Quality Control Protocol
2022

-Purpose-Why do we enforce quality control for our green beans?
-Background

INDEX

1. Buying Protocol
2. QC measurements of green beans upon arrival		2.1 Density		

2.2 Moisture content		

2.3 Water Activity		

2.4 Green Grading
Classifying Defects

3. Cupping Protocols
4. Information Index
5. Protocol for Pass vs Fail5

PurposeThis document outlines the coffee green bean quality
control (QC) process and related protocols that are
followed at Project Origin.
Why do we enforce quality control for our greenbeans?
At Project Origin we believe that coffee quality is therelationship between score, price, cup profile andpurpose. We value every step involved in sourcing, buying
and offering green beans, and we take our quality control
measures very seriously. Our quality control protocols
include coffee cupping and green grading assessments.
Background
At Project Origin we believe that coffee quality is therelationship between score, price, cup profile and purpose.
That is why every step in our quality control process ishighly respected as part of the final value of our coffees.
We take the score and cup profile results from the coffee
cupping, the representative price and our relationship withthe producer to determine our final price for the specificcoffee that we then offer to our roasting partners. It is thecombination of these elements that stamp the Project
Origin value on the coffee. It is also our role to assess
and maintain the quality of these coffees as it transitions
through the warehouse to our roasting partners. This iswhere our collection of quality control measures takeeffect. At Project Origin, through our quality control
measures, we prioritise cupping scores when making ourfinal decisions about a coffee.

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1. Buying Protocol
Any coffee purchased by Project Origin meets our quality standards that see
the relationship between score, price, cup profile and purpose. To determine
the aspects of score and cup profile, our team takes part in cupping samples.
Project Origin uses the cupping standards developed by the Specialty Coffee
Association (SCA) when cupping coffees to determine our selection. During
this process, cuppers rate the quality of a coffee and give scores based on
clarity, sweetness, acidity, mouthfeel, balance, flavour, aftertaste and give anoverall score of these attributes. At Project Origin, for traditionally processedcoffees, we work with specialty coffees that are 83 points and above on thecupping table. These chosen coffees are organised into our labels: Black,
Green and Gold. We additionally work with coffees that undergo experimental
processing techniques. These coffees undergo the same quality control
measures where the cupping score and profile is prioritised.
We structure ourselves the following way when cupping coffees to makepurchasing decisions:A. Cup coffees in groups of at least 3 people
B. At least 2 of those people must be responsible for buying the coffee
C. Scores and decisions are prioritised to those with greater cupping
experience
After approving a coffee, we make the purchase, exchange contracts andarrange shipping instructions.

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2. QC measurements of green beans upon arrival
When green coffee beans arrive at the warehouse that have been purchased by

The Project Origin physical quality control assessment measures the following

Project Origin, samples are prepared for quality control and to ensure the received

physical attributes of green beans, guided by the international standards

and purchased coffee matches the samples originally cupped and approved. The

developed by the SCA:

quality control measures the physical attributes of the beans by utilising multiple
green grading protocols.

-1kg sample of coffee that is available for sale, or-350g* sample of coffee already sold to clients that require a QC check* The 350g samples from sold coffee is obtained from clients who bought the largest quantity of thatcoffee and who authorised the QC check. Should a client not authorise the QC check, the client withthe next largest volume purchased will be asked.

QC Protocol - Project Origin

To undertake quality control assessments, we take:•Density•

Moisture content•

Water activity•

Green grading (classification of defects)

Once quality control assessments are complete, the samples are returned to thestock from which it originated. After each QC measurement is taken, the data isentered into the report’s Spreadsheet.

112.1 Density

The density of a green bean is commonly expressed as grams per cubic
centimetre (g/cm3). This means how many grams of green beans will fit into acube of space 1 centimetre in height, width and depth. This measure does notrefer to the size of the beans or to the total number of beans that fit within thespace. It only refers to the total weight of the beans that fit within the space.
Measuring density can be helpful to roasters for roasting parameters, andthe density results from our quality control can be shared with roasters if

QC Protocol - Project Origin

requested.

13To measure green bean density:
We use a container or test tube of 2 different capacities: 1000mL or 100mL.
The two capacities allow us to measure density from either our 1kg sample
size or our 350g sample size respectively.
1. Take a scale and tare off a volumetric 1000mL container.
2. Place the container in the tray beneath the silver hopper.
3. Ensuring the hopper is closed, pour 1kg of green beans into thesilver hopper.
4. Open the hopper and allow the beans to pour into the container.
Some beans will overflow and land in the tray.
5. Once the hopper is empty, use a flat ruler to level off the beans in thecontainer. Do not collapse the container prior to using the ruler.
6. Weigh the container on the scale. This weight will give you a numberin grams. This will be the green bean density as x grams per 1000 cubiccentimetres (the container is 1000mL)
Note: to complete this process for the smaller 350g sample, complete thesame steps, but substitute the volumetric 1000mL container with a volumetric
100mL tube. Ensure the measurement can be read and levelled accurately toQC Protocol - Project Origin

100mL. The result will read as x grams per 100 cubic centimetres.

