BSCA has expanded its coffee quality certification portfolio, now also including producers of Coffea canephora, who cultivate the varieties robusta and conilon in Brazil, as well as certification for the C. arabica species. Certification is divided into three categories, allowing members to choose the best modality to suit their needs.

      Good Practices – Coffee quality certification for members up to 20 hectares who do not have socio-envioronmental certification but do meet BSCA's requirements.

      Certified Estate – Coffee quality certification for members with sustainability and/or socio-environmental certification.

      Quality in the Blend – Coffee quality certification to meet the needs of coffee blends produced by exporters, cooperatives, roasters, etc.

Requests for seals following the sale of BSCA certified lot is organized into 4 types, 3 according to certification of green coffee, as well as the option for the Artisan seal for roasted coffees. See specifications below:

According to the aforementioned certifications, there are the following seals: Good Practices, Certified Estate and Quality in the Blend.

Artisan: seals for lots of up to 10 bags, scores above 85 points, commercialized only as whole roasted beans with a maximum validity of 12 months. It is attached to Good Practices or Certified Estate certification.

Audits: Random audits, without prior notice, are done by a BSCA employee or a company chosen by the Association to provide this service. Should a discrepancy in the product be found, there are pentalties, such as loss of the coffee quality certificate, among others.

See below the criteria for acquiring the BSCA Coffee Quality Seal:

1. The producer must be a BSCA member in the Producer category.

2. The member must send a 2-kg sample of the lot to be certified to BSCA.

3. BSCA shall codify the sample, send 200g to three graders (chosen randomly from among BSCA's team of cuppers) and to its own technical manager. The remainder of the sample shall be archived at BSCA's laboratory.

4. The graders shall evaluate samples for type, color, screen and roast. Should the sample fail for any of these criteria, it shall be rejected and shall not proceed to the roasted and ground test.

5. The evaluation of roasted and ground coffee is done by the same graders for the following aspects: clean cup, sweetness, acidity, mouthfeel, flavor, aftertaste, balance and overall. To be certified, the coffee must obtain a score equal to or greater than 80 with no parameter equal to zero

6. Approved samples receive the BSCA Coffee Quality Certificate.