Chapter 8
Quality and export standards

At present Lao has no official export quality standard. In the future, a standard will need to be adopted and enforced as a national coffee quality export standard to assist quality coffee to be better graded, to receive higher prices than low quality coffee, and attain a reputation for consistent, high quality coffee.

Each coffee exporting country usually has it own set of standards developed around its particular coffee industry. These standards might be unique to each country, but must also be understandable to local and international buyers so they can base their coffee purchases on descriptions of coffee from each country. Coffee standards usually cover physical defects, bean size, bean appearance and cup quality. Even with standards in place, internationally traded coffee is normally sold subject to the buyer receiving a representative sample of coffee before the contract is finalised.

Understanding coffee quality standards

A good basis for understanding coffee quality standards is the ICO (International Coffee Organization) minimum standards for coffee as set down in ICC Resolution No. 407/02 of 1 February 2002.

Resolution number 407 Approved at the Plenary Meeting, 1st February 2002

Coffee Quality-Improvement Programme - Implementation

WHEREAS: By Resolution number 406 the International Coffee Council established a Quality Committee to be responsible for drafting and presenting, through the Executive Board, recommendations to the Council for a Coffee Quality-Improvement Programme; The Committee has agreed a series of recommendations contained in document EB-3806/02; The Executive Board has considered these recommendations and modified them in the light of comments received; and In the light of these recommendations as modified by the Board it is deemed appropriate to take the necessary steps to implement the Programme, THE INTERNATIONAL COFFEE COUNCIL RESOLVES:

Sequencing of the Programme

1. The Programme shall comprise a first stage that shall commence on 1 October 2002. In order to make an assessment of the Programme, its progress, costs and impact on quality and prices shall be reviewed in September 2003.

ICC Resolution No. 407/02 1 February 2002 Original: English - 2 - Action from 1 October 2002

A. Minimum standards for exportable coffee

2. Exporting Members shall not export coffee that:

(a) for Arabica, has in excess of 86 defects per 300 g sample (New York green coffee classification/ Brazilian method, or equivalent1); and, for Robusta, has in excess of 150 defects per 300 g (Vietnam, Indonesia, or equivalent);

(b) for both Arabica and Robusta, has a moisture content below 8 percent or in excess of 12.5 percent, measured using the ISO 6673 method.

3. Where moisture percentages below 12.5 percent are currently being achieved, Members shall endeavour to ensure that these are maintained or decreased.

4. Exceptions to the 12.5 percent maximum moisture content shall be permitted for speciality coffees that traditionally have a high moisture content, e.g. Indian Monsooned coffees. Such coffees shall be clearly identified by a specific grade nomenclature.

B. Certificates of Origin

5. Exporting Members shall only issue ICO Certificates of Origin for consignments of coffee that meet both the minimum defect and moisture standards.

C. Cooperation by importing Members in verifying compliance

6. Importing Members shall make their best endeavours to support the objectives of the Programme.

D. Measures to be taken in cases of non-compliance

7. If coffee failing to comply with the above standards is identified through the normal course of trade, importing Members shall endeavour to notify the ICO of such shipments.

1 As an example of what is meant by 'equivalent', 20 broken beans shall be considered as equal to 1 defect rather than 5 broken beans per defect in the case of coffees containing large numbers of broken beans arising naturally, as a feature of a particular cultivar. Such coffees shall be clearly identified by a specific grade nomenclature.

E. Measures for controlling the application of the standards in exporting Member countries

8. Each exporting Member shall develop and implement national measures which ensure that no exports of green coffee fail to meet exportable standards.

9. Exporting Members shall also endeavour to ensure that sub-standard green coffee is not included in the manufacture of processed coffee (roasted and soluble) that is exported.

F. Other measures

Alternative uses

10. Members shall seek immediately to identify sources of external finance from appropriate institutions for studies and measures that support the implementation of the Programme and, in particular, efforts to identify and put into practice cost-effective alternative uses for coffee of non-exportable quality.

11. The need for a continuation of such studies and measures shall be assessed following a review in September 2003.

Labelling

12. All coffee supplied for export shall be labelled to indicate that it is coffee as defined in Articles 2 and 36 of the International Coffee Agreement 2001. Coffee by-products shall be labelled as such.

Reporting

13. Members shall report to the Council on the measures they have taken to implement this Resolution and inform the Council of any difficulties in this connection. If such be the case the Council, if so requested by a Member, may agree to give that Member time to resolve such difficulties.

Excerpt from NYBOT Coffee "C" Rules

APPENDIX II: Procedures for grading coffee and issuance of certificates of grade, as quoted in European Coffee Cooperation publication of 11 January 2005 entitled OTA Risk Management for Green Coffee Buying.

