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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.