International Trade Centre, ITC Phase 2-

Project title:

Improving Economic Benefits for Women in the Coffee Sector Phase II

Presented By: Mbula K. Musau (mbulam@gmail.com)ITC Consultant

Important lessons learned for phase II

Focus on local ownership To consolidate existing chapters rather than

extending, to provide more sustained presence on the ground

To bring in a family approach to complement the work with women. Discussion with buyers confirmed the need to promote beneficiaries’ coffee as quality coffee in support of buyers’ brands rather than try to build unnecessarily narrow “women coffee” brands.

Finally, the project will establish robust baselines and processes for data collection.

SUSTAINABILITY OF THE PROJECT

Leadership and governance of beneficiaries. From the beginning, the project will focus on advancing decision making and implementation within local leadership; support and guidance will be provided for the creation and execution of strategic and business plans.

Developing direct linkages with buyers. Providing practical and adapted training and support. Execution through partnership and networks. The project

benefits from the strong support of institutions such IACO, AFCA and local industry bodies e.g. UCDA which all have commitments to support women and youth in the sector well beyond the term of the project.

Building in commercial realities. This does not mean all coffee must be at the top quality, but rather must be consistent in terms of quality and volume.

Coffee Quality

Focus:

•Understand effects of farm activity and processing on the cup•Knowledge base for evaluation and grading of Arabica green coffees •SCAA Grading Standards for physical evaluation of green coffees•Basic Cupping Protocol

• Understand rating of Coffee’s Flavor Attributes

Coffee Quality

3 steps in quality process

• Production / Growing – B.A.P’s (BEST, not

G.A.Ps)

• Processing – Wet, Dry, Moisture Content,

Hulling, Polishing, Grading

• Storage, Transportation, Logistics

• Cup Quality- Roasting, Cupping, Brewing

Dry Method

Easy

Dry

100kg of

cherries

36kg of dry cherries

Wet Method

Sort

Parchment

Fermentation

Washing

Drying

100kg

40kgs

20kgs

Secondary Processing

The Dry Cherries or Parchment are:

Hulled

GradedDensity

Size

Shape

CleanedRemoval of Imperfections

Why?

• To know and understand your product

• To access global markets

• To negotiate Best Prices.

B.A.P + B.P.P = B.P

(Agricultural) (Process) (Price)

Defect Evaluation16 Most Common Green Coffee Defects

As Defined by SCAA & CQI

6 Primary and 10 Secondary Defects,

classified based on effect on cup quality

Identify the following for each defect:

□ Defect name(s)

□ Classification Type (Primary or Secondary)

□ Effect on cup quality

□ Other risks

□ Potential causes

□ Method of correction/avoidance

Full Black

Primary Defect

(1 = 1)

Full Sour

Primary Defect

(1 = 1)

Foreign Material

Primary Defect

(1 = 1)

Fungus DamagePrimary Defect (1 = 1)

Cherry PodPrimary Defect (1 = 1)

SECONDARY DEFECTS

Partial Black

Secondary

Defect

(3 = 1)

Partial Sour

Secondary Defect

(3 = 1)

Cherry Hull/HuskSecondary Defect (5 = 1)

Hull Husk

FloaterSecondary Defect (5 = 1)

ImmatureSecondary Defect (5 = 1)

WitheredSecondary Defect (5 = 1)

THE BERRY BORER BEETLE

- Hypothenemus Hampei

Slight Insect DamageSecondary Defect (10 = 1)

Severe Insect DamagePrimary Defects (5 = 1)

ParchmentSecondary Defect (5 = 1)

Shell

Secondary Defect

(5 = 1)

Broken/Chipped/CutSecondary Defect (5 = 1)

Cut in wet milling process Cut in dry milling process

Discussion

POP QUIZ! Which is the more severe defect of the following pairs:

(A) Partial sour or (B) Floater

(A) Full black or (B) Foreign matter

(A) Slight Insect Damage or (B) Broken/Chipped/Cut

Have you ever seen any of

these defects in a coffee

sample?

Part Two:General Physical Evaluation

• Several physical attributes of green

coffee are directly related to quality

(SCAA Grading Standards):

– Color

– Odor

– Moisture content (by weight)

• Other physical traits have a

significant impact on market value

(Not SCAA Grading Standards):

– Bulk Density

– Bean size

Physical Evaluation: Color

• Green bean color can vary depending on several factors:

□ Moisture content

□ Bean density

□ Age of green coffee

□ Processing method (i.e. washed, natural, pulped natural, etc.)

□ Exposure to sunlight

□ Storage or transportation conditions

Physical Evaluation: Color

Generally, a deep, blue-green color is desirable,

and a faded, straw yellow color is undesirable

Physical Evaluation: Odor

• Non-coffee odor taints are

undesirable

• Water in dried coffee risks

absorption of foreign odors

• Contamination in storage or transit

• Non food grade jute bags

• Proximity to volatile fumes

such as petrol or smoke

• Improper drying and/or

storage may lead to

Physical Evaluation:

Odor• Improper drying and/or storage may lead to mildew

or mold damage.

– Ochratoxin A (OTA)

• Mycotoxin

• Grains stored in high humidity for long periods

• Can suppress human immune system

• Has been linked to disease

• Do not “cook” out of foods

– Temporarily restricted import of coffees

Photo: UN-FAO

Physical

Evaluation:

Moisture Content• Moisture content critical to

integrity of green coffee

– Exceptionally high moisture: risk

of mildew or mold

– Exceptionally low moisture: poor

uniformity and risk of flavor loss

• SCAA Standard

– Natural process 10-13%

– Washed coffee 10-12%

Physical Evaluation:

Moisture Content• Affects bean density, but is

easily lost in roasting

• Moisture content measuring

equipment considerations

Accuracy

Price range

Ease of use

Portability

Physical Evaluation:

Screen Size• Not included in SCAA green coffee

grading standards

• Sorting (aka “Grading”) uses screens

with holes measured in 64ths of an

inch

• Each producing country has unique

system for classifying beans by size:

– Ex.: Kenya “AA” = 17/18 Scr., “AB” =

15/16 Scr.

