Quality & Quantity Standards
How We Ensure Quality & Quantity
Quality Controls
- At Origin: Moisture meters at AMCOS delivery. Reject >12.5%
- At Songwe Hub: Density + visual check for southern lots before trucking
- At Dar Lab: Full SCA cupping, screen analysis, UV defect sorting on 100% of lots
- Reporting: Every contract includes Beacon Heights QC sheet + photos
Quantity Commitments
- Spot: We hold 100–200MT mixed stock in Dar warehouse for immediate FOT/FOB
- Forward Contracts: Book 2025/2026 crop now. Mbinga pre-ship samples Jan-Feb
- Consistency: 500-700MT annual throughput from Kagera + 150MT from Mbinga/Songwe
When you buy green coffee from Tanzania, two things matter most: Will it cup the way I expect? and Can you deliver the volume I need, on time?
Here’s how Beacon Heights Coffee answers both.
1. Quality: So Your Roast Is Consistent, Every Time
“Quality” isn’t just a score. It’s every detail that affects how your coffee tastes and performs in the roaster.
What we control at origin:
- Picking & Sorting: In Kagera and Mbinga, our field teams train AMCOS to pick only ripe cherry. That means less under-ripe, sour coffee in your bag.
- Processing: We separate washed, honey, and natural lots. Washed = clean and bright. Honey = sweet and syrupy. Natural = fruity and heavy. You choose what fits your brand.
- Drying: Coffee dried too fast tastes “baked.” Too slow = mold. We use raised beds in Mbinga and monitor moisture daily to hit the sweet spot: 10.5–12.0%.
Tanzania allows 8 full defects per 300g for FAQ export grade. Our specialty lots from Mbinga are <3 defects. Fewer defects = no “potato”, no ferment, no bitter surprises. We check every lot under UV light to catch defects human eyes miss.
Moisture & Density = Shelf Life + Roast Control
We ship at 10.5-12.0% moisture. Too wet = mold risk. Too dry = loss of aroma. We also measure density. High-density Mbinga beans can handle darker roasts without baking.