About our Clean Bean protocal

Here are a few of our quality control protocols for green coffee purchasing and processing and roasted coffee. Our quality control department is overseen by our staff with the following certifications:

• Certified Q Grader

• Specialty Coffee Association Taster Certification

• Specialty Coffee Association Roaster Certification

  Green Coffee

• Every coffee is graded on a green grading sheet to ensure consistency and it is of Specialty Grade (above 80 pts. On the 100 point scale). Specialty Grade samples must have zero Category 1 defects and no more than five Category 2 defects.

• Each sample must be evaluated for color. Blue-Green, Bluish-Green and Green are the acceptable colors for Specialty Grade. A Greenish, Green-Yellow or inferior sample would not qualify.

• Each sample must also be evaluated for foreign odors or other defects

• Moisture is taking on an AgraTronix moisture reader. Specialty coffee moisture content

  is typically considered between 8-12.5% depending on the origin of the coffee. Moisture levels above those could contain defects or mold. All of our coffees must be within that range.

• Green coffee undergoes green grading, cupping protocol, moisture reading and full evaluation prior to purchase, prior to shipment from country of origin, at arrival and continuously through the cycle of the coffee. If a green coffee does not continuously pass the protocols it could be rejected or not purchased.

  Roasted Coffee

• In the purchasing process every sample undergoes a rigorous cupping protocol as specified by the Speciality Coffee Association. It is evaluated and scored according to the international scoring form.

• The Cupping Form provides a means of recording important flavor attributes for coffee: Fragrance/Aroma, Flavor, Aftertaste, Acidity, Body, Balance, Uniformity, Clean Cup, Sweetness, Defects, and Overall.

• Our staff as well as other members along the supply chain will evaluate for defects. Coffee with defects such as mold is rejected.

• Production cupping and tasting happens 5 days a week M-F pulled by random sample for every batch coming out of the production roaster. It is scored and recorded according to our in house scoring system.

  Other:

• All coffee holds a double organic certification; 100% certified organic in the country of origin and within the U.S. as we are certified and inspected by Oregon Tilth.

• High Quality specialty coffee is grown in higher altitudes in most countries, with shade and biodiversity for a healthy and sustainable growing environment.

• All of our coffee is ethically sourced, farmers are paid above Fair Trade certified premiums for their coffee.

• Coffee is roasted fresh daily and roasted to order. Roasted is then packed in a sealed bag with valve to ensure freshness as it arrives to the customer.

• Our Q grader passed 22 tests to become certified over a 3 day period, she must recalibrate every 3 years to maintain her certification. Within the coffee industry it is similar to a very skilled wine sommelier.