1. The grower must be a member of BSCA and have a certified property.
2. The member should send to BSCA a sample with 2 kilograms of the coffee lot to be certified.
3. BSCA will codify the sample; send 200g of coffee to 3 cuppers (chosen by assortment among the team of BSCA cuppers) and to the technician in charge at BSCA. The remaining coffee from the sample will be kept in storage at the BSCA laboratory.
4. The four coffee cuppers will grade the samples based on type, color, roasting degree and screen size. If the sample is not approved in any of these requirements, it will be invalidated and will not be sent to the test of roasted and ground beans.
5. The evaluation of the roasted and ground beans is done by the same group of professional cuppers based on a punctuation scale from 1 to 8 regarding features such as cleanliness of the cup, sweetness, acidity, body, taste, aftertaste and overall quality; defects are subtracted and 36 is added to the calculation. In order to be certified the coffee has to: obtain punctuation equal to or higher than 80 points and not score zero (0) in any of the parameters evaluated.
6. The approved samples receive the BSCA certificate, which the coffee grower has the responsibility to pay.
7. The certificate is delivered to the grower who will himself/herself send it to the buyer of the certified coffee lot (client), along with the coffee itself.
8. The grower who has had his/her coffee certified should inform BSCA the name of the buying company, as well as the quantity of coffee sold and the country of destiny.
9. The buyer of the certified coffee lot may acquire traceability seals regarding the BSCA certification process. BSCA will separate the seals according to the weight of the retail packages (136g, 250g, etc), considering 50 kg of coffee per bag (due to weight loss during roasting).