade, origin, processing method, and harvest year. 7. Export Compliance and Documentation

a. Quality Certification

Obtain certifications such as Specialty Coffee Association (SCA) quality seals, organic certifications, or Fairtrade certifications, if applicable.

b. Phytosanitary Inspection

Ensure a government-authorized body inspects the coffee for compliance with phytosanitary standards. Obtain a phytosanitary certificate.

c. Export Documentation

Prepare all required export documentation, including: Invoice Packing list Certificate of origin Bill of lading Insurance certificate Ensure compliance with the importing country’s regulations and trade agreements. 8. Continuous Improvement

a. Feedback from Importers

Collect feedback from importers regarding the quality and performance of the coffee beans. Use this feedback to refine processes and address any quality issues.

b. Periodic Audits

Conduct periodic internal audits of the entire quality control process. Implement corrective actions where necessary to maintain and improve quality.