Quality & Lab Analysis
El Quetzal Coffee Co. publishes complete quality data for every lot we produce. Our 2025/2026 harvest was independently evaluated by Bendaña McEwan & Asociados at Beneficio San Miguel Arcángel in Matagalpa, Nicaragua, with additional cupping by our roasting partners and internal quality team — multiple labs and professional cuppers following SCA (Specialty Coffee Association) protocols.
All seven varietals scored 83–87 points with zero Category 1 (primary) defects, meeting SCA Specialty Grade requirements. Our Geisha earned SHG Especial classification at 86 points. Java scored 85–86 across washed and anaerobic honey processings. Exportability ranges from 98.0% to 98.6% across all lots.
This page provides cupping scores, full defect analysis compared to SCA green coffee grading standards, screen size data, and production guidance for roasters evaluating our green coffee for wholesale purchase.
Our Pursuit of Quality
Every lot we produce is independently evaluated through physical analysis and sensory assessment following Specialty Coffee Association protocols. We publish our complete results — every defect count, every screen size, every cupping score — because transparency is the foundation of trust.
Our Lab Partners
Our primary lab partner is Bendaña McEwan & Asociados, S.A. at Beneficio San Miguel Arcángel (Km 118, Sébaco–Matagalpa, Nicaragua), under QA Director Osmar Enrique Tenorio Jarquin.
In addition to our primary evaluation, our coffees have been independently cupped by our roasting partner at Tailwind (Sarah Cline Parker), at origin by mill evaluator Bryan Cano, and by our internal quality team — giving us multiple independent quality perspectives across professional cuppers.
Cupping Scores — 2025/2026 Harvest
BMcE Lab Evaluation · January 27, 2026 · Beneficio San Miguel Arcángel
| Varietal | Processing | Score | Grade | Tasting Notes |
|---|---|---|---|---|
| Geisha | Washed | 86 | SHG Especial | Complex, jasmine aroma, peach and apple |
| Java | Anaerobic Honey | 86 | SHG | Fruity, spiced, creamy, clean cup |
| Java | Washed | 85 | SHG | Floral, jasmine, citrus, eucalyptus, juicy |
| SHG Blend | Blended | 84 | SHG | Floral, citrus, spices, sweet, uniform |
| Yellow Catuai | Washed | 84 | SHG | Sweet, panela, vanilla, creamy, tropical |
| Marsellesa | Washed | 84 | SHG | Balanced, creamy, floral, vanilla, caramel |
| Parainema | Washed | 83 | SHG | Citrus, fruity, creamy, panela, chocolate |
All scores above SCA Specialty Grade minimum of 80 points. Scoring attributes: cleanliness, sweetness, acidity, body, flavor, aftertaste, balance, overall.
Cupping Profiles — 2025/2026 Harvest
Click any varietal for full scoring breakdown. Use arrow keys or buttons to navigate between varietals.
Geisha (Washed)
86 pts — SHG Especial
Complex, jasmine aroma, peach and apple
Click for full scoring →
Java (Anaerobic Honey)
86 pts
Fruity, spiced, creamy, clean cup
Click for full scoring →
Java (Washed)
85 pts
Floral, jasmine, citrus, eucalyptus, juicy
Click for full scoring →
Yellow Catuai (Washed)
84 pts
Sweet, panela, vanilla, creamy, tropical
Click for full scoring →
Marsellesa (Washed)
84 pts
Balanced, creamy, floral, vanilla, caramel
Click for full scoring →
Parainema (Washed)
83 pts
Citrus, fruity, creamy, panela, chocolate
Click for full scoring →
All Varietals Compared
Bendaña McEwan & Asociados — January 2026
Geisha (Washed)
86
SHG Especial
“Complex, jasmine aroma, peach and apple”
1 / 6 — Use ← → arrows to navigate
Java (Anaerobic Honey)
86
SHG
“Fruity, spiced, creamy, clean cup”
2 / 6 — Use ← → arrows to navigate
Java (Washed)
85
SHG
“Floral, jasmine, citrus, eucalyptus, juicy”
3 / 6 — Use ← → arrows to navigate
Yellow Catuai (Washed)
84
SHG
“Sweet, panela, vanilla, creamy, tropical”
4 / 6 — Use ← → arrows to navigate
Marsellesa (Washed)
84
SHG
“Balanced, creamy, floral, vanilla, caramel”
5 / 6 — Use ← → arrows to navigate
Parainema (Washed)
83
SHG
“Citrus, fruity, creamy, panela, chocolate”
6 / 6 — Use ← → arrows to navigate
Defect Analysis — For Roasters
Understanding our defect profile helps you predict roast behavior, estimate sorting requirements, and set production expectations.
✓ Zero Category 1 (Primary) Defects — All Lots
No black beans, no sour beans, no fungus, no foreign matter, no dried cherry, no severe insect damage. This is the most critical gate for SCA Specialty Grade classification.
