Expanding Jamaica Blue Mountain Coffee in the EU

Getting Serious About Supply

Expanding Jamaica Blue Mountain coffee in the EU Windward Commodities 30th June 2022

Whilst quality at the farm level needs urgent attention, quality throughout the supply chain must also be addressed. Example areas of focus should include the following: 7.5. End to End Quality Cupping: ensuring JACRA has access to or has its own qualified Q / SCA Cuppers and a plan to educate the supply chain as needed on cupping scores and taste profiles. Quality in Processing (e.gl Q Processing) : a real focus on quality control (action), not only SQF and quality management systems (guidelines). For example, an option is Q processing standards which include eg 2 : At the end of the processing journey, ensuring that coffee is packed carefully in Speciality coffees are packed in Grainpro or Videplast liners, and barrels immaculate. Traceability: Buyers are interested in full traceability of the coffee back to individual farmers, GPS locations, photos, stories etc. This is challenging given the depot system and the lack of records for coffee receipts and licenced farmers in some areas. Similarly, cherry theft is an issue with limited ability to identify and manage it. There already are some changes on the ground that will make a difference. For example, Sherwood Forest Estate is implementing a blockchain solution to record details of all cherries and farmers locations, from receipt through the production process to end consumer. This will also allow consumers to scan QR codes and see the journey of their coffee from the field to cup. This will also allow for authentication of genuine beans and prevent counterfeit coffee being sold in markets and weakening the JBM brand reputation. Paper-based record keeping could be transformed through digitalisation. This would not only support traceability requirements but also facilitate trademark management and monitor ageing of stock. • • •

Generalist

Professional

Expert

Coffee Processing History Coffee Anatomy, Focus on the Fruit CQI’s Anatomy-Based Coffee Processing Method Classification Myth-Busting of Commonly Held Assumptions and Stereotypes of Processing Styles Comparative Cuppings, Emphasizing Processing Nuances Biology of Fermentation and how this Applies in Coffee Processing Coffee Drying, Focusing on Water in A Seed and How it is Removed Challenges and the Future of Coffee Processing

Coffee Fruit Anatomy; Classification of Processing Methods Pulping and Equipment Calibration Fermentation Washing and Demucilation Drying by Processing Type Practical Measurement Tools and Their Usage Storage, Dry-Milling, and Processing Generated Defects Comparative Defect and Processing Type Cuppings Integrated Quality Control in Processing

For experienced processors looking to move an 84 coffee to an 86 by understanding how to manipulate processing. Expert is the leader and innovator within coffee processing, comprehends and contributes to the scientific work being conducted in this field. Will be asked on continually be contributing to the study of this field in order to maintain their credential.

² Coffee Quality Institute: Q Processing:

Time to Wake Up and ‘Cup’ the Coffee | 43