Exportadora Guaxupé has a complete laboratory structure and a team of experienced professionals to analyze the coffee physically (moisture, appearance and defects) and sensorial (taste, body and aroma).

Specialty coffees undergo an specific analysis in an exclusive laboratory. The following characteristics are evaluated: sweetness, acidity, aroma (smell released after infusion), fragrance (smell of ground powder) body, taste, aftertaste, balance and general score.