Quality and documentation

Quality you can check yourself.

We document origin, processing, product data and samples per lot. Further documents are available on request.

Illustrative image

From harvest to quality.

Quality is made in working steps, long before a sample is cupped. The pictures show the working steps, not a photo record of one lot. Illustrative images are labelled as such.

Selective harvest

The choice of cherries sets the raw material. Cherries are picked and sorted by ripeness.
$Two hands hold a refractometer for the °Brix reading$

Measuring ripeness

A refractometer measures the °Brix of the cherry juice. It describes dissolved solids, not the sugar of the roasted bean.
Processing

Washed, natural and honey differ in when the fruit is removed. The five current lots are washed.
Illustrative image

Drying

While it dries, the coffee is turned until it is stable for storage.
Illustrative image

Checking moisture

Moisture and water activity show whether drying is complete. Both values appear in each of the seven test reports.
Illustrative image

Hulling and sorting

After hulling, the coffee is sorted by size, density, colour and visible damage. Cupping completes the physical check.

In detail

From cherry to green coffee.

Natural and washed differ in when the fruit skin is removed. Fermentation does not replace selection: we state duration and conditions for a lot only where the producer’s protocol is on record.

The texts describe each method in general. What a producer documents for his coffees is given below with its source.

Washed After selection the cherries are pulped, the mucilage is removed by fermentation and washing depending on the method, then the coffee is dried. All five current lots are washed. Pulping · Photo: shoot of August 2026
Natural The cherries dry as whole fruit; the dried skin is removed during hulling. With Alberto Gil depending on the lot. Drying whole cherries · Café y Ciencia
Honey · Mérida Honey and experimental methods such as prolonged natural fermentation, ultrasonic, hops must or thermal shock are documented by Darveris Rivas for Café y Ciencia in Mérida. Cherries, DARU Farm, Mérida · Café y Ciencia

Processing explained

Checked before a lot travels.

Alberto Gil at quality control · Alberto Gil selection 2026

After drying and hulling the green coffee is cleaned and sorted by size, density, colour and visible damage. Because not every defect is visible, cupping complements the physical check.

01Hulling after drying
02Cleaning and sorting
03Judging the cup

From cherry to test report

Seven stations of quality.

Processing, drying, sorting, laboratory, sample roasting and cupping: what each station checks and what it delivers.

General description of the station. Values for a specific lot appear only in that lot’s report. Photographs show the producers’ work, not a photo record of every lot. Measured values apply only with their assigned report.

II Processing Stations 05 to 07 · At origin

Pulping machine with coffee cherries — Photo: shoot of August 2026Shows the work at origin, not a particular lot.

II · Processing

05 06 07

Station 5 of 14: Processing and fermentation

Washed, natural, honey and distinctive must processes shape the path from cherry to green coffee.

InputSelected cherries or depulped coffee
WorkLot-specific processing and fermentation when applicable
OutputCoffee ready for its defined drying stage

Records and source

Processing describes what happens to the fruit layers. Fermentation describes the microbial transformation during one stage of it. The ten method names of the Café y Ciencia collection are explained one by one on its page, together with what the catalogue does not state about them.

What a record of this station can hold

Time, temperature and pH
Vessel, atmosphere and substrates
Transition from the end of fermentation to the start of drying

Fermentation time, temperature and protocol are not stated for any lot. Washed or natural does not imply a particular recipe.

Source: Café y Ciencia catalogue

Read on: Café y Ciencia · Natural, washed and honey, explained

Next station 06 Drying

Gloved hands turning parchment coffee with a wooden rake on raised drying beds — Illustrative image (AI visualisation)Illustrates the step, not a photograph taken at origin.

II · Processing

05 06 07

Station 6 of 14: Drying

Drying brings processed coffee to a condition suitable for storage.

InputCherries or parchment coffee with variable moisture
WorkManaged moisture removal and regular checks
OutputDried coffee with checked moisture and water activity

Records and source

The Café y Ciencia catalogue shows coffee on drying surfaces under a roof. Layer depth, turning, airflow and weather shape the process. Final moisture and water activity are measured separately; an even course helps to avoid different moisture levels within one lot. Beans that are too wet or have been rewetted can grow mould.

