Cafexporto Quality Control & Culture

Operational Quality Control — The technical side that ensures consistent excellence for the customer.

Cultural Quality Development — The human side that turns quality into shared understanding and pride.

Excellent — that’s an important addition. It reinforces Cafexporto’s professionalism, traceability, and transparency in post-export quality assurance (and directly complements your “Post-Shipment Cupping” phase).

Here’s the fully updated version, cleanly integrated with your new point about sample retention under real export conditions.
I’ve woven it naturally into both the Final Cupping and Post-Shipment Cupping phases, and echoed it briefly under Shared Reporting to show it as part of your system’s traceability network.

Cafexporto – Integrated Quality Control System & Coffee School

Central Purpose

To build a culture of quality, knowledge, and passion that unites every part of Cafexporto—from farm to laboratory to export.
This system ensures that every coffee we deliver meets our technical standards and that every person within Cafexporto understands the meaning and value of quality in the cup.

PART I – TECHNICAL QUALITY CONTROL FOR CUSTOMERS

Cafexporto’s Quality Control System is a structured, science-based process designed to guarantee that every coffee reaching our customers maintains its integrity, stability, and sensory excellence.

1. The Cupping and Quality Control Laboratory

Central Role

The laboratory is the core of Cafexporto’s sensory and technical control.
Every lot is measured, recorded, and analyzed from farm delivery through export—and beyond—to ensure consistency and authenticity.

Cupping Phases

Arrival Cupping (Farm → Mill)

  • Conducted immediately upon arrival from the farm.
  • Evaluates the coffee’s potential and verifies the effectiveness of agricultural and post-harvest practices.
  • Provides early feedback to guide adjustments in drying, fermentation, or fertilization.

Post-Process Cupping (During Dry Milling)

  • Monitors stabilized coffees for changes in acidity, aroma, and uniformity.
  • Detects exceptional lots or drying inconsistencies and validates mechanical adjustments.

Final Cupping (Pre-shipment or Client Dispatch)

  • Establishes the official sensory profile for each lot.
  • Collaborates with Sales to prepare sensory sheets and promotional language.
  • Mirror samples are created and compared against the client’s pre-approved profile.
  • Sample Retention: Cafexporto preserves a sealed “retention sample” of every exported lot, stored under controlled conditions that closely replicate the real export environment (GrainPro packaging, similar humidity, and temperature). These samples remain available for reference in the rare case of post-delivery quality concerns or sensory investigations.

Post-Shipment Cupping (Client Feedback & Shelf-Life Monitoring)

  • Conducted periodically on these retained samples stored at origin.
  • Tracks sensory evolution over time to study flavor stability and freshness during transit and storage.
  • Compares current cup performance against the lot’s original profile and the client’s feedback.
  • Identifies environmental or logistical influences (e.g., humidity, temperature, aw changes) and adjusts future processing or packaging strategies.
  • Ensures full transparency and collaborative problem-solving with clients whenever sensory deviations are reported.

Quality Control Integration

This process connects data from multiple systems:

  • Cropster: Cupping records and roast analysis.
  • Integrated Coffee Pulse: Field and drying metrics.
  • QuickBooks & ICP System: Traceability and performance tracking.

Together, these create a transparent network that guarantees each coffee’s identity and reliability—offering roasters predictability and trust.

2. Environmental and Logistical Monitoring

Cafexporto employs smart chip technology to measure temperature and humidity during transport and storage.
These readings detect environmental stress, correlate with sensory changes, and confirm product stability—ensuring that coffees arrive as vibrant as when they left the mill.

3. Client Sample Preparation

Sample preparation combines precision, transparency, and authenticity.

  • Beans are screened and defects removed manually.
  • Moisture and density are verified for every lot.
  • Coffees are cupped prior to shipment, with a “mirror sample” archived.
  • Export simulations (GrainPro + cardboard) reproduce real shipping conditions.

Goal: Present the coffee’s true potential, not a manipulated version—ensuring that clients taste the same reality that we do.

4. Shared Reporting and Data Transparency

All departments—Farm, Mill, Lab, and Sales—feed into a shared database that synchronizes in real time.
Interactive dashboards and AI tools correlate sensory data with environmental, process, and market variables, enabling proactive improvements across the supply chain.

Sample Tracking:
 Each exported lot’s retention sample, cupping data, and client correspondence are linked in the system for traceability. This allows the Quality Team to respond quickly to any customer concern with verified, reference-based information.