(f) Minimum Standards

The minimum standards for delivery under the Coffee "C" Futures Contract are as follows:

(1) The coffee is sound in the cup;

(2) The coffee is of good roasting quality;

(3) The coffee is of such bean size that (i) fifty percent (50%) of the coffee sampled screens fifteen (15) or larger, and (ii) no more than five percent (5%) of the coffee sampled screens below fourteen (14);

(4) The coffee is greenish and free of foreign odors; and

(5) The coffee contains no more than fifteen (15) full imperfections below the basis, except that in the case of Colombian coffee the maximum number of full imperfections below the basis shall be ten (10).

(g) Schedule of Imperfections

(1) The following constitute one (1) full imperfection:

one (1) full black;

one (1) full sour;

one (1) pod or cherry;

five (5) shells;

five (5) broken or cut beans;

two (2) to five (5) partly black or partly sour beans, depending upon the extent to which each bean is discolored or spoiled;

five (5) floaters;

three (3) sticks smaller than one-half (1/2) inch;

one (1) stick ranging in size from one-half (1/2) inch to one (1) inch;

three (3) stones passing through a screen size below twelve (12);

one (1) stone passing through a screen size no smaller than twelve (12);

two (2) to three (3) hulls or husks, depending upon size;

and two (2) to three (3) parchments, depending upon size.

(2) The following constitute two (2) full imperfections:

one (1) stick ranging in size from one (1) inch to two (2) inches;

and one (1) stone passing through a screen size no smaller than sixteen (16).

(3) The following constitute three (3) full imperfections:

one (1) stick larger than two (2) inches;

and one (1) stone passing through a screen size over twenty (20).

(4) Any additional non-coffee item shall be one (1) full imperfection.

(h) Schedule of Bases

For purposes of these procedures, the bases of various growths of coffee are as follows:

(1) Coffee of Guatemala, Salvador, Mexico, Costa Rica, Nicaragua, Honduras, Kenya, Tanzania, Uganda, Papua New Guinea, Peru, Venezuela, Dominican Republic, Burundi, Ecuador, India, Rwanda and Panama - eight (8) full imperfections; and

(2) Coffee of Colombia - thirteen (13) full imperfections.

Excerpt from LIFFE Robusta Futures Contract 5. Grades Tenderable

5.01 Subject to these Contract terms, coffee of CTML standard grade shall be tenderable at basis or at the discount shown below:

Type 1: up to 150 defects per 500 g at basis;
Type 2: from 151 to 250 defects per 500 g at a discount of US$15 per tonne;
Type 3: from 251 to 350 defects per 500 g at a discount of US$30 per tonne; or
Type 4: from 351 to 450 defects per 500 g at a discount of US$45 per tonne.

5.02 Defects shall be counted as follows:

(a) in respect of a lot graded prior to 1 February 2000:

5.03 Coffee containing more than 25 per cent passing through screen 14 round and less than 10 per cent passing through screen 12 round shall be tenderable at a discount of US$60 per tonne.

6. Untenderable Coffee

6.01 Coffee is not tenderable if:

(a) it has more than 450 defects per 500 g;

(b) it is unsound, i.e. for any reason other than those already listed, as determined by the graders;

(c) it contains more than 10 per cent passing through screen 12 round;

or

(d) in respect of a lot graded with effect from 1 February 2000, it has more than 5 fully mouldy or 10 partially mouldy beans or any combination thereof such that the total exceeds the equivalent of 5 fully mouldy beans per 500 g.

Excerpt from European Coffee Cooperation OTA Risk Management: Guidelines for green coffee buying. 11 Jan 2005.

Green coffee - Determination of loss in mass at 105°C

1 Scope and field of application

This International Standard specifies a method for the determination of the loss in mass at 105°C of green coffee. It is applicable to decaffeinated and non-decaffeinated green coffee as defined in ISO 3509. This method of determining the loss in mass can be considered, by convention, as a method of determining the water content and can be used as such by agreement between the interested parties, but it gives results which are lower by about 1.0% than those obtained with the methods described in ISO 1447 and ISO 1446 (this latter method serves only as a reference method for calibrating methods of determining the water content).

2 References

ISO 1446, Green coffee - Determination of moisture content (basic reference method).

ISO 1447, Green coffee - Determination of moisture content (routine reference method).

ISO 3509, Coffee and its products - Vocabulary. ISO 4072, Coffee in bags - Sampling.

3 Definition

Loss in mass at 105°C for 16h at atmospheric pressure.

4 Principle

Heating a test portion at 105°C for 26 hours at atmospheric pressure.