What a record of this station can hold

Date, weather and layer depth
Final moisture in % and water activity
Stabilisation and separate storage of lots

The catalogue gives no drying time or series of measurements. Measured moisture and water activity are shown with the reports of the individual samples.

Source: Café y Ciencia catalogue; analysis reports in the laboratory register; FAO, Arabica coffee manual

Read on: Natural, washed and honey, explained

Previous station05 Processing and fermentation Next station 07 Hulling and sorting

Hands picking defective beans out of green coffee on a sorting table — Illustrative image (AI visualisation)Illustrates the step, not a photograph taken at origin.

II · Processing

05 06 07

Station 7 of 14: Hulling and sorting

After removing dried fruit layers or parchment, green coffee is sorted.

InputDried coffee
WorkHulling, sieving and removal of unwanted material
OutputSorted green coffee sample

Records and source

Size, density, colour and visible defects are different sorting criteria, checked by screening, physical separation or visual selection. Alberto Gil’s selection describes how, after drying and hulling, the green beans are checked again for defects, broken beans and foreign matter. Badly adjusted machines can damage beans.

What a record of this station can hold

Screen distribution in %
Defects by type, count and equivalents
Colour, smell and uniformity

Sorting data from one sample do not apply to other coffees.

Source: Alberto Gil selection 2026, p. 9; FAO, Arabica coffee manual

Read on: Checked cherry by cherry. · Natural, washed and honey, explained

Previous station06 Drying Next station 08 Physical laboratory

III Testing and cupping Stations 08 to 11 · In the lab

Hands holding a cup of green coffee in the lab, a meter beside it — Photo: Café y Ciencia catalogueShows the work at origin, not a particular lot.

III · Testing and cupping

08 09 10 11

Station 8 of 14: Physical laboratory

Moisture, water activity, density, screen distribution and defects describe the physical sample.

InputIdentified green coffee sample
WorkPhysical tests using documented methods
OutputMeasurement report with units and test conditions

Records and source

Every measurement needs an unambiguous sample and lot number; test date, method, instrument and conditions make the result traceable. The Typica report signed by Darveris Rivas names as methods ISO standards, the Venezuelan standard COVENIN 1338-86 for sampling and the 2003 SCAA cupping protocol. These are test methods, not a certification.

What a record of this station can hold

Moisture in %, with method and date
Water activity and measuring temperature
Bulk density in g/L
Screen shares in % and test mass in g

A photograph of the laboratory proves neither an accreditation nor a type of instrument.

Source: Analysis report Typica, Finca Mucucay, 26.01.2026

Read on: Test reports on samples

Previous station07 Hulling and sorting Next station 09 Chemical laboratory

Laboratory glassware with green coffee samples and instruments on a bench — Illustrative image (AI visualisation)Illustrates the step, not a photograph taken at origin.

III · Testing and cupping

08 09 10 11

Station 9 of 14: Chemical laboratory

Sugars, caffeine, pH and other constituents require chemical analysis.

InputDefined sample: green, roasted or cherry juice
WorkChemical determination of selected parameters
OutputAnalytical values with method and reporting basis

Records and source

Darveris Rivas is a co-author of a study published in 2025 on three coffees from Mérida at different roast levels. It examined ash, crude fibre, caffeine, pH, fat and sugars as well as sensory quality. For a delivered coffee, every value needs its sample type, method, reference basis and unit; a value from roasted coffee is not a green coffee or cherry juice value. pH and perceived acidity are different statements.

What a record of this station can hold

Total sugar or individual sugars, with method
Caffeine and fat in % or mg/g
pH and acid content kept apart
Ash, crude fibre and analyses as required

The study is not an analysis of the coffees on offer. No lot related chemical values are available.