– Ex.: Colombia “Supremo” = > 17 Scr.,

“Excelso” = 15/16 Scr.

Physical Evaluation:

Screen Size• Larger beans generally sell for higher

prices

• Smaller beans generally sell for lower

prices

• “Peaberry” beans marketed well in

some countries (Tanzania, Kenya) but

generally do not sell well• Factors in the roasting process:

• Different sizes roast at different rates

• Uniformity within a lot is crucial for even

roasting

Cupping Protocol

PART 3 – CUPPING

Standardized Procedure

Rigorously followed for consistent results

Consistent Ratio: weight of coffee to volume of water

Flavor Attributes

ACCURACY OF EVALUATION

Eleven Separate Components

Rated on a 10-Point Scale

“Good” Rating Starting at 6 Points

Rating Increase Made in .25 Point Increments

Preparation Method

Beans roasted to standardized light to medium-light roast color

Beans are weighed out prior to grinding

Consistent ratio of 8.25 grams of coffee to 150 milliliters of water

Water temperature 200 +/-5 degrees F (92 +/-2 degrees C)

Protocol Review

1. From 0-15 minutes after grinding, fragrance (the smell of the dry grounds) can be evaluated.

2. 3-4 minutes after the water is poured, the aroma is evaluated by breaking the crust with a spoon.

3. Break the crust with three (and only 3) distinct rotating motions.

Evaluation Procedure

Step #1

Evaluate dry FRAGRANCE of dry grounds before pouring hot water into cup

Evaluate wet AROMA as cap is broken and grounds settle to bottom of cup

RATE Fragrance/Aroma on cupping form

Evaluation Procedure

Step #2

When sample cools to 160 +/-5 degrees F (71 degrees +/-2 C), evaluate Flavor and Aftertaste

When sample cools to 140 +/-5 degrees F (60 +/-2 degrees C), evaluate Acidity, Body, and Balance

Rate attributes on cupping form

Evaluation Procedure

Step #3

When samples cools below 100 degrees F (37 degrees C), evaluate Sweetness, Uniformity, and Clean Cup

Rate attributes on cupping form

Rate overall score (Cupper’s Points) on cupping form

Evaluation Procedure

Step #4

Total all 10 scores and put result in upper box marked “Total Score”

Calculate point deductions for “Taints” – 2 points per cup and “Faults” – 4 points per cup

Subtract “Defect Score” from Total Score and place result in low box marked “Final Score”

Component Scores

Flavor

Coffee is vigorously slurped into mouth

Flavor = Aroma + Taste

Gustatory (taste buds) sensations plus Retro-Nasal (membrane) sensations

Score reflects intensity, quality, and complexity of taste and aroma sensations

Component Scores

Aftertaste

Length of positive flavor (taste and aroma) remaining on back of palate after coffee is swallowed

Short or unpleasant flavors receive low scores

Component Scores

Acidity

Denotes coffee’s liveliness, sweetness, and fresh-fruit character

Intense, dominating and unpleasant acidity receives lower scores

Acidity intensity must be appropriate for the origin of the coffee being cupped

Component Scores

Body

Tactile feeling of the fluid in the mouth

Heft or weight of fluid relative to water

Viscosity or slipperiness of fluid relative to water

Body should be appropriate to origin of coffee

Component Score

Balance

Applies to only four components: Acidity, Aftertaste, Flavor, and Body

Measures how well these four components fit together and compliment each other

No single component overpowers overall flavor sensation of coffee

Component Score

Sweetness

Pleasing taste similar to low levels of sweet, salt or sour solutions

No perception of sour, astringent or “green” flavors

2 Points awarded for each “sweet cup;” 5 cups can earn a total of 10 Points

Component Scores

Clean Cup

Absence of any non-coffee flavors present in each cup

Evaluated from first sip to final aftertaste

2 Points awarded for each “clean cup;” 5 cups can earn a total of 10 Points

Component Scores

Uniformity

Consistent flavor throughout all 5 cups

If off-flavor cup can be easily identified (triangulated), it is graded as “non-uniform”

2 Points awarded for each “uniform cup;” 5 cups can earn a total of 10 Points

Component Scores

Overall

Personal, individual evaluation of the cupper, also known as “Cupper’s Points

Holistic integrated rating of all attributes, reflecting the synergy of their combination

Place on cupping form that allows for cupper to make a totally subjective rating

Component Scores

Defects

Negative flavors that detract from the quality of the coffee

“Taints” are off-flavors generally found in aroma of coffee – deduct 2 points per cup

“Faults” are off-flavors generally found in tasteof coffee – deduct 4 points per cup

LET’S PRACTICE!

7.5 8 8.5

XX

8 8

8

7.75

7.5

7.25

X

Overall, Deductions, and Final Score

7

2 2

79.5

4

75.5

Coffee samples were samples from the five main

agro-ecological zones for Robusta and the four agro-

ecological zones for arabica.

-Correlation between coffee flavor and processing method was

evident

-Grading of coffee played a big part in how flavors perceived (AA

cupped better generally)

-Sorted and cleaned samples cupped better

-Samples that were part of certification programs or from organized

groups, in general, ranked higher

What was the most difficult

concept to learn?

What did you learn today that

you can apply to your business?