Coffee quality is consistently evaluated and determined through rounds of cupping by skilled graders. However, cupping can only be conducted after beans are roasted and ready to brew, with sensory profiles assessed towards the end stage of the bean to cup journey. Determining the quality and sensory parameters during the early stages of coffee processing subsequently poses a challenge for the coffee industry.

To address this challenge, ProfilePrint’s AI technology works hand in hand with trained experts to bridge this gap by assessing coffee flavour profiles during the early stages of processing. Our primary studies correlates ProfilePrint’s technology with cupping scores at the green bean stage to analyse complex flavour profiles, taking a first step to empower farmers and buyers to assure the best quality for their beans.