Source: Zerpa, Rivas, Hernández, Zambrano, Ciencia e Ingeniería 46 (2), 2025, DOI 10.5281/zenodo.15320514

Read on: Café y Ciencia · Acidity, body and finish, explained

Previous station08 Physical laboratory Next station 10 Sample roasting

The trier of a sample roaster with freshly roasted beans — Photo: Café y Ciencia catalogueShows the work at origin, not a particular lot.

III · Testing and cupping

08 09 10 11

Station 10 of 14: Sample roasting

Sample roasting provides a documented basis for sensory evaluation.

InputGreen coffee sample
WorkDocumented sample roast and cooling
OutputComparable roasted sample for tasting

Records and source

A roast record can hold roast date, machine, batch size, time and temperature curve, first crack, end point, colour and weight loss. Comparable sample roasts help to judge coffees against each other. A roastery’s production profile comes later, for its machine, its batch size and the intended use.

What a record of this station can hold

Time, temperature and first crack
Colour and weight loss in %
Roast and cupping date

The documents on record contain no measured roast curve.

Source: Café y Ciencia catalogue

Read on: How roasters select green coffee

Previous station09 Chemical laboratory Next station 11 Cupping and evaluation

Cupping bowls, spoons and sample bags on a tasting table — Illustrative image (AI visualisation)Illustrates the step, not a photograph taken at origin.

III · Testing and cupping

08 09 10 11

Station 11 of 14: Cupping and evaluation

Aroma, flavour, acidity, mouthfeel and aftertaste describe the sensory experience of coffee.

InputDocumented roasted sample
WorkConsistent preparation and sensory assessment
OutputCup description and, when available, a sample-linked score

Records and source

Cupping links a documented sample roast and preparation with a sensory evaluation. Score, cupper, date and protocol belong to the sample in question. The reports on record use two forms: Typica and Grupo MVC ten classic attributes, El Tirol, Brisas del Gil, Castillo and Festival eight affective attributes. Sensory sweetness is not an analytical sugar value.

What a record of this station can hold

Format, version and date of the protocol
Aroma, acidity, body and aftertaste
Score only with an assigned sample

The reports do not state the protocol version. Competition points belong to the competition coffee. How to read a score is explained in the knowledge article on segment and cup score.

Source: Analysis reports in the laboratory register; SCA, Coffee Value Assessment

Read on: Product segment and individual cup score · Test reports on samples

Previous station10 Sample roasting

Sensory profile and scores.

Points, measured values and aromas, as the catalogue and the test reports state them. Every value belongs to its source.

Cupping score of the five current lots

The points of our current lots refer to the cupping scale up to 100. Check the coffee yourself: samples of every current lot are available on request.

80 points is the traditional market convention for specialty: a guide, not a testing standard.

Source: B2B catalogue 2026 · Cupping score

Physical values of the samples

Physical and sensory reports exist for the current lots and for a Typica from Mérida. The values apply only to the submitted sample; they are not a permanent rating of a product.

José Luis Orduz · El Tirol

Geisha El Tirol

Táchira

87.5 Points in the format of the respective report

Classification per report: Specialty

Moisture
11.0 %

Water activity
0.60

Density
800 g/L

Analysis
Jun 3, 2026

Sample code
VTC002

Analyst
Juan José García

To the lot: Geisha El Tirol
Castillo Colonia Tovar

Colonia Tovar, Aragua

85.5 Points in the format of the respective report

Moisture
11.4 %

Water activity
0.63

Density
800 g/L

Analysis
May 11, 2026

Report
001-05-2026

Analyst
Mirla Segovia

To the lot: Castillo Colonia Tovar
Asociación Civil Productores de Café Brisas del Gil

Brisas del Gil

Guárico, Lara

85.0 Points in the format of the respective report

Classification per report: Specialty

Moisture
10.0 %

Water activity
0.66

Density
691 g/L

Analysis
Dec 12, 2025

Report
001-12-Fecvelab-2025

Analyst
Mirla Segovia

To the lot: Brisas del Gil
Festival Colonia Tovar

Colonia Tovar, Aragua

84.25 Points in the format of the respective report

Moisture
11.8 %

Water activity
0.66

Density
800 g/L

Analysis
May 11, 2026

Report
002-05-2026

Analyst
Mirla Segovia

To the lot: Festival Colonia Tovar
Eloina Useche · Finca Mucucay

Typica, Finca Mucucay

Mérida

86.00 Points in the format of the respective report

Moisture
11.7 %

Water activity
0.65

Density
700 g/L

Analysis
Jan 26, 2026

Report
0001

Analyst
Lcdo. Darveris Rivas
Grupo MVC 2024, C.A.