5 Apparatus

Usual laboratory apparatus, and in particular:

5.1 Oven, electrically heated fitted with a system of forced ventilation and capable of being controlled at 105 ± 1°C.

5.2 Dish, made of aluminium, glass or stainless steel with a close-fitting lid. The diameter should be approximately 90 mm and the height 20 to 30 mm.

5.3 Analytical balance

5.4 Dessicator, containing an efficient desiccant, for example, anhydrous calcium, sulphate or silica gel.

6 Sampling

See ISO 4072

It is important to proceed as rapidly as possible when sample are exposed to the atmosphere, in order to prevent any pickup or loss of moisture.

7 Procedure

7.1 Preparation of the dish

Dry the dish and its lid for one hour in the oven controlled at 105 ± 1°C. Remove the dish and lid from the oven and allow to cool to room temperature in the desiccator. Weigh the dish and its lid to the nearest 0.1 mg.

7.2 Test portion

Place a test portion of approximately 10 g into the preparation dish and spread the beans uniformly over the bottom of the dish. Cover the dish with its lid and weigh to the nearest 0.1 mg.

Note. If performing a series of tests, prepare dishes as described in 7.1 and place the covered and weighed dishes in the desiccator in order to avoid and pickup of loss of moisture.

7.3 Determination

Place the dish containing the test portion, with the lid removed but alongside or beneath the dish, in the oven, controlled at 105 ± 1°C, and dry for 16 ± 0.5h.

Fit the lid on the dish and place in the desiccator. Allow to cool to room temperature and the weigh to the nearest 0.1 mg.

7.4 Number of determination

Carry out two determinations on the same test sample.

8 Expression of results

The loss in mass at 105°C expressed as a percentage by mass is equal to:

where

m₀ is the mass, in grams of the dish and lid (7.1);
m₁ is the mass, in grams of the dish, test portion and lid before drying (7.2);
m₂ is the mass, in grams of the dish, test portion and lid after drying (7.3);

Take as the result the arithmetic mean of the two determinations (7.4).

9 Precision an inter-laboratory test, carried out at the international level, in which 14 laboratories, each performing two determinations, participated, gave the statistical information (evaluated in accordance with ISO 5725^[1]) summarised in the table.

10 Test report

The test report shall show the method used and the result obtained. It shall also mention any operating details not specified in this International Standard, or regarded as optional, as well as any circumstances that may have influenced the result. The test report shall include all the information required for complete identification of the sample (table below).

Table results expressed as percentage by mass

(Excerpt from European Coffee Cooperation OTA Risk Management: Guidelines for Green Coffee Buying-1 1 Jan 2005).

ISO International Standard 4072-1982 (E)

Excerpt from European Coffee Cooperation OTA Risk Management: Guidelines for green coffee buying-1 1 Jan 2005

1 Scope and field of application

This International Standard specifies a method of sampling a consignment of green coffee, shipped in ten bags or more, for the purpose of examination to determine whether the consignment complies with a contract specification.

The method may also be used for the preparation of a sample intended:

a) to serve as a basis for an offer for sale;

b) for examination to verify that the coffee to be offered for sale satisfies the producer's sales specification;

c) for examination to determine one or more of the characteristics of the coffee for technical, commercial, administrative and arbitration purposes;

d) for quality control or quality inspection;

e) for retention as a reference sample for use if required in litigation.

This International Standard applies to green coffee in bags, as defined in ISO 3509.

2 References

ISO 3509, Coffee and its products - Vocabulary

ISO 6666, Coffee triers.

3 Definitions

For the purpose of this International Standard, the following definitions apply:

3.1 Consignment. The quality of green coffee in bags dispatched or received at one time and covered by a particular contract or shipping document. It may be compressed or one or more lots.

3.2 Lot. A part of a consignment, or a consignment, presumed to be of uniform characteristics, consisting of not more than 1000 bags of the same type, with the same marls and mass, containing green coffee assumed to have common properties of reasonably uniform character and to which a given scheme or examination can be applied.

3.3 Damaged bags. Bags whish are torn, stained, soiled or otherwise detectably contaminated, indicating possible damage to the coffee contained in them.

3.4 Sample. A part of a lot, from which the properties of the lot are to be estimated by examination.

3.5 Increment; primary sample. The quantity of 30 ± 6 g of green coffee beans taken from a single bag or a specific lot.

3.6 Bulk sample; lot sample. The quantity of not less than 1500 g of green coffee beans obtained by combining all the increments (3.5) taken from the bags of a specific lot.

3.7 Blended bulk sample; blended lot sample. The quantity of green coffee beans obtained by combining and blending all the increments (3.5) taken from bags of a specific lot.

