Quality Assurance


It begins in the origin with the selection of exporters, cooperatives and farmers, which guarantees the specifications of the client.

100% of purchases are made after approval of the pre-shipment sample either by us or by the customer.

It is always verified that the quality of the goods upon arrival is as it was accepted in the pre-shipment sample, and this is determined by quality control in our laboratory.

Quality control at the origin

There are many factors that determine the quality of coffee, some of them can not be changed because they are inherent to coffee and the growing region but others can be controlled, meaning what happens during the handling, both in the process of cultivation as in the yield.

From the environmental point of view, the factors that influence the characteristics of a coffee are the altitude, the type of soil, the climate of the region and its geographical location. And from the botanical point of view the species and varieties are the base of the behaviour that that coffee will have in the cup.

For all that is mentioned, the quality control must be started at the origin to avoid defects in the cup. It is part of our job to travel to the countries of origin to check on site the treatment that coffee receives, from its collection until its entry into the warehouse and therefore there should be controls in:

  • Cut, which should be selective, since overripe fruits will give vinous / sour notes, or astringency if the grains do not reach adequate maturity.
  • De-pulping, where its delay would also give fruity / vinous notes. Also if washing occurs before the correct fermentation point, it would not obtain what we expect.
  • De-mucilage, over fermentation can occur if we neglect to wash or if the coffee is piled up after washing.
  • Washing, if there is a high presence of defective (broken) grains, or if the washing is poor, dirty notes will appear.
  • Drying, very important because if the moisture content is above 13%, moldy notes will appear. And if high temperatures are used there will be a fermentation that will give sour notes.
  • Storage. There may be contamination by soap, chemicals, fuels ... It can cause damage by fungi and will also appear old when stored for a long time.

Quality control at XORXIOS.

Before approving any sample, we always carry out a quality control in our facilities that includes both a physical analysis and a sensory analysis.

Physical analysis

Aspects such as colour, humidity, smell, type and number of defects, grain size and roasting check are analysed.

In the case of Brazilian coffees we use the Brazilian table of defects, for other origins the classification system of the SCA is used.

Sensory analysis

The quality of the infusion is checked and defined under the protocols and regulations of the SCA. It is essential when talking about a coffee to know the results obtained by following a tasting form. It is not even enough to know the final note without knowing all the evaluable points and the notes referring to the fragrances and aromas found in it.

All the coffees marketed by XORXIOS have the corresponding tasting sheet that is available to our customers.

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