Grupo MVC

not stated

79.0 Points in the format of the respective report

Classification per report: not specialty

Moisture
11.7 %

Water activity
0.66

Density
660 g/L

Analysis
Nov 6, 2025

Report
003-11-Fecvelab-2025

Analyst
Mirla Segovia

To the lot: Grupo MVC

How to read segment and cup score

Documented aromas

Four lots with named aromas. Colour marks the aroma family, not its intensity.

Geisha “El Tirol”B2B catalogue 2026
Castillo “Colonia Tovar”B2B catalogue 2026
“Brisas del Gil”Test report of the sample
“Festival Colonia Tovar”Test report of the sample

Taste map

Geisha “El Tirol”

Documented aroma families

not named Citrus, Sweetness, Cocoa, Nut, Spice and herbs, Liqueur, Creamy, Overall impression

Geisha “El Tirol”

B2B catalogue 2026

Floral
Fruity

Taste map

Castillo “Colonia Tovar”

Documented aroma families

not named Fruit, Citrus, Floral, Sweetness, Nut, Spice and herbs, Liqueur, Creamy, Overall impression

Castillo “Colonia Tovar”

B2B catalogue 2026

Chocolatey
Clear acidity

Taste map

“Brisas del Gil”

Documented aroma families

not named Citrus, Floral, Nut, Spice and herbs, Liqueur, Creamy, Overall impression

“Brisas del Gil”

Test report of the sample

Fruity
Green apple
Cocoa
Caramel
Juicy acidity

Taste map

“Festival Colonia Tovar”

Documented aroma families

not named Fruit, Citrus, Cocoa, Nut, Spice and herbs, Liqueur, Creamy, Overall impression

“Festival Colonia Tovar”

Test report of the sample

Floral
White flowers
Caramel
Molasses

Grupo MVC: the descriptive statements of its test report are on the lot page.

Laboratory and test reports.

All documents on quality and origin in one place: who produced them, when and what they apply to.

Technical data 2

Technical data sheet About this product

Product data sheet Espresso Crema 1 kg

1,000 g, whole beans

Ref. LA‑1001 · September 2026 · German

Attribution: Espresso Crema

Publisher
LOS ANDES EUROPE GmbH
September 2026

Source
Producer’s statement, not independently verified

View document: Product data sheet Espresso Crema 1 kg Request this document: Product data sheet Espresso Crema 1 kg

In detail: Product data sheet Espresso Crema 1 kg

Refers to exactly this profile.

Product data, packaging and logistics per carton and pallet.
Technical data sheet About this product

Product data sheet Filter Coffee 500 g

500 g, ground

Ref. LA‑1002 · September 2026 · German

Attribution: Filter Coffee

Publisher
LOS ANDES EUROPE GmbH
September 2026

Source
Producer’s statement, not independently verified

View document: Product data sheet Filter Coffee 500 g Request this document: Product data sheet Filter Coffee 500 g

In detail: Product data sheet Filter Coffee 500 g

Refers to exactly this profile.

Product data, packaging and logistics per carton and pallet.

Laboratory and analyses 6

Physical and sensory reports exist for the current lots and for a Typica from Mérida. The values apply only to the submitted sample; they are not a permanent rating of a product.

Test report About a lot

Geisha El Tirol

Quality report, physical and sensory analysis

Attribution: Geisha “El Tirol” · José Luis Orduz · El Tirol

Applies only to the tested sample.