3.8 Laboratory sample; final sample. The quantity of not less than 300 g of green coffee beans removed from the blended bulk sample (3.7) of a specific lot.

4 Administrative arrangements

4.1 Sampling personnel

Sampling shall be carried out by experienced samplers or samplers qualified by training, or shall be carried out by specialized sampling organizations.

4.2 Sampling shall be carried out on each lot in a place designed to protect the samples, the sampling apparatus and the containers and packages intended to receive the samples, from adventitious contamination, rain, etc. Special care shall be taken to ensure that the sampling apparatus is clean, dry and free from foreign odours.

The sampler shall note any evidence of damaged bags or potential contamination.

1) At present at the stage of draft

4.3 Sampling report

After preparation of the samples, a sampling report shall be prepared (see clause 11).

5 Identification and general inspection of the lot prior to sampling

Before any samples are taken, positively identify the lot.

6 Principle of the method of sampling

The method specified follows an established scheme of an arbitrary nature, based on experience.

7 Apparatus

7.1 Coffee trier. A special device for removing coffee through the bag wall without opening the bag, as specified in ISO 6666.

8 Sample containers and packages

The containers and packages mentioned in 4.2, together with their closure systems, shall be clean and dry and shall be made from materials which will not affect the odour, flavour or composition of the samples. They shall be sufficiently robust to withstand hazards during transport by the chosen method and shall have the ability to preserve the samples unchanged for the appropriate period.

9 Procedure

9.1 Taking increments

9.1.1 Unless there is a stipulation to the contrary in the contract, the number of bags selected from a lot for the purposes of taking increments of 30 6 6 g (see 3.5) shall be not less than 10 if there are 10 to 100 bags in the lot, and shall be not less than 10% of the total if there are more than 100 bags in the lot.

9.1.2 The increments shall be taken at random from individual bags from different locations on the pile, using the coffee trier (7.1). Each bag should preferably be sampled at three different points.

NOTES

1 Damaged bags should be separated from the remainder of the lot. They may be sampled separately and increments kept separate (see 9.2.1).

2 In order to obtain a bulk sample of 1500 g (see 3.6), it may be necessary to take more than three increments from each bag.

9.2 Preparation of samples

9.2.1 Bulk sample

Examine the increments as they are taken. If they are evidently homogeneous, combine them in a container. Label the bulk sample obtained (see clause 10). If there is a noticeable lack of uniformity among any of the increments, keep them separate and report this condition in the sampling report (see clause 11). Samples taken from damaged bags shall not be included in the bulk sample (see note 1 to 9.1.2)

9.2.2 Blended bulk sample

Remove the bulk sample (9.2.1) from its container and thoroughly mix it.

9.2.3 Laboratory samples

Prepare each laboratory sample by removing a quantity of not less than 300 g from the blended bulk sample (9.2.2). Pack and label each laboratory sample obtained (see 33 clause 10).

10 Packing and marketing of samples

10.1 Precautions to be taken when packing samples. Samples intended for the determination of moisture content, or for any other test liable to be influenced by an alteration of the moisture content, shall be packed in moisture-proof containers fitted with airtight closures. The containers, in the case, shall be completely filled with green coffee and the closures shall be sealed to prevent loss or alteration of the containers.

NOTE For the examination of quality characteristic that are not liable to be influenced by an alteration of the moisture content, separate samples should be taken and placed in appropriate containers which allow access of air.

10.2 Marketing

The samples shall be identified by recording the following information on the container or package, or on a label affixed to the container or package, unless otherwise specified:

1) Date of sampling
2) Name of sampler and employer
3) Shipping document or contract number
4) Ship (or other transport vehicle)
5) Location of coffee
6) Identifying marks and numbers (including the origin of the coffee)
7) Number of bags in the lot
8) Mass of the sample

11 Sampling report

The sampling report shall give all information relevant to the method of sampling and shall refer to the presence of damaged bags, the type (s) of damage and approximate number of damaged bags in the lot. Any other pertinent observation concerning the condition of the lot shall also be included.

The report shall refer to the conditions in the location of the lot, especially with regard to any potentially contaminating material in the vicinity.

12 Precautions during storage and transport

12.1 Laboratory samples shall be dispatched to the place of examination as soon as possible after preparation and only in exceptional circumstances, more than 48 hours after preparation, non-business days excluded. A copy of the sampling report (see clause 11) shall be sent with them.

12.2 After taking the laboratory samples, the rest of the blended bulk sample from each lot shall be retained in a container labelled in accordance with 10.2 for further use if necessary (inspection, etc.), until final acceptance of the consignment by the purchaser.