152.2 Moisture content

To measure humidity we use the Coffee Pro Moisture - Mac instrument. The
instrument is calibrated each month. Our acceptable humidity range is 10%-QC Protocol - Project Origin

12% moisture content.

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To measure green bean moisture content:
1. Unscrew the top dial.
2. Fill the capsule with green beans until full to the top of the metre.
Ensure air pockets are removed as much as possible and flatten the top
in line with the top of the capsule.
3. Screw the lid back on to the metre. The silver valve on the lid willrise flush with the top of the lid. Should the lid not screw on properly orthe silver valve does not rise, remove 2-3 green beans at a time until thelid can be screwed on properly and the silver valve rises flush with the lid.
4. Turn on the metre.
5. Select ARABICA as the setting.
6. Place the metre horizontal on a flat surface. This ensures an accurate
reading.
7. Press ENTER and note the reading as the percentage on the topline.
8. Repeat the previous step by pressing ENTER and noting the reading.
9. Continually repeat step 7 until you achieve 3 consecutive results that

QC Protocol - Project Originare the same measurement correct to one decimal point.

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2.3 Water activity

To measure water activity we use the Decagon Pawkit metre.

QC Protocol - Project Origin

Our acceptable water activity range is from 0.4 to 0.6.

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To measure green bean water activity:

1. Fill the small plastic cup with green beans and flatten the top. Thecup can be between half full and full for the metre to work. Leave this cup
on a flat and stable surface.
2. Click off the lid on the back of the metre.
3. Place the ring on the back of the metre on top of the cup such thatthe metre sits flat and stable on the cup.
4. Turn the metre on using the left button.
5. Press the left button again to reset the number on the screen to
0.00. The metre will begin to measure automatically.
6. The ‘W’ at the bottom right of the screen will display lines above it
when the metre is activated and reading. The reading takes 3-4 minutes
to complete.
7. When the reading is complete, the metre will sound an alarm and thelines above the ‘W’ will disappear.
8. The reading for the water activity will be displayed as the large

Note: the temperature reading also measures ambient temperature, shownin the top right corner. Should the metre read below 12 o Celsius, the metre
may not provide an accurate reading.

QC Protocol - Project Origin

number on the screen to two decimal points.

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2.4 Green Grading
Classifying defects

Secondary Minor Defects
Under Ripe (5)Minor Insect Damage (10Partial Black (3 )Coffee Sample:

Broken (5))

Shell (5 )Withered (5)Major Defects:

To undertake green grading assessments we refer to the SCA standard ofMinor Defects:

classification to measure the physical appearance of the green beans. WeParchment (5)Partial Sour (3)sort through a 350g sample to identify beans with certain physical attributes
that could affect the final cup quality. Beans with these physical attributes arecommonly called defects.

Hull / Husk (5 )Floater (5 )Primary / Major Defect s
Full Sour (1 )Dried Cherry (1)Fungus (1)Foreign Matter (1 )M

There are two categories when classifying defects in green beans:ajor Insect Damage (5 )category 1 or major defects and category 2 or minor defects. Thesedefects each contribute varying points that collectively determine theoverall quality of a green bean sample according to SCA standards.

QC Protocol - Project Origin

Full Black (1)25Category 1
Major Defects

Full Black

Full Sour

Dried Cherry

Fungus Damage

Foreign Matter

Major Insect Damage*If a green bean sample hasa total point count of one
category

1

defectorsix

category 2 defects, the sample
does not pass SCA standards.
In the event a green bean
sample does not pass the SCAstandards, Project Origin willassess the coffee in its cup
profile and its purpose before
finalising its overall assessment
and listing the coffee as a pass

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or a fail for quality control.

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Category 2
Minor Defects

Floater Bean

Partial Sour

Partial Black

Minor Insect Damage

Broken Beans

Shell*If a green bean sample has
a total point count of one
category

1

defectorsix

category 2 defects, the sample
does not pass SCA standards.
In the event a green bean
sample does not pass the SCA
standards, Project Origin willassess the coffee in its cup
profile and its purpose before
finalising its overall assessment
and listing the coffee as a pass

QC Protocol - Project Origin

or a fail for quality control.

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Category 2
Withered Beans

Minor Defects

Parchment

Hull or Husk

*If a green bean sample has
a total point count of one
category

1

defector

six

category 2 defects, the sample
does not pass SCA standards.
In the event a green bean
sample does not pass the SCA
standards, Project Origin willassess the coffee in its cup
profile and its purpose before
finalising its overall assessment
and listing the coffee as a passor a fail for quality control.

