AgriCoffee provides consultancy services to coffee growers and roasters in the preparation of blends, both for espresso and roast and ground coffee. We identify roasting and grinding points, and set standards for cup quality and blends from differentiated origins. We employ the methodologies of the Cup of Excellence (CoE) or the Specialty Coffee Association of America (SCAA) as a reference in the lots’ analysis, defining the standards for the color of the roast, granulation, definition of the taste profile as a function of the blend to be established, for the consequent preparation of protocols and assurance of continuity in the formation of the blends.

Our team of experienced and qualified cuppers is headed by Silvio Leite, one of the foremost specialists in coffee cupping in Brazil. Through the highly developed senses of these professionals, blends are created by means of strict grading and selection of coffees, in modern and well-equipped cupping rooms. Coffee from all over Brazil is cupped from every crop, in order to find lots that possess the right quality characteristics for each specific blend, so as to maintain the same product taste to which consumers have become accustomed and which they have come to appreciate. These procedures are followed strictly, so that blends maintain their distinctive flavor, despite changes in composition as a result of the changing crop conditions.

Some of the special top quality blends developed by AgriCoffee include: Astro, Octávio Café, Café Cafuso Expresso Rosso and Nero, Sweet Bahia Café and Bourbon Bahia Coffee (BBC).