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Paula

May 14
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XORXIOS® in World of Coffe 2026

By Events, Uncategorized

W orld of Coffee Brussels 2026 will once again serve as a major gathering place for the specialty coffee industry on June 25ᵗʰ, 26ᵗʰ, and 27ᵗʰ, and XORXIOS® will be participating in this edition with its own booth. Each edition brings together producers, exporters, importers, roasters, baristas, and companies linked to the coffee sector to share knowledge, create new opportunities, and showcase coffee-related innovations.

During the fair, several championships will be held to recognize excellence in the following disciplines:

  • World Brewers Cup: dedicated to manual filter coffee, featuring Open and Compulsory categories.
  • World Coffee Roasting Championship: coffee analysis, roast profile development and evaluation of results.
  • World Coffee in Good Spirits Championship: a competition created to promote innovation and bridge the worlds of barista and mixology.

Why is this edition so important for XORXIOS®?

XORXIOS®’s participation in World of Coffee comes at a pivotal moment for the company. As we expand internationally and open up new markets in Europe, this edition represents an opportunity to consolidate our presence in the industry and continue to strengthen our network of partnerships.

Our booth will serve as a meeting point to share ideas, forge new connections, and strengthen our relationships with roasters, producers, and professionals across the entire coffee value chain.

During the fair, we aim to:

  • Present our new brand identity.
  • Strengthen ties with our clients and partners.
  • Establish new relationships with industry professionals and companies.
  • Explore opportunities to expand our network of producers and our coffee portfolio.
  • Share the experiences of XORXIOS® AURA, our sensory training laboratory.

XORXIOS®’s Activities

The activities we will be running each day have been carefully designed by the specialist team at XORXIOS®.

During the morning sessions, there will be various origin cuppings led by the producers themselves. This will be an exceptional opportunity to experience first-hand the work, dedication and expertise behind each coffee and to gain a deeper understanding of the reality of coffee farming in the various producing countries.

In the afternoons, our Q Grader instructor Rolando Cañas will lead a series of sensory exercises that will spark fascinating discussions on quality, the subjectivity of the senses and the most widespread myths surrounding coffee, amongst many other topics.

Single-origin cuppings: meet the producer

We will soon be announcing each of the activities related to the cuppings, where Colombia and Peru, among other origins, will take centre stage.

  • Coffees with Organic, Rainforest Alliance or Fairtrade certification.
  • Micro-lots with experimental processing methods
  • Exceptional sensory profiles

Educational sensory activities

These activities aim to test and develop the sensory skills of both coffee decision-makers and those taking their first steps in the industry. The diversity of profiles and experiences makes each session a space for shared learning, where debate and discussion significantly enrich the experience.

Where to find us

Our stand will be located in Hall 6, stand 6568, on one of the main aisles and very close to the coffee roasting competition. You can access the interactive map on the event’s official website here.

Would you like to attend the fair?

If you would like personalised assistance, we encourage you to fill in the form below to arrange a meeting with our advisors.

Apr 06
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Documentation in coffee imports: Customs requirements and key points

By Import

T he Documentation in coffee imports is one of the most critical aspects of the entire logistics process. Beyond transport or purchasing at source, it is the correct handling of documentation that determines whether a shipment proceeds smoothly or gets held up at customs.

For those unfamiliar with international trade, it may seem like just another administrative formality. However, when importing green coffee, any documentary error can lead to delays, additional costs or even the loss of the consignment.

In this article, we outline which documents are required, key points in the process and what our role is in green coffee imports.

Documentación para la importación de café

Key documentation

When importing coffee, there are several essential documents that must accompany each shipment. Each one serves a specific purpose within the customs process.
The main ones are:

  • Official import declaration H1 (formerly SAD)
  • Certificate of origin, identifying the country and producers
  • Commercial invoice and packing list
  • Bill of Lading, required to collect the container
  • Health or phytosanitary declaration
  • Transport insurance or waiver thereof
  • Plastics declaration

Although all are important, what is truly critical is consistency across all documents.
Details such as the number of sacks, total weight, batch identification, estate or variety must match exactly across all documentation. A discrepancy can lead to additional inspections or delays at customs.
Therefore, the correct preparation of documentation is not only a legal requirement, but also a tool to ensure the smooth running of the process.

What is the TARIC?

The TARIC code plays an important role in the documentation required for coffee imports. It is a goods classification system used in the European Union.

This code specifies:
  • The applicable tariffs
  • Specific import requirements
  • Mandatory checks

In the case of coffee, there are different numbers to indicate whether it contains caffeine (0901.11) or is decaffeinated (0901.12).

Consequences of incorrect classification:
  • Financial penalties
  • Delays at port
  • Rejection of the shipment

For this reason, the TARIC should not be regarded as a mere code, but as the first identifier in the documentation.

Port controls

Once the coffee import documentation has been submitted, the shipment undergoes inspections at the port of entry.

The purpose of these inspections is to verify that the declared information matches the actual goods and that the coffee complies with health and traceability requirements.

Inspections typically focus on:

  • Phytosanitary conditions
  • Absence of pests or moisture
  • Verification of origin

When the documentation is correct and consistent, these checks are usually quick. However, any error can lead to more thorough inspections. This results in longer waiting times, increased storage costs and the risk of the coffee deteriorating. Therefore, the documentation not only affects the legality of the process, but also the final quality of the product.

