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MareTerra makes an exhaustive quality control of their coffees starting at origin. We make three cuppings of the same coffee and several other controls are used concerning the wet and dry milling processes, as well as others related to the different stages of resting:
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The Coffee is cupped fresh and without resting to see the profiles during harvest. The cupping is done at origin and at our quality control head office, the Spanish Coffee Institute (IECAFE)
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Once the coffee is rested (between 8 and 12 weeks) and always depending on weather conditions, we proceed to do this type of cupping. In this step, we evaluate the characteristics we want from every lot. Once verified, the coffee is stored in wooden silos, keeping the coffee in parchment until the month of shipment. Then, the shipment orders are prepared, unloading the container in the ship looking for a preferential place: free of air currents, sun and rain. This is done in order to avoid condensation in the interior of the container that may affect the coffee. For this purpose, the container is completely lined, isolating the coffee from possible damages. |
The coffee arrives at the Port of Barcelona where it is stored in a fresh, dark and airless room, previously prepared by our warehousing company. At this point, a sample of coffee is taken in order to verify the pre shipment parameters and attributes obtained in the period of resting.
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In the cupping form we can find information related to:
Information on the coffee: Date, country, region, farm, contract, crop, quality, shipment, quantity available, cupping form number, ICO marks.
DESCRIPTION OF THE COFFEE GIVING THE PROPER ROASTING PROFILES AND THE CUPPER´S SUGGESTIONS
Description of the Coffee: Size, percentage of screen and defects, process (washed, semi washed and unwashed) and the level of moisture. |
Roast: Roasting process description, taking into account the roasting parameters: starting temperature and its variations, first pop and second pop time and the end. This information is described on the roasting diagram.
Cup Profile: The cupper evaluates 11 sensorial elements (Fragrance, aroma, cleanliness, sweetness, flavor, acidity, body, aftertaste, balance, overall, defects) each one having its own score. The cupper evaluates the coffee in the best way possible using his/her criteria and experience. All the scoring information is shown in the cup profile diagram. |
Cupper´s Suggestions: Detailed description of the cup profile, explaining the flavors and aromas which have been identified by the cupper and the general sensations inspired by fruits, cereals and others. Then, we can find the practical suggestions of the cupper for the coffee extraction and roasting. |
This document shows information on the farm, describing all the processes and conditions related to coffee growth and cultivation, its picking and milling system. The activities described in the Traceability Form are audited by MareTerra in periodical visits, having constant communication with our producers, giving us the information and progress of the projects developed on the farms. Most of the farms are certified, translating the theoretical aspects into practice. In this way, we give more backing to the traceability we promote in our products.
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THE FARMS ARE AUDITED IN PERIODICAL VISITS
On the Traceability Form you can find:
·History of the farm and the family
that works on it
·Collaborators
·Harvest Period
·Weed Control
·Shadow Shade Regulation
·Plague Control
·Efficient use of water
·Care of flora, fauna, and hydrological
resources.
·Picking Process
·Milling and Drying System of the beans
·Transport |
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THIS INFORMATION CAN BE FOUND OPENLY IN THE “GREEN COFFEE” SECTION AS A PART OF OUR PRODUCTS’ ADDED VALUE. |
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