Cupping is the description and / or measurement of physical and organoleptic characteristics of coffee that allows the evaluation of the attributes, qualities and defects of the grain. Cupping is therefore, a tool for quality control during the product processing. Thus, our cupping lab provides technical analysis of samples obtained through coffee growers, understanding the behavior of crop quality and the most relevant aspects of the grain (differentiation / profiling).
Monday to Friday from 7:30 am to 12:00 pm 2:00 to 5:00 pm, and Saturdays from 8:00 a.m. to 12:00 p.m. and from 2:00 pm to 5:00 pm.
With a trained team and certified with score "Q grader - SCAA" Café Aborigen S.A.S provides safety and confidence with its products, services and brands. Our laboratory has a number of machines and equipment for the preparation of coffee, water purification system, sample toaster, grinder, balance, gram scale, table and cupping lingerie, and other necessary tools for the proper practice of the cupping activity.
Thanks to the activities carried out in our cupping lab, we can assist farmers in the early detection of errors and / or deficiencies in the harvest process, thus enabling continuous improvement in the quality of coffee and an enhancement in the features of the product in the post-harvest process.
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