COFFEE PRODUCERS

It makes a raw coffee producers list. These ones need some fundamental features for being included, which are necessary for the quality continuity: to possess their own plantations; to process harvested product directly; to avoid to mix with different origin products; to be habitual exporters.

THE TECHNICAL COMMISSION

The Technical commission establishes excellent features for every source of raw coffee, indicating also ideal areas and altitudes of cultivation, loading period, etc. Moreover, it verifies the quality of coffee in each harvest conforms to the quality standards.

QUALIFIED TASTER

Coffee producers with requested requisites send to CSC’s qualified taster samples of each harvest. Thus complete physical and organic testing is carried out and put to the Technical commission which verifies compliance with the characteristics defined.

DISCHARGE INSPECTOR

When an associated coffee roaster purchases a shipment of certifiable coffee, an independent Inspector – once the ship has arrived in port – takes samples during the discharge operations and forwards them to the Qualified Taster who then compares the product with the sample previously supplied. If the Qualified Taster confirms the identity of the coffee, CSC sends the coffee roaster a number of labels exactly proportionate to the quantity of raw coffee purchased.

BLEND NAMES

The blend names must be declared beforehand to CSC. The blend cannot be marketed without a CSC label.

BLEND SAMPLES

Coffee roasters are obliged to conserve green – until the Inspectors arrive at the roasting premises – samples of green coffee corresponding to blend declared, each sample accompanied by a record reporting all the shipments of certified coffee used at the time.

DIRECT CONTROLS IN ROASTER CSC

Inspectors carry out inspections at the associated coffee roasteries to verify that all obligations imposed by the procedure to guarantee the quality of the product are respected, including the correct recording of roasting.