Cupping is a practice in which, through tasting, each of the characteristics that define a coffee are determined and evaluated.

The use of new techniques and the diversification of processes have endowed coffee with new sensory characteristics.

The consumption of Decaffeinated Coffee in today’s population is in growing demand. Consumers are looking for a caffeine-free specialty coffee that respects the product and maintains the organoleptic conditions of the coffee without renouncing its Flavour. Thanks to the increasingly sophisticated processes in decaffeination, we find various alternatives… Sanjuanero is one of our continuity Decaffeinated […]

We welcomed students from the Università Gastronomica di Pollenzo to share knowledge about coffee, sustainability and our work in the sector.

Diseases and pests have become a threat to many coffee producers, especially in Latin America.rust is one of the most prominent epidemics in coffee cultivation.

We keep moving forward, sharing knowledge and unifying criteria in the world of coffee, which is why we decided to create a collective project, We keep moving forward, sharing knowledge and unifying criteria in the world of coffee, which is why we decided to create a collective project, led by our Qlab team, and other quality coffee professionals to improve and expand the coffee descriptor wheel,