SCA Green Coffee Classification
The Specialty Coffee Association classifies green coffee based on defect counts and cup quality:
| Grade | Cat 1 Defects | Cat 2 Defects | Min Score | El Quetzal |
|---|---|---|---|---|
| Specialty (Grade 1) | 0 allowed | ≤5 full | 80 pts | ✓ PASSES |
| Premium (Grade 2) | ≤3 full | ≤8 full | No faults | — |
| Exchange (Grade 3) | ≤5 full | ≤23 full | — | — |
Our Defect Profile — Detail
Category 1 (Primary) defects are severe — a single bean counts as one full defect, and any Category 1 defect disqualifies coffee from Specialty Grade. Category 2 (Secondary) defects are less severe; multiple beans count as one defect equivalent.
| Varietal | Cat 1 | Immature | Broken | Broca (light) | Total Equiv. | IMP% | Exportable |
|---|---|---|---|---|---|---|---|
| Geisha | 0 ✓ | 3 beans | 26 beans | 15 beans | 7.3 | 1.40% | 98.60% |
| Java (AH) | 0 ✓ | 5 beans | 25 beans | 16 beans | 7.6 | 1.92% | 98.08% |
| Java (W) | 0 ✓ | 5 beans | 25 beans | 20 beans | 8.0 | 2.00% | 98.00% |
| Yellow Catuai | 0 ✓ | 5 beans | 24 beans | 20 beans | 7.8 | 1.95% | 98.05% |
| SHG Blend | 0 ✓ | 3 beans | 27 beans | 18 beans | 7.8 | 1.94% | 98.06% |
| Marsellesa | 0 ✓ | 2 beans | 24 beans | 20 beans | 7.2 | 1.90% | 98.10% |
| Parainema | 0 ✓ | 5 beans | 25 beans | 20 beans | 8.0 | 2.00% | 98.00% |
Lab: Bendaña McEwan & Asociados, S.A. · Analysis: January 27, 2026 · Harvest: 2025/2026 · IMP% = Imperfection Percentage
For Roasters — Quality FAQ
Broken/Chipped Beans (24–27 per sample) — What does this mean for my roast?
These are the most common secondary defects in washed Central American coffees. At our levels (4.8–5.4 defect equivalents), the practical impact is minimal: slightly increased chaff during roasting, occasional uneven color in light roasts, and negligible flavor impact. If you hand-sort, budget 1–2 minutes per bag. If you use a destoner or color sorter, no action needed.
Slight Insect / Broca (15–20 per sample) — Should I be concerned?
Light broca (coffee berry borer) damage shows as small entry holes on the bean surface. At 10 beans per full defect equivalent, this registers as 1.5–2.0 defect equivalents. No significant flavor impact at these levels in blends or darker roasts. For single-origin light roasts, consider sorting the most visible ones. This level is common across all Nicaraguan coffee due to regional broca pressure.
Immature/Unripe Beans (2–5 per sample) — Will I see quakers?
Our immature counts are very low — 0.4 to 1.0 full defect equivalents. This indicates excellent harvest selectivity and cherry picking discipline. You may see 1–2 quakers per batch in lighter roasts, well below industry averages for Central American coffees. These can appear as lighter-colored beans that didn't develop fully during roasting.
What SCA grade are El Quetzal coffees?
All lots meet SCA Specialty Grade (Grade 1) requirements: zero Category 1 defects, cup scores of 83–87 points (above the 80-point minimum), and 98%+ exportable green coffee. The Specialty Coffee Association's Green Arabica Coffee Classification System requires zero primary defects and no more than 5 full secondary defects in a 350g sample for Specialty Grade.
How uniform are the beans for roast consistency?
Geisha has the most uniform large-bean profile at 78% above screen #18, ideal for even light roasts. Yellow Catuai clusters tightly at #18–#17 (63% in two screens). Java Washed has a broader distribution peaking at #17 — consider tighter temperature ramp control. All lots are suitable for production roasting without additional screening. Full screen analysis data is included with every wholesale order.
What cupping protocol do you use?
Our primary lab (BMcE) uses a standardized physical and sensorial analysis protocol. Our Cropster cupping data follows the SCAA 2015 (Cup Ready) protocol evaluating fragrance, wet aroma, brightness, flavor, body, finish, sweetness, clean cup, complexity, and uniformity. Both protocols evaluate the key sensory attributes recognized by the Specialty Coffee Association.
What is IMP% and Exportable %?
IMP% (Imperfection Percentage) measures total defects as a percentage of the sample. Our coffees range from 1.40% to 2.00%. Exportable % is the inverse — the percentage of clean, defect-free green coffee in the bag. 98%+ is excellent for specialty grade and means that in a 69kg bag, you'll have less than 1.4kg of imperfect beans.
Can I get the full lab report?
Yes. Full BMcE lab reports (PDF) with complete physical analysis, screen sizing, defect counts, and cupping notes are provided with every wholesale order and available on request with sample shipments. Contact us or request samples here.
Taste the Quality Yourself
Every sample ships with the full BMcE lab report, cupping notes, and screen analysis for your evaluation.
Request Lab Reports & Samples
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