Inside the Quality Control at Café Selva Norte (CSN) Processing Mill
At ElevaFinca, we take great pride in our commitment to quality and sustainability. This month, we’re pleased to feature an interview with Genrry Estela Llanos the Head Q-Grader and Commercial Manager at Café Selva Norte (CSN) Processing Mill. Learn more about the dynamic processes behind the exceptional quality control measures at our facility.
1. Team Dynamics and Responsibilities
How many coffee testers are currently on staff working at the lab at the CSN Processing Mill?
Currently, Café Selva Norte has one certified Q-Grader on staff, with another team member undergoing training to obtain this important certification and two additional coffee testers.
Can you provide a brief overview of the team's daily routine and specific responsibilities?
The Head of Quality oversees the entire coffee process—from the arrival of coffee at the mill to its departure as a processed product ready for export. This includes evaluating both the physical and sensory analysis of coffee as it arrives at the facility, supervising quality control during processing, and assessing the final product to certify its quality.
2. Tasting and Quality Control
How many coffee samples do you taste daily or weekly?
On average, we taste about 50 samples per day. This rigorous tasting schedule ensures that we maintain the highest standards of quality throughout the production process.
Are there any specific flavors or characteristics that stand out in this year's harvest compared to previous years?
This year's harvest has shown a notable increase in the presence of "broca" defects in the physical beans compared to last year. However, in the cup, we observed fewer defects such as phenol, mold, and over-fermentation compared to the previous season. Notably, this year's flavor profile often features malt and nutty notes.
3. Innovations in the Q-Grading Lab
Have there been any recent improvements or innovations implemented in the Q-Grading lab? If so, could you explain these changes and their impact?
Yes, we have recently introduced several innovations. One significant improvement is the installation of new equipment and a reverse osmosis water filtration system. This system provides optimal water quality for cupping, enhancing the accuracy and consistency of our coffee evaluations.
4. Challenges and Opportunities
What are the biggest challenges you face in the Q-Grading process, and how are you addressing them?
Currently, we are not facing any significant challenges in the Q-Grading process. Our focus remains on maintaining and improving the high standards we have set.
5. Sustainability and Community Impact
Our Q-Grading process is not just about quality; it’s also about sustainability. By ensuring that only the best beans make it through, we help maintain fair prices for farmers and reduce waste. Our team at CSN is committed to fostering a sustainable and socially responsible coffee industry that benefits local communities.
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