Quality Control For Green Arabica — From Sample To Arrival
Consistent cups start with disciplined quality control. This guide shows how Scofi verifies green Arabica at each stage—sampling, SCA cupping, moisture and defect checks, packaging integrity, traceability, and arrival re-validation in Malaysia—so roasters and cafés can order with confidence.
Because we stock and coordinate inside Malaysia, you can sample this week, approve next week, and receive domestic delivery or arrange pickup—minimizing risks tied to long import lead times.
Why Quality Control Matters More Than Ever
Today’s specialty menus depend on repeatable extraction and predictable sensory outcomes. Without QC, small changes in moisture, density, or processing can produce big differences in roast behavior and cup profile. Robust QC narrows variance so your team dials faster and wastes less.
Local Advantage Scofi’s Malaysia-ready stock shortens feedback loops: test roast on your equipment, log results, and confirm replacements rapidly if needed.
Cup Integrity
Clean sweetness and finish survive only when defects and moisture drift are controlled.
Operational Stability
Stable greens reduce dial-in time, keep bar speed high, and protect margins.
Traceability
Clear paper trails enable audits, certifications, and quality claims with confidence.
Scofi QC Framework — From Origin To Malaysia
Our process follows a simple rule: verify early, verify often. We document assumptions, compare cups at each hand-off, and hold retention samples for reference. Here’s a high-level map:
| Stage | What We Do | Why It Matters |
|---|---|---|
| Pre-Shipment Sampling | Request representative samples; record origin, process, elevation, screen, harvest date | Builds the baseline for later comparisons |
| SCA Cupping | Cup against target profile (≥80 specialty); log sweetness, cleanliness, finish | Shared sensory language for buyer–supplier decisions |
| Green Metrics | Moisture (~10–12%), screen consistency, visual/primary–secondary defects | Predicts roast behavior and risk of off-notes |
| Packaging Spec | Confirm jute/GrainPro/vacuum; sealing and palletization requirements | Protects freshness through transit and warehousing |
| Arrival QC (Malaysia) | Re-measure moisture; inspect bags/liners; re-cup vs sample | Confirms the coffee you approved is the coffee you receive |
| Retention & Logs | Keep sealed retention samples and traceability docs | Supports consistency and future replacements |
Calibrated Tools
Same moisture meter and cupping forms across checks reduce noise in the data.
Lot Identity
IDs link bags, samples, and cupping sheets so decisions remain auditable.
CAPA
Corrective & preventive actions when variance appears: isolate, re-cup, replace if needed.
SCA Cupping, Defects & Acceptance Criteria
We use SCA forms to keep language consistent. For specialty classification, lots should meet or exceed 80 points with clean cups, recognizable sweetness, and a tidy finish. Below is a simplified acceptance snapshot:
| Dimension | Target | Notes |
|---|---|---|
| Cup Score | ≥ 80 (specialty) | Alignment with flavor direction (e.g., floral-citrus vs chocolate-nut) |
| Cleanliness | No phenolic/ferment/earthy taints | Reject if off-notes persist across cups |
| Moisture | ~10–12% on arrival | Check with same meter/method; record ambient conditions |
| Defects | Within spec for grade | Primary/secondary counts logged |
| Packaging | Seals intact; no odor/water marks | If compromised, isolate and re-cup |
Primary vs Secondary Defects (Examples)
- Primary: full black/full sour beans, large stones, severe insect damage.
- Secondary: broken/chipped beans, partial insect marks, slight parchment.
Sampling Plans & AQL — Making Decisions With Confidence
Representative sampling prevents false positives/negatives. For pallet-level approvals, we follow a simple rule: sample from multiple bags, blend for a composite, and keep retention and roast samples labeled.
Sampling Spread
Pull from different corners of the pallet to catch variance.
Composite & Reserve
Blend for cupping, store a reserve sample for cross-checks.
Decision Log
Record accept/reject with reasons; link to lot ID and cupping sheets.
Roast & Brew Baselines — Protect Aromatics, Speed Up Dial-In
QC isn’t only a lab task. Your roaster and bar validate assumptions where it matters: in the cup. We share starting points to accelerate your R&D; you adapt to your machines, water, and menus.
- Washed Ethiopians (floral-citrus): moderate charge, steady Maillard; filter 1:15–1:17, 92–96°C; espresso ~1:2 at 28–32 s.
- Brazil pulped-natural (chocolate-nut): avoid scorching, allow caramelization; espresso-first profiles; milk-friendly.
- Naturals & honey: cup for clean fruit; extend development slightly to smooth edges.
Extraction Logs
Shot time & TDS reveal storage/QC issues early—trend them weekly.
Variance Flags
Unexpected roast curves? Re-check moisture and defects before chasing profiles.
Replacement Map
Pre-agreed substitutes with matching flavor direction keep service stable.
Traceability, Certifications & Documentation
Trust is documented. We maintain lot IDs, farm/coop or station data, processing notes, packaging specs, and certificates when applicable (Organic, Fair Trade, Rainforest Alliance). Buyers can anchor claims to clear records and audits.
- Lot Identity: consistent IDs across bags, samples, and invoices.
- Docs: certificates, analysis, and arrival QC snapshots archived.
- Customer Records: what you cupped, when you approved, and which batches you received.
Audit Ready
Provide certs and traceability on request—fast turnaround from Malaysia.
Spec Sheets
Origin, elevation, process, screen, moisture, and tasting notes.
Consistent Labels
Bag marks match paperwork to avoid mix-ups and claim disputes.
Managing Risk — When Things Go Wrong
Despite best efforts, variance happens. A clear CAPA path saves time and protects your brand.
- Isolate: Hold suspect bags separately; label clearly.
- Measure: Re-check moisture; inspect liners; document conditions.
- Re-cup: Blind vs retention sample; compare descriptors.
- Decide: Accept, condition (where applicable), or replace with mapped alternatives.
- Prevent: Adjust packaging/storage or logistics; update SOPs.
Photo Evidence
Attach images of bag seals, water marks, or defects to speed resolution.
Timeline
Log dates from sampling → approval → arrival to pinpoint where drift occurred.
Supplier Loop
Share findings upstream; better next season starts with better feedback now.
Explore More Quality Topics
Scoring 80+ points, categories, and forms.
Why trust marks matter and how to verify.
Jute vs GrainPro vs vacuum for freshness.
Warehouse SOPs that prevent mold and fade.
Local stock for faster sampling and delivery.
RFQ, samples, approval, and arrival checks.
FAQ — Green Coffee Quality Control
What moisture range is acceptable on arrival?
Do you keep retention samples?
How do you handle packaging problems?
What counts as a rejectable defect?
Can I request Organic/RFA/Fair Trade?
How do you ensure samples represent the lot?
Will QC slow down my order?
Do you share roast/brew baselines?
Can you replace a lot mid-season?
Can you review my warehouse SOPs?
Need A QC-Verified Shortlist From Malaysia Stock?
Tell us your flavor targets, roast style, and budget. We’ll propose lots with specs, send samples locally, and confirm with arrival QC before delivery or pickup.