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Quality coffee is coffee certified by ABIC

This is ABIC´s motto. ABIC was founded in 1973, and is globally recognized as the organization that created and maintains a series of active Certification Programs focused on Coffee Purity, Quality and Sustainability, in which it stands out because of its continuous effort to offer more food quality and safety to consumers.

 

Purity

Purity

The Permanent Program of Coffee Purity Control – Purity Seal certifies that the product is pure, with no adulterations or mixtures, offering consumers food safety, quality and respect.  Created by ABIC in 1989, it remains active and was the first initiative of our Entity to drive consumption through quality improvement. Its success is globally recognized

Quality

Quality

The Coffee Quality Program, created in 2004, certifies the quality of the final product through a sensorial analysis methodology and classifies and differentiates coffees in four categories: Extra Strong, Traditional, Superior and Gourmet. Further to certifying the product, the company is audited for its good manufacturing practices during  its whole processing stage to ensure consistency.

Sustainability

Sustainability

The Sustainable Coffees Program of Brazil certifies products with assured traceability from production to processing, which makes it unique in the world. Coffees are produced with beans from farms that are certifies as to their sustainable production, and respect the environment and the producer. Processing is audited for its good manufacturing practices and products are classified in quality categories, through a sensorial methodology analysis, in the categories, Traditional, Superior and Gourmet.

Capsules

Capsules

The Capsule Certification Program attests the intensity of the beverage, which is the degree of persistence of the aftertaste, using a sensorial evaluation methodology developed by ABIC, on a scale of 0 to 10 (from the mildest to the strongest), and  acts as a guideline to consumers. At the same time, the program offers to processors a global evaluation of their product, including but not limited to attributes of the crema (color, brightness, persistence, consistence), attributes of the beverage, such as bitterness, acidity, body and flavor, physical characteristics such as roasting point, granulometry.

Coffee Establishments

Coffee Establishments

The  Coffee Quality Circle Program [Programa Círculo do Café de Qualidade] certifies coffee houses, coffee shops and coffee spots differentiating the best establishments and promoting high quality coffees. The program also offers training activities as technical support and educational tools.