Coffee grading
Moisture content and water activity (aW) strictly monitored. Precise screen sizing and zero-tolerance policy for primary defects in specialty lots. Sensory evaluation calibrated to SCA standards.
ORIGIN PROTOCOLS
QUALITY CONTROL & TRACEABILITY
Comprehensive physical grading, sensory calibration, and transparent farm-level documentation for every export lot.
PHYSICAL & SENSORY LAB ANALYSIS
Cacao grading
Rigorous cut tests to verify optimal fermentation percentages (>75% for fine flavor). Controlled bean count per 100g and strict limits on slaty or internal mold defects.
FARM MAPPING & CHAIN OF CUSTODY
Every batch is directly linked to its origin. We implement GPS polygon mapping across our producer networks in Cusco, Puno, and surrounding southern valleys. This allows us to maintain lot separation from the collection point to the final container, ensuring authentic single-origin profiles and accurate harvest data.
GLOBAL COMPLIANCE & EXPORT STANDARDS
Our sourcing and documentation protocols are built to meet the strictest international trade requirements. We guarantee seamless customs clearance for buyers in highly regulated markets by providing:
US market readiness
Adherence to FDA food safety guidelines, strict moisture control during transit, and clean supply chain documentation.
European traceability
Farm-level polygon mapping and verifiable chain-of-custody data to align with stringent European market entry rules (including zero-deforestation mandates).
MRL monitoring
Rigorous control of Maximum Residue Limits (MRLs) and heavy metals (such as cadmium in cacao) to ensure total food safety compliance.
PACKAGING & STORAGE INFRASTRUCTURE
To preserve bean integrity during maritime transit, all lots are prepared in climate-controlled origin warehouses. Specialty grades are packed in hermetic high-barrier liners (GrainPro or Ecotact) inside export-grade jute sacks, preventing moisture migration and preserving sensory profiles.