Quality Certificate

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Quality Certificate

• Specialty Coffee Association
• of Costa Rica

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SCACR

• Mission To promote the production and
  consumption of Costa Ricas specialty coffee.
• Founded in 1993, SCACR was created as a response
  to the emerging specialty coffee market.
• It is composed of 35 members producers, millers
  roasters and exporters of specialty coffee.
  Composed of cooperatives, transnationals and
  private sector.
• Its members represent 80 of the coffee exports.
• Develops programs to increase the awareness
  towards a quality culture.

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The Quality Certificate SCACR

• It is a tool used by the members of SCACR to
  continuously improve their quality.
• It guarantees the consistency of the quality of
  our product thru the standardization of the
  milling processes.
• 3 years of application, crops 2000/2001,
  2001/2002 y 2002/2003, with an internal success.
• It was introduced as a standarization of
  production and milling processes focused on the
  harvest at its peak.
• Over 80,000 bags certified.
• 8 of the 10 winners at the 2003 Crop of Gold
  Auction were mills that participated in the
  Quality Certificate program.
• We have developed it internally and now we are
  ready to promote it externally.

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The Standards

• The standards have been developed by the Quality
  Certification Committee. It compiles all the
  specifics of processing high quality coffee at
  the mills.
• We have reduced all this information into a
  handy Manual of Instructions for the workers at
  the mills.
• Independent process of Quality Certificate coffee
  where each mill has to document every step of
  the process thus guaranteeing trace ability
  (ISO9002).

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Critical Steps for Processing Quality Certificate
Coffee

• The receiving and measuring of coffee at the
  mill.
• The measureman cannot receive more than 1 of
  greens.
• Possible defect if not applied Greenish taste in
  the cup.

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Critical Steps for Processing Quality Certificate
Coffee

• Floats
• A maximum 3 of floats and vain beans or others.
• Posible Defects Low density during the
  preparation of coffee.

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Critical Steps for Processing Quality Certificate
Coffee

• Depulping
• It has to be uniform. Avoid physical damage of
  the beans, all must be depulped. Well calibrated
  depulpers.
• Posible Defect Dirty taste due to sick / broken
  beans.

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Critical Steps for Processing Quality Certificate
Coffee

• Mechanical Demucilage or Fermentation
• Exact time necessary to eliminate the mucilage.
  Depending on climate and other variables.
• Must be washed with clean water.
• Posible Defects
• Over ferment on the cup.

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Critical Steps for Processing Quality Certificate
Coffee

• Predrying and Drying
• Maximum drying temperature 50-55 degrees celsius
  in the drums. We also recommend patio and
  stretcher dried coffee.
• Each batch is dully cup tested.
• Posible Defects if not dried correctly could
  develop an oldish flavor too fast. White beans
  and fungus.

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Critical Steps for Processing Quality
Certificate Coffee

• Storage at Silos
• Moisture content 11 11.7
• We recommend 4 to 8 weeks of resting period.
• Possible defects Lost of quality in a short
  period of time.

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Critical Steps for Processing Quality Certificate
Coffee

• Cupping
• The Cupping Committee cups and recommends the
  Certification Committee for Approval or
  Disapproval of the lots.
• Clean cup, 0 defects. Virtues and
  characteristics from its region-zone of
  production.

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The Quality Certificate SCACR

• When the batch of coffee is approved it is
  Certified by the Specialty Coffee Association of
  Costa Rica.
• The Quality Certificate is sent directly to the
  final buyer by SCACR.

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Mills participating on The Quality Certificate
Program. Crop 2003-2004

• West Valley Region
• Mill Region Bags
• Lomas Al Río West Valley 1,005
• Santa Anita West Valley 250
• Coopepalmares West Valley 1,030
• Corp. Peters West Valley 250
• CooproNaranjo R.L. West Valley 250
• CoopeAtenas West Valley 1,168
• Coopecafira R.L. West Valley 2,336

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Mills participating on The Quality Certificate
Program. Crop 2003-2004

• Central Valley Region
• Mill Region Bags
• CoopeLibertad Central Valley 750
• Santa Eduviges Central Valley 500
• Ceca S.A. Central Valley 225
• Orosi Region
• Mill Region Bags
• Zalmari Orosi 185
• F.J. Orlich Orosi 1,138
• Las Chucaras Orosi 175

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Mills participating on The Quality Certificate
Program. Crop 2003-2004

• Tarrazu Region
• Mill Region Bags
• Coopetarrazu Tarrazu 250
• CoopeDota Tarrazu 225
• Turrialba Region
• Mill Region Bags
• Hacienda Juan Viñas Turrialba 250
• Estimated total amount of bags to be certified
  10,000

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www.scacr.com

• Thank you!
• Specialty Coffee Association
• of Costa Rica.
• Tel. [phone] cafesfinos_at_scacr.com

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Crop Of Gold 2004

• Next Internet Auction will be held on
• 20 May 2004.
• at www.scaa.org
• The cupping elimination of samples will take
  place during the Regional Cuppings 2004.
• Thank you very much Japan for supporting our Crop
  of Gold!

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