It is important to note how not all defects are weighted the same.
For example:
1 broken bean does not equal 1 defect. 5 broken beans do equal 1 defect.
1 partial black bean does not equal 1 defect. 3 partial blacks do equal 1 defect.

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To perform a green grading assessment:

Imagine we are grading a 350g sample. Using the examples above, we find 5
broken beans and 3 partial blacks. The 5 broken beans equal 1 defect under
Category 2, and the 3 partial blacks also equal 1 defect under Category 2. We

Green grading uses a 350g sample of green beans and requires 10 minutes

would have a total of 2xCategory 2 defects. This sample would pass green

per sample. The 10 minutes allows enough time to sort through the sample

grading, as we require a total of 6xCategory 2 defects to fail the assessment.

size without over examining the beans. For the most accurate assessment,
the 350g sample should be laid in a flat tray to contain the beans with aA common mistake is to count each individual bean with a defect as 1 full

white background to accurately see the beans. Any beans that are identified

defect. The SCA table provides the numbers for reference to allow an accuratewith a defect should be separated on a paper that allows for a separation

reading of the defects in a sample. Another common mistake when greenof defects. This allows for an accurate and easy reading and calculation ofgrading can be the misidentification of defects. The physical shape or colour

defects at the end of the assessment.

of the bean may be a result of processing and not a defect. Extended natural
fermentation beans may be yellowish in colour, which can be confused fora sour defect. Similarly, the silver skin on a bean may also be misidentified
as a sour. A misshapen bean may simply be an ugly shaped bean, and nota broken bean.

Green grading is performed on all coffees that arrive in the warehouse. For
coffees that are sold out prior to arrival, we ask the client if they want theQC assessment performed on their stock. Feedback to origin is provided forcoffees that are washed, semi-washed, honey or natural processed. In thecase of experimentally processed coffees, there may be visual attributes thatFor all coffees, we prioritise cupping results to ensure flavour attributes meet
our standards.

QC Protocol - Project Origin

affect its green grading score.

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Here is an example of how the green grading sheet looks once the sample
check is complete:

The green grading sheet is used to separate
and classify green beans by their defect. Oncethe sample has been fully checked, the defects
are counted and calculated in reference to theSCA Classification System to provide a score.
This score determines whether or not thesample passes SCA QC. The overall pass or fail
QC assessment is determined in reference toour quality values. Once the sample has beenchecked, the entire 350g sample is returned tothe bag from which it was taken.

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3. Cupping protocols

4. Information Index

The Statistics & Standards Committee of the SCA recommends these standards

All of these scores and measurements are stored in a file with relevant photos

for conducting a coffee cupping. These guidelines will ensure the ability to mostof the physical attributes if necessary. The file contains information including lot

accurately assess the quality of the coffee. Please follow this link.

name, container, date, harvest, sample tests, a photo of the final green grading
physical assessment and overall QC results.

When assessing coffee, Project Origin uses an adapted Cup of Excellence
score sheet that can be used across traditional style processed lots, carbonic

QC Protocol - Project Origin

maceration processed lots and experimental processed lots.

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5. Protocol for Pass vs Fail
Once the green beans are checked for all assessments, they either pass or fail
Project Origin’s QC.
Green beans that pass QC have the report sent to the Project Origin sales teamfor their reference.

Taking samples from clients for QC
Project Origin can take 350g samples from beans that are already sold to clientswith their permission to perform a QC check. In the event that a coffee is soldout prior to arrival in the warehouse, Project Origin will request to perform a QC
assessment on a sample from the client who purchased the greatest volumeof that coffee. Should the client deny the QC assessment, the client with thesecond largest volume of that coffee will be asked. Clients may also request forProject Origin to perform a QC assessment on their purchased coffees prior toit shipping from the warehouse to their roastery.

Coffees that fail QC
Green beans that do not pass QC undergo the following protocols:
Coffee that fails QC on green grading has the cupping results checked and theresults are raised. Failed lots will never return to origin, but its purpose can be
re-arranged with the sales team.
Coffee that fails QC on cupping is re-cupped. If the second cupping passes
QC standards, the coffee is considered a pass. If the second cupping fails QC
standards, the results are raised. Failed lots will never return to origin, but its

QC Protocol - Project Origin

purpose can be re-arranged with the sales team.

Coffees already sold that fail QC on arrival
If a pre-sold coffee fails QC assessments and reassessments, a new sample istaken from a different bag, with permission from the client, for QC assessment.
Should this sample also fail QC assessment, the issue and report is raised.
Failed lots will never return to origin, but its purpose can be re-arranged withthe sales team.