Analysed by
Juan José García
June 3, 2026

Origin
Táchira, 1,500 m

87.5Points

To the lot: Geisha El Tirol

View analysis values: Geisha El Tirol

Moisture
11.0 %

Water activity
0.60

Density
800 g/L

Defects I · II
0 · 0

Sensory values per report

Fragrance
6
Aroma
7
Flavour
6
Aftertaste
7
Acidity
7
Mouthfeel
7
Sweetness
6
Overall impression
7

Values as printed in the report, on the scale of its form. They apply only to the submitted sample.

Classification per report: Specialty

Sample code
VTC002

Analyst
Juan José García

Harvest
2025/2026

Points
Points in the format of the respective report

Restriction Applies to the analysed sample. The report contains personal contact data and is not published.
Test report About a lot

Typica, Finca Mucucay

Resultado de análisis, SCA format 0001

Attribution: Typica, Finca Mucucay · Eloina Useche · Finca Mucucay

Applies only to the tested sample.

Analysed by
Lcdo. Darveris Rivas
January 26, 2026

Origin
Mérida, 1,600 m

86.00Points

View analysis values: Typica, Finca Mucucay

Moisture
11.7 %

Water activity
0.65

Density
700 g/L

Defects I · II
0 · 3

Sensory values per report

Fragrance and aroma
8.25
Flavour
8
Aftertaste
7.75
Acidity
8
Body
8
Balance
8
Uniformity
10
Clean cup
10
Sweetness
10
Cupper’s score
8

Values as printed in the report, on the scale of its form. They apply only to the submitted sample.Classic form: ten attributes on a scale of 10; their sum is the total score.

The report names ISO standards for sampling, moisture, density, screen analysis and defects, the Venezuelan standard COVENIN 1338-86 for sampling and the 2003 SCAA cupping protocol. These are test methods, not a certification or an accreditation. ISO 3509:2005 · ISO 4072:1982 · ISO 4149:2005 · ISO 6673:2003 · ISO 2395:1990 · ISO 4150:1991 · ISO 4150:2011 · ISO 6669:1995 · ISO 6668:2008 · ISO 1447:1978 · ISO 6667:1985

Report
0001

Analyst
Lcdo. Darveris Rivas

Harvest
2025/2026

Points
Points in the format of the respective report

Restriction According to the report, valid only for the submitted sample and for 60 days. The report itself is not published.
Test report About a lot

Castillo Colonia Tovar

Informe de ensayo, SCA format 001-05-2026

Attribution: Castillo “Colonia Tovar”

Applies only to the tested sample.

Analysed by
Mirla Segovia
May 11, 2026

Origin
Colonia Tovar, Aragua, 1,800 m

85.5Points

To the lot: Castillo Colonia Tovar

View analysis values: Castillo Colonia Tovar

Moisture
11.4 %

Water activity
0.63

Density
800 g/L

Defects I · II
10 · 24

Sensory values per report

Fragrance
6
Aroma
6
Flavour
6
Aftertaste
6
Acidity
7
Sweetness
6
Mouthfeel
7
Overall impression
6

Values as printed in the report, on the scale of its form. They apply only to the submitted sample.

Report
001-05-2026

Analyst
Mirla Segovia

Harvest
2025

Points
Points in the format of the respective report

Restriction According to the report, valid only for the submitted sample; the laboratory did not take the sample and does not confirm its origin; reproduction prohibited. The report itself is not published.
Test report About a lot

Brisas del Gil

Informe de ensayo, SCA format 001-12-Fecvelab-2025

Attribution: “Brisas del Gil” · Asociación Civil Productores de Café Brisas del Gil

Applies only to the tested sample.

Analysed by
Mirla Segovia
December 12, 2025

Origin
Guárico, Lara

85.0Points

To the lot: Brisas del Gil

View analysis values: Brisas del Gil

Moisture
10.0 %

Water activity
0.66

Density
691 g/L

Defects I · II
0 · 0

Sensory values per report

Fragrance
6
Aroma
6
Flavour
6
Aftertaste
6
Acidity
7
Sweetness
6
Mouthfeel
6
Overall impression
6

Values as printed in the report, on the scale of its form. They apply only to the submitted sample.

