QA / QC (Coffee / FMCG / F&B)

Green Bean Grading: Perform physical grading (moisture, density, defect count) based on SCAA/SCAI and SNI (Indonesian National Standard) protocols.

Sensory Evaluation: Lead daily cupping sessions to identify flavor profiles, score specialty lots, and detect "off" notes like ferment or mold.

Roast Consistency Monitoring: Use colorimeters (e.g., Agtron) to ensure production roasts match the "Master Profile" within strict tolerances.

BPOM & Halal Compliance: Maintain rigorous documentation and hygiene standards to pass BPOM (Indonesian FDA) audits and LPPOM MUI Halal certifications.

Sampling Protocols: Execute systematic sampling of incoming raw materials and outgoing finished goods to ensure batch-to-batch uniformity.

Supplier Audits: Visit local processors and cooperatives (e.g., in Sumatra or Java) to audit their fermentation and drying methods.

Extraction Analysis: Test final beverage quality using refractometers (TDS %) to ensure recipes perform correctly in commercial equipment.

Shelf-Life Testing: Conduct "stale tests" and packaging integrity checks (degassing valves, seal strength) to determine optimal best-before dates.

SOP Development: Create and enforce Standard Operating Procedures for warehouse storage, preventing cross-contamination from humidity or pests.

Non-Conformance Reporting: Manage the "Hold & Release" process for any batches that fail sensory or physical benchmarks to prevent brand damage.