A Stronger Quality Network: Connecting Q Graders Across Origins

At ElevaFinca, we are continuing to strengthen how quality is evaluated, documented, and communicated across our different origins.

To support this work, a new Quality Control Supervisor role has been created and is now held by Lia Montalvo Mel. The purpose of this role is to improve coordination between our origin teams and support more consistent quality processes across Aroma Café & Miel, Cafe Selva Norte, RioSierra, and Kuska.

This does not mean standardizing the coffees themselves. Each origin has its own profile, production context, and sensory identity. The objective is to ensure that the way we evaluate, record, and communicate quality is more aligned across the group.

Lia Montalvo Mel, Quality Control Supervisor at ElevaFinca

What This Means in Practice

The quality program focuses on a few practical areas:

• Clearer evaluation criteria

• Better sample identification and handling

• Stronger physical and sensory records

• More structured communication between quality teams

• Ongoing calibration between Q Graders

  
  

 Lia’s role is to support the Q Graders and quality teams already working at origin. The goal is to provide more structure around their work, encourage technical exchange between countries, and help ensure that evaluations are easier to compare while still respecting each origin’s specific characteristics.

Working With Q Graders at Origin

Q Graders remain central to the quality process.

Through regular coordination and calibration, teams are creating more opportunities to compare results, review criteria, and share observations from different origins. These exchanges help strengthen consistency over time and support a more reliable flow of information between origin teams, commercial teams, and buyers.

The quality evaluations continue to be supported by recognized methodologies, including SCA protocols, along with internal criteria for physical and sensory analysis.

Q Grading training session at Kuska 

Early Areas of Progress

The first steps have focused on reviewing existing quality procedures, improving sample management, and encouraging more regular communication between quality teams.

There is already more coordination between origins and more awareness of the importance of keeping records organized and traceable. This is still an ongoing process, but it is helping build a more connected quality network across the ecosystem.

Why It Matters for Buyers

For buyers, the main benefit is clearer and more reliable information.

When a coffee is evaluated under shared criteria and supported by proper records, it becomes easier to understand the quality, traceability, and technical background behind each lot.

Behind every sample, there is a process that includes evaluation, documentation, traceability follow-up, and communication between teams. Strengthening this process helps us provide buyers with more consistent information while continuing to represent the work of producers and origin teams accurately.

Looking Ahead

The next steps will focus on deepening calibration between Q Graders, improving information traceability, and continuing to develop tools that support technical decision-making.

This work will evolve gradually, with the objective of building a more organized and reliable quality system across origins.

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