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Sample Analysis

Análisis de muestra

The sample analyses allow objectively quilifying the quality of the coffee, through standardized protocols and prodecer, using the SCAA1 scales.

Peru has wide variety of coffee where producers combine the planting of their crops based on their results and expectations, in addiction to their capacity. This characteristic that confers a high diversity to production influences the variability of coffee quality.

The Peruvian Chambers of Coffee and Cocoa, issues and certifies the analyzes carried out, which are in charge of Eng. Lourdes Córdova2, Head of the Chamber's Laboratory, Q-Grade and instructor with more than 3,000 samples analyzed.

The Chamber offers analyzed for the following types of coffee:

Parchment coffee

It requires a sample of 750 gr. and you can choose two types of analysis:

Basic analysis

  • Characteristic
  • Defect count
  • Loss calculation
  • Performance
PEN 90.00
PEN 75.00 members

Sensory analysis

  • Basic characteristic
  • Defect identification
PEN 95.00
PEN 80.00 members

Green coffee

It requires a sample of 500 gr. and you can choose two types of analysis:

Basic analysis

  • Defect count
  • Granulometry
  • Humidity measurement
PEN 80.00
PEN 70.00 members

Complete analysis

  • Defect count
  • Granulometry
  • Humidity measurement
  • Sensory analysis
PEN 125.00
PEN 90.00 members
  1. American Specialty Coffee Association SCAA)
  2. Eng. Lourdes Córdova is an Engineer in Food Industries, specialist in quality control and standardization of coffee and cocoa, has more than 20 years in leadership and laboratory management positions. Her international coffee and food background includes Germany, England, Colombia, Chile, Ecuador and Bolivia. Q-Grade international certification. She also participated in more than 55 events as a speaker, judge and coffee and cocoa taster.