Classification per report: Specialty

Report
001-12-Fecvelab-2025

Analyst
Mirla Segovia

Harvest
2025/2026

Points
Points in the format of the respective report

Restriction According to the report, valid only for the submitted sample; the laboratory did not take the sample and does not confirm its origin; reproduction prohibited. The report itself is not published.
Test report About a lot

Festival Colonia Tovar

Informe de ensayo, SCA format 002-05-2026

Attribution: “Festival Colonia Tovar”

Applies only to the tested sample.

Analysed by
Mirla Segovia
May 11, 2026

Origin
Colonia Tovar, Aragua, 1,800 m

84.25Points

To the lot: Festival Colonia Tovar

View analysis values: Festival Colonia Tovar

Moisture
11.8 %

Water activity
0.66

Density
800 g/L

Defects I · II
29 · 8

Sensory values per report

Fragrance
6
Aroma
6
Flavour
6
Aftertaste
6
Acidity
6
Sweetness
6
Mouthfeel
6
Overall impression
6

Values as printed in the report, on the scale of its form. They apply only to the submitted sample.

Report
002-05-2026

Analyst
Mirla Segovia

Harvest
2025

Points
Points in the format of the respective report

Restriction According to the report, valid only for the submitted sample; the laboratory did not take the sample and does not confirm its origin; reproduction prohibited. The report itself is not published.
Test report About a lot

Grupo MVC

Informe de ensayo, SCA format 003-11-Fecvelab-2025

Attribution: “Grupo MVC” · Grupo MVC 2024, C.A.

Applies only to the tested sample.

Analysed by
Mirla Segovia
November 6, 2025

Origin
not stated

79.0Points

To the lot: Grupo MVC

View analysis values: Grupo MVC

Moisture
11.7 %

Water activity
0.66

Density
660 g/L

Defects I · II
2 · 4

Sensory values per report

Fragrance and aroma
6.75
Flavour
7
Aftertaste
7
Acidity
7
Mouthfeel
6.75
Balance
7.25
Uniformity
10
Clean cup
10
Sweetness
10
Cupper’s score
7.25

Values as printed in the report, on the scale of its form. They apply only to the submitted sample.Classic form: ten attributes on a scale of 10; their sum is the total score.

Classification per report: not specialty

Report
003-11-Fecvelab-2025

Analyst
Mirla Segovia

Harvest
not stated

Points
Points in the format of the respective report

Restriction According to the report, valid only for the submitted sample; the laboratory did not take the sample and does not confirm its origin; reproduction prohibited. The report itself is not published.

How to read the reports

The reports do not state the protocol version. Older scores are not called results of today’s Coffee Value Assessment.
Reports on the newer form show eight affective values. They are not added up; the final score of the report is shown.
Physical defects and sensory faults are separate checks. Count and defect equivalents are two different figures.
Where a report gives no individual scores, they are not calculated from the total.

Awards and competition results 11

Four entries to the Venezuelan quality competition EICEV 2025 that we list as a reference. They show the result of the respective producer, not a certificate and not an assessment by LOS ANDES EUROPE. View the competition references

Competition

EICEV 2025

Geisha

Producer: Eloína de los Ángeles Useche

Source: Official result list

Result of the coffee entered in the competition, not a current delivery batch.

91.54Points

View product: Geisha 91.54
Competition

EICEV 2025

Geisha

Producer: Ricardo J. Lozada M.

Source: Official result list

Result of the coffee entered in the competition, not a current delivery batch.

91.03Points

View product: Geisha 91.03
Competition

EICEV 2025

Tabi

Producer: Roney Antonio Durán Mejía

Source: Official result list

Result of the coffee entered in the competition, not a current delivery batch.

90.38Points

View product: Tabi 90.38
Competition

EICEV 2025

Geisha

Producer: Eloína de los Ángeles Useche

Source: Official result list

Result of the coffee entered in the competition, not a current delivery batch.

