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The roasting and grinding of the coffee should be done only on groups of gold coffee previously certified and corresponding to the current harvest. The use of old crop or old crumb is not allowed.

Roasting will be made through processes that enable the control of temperature and the exposure time of the grain. Cooling should be done immediately after roasting. Milling will be done through processes that enable the control of temperature, which should not exceed 70°C.

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Certification Mark

Certification Mark

Certification marks are given to products that meet defined requirements without requiring membership in any group or entity. It can be used by all products that meet the rules of certification and are authorized by the certification body. Next page Regulations

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