entrenamiento en calidad del café itc iwca scaa
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International Trade Centre, ITC Phase 2-
Project title:
Improving Economic Benefits for Women in the Coffee Sector Phase II
Presented By: Mbula K. Musau (mbulam@gmail.com)ITC Consultant
Important lessons learned for phase II
Focus on local ownership To consolidate existing chapters rather than
extending, to provide more sustained presence on the ground
To bring in a family approach to complement the work with women. Discussion with buyers confirmed the need to promote beneficiaries’ coffee as quality coffee in support of buyers’ brands rather than try to build unnecessarily narrow “women coffee” brands.
Finally, the project will establish robust baselines and processes for data collection.
SUSTAINABILITY OF THE PROJECT
Leadership and governance of beneficiaries. From the beginning, the project will focus on advancing decision making and implementation within local leadership; support and guidance will be provided for the creation and execution of strategic and business plans.
Developing direct linkages with buyers. Providing practical and adapted training and support. Execution through partnership and networks. The project
benefits from the strong support of institutions such IACO, AFCA and local industry bodies e.g. UCDA which all have commitments to support women and youth in the sector well beyond the term of the project.
Building in commercial realities. This does not mean all coffee must be at the top quality, but rather must be consistent in terms of quality and volume.
Coffee Quality
Focus:
•Understand effects of farm activity and processing on the cup•Knowledge base for evaluation and grading of Arabica green coffees •SCAA Grading Standards for physical evaluation of green coffees•Basic Cupping Protocol
• Understand rating of Coffee’s Flavor Attributes
Coffee Quality
3 steps in quality process
• Production / Growing – B.A.P’s (BEST, not
G.A.Ps)
• Processing – Wet, Dry, Moisture Content,
Hulling, Polishing, Grading
• Storage, Transportation, Logistics
• Cup Quality- Roasting, Cupping, Brewing
Dry Method
Easy
Dry
100kg of
cherries
36kg of dry cherries
Wet Method
Sort
Parchment
Fermentation
Washing
Drying
100kg
40kgs
20kgs
Secondary Processing
The Dry Cherries or Parchment are:
Hulled
GradedDensity
Size
Shape
CleanedRemoval of Imperfections
Why?
• To know and understand your product
• To access global markets
• To negotiate Best Prices.
B.A.P + B.P.P = B.P
(Agricultural) (Process) (Price)
Defect Evaluation16 Most Common Green Coffee Defects
As Defined by SCAA & CQI
6 Primary and 10 Secondary Defects,
classified based on effect on cup quality
Identify the following for each defect:
□ Defect name(s)
□ Classification Type (Primary or Secondary)
□ Effect on cup quality
□ Other risks
□ Potential causes
□ Method of correction/avoidance
Full Black
Primary Defect
(1 = 1)
Full Sour
Primary Defect
(1 = 1)
Foreign Material
Primary Defect
(1 = 1)
Fungus DamagePrimary Defect (1 = 1)
Cherry PodPrimary Defect (1 = 1)
SECONDARY DEFECTS
Partial Black
Secondary
Defect
(3 = 1)
Partial Sour
Secondary Defect
(3 = 1)
Cherry Hull/HuskSecondary Defect (5 = 1)
Hull Husk
FloaterSecondary Defect (5 = 1)
ImmatureSecondary Defect (5 = 1)
WitheredSecondary Defect (5 = 1)
THE BERRY BORER BEETLE
- Hypothenemus Hampei
Slight Insect DamageSecondary Defect (10 = 1)
Severe Insect DamagePrimary Defects (5 = 1)
ParchmentSecondary Defect (5 = 1)
Shell
Secondary Defect
(5 = 1)
Broken/Chipped/CutSecondary Defect (5 = 1)
Cut in wet milling process Cut in dry milling process
Discussion
POP QUIZ! Which is the more severe defect of the following pairs:
(A) Partial sour or (B) Floater
(A) Full black or (B) Foreign matter
(A) Slight Insect Damage or (B) Broken/Chipped/Cut
Have you ever seen any of
these defects in a coffee
sample?
Part Two:General Physical Evaluation
• Several physical attributes of green
coffee are directly related to quality
(SCAA Grading Standards):
– Color
– Odor
– Moisture content (by weight)
• Other physical traits have a
significant impact on market value
(Not SCAA Grading Standards):
– Bulk Density
– Bean size
Physical Evaluation: Color
• Green bean color can vary depending on several factors:
□ Moisture content
□ Bean density
□ Age of green coffee
□ Processing method (i.e. washed, natural, pulped natural, etc.)
□ Exposure to sunlight
□ Storage or transportation conditions
Physical Evaluation: Color
Generally, a deep, blue-green color is desirable,
and a faded, straw yellow color is undesirable
Physical Evaluation: Odor
• Non-coffee odor taints are
undesirable
• Water in dried coffee risks
absorption of foreign odors
• Contamination in storage or transit
• Non food grade jute bags
• Proximity to volatile fumes
such as petrol or smoke
• Improper drying and/or
storage may lead to
Physical Evaluation:
Odor• Improper drying and/or storage may lead to mildew
or mold damage.
– Ochratoxin A (OTA)
• Mycotoxin
• Grains stored in high humidity for long periods
• Can suppress human immune system
• Has been linked to disease
• Do not “cook” out of foods
– Temporarily restricted import of coffees
Photo: UN-FAO
Physical
Evaluation:
Moisture Content• Moisture content critical to
integrity of green coffee
– Exceptionally high moisture: risk
of mildew or mold
– Exceptionally low moisture: poor
uniformity and risk of flavor loss
• SCAA Standard
– Natural process 10-13%
– Washed coffee 10-12%
Physical Evaluation:
Moisture Content• Affects bean density, but is
easily lost in roasting
• Moisture content measuring
equipment considerations
Accuracy
Price range
Ease of use
Portability
Physical Evaluation:
Screen Size• Not included in SCAA green coffee
grading standards
• Sorting (aka “Grading”) uses screens
with holes measured in 64ths of an
inch
• Each producing country has unique
system for classifying beans by size:
– Ex.: Kenya “AA” = 17/18 Scr., “AB” =
15/16 Scr.