90.30Points

View product: Geisha 90.30

Original sources 3

Product catalogue Collection

CATÁLOGO · Café y Ciencia

Attribution: Café y Ciencia · Darveris Rivas

Publisher
Café y Ciencia (Darveris Rivas)

Source
Producer’s statement, not independently verified

View document: CATÁLOGO · Café y Ciencia Request this document: CATÁLOGO · Café y Ciencia

In detail: CATÁLOGO · Café y Ciencia

Applies to the whole collection, not as proof for a single lot.
Product catalogue Collection

Specialty-Rohkaffee-Auswahl 2026, Alberto Gil

Attribution: Whole collection · Alberto Gil

Publisher
LOS ANDES EUROPE GmbH
2026

Source
Producer’s statement, not independently verified

In detail: Specialty-Rohkaffee-Auswahl 2026, Alberto Gil

Applies to the whole collection, not as proof for a single lot.
Product catalogue Collection

Bestellformular / Order form · Rohkaffee / Green coffee

Attribution: Whole collection

Publisher
LOS ANDES EUROPE GmbH
2026

Source
Producer’s statement, not independently verified

View document: Bestellformular / Order form · Rohkaffee / Green coffee

In detail: Bestellformular / Order form · Rohkaffee / Green coffee

Applies to the whole collection, not as proof for a single lot.

Documents on request

We provide product data sheets, catalogues and quality documentation individually on request. Their details are on this page.

What we document.

Three states, each detail with its basis.

The information on our lots is based on LOS ANDES’ current product, origin and quality documentation and on the respective producer and test records.

Documented

Backed by a source and readable here.

Origin per lot on every lot page
Processing the five current lots washed
Roasted coffee product data product data sheet LA‑1001, September 2026
Points cupping score per lot
Delivery terms and packaging EXW, CFR/CIF, DAP; 60 kg sacks with GrainPro

On request

Provided for your lot.

Samples samples of every current lot

Only with complete evidence

We publish these only with complete details. Questions about a lot are answered on request.

Cupping protocols with date, cupper and lot attribution
Laboratory analyses with issuer, date, scope and lot attribution
Certifications with issuer, scope and validity

The most important check happens with you.

01
Choose a lot

Compare origin, processing and cupping score.

Lot
A defined batch of coffee with a common origin and processing.
Washed
The fruit pulp is removed before drying, and the bean is washed.
Natural
The whole cherry dries before the bean is taken out.
02
Request a sample

For every current lot, with your use and your volume.
03
Roast and taste

With your roast profile and your own method.
04
Decide

Based on your own check, not on the cupping score alone.
05
Agree the offer

Volume, delivery terms and packaging for your lot.

GrainPro
A tight inner bag inside the jute sack; we deliver in 60 kg sacks with GrainPro.
EXW, CFR/CIF, DAP
Delivery terms (Incoterms). We supply EXW Venezuela, CFR/CIF or DAP Germany.

The five current lots

Documents, a sample or a specific lot?

You speak to us directly about samples, about the documents of a lot or about your intended use.

Request a sample View the current lots Request documents or an offer

B2B & customer service

Quality you can check yourself.

Selective harvest

Measuring ripeness

Processing

Drying

Checking moisture

Hulling and sorting

II Processing Stations 05 to 07 · At origin

Station 5 of 14: Processing and fermentation

Station 6 of 14: Drying

Station 7 of 14: Hulling and sorting

III Testing and cupping Stations 08 to 11 · In the lab

Station 8 of 14: Physical laboratory

Station 9 of 14: Chemical laboratory

Station 10 of 14: Sample roasting

Station 11 of 14: Cupping and evaluation

Cupping score of the five current lots

Physical values of the samples

Geisha El Tirol

Castillo Colonia Tovar

Brisas del Gil

Festival Colonia Tovar

Typica, Finca Mucucay

Grupo MVC

Documented aromas

Geisha “El Tirol”

Castillo “Colonia Tovar”

“Brisas del Gil”

“Festival Colonia Tovar”

Technical data 2

Laboratory and analyses 6

Awards and competition results 11

Original sources 3

Documents on request

Documented

On request

Only with complete evidence

Choose a lot

Request a sample

Roast and taste

Decide

Agree the offer

The five current lots

Documents, a sample or a specific lot?