• Investigating Bacteria, Viruses and Toxins which may persist through drying process
  • Analyzing and identifying bacteria that cause leaf or bean rot 
  • Analyzing bean and leaf samples to ensure labeling and country-of-origin
  • Testing for the presence of cross contamination allergens.
  • Analyzing dry and wet product for the presence of preservatives, residuals, and metals
  • Identifying contamination and foreign matter in coffee beans and leaves
  • Testing beans and leaves due to complaints about taste or odor
  • Performing volatile profiling analysis to verify authenticity of product
  • Terpene analysis of roasted beans or leaves
  • Determination of caffeine content throughout the roasting process