Cafés Sustentables de México has established quality control procedures that are used in coffee processing steps from reception of ripe fruit to export of green coffee ready to roast.

      Our quality control procedures were established in conjunction with our U.S. partners, San Cristobal Coffee Importers, and our Mexican partners, the Integradora de Cafés Sustentables de Nayarit, S.A. de C.V., Our president, Jim Kosalos, is a member of the Specialty Coffee Association of America's (SCAA) Technical Standards committee and is also a SCAA/Coffee Quality Institute (CQI) certified cupping judge.

      Working together, we have established metrics and controls that are used at each step of the process. At reception, we check the fruit for ripeness, time since harvest, and insect damage. In the wet mill, we help document processes to minimize machine damage, correctly dry the coffee, and maximize yields. All patio lots are strictly separated until they are qualified by aspect and cup characteristics before being mixed. In the dry mill, we establish processing steps to maximize the value of the coffee and we continuously and formally monitor the quality-by-aspect of the coffee that goes into the bags for export. The constant formal monitoring provides the mill operator with the information needed to adjust the machinery to maintain quality and the logged data also gives us a database of quality information from which we can derive quality statistics for each lot processed.

      When you see our quality control seal and barcode label, you are assured that the coffee in the bag has passed our strict controls, is labeled correctly, and meets contract specifications.

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