Coffee Quality Control Guide (2026 Edition)

Protocols for Maintaining 80+ Standards from Origin to Arrival

Quality control is the foundation of the Fine Robusta value proposition. A coffee that scores 80+ points at origin can lose its specialty designation due to improper drying, poor storage, or shipping damage. This guide provides a comprehensive QC framework covering each stage of the supply chain—from field practices to arrival inspection.

The CQI Fine Robusta quality specification

Under CQI's published standards, Fine Robusta must meet the following parameters:

Parameter | Specification

Cupping score | Minimum 80 points (100-point scale)

Primary defects | Zero (full black, full sour, foreign matter, mould)

Secondary defects | Less than 5 full defects per 300g sample

Moisture content | 10–12% (ideal range; below 9% is overly dry, above 13% risks mould)

Bean density | Minimum 600 g/litre (standard for screen-size classification)

Screen size | Typically 15–18 (for robusta), though specific contracts may specify

Quality control at origin: pre-harvest and harvest phases

1. Good Agricultural Practices (GAP). Quality begins in the field. Producers must implement:

• Pruning: Regular pruning to maintain optimal sunlight exposure and air circulation
• Fertilisation: Balanced NPK application based on soil testing; organic alternatives preferred
• Pest management: Integrated pest management (IPM) to minimise chemical inputs
• Shade management: Appropriate shade tree cover to moderate temperature and moisture stress

1. Selective harvesting. Unlike commercial robusta, which is often strip-picked, Fine Robusta requires selective picking of ripe cherries. Immature or overripe cherries introduce fermentation defects and reduce cupping scores. Hand-picking, though labour-intensive, is the gold standard.
2. Timely processing. Cherries should be processed within 12–24 hours of harvest. Delayed processing allows undesirable fermentation, which manifests as sour, fermented, or mouldy flavours in the cup.

Quality control at origin: post-harvest processing

1. Wet processing (washed method). For washed Fine Robusta:

• Cherry pulping removes the outer skin
• Fermentation (12–36 hours) breaks down mucilage
• Washing removes residual mucilage
• Beans are dried on raised beds or patios to 10–12% moisture

1. Honey and natural processing. These methods require even more careful monitoring:

• Honey processing: Mucilage is partially removed, then beans dried on patios. Requires regular turning to prevent mould.
• Natural processing: Whole cherries are dried in the sun. Risk of fermentation defects is higher; success requires low humidity, consistent sunlight, and regular turning.

1. Drying protocol. Critical parameter: moisture content must reach 10–12% within 7–14 days. Rapid drying increases bean fracture risk. Slow drying (over 20 days) increases mould risk. Use moisture meters to test at multiple points during drying.
2. Milling and grading. Once dried, beans are milled to remove parchment and graded by:

• Screen size: Beans passing through a 15-screen and retained on an 18-screen are standard.
• Density: Heavier beans generally indicate better development and higher scores.
• Defect removal: Hand-sorting or optical sorting to eliminate primary defects.

Quality control at export: pre-shipment verification

1. Pre-shipment cupping. Before packing containers, the exporter should cup the final lot against the contract sample. This is the last opportunity to reject or re-sort the coffee.
2. Third-party inspection. Many buyers engage SGS, Cotecna, or other inspection agencies to:

• Draw random samples from the packed containers
• Analyse moisture and density
• Count defects
• Cup the sample against the contract reference

1. Container preparation. Coffee must be packed in clean, dry containers. Use 6-mil polyethylene liners or GrainPro bags inside jute or burlap to control moisture. Avoid transporting coffee in containers that previously carried strong-smelling cargo (e.g., fish, chemicals).

Quality control at arrival: inward inspection

1. Arrival cupping. Upon delivery to your warehouse, draw samples from at least 10% of the bags. Conduct a formal cupping session comparing:

• Sample vs. contract sample
• Sample vs. pre-shipment inspection report
• Sample vs. historical scores for that supplier

1. Visual inspection. Examine the beans for:

• Colour uniformity (consistent green colour without yellowing or tanning—signs of age or improper drying)
• Bean integrity (low fragmentation or chipping)
• Bag condition (no tears, stains, or odours indicating moisture ingress)

1. Moisture content verification. Use a calibrated moisture meter to test beans from multiple bags. If moisture exceeds 12.5%, the coffee is at risk of mould development. If it drops below 9%, the beans may be brittle and prone to fracture.

Quality dispute handling

If the arrival cupping score deviates from the contract sample by 1 point or more, you have grounds for a claim. Follow this process:

1. Notify the supplier in writing within 7–14 days of arrival (contract-dependent timeline).
2. Provide your cupping data and sample. If the supplier disputes the finding, both parties submit their samples to an independent arbitration lab (often specified in the contract).
3. Accept arbitration decision. Most contracts use the London Coffee Trade Association or New York Coffee Exchange arbitration procedures. Decisions are binding.

Quality documentation retention

Maintain the following records for each lot:

• Supplier origin certificate
• CQI grading certificate (if applicable)
• Contract sample (sealed, dated, signed by both parties)
• Pre-shipment inspection report
• Arrival cupping scores and cupper notes
• Moisture and density measurements

This documentation is essential for:

• Continuous supplier performance monitoring
• Internal quality trending and supplier scorecards
• Legal evidence in quality disputes
• Marketing claims (e.g., "we trace every lot to the farm")