– Ex.: Colombia “Supremo” = > 17 Scr.,
“Excelso” = 15/16 Scr.
Physical Evaluation:
Screen Size• Larger beans generally sell for higher
prices
• Smaller beans generally sell for lower
prices
• “Peaberry” beans marketed well in
some countries (Tanzania, Kenya) but
generally do not sell well• Factors in the roasting process:
• Different sizes roast at different rates
• Uniformity within a lot is crucial for even
roasting
Cupping Protocol
PART 3 – CUPPING
Standardized Procedure
Rigorously followed for consistent results
Consistent Ratio: weight of coffee to volume of water
Flavor Attributes
ACCURACY OF EVALUATION
Eleven Separate Components
Rated on a 10-Point Scale
“Good” Rating Starting at 6 Points
Rating Increase Made in .25 Point Increments
Preparation Method
Beans roasted to standardized light to medium-light roast color
Beans are weighed out prior to grinding
Consistent ratio of 8.25 grams of coffee to 150 milliliters of water
Water temperature 200 +/-5 degrees F (92 +/-2 degrees C)
Protocol Review
1. From 0-15 minutes after grinding, fragrance (the smell of the dry grounds) can be evaluated.
2. 3-4 minutes after the water is poured, the aroma is evaluated by breaking the crust with a spoon.
3. Break the crust with three (and only 3) distinct rotating motions.
Evaluation Procedure
Step #1
Evaluate dry FRAGRANCE of dry grounds before pouring hot water into cup
Evaluate wet AROMA as cap is broken and grounds settle to bottom of cup
RATE Fragrance/Aroma on cupping form
Evaluation Procedure
Step #2
When sample cools to 160 +/-5 degrees F (71 degrees +/-2 C), evaluate Flavor and Aftertaste
When sample cools to 140 +/-5 degrees F (60 +/-2 degrees C), evaluate Acidity, Body, and Balance
Rate attributes on cupping form
Evaluation Procedure
Step #3
When samples cools below 100 degrees F (37 degrees C), evaluate Sweetness, Uniformity, and Clean Cup
Rate attributes on cupping form
Rate overall score (Cupper’s Points) on cupping form
Evaluation Procedure
Step #4
Total all 10 scores and put result in upper box marked “Total Score”
Calculate point deductions for “Taints” – 2 points per cup and “Faults” – 4 points per cup
Subtract “Defect Score” from Total Score and place result in low box marked “Final Score”
Component Scores
Flavor
Coffee is vigorously slurped into mouth
Flavor = Aroma + Taste
Gustatory (taste buds) sensations plus Retro-Nasal (membrane) sensations
Score reflects intensity, quality, and complexity of taste and aroma sensations
Component Scores
Aftertaste
Length of positive flavor (taste and aroma) remaining on back of palate after coffee is swallowed
Short or unpleasant flavors receive low scores
Component Scores
Acidity
Denotes coffee’s liveliness, sweetness, and fresh-fruit character
Intense, dominating and unpleasant acidity receives lower scores
Acidity intensity must be appropriate for the origin of the coffee being cupped
Component Scores
Body
Tactile feeling of the fluid in the mouth
Heft or weight of fluid relative to water
Viscosity or slipperiness of fluid relative to water
Body should be appropriate to origin of coffee
Component Score
Balance
Applies to only four components: Acidity, Aftertaste, Flavor, and Body
Measures how well these four components fit together and compliment each other
No single component overpowers overall flavor sensation of coffee
Component Score
Sweetness
Pleasing taste similar to low levels of sweet, salt or sour solutions
No perception of sour, astringent or “green” flavors
2 Points awarded for each “sweet cup;” 5 cups can earn a total of 10 Points
Component Scores
Clean Cup
Absence of any non-coffee flavors present in each cup
Evaluated from first sip to final aftertaste
2 Points awarded for each “clean cup;” 5 cups can earn a total of 10 Points
Component Scores
Uniformity
Consistent flavor throughout all 5 cups
If off-flavor cup can be easily identified (triangulated), it is graded as “non-uniform”
2 Points awarded for each “uniform cup;” 5 cups can earn a total of 10 Points
Component Scores
Overall
Personal, individual evaluation of the cupper, also known as “Cupper’s Points
Holistic integrated rating of all attributes, reflecting the synergy of their combination
Place on cupping form that allows for cupper to make a totally subjective rating
Component Scores
Defects
Negative flavors that detract from the quality of the coffee
“Taints” are off-flavors generally found in aroma of coffee – deduct 2 points per cup
“Faults” are off-flavors generally found in tasteof coffee – deduct 4 points per cup
LET’S PRACTICE!
7.5 8 8.5
XX
8 8
8
7.75
7.5
7.25
X
Overall, Deductions, and Final Score
7
2 2
79.5
4
75.5
Coffee samples were samples from the five main
agro-ecological zones for Robusta and the four agro-
ecological zones for arabica.
-Correlation between coffee flavor and processing method was
evident
-Grading of coffee played a big part in how flavors perceived (AA
cupped better generally)
-Sorted and cleaned samples cupped better
-Samples that were part of certification programs or from organized
groups, in general, ranked higher
What was the most difficult
concept to learn?
What did you learn today that
you can apply to your business?
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