Import Risks

One of the most important aspects to bear in mind is that, when importing green coffee, the responsibility lies with the importer.

This means that any error in the documentation entails:

  • Direct legal liability
  • Potential financial losses
  • The risk of the consignment being rejected
  • Unforeseen costs

Importing coffee is not merely a logistical matter. It is a process in which documentation plays a central role and where errors can affect both the product and the brand, complicating the process and even exposing the business to unnecessary risks.

Regulatory changes to the import of green coffee: EUDR

From December 2026, under the new EUDR regulations, it will be necessary to provide additional documentation to ensure that coffee cultivation has caused negligible damage in terms of deforestation.

This submission will be made via the TRACES platform, where a series of documents provided by the supplier must be registered, including certifications regarding the geolocation of the farms from which the coffee is sourced, regulated species, compliance with legislation in the country of origin, etc., following a system known as the Due Diligence System (DDS). This system will generate a code (the Due Diligence Declaration reference number) which must be submitted alongside the rest of the import documentation in the customs declaration. This number must be retained by the roaster to ensure the traceability of the beans for a period of up to five years.

The aim of the EUDR is to improve the sustainability of the coffee industry, with implementation made as straightforward as possible, but there are limitations that cannot be overlooked. Our role as importers is to work with origin countries to facilitate their adaptation through technical assistance and the implementation of digital tools, ensuring that the supply chain remains active.

buque surcando el mar - documentación en la importación de café

What is our role?

Given the complexity of the documentation involved in importing coffee, having a specialist team is key to ensuring that the entire process is carried out correctly.

Our role is to ensure that every consignment meets all requirements from origin to destination, from documentation to quality standards, by carrying out a range of physical and sensory checks, with the aim of ensuring that our product meets our standards.

When it comes to logistics, we handle:

  • Reviewing and validating all documentation
  • Coordinating with customs agents
  • Supervising port inspections
  • Ensuring the clearance and release of the coffee

The aim is for the coffee to arrive without incident, maintaining its quality and complying with all current regulations.

In an environment that is increasingly demanding in terms of traceability and control, proper document management becomes a competitive advantage.

Ultimately, understanding the documentation involved in coffee imports not only helps to avoid problems, but also builds a more secure, efficient and professional supply chain.

Mar 05
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Persona preparano una mesa de cata - Certificación Q Grader

Q Grader Certification: changes, requirements and transition to the CVA system

By Training

T he Q Grader certification has undergone its most significant transformation in decades following the implementation of the new Coffee Value Assessment (CVA) system, promoted by the Specialty Coffee Association (SCA). The changes were officially introduced in 2025, and the transition has redefined how coffee quality is assessed, generating debate within the industry.

In this new scenario, it is essential to understand what Q Grader certification currently entails, what changes with the CVA protocol, and why choosing the right training centre is now more important than ever.

The changes that transformed Q Grader certification

For more than 20 years, Q Grader certification was associated with a technical scoring model based on a 100-point scale. With the integration of Coffee Value Assessment, the approach evolved towards a more contextual evaluation.

The new model does not eliminate technical rigour, but it does reorganise the way coffee is analysed:

  • Structured descriptive evaluation
  • Differentiated affective evaluation
  • Extrinsic evaluation linked to context

With this change, the SCA hopes to make Q Grader certification more aligned with the current commercial and sensory reality of specialty coffee.

From the 2004 Protocol to Coffee Value Assessment (CVA)

The CVA system adds new value to the role of the Q Grader. It is no longer just a matter of assigning a score, but of interpreting coffee from multiple dimensions. Thus, the new Q Grader certification requires:

  • Accuracy in sensory description
  • Consistency between descriptive and affective evaluation
  • Understanding of the value of coffee in its commercial context

This new approach has given rise to what many call the Evolved Q Grader, an evolution of the traditional professional profile.

Technical requirements in the new Q Grader certification model

The new Q Grader programme consists of nine official exams, in which candidates must demonstrate competence in:

  • Physical evaluation of green coffee
  • Identification of defects
  • Roasting problems
  • Advanced descriptive evaluation
  • Affective evaluation
  • Triangulation
  • Predominant flavour solutions
  • Olfactory categories
  • Written exam

Q Grader certification continues to be one of the most demanding accreditations in the sector, and the new model maintains this requirement.

There are no prerequisites for accessing the course. However, in order to tackle a programme consisting of nine official exams with greater confidence, it is highly recommended to have previous experience in using the CVA Protocol, as well as practice in coffee tasting that allows you to detect differences between samples and accurately describe their sensory profiles. In this context, taking a preparatory course such as the Fundamentals of Cupping or Pre-Q Grader course can make a significant difference, as it facilitates familiarisation with the structure of the tests, strengthens sensory calibration and consolidates the technical basis necessary before taking the official certification.

Expansion of centres and instructors: what to consider before becoming certified

With the changes implemented by the Specialty Coffee Association, the number of instructors and centres authorised to teach the Q Grader certification has increased, thus expanding the range of options available to students.

This new scenario offers greater accessibility, but it also means that factors such as the training team’s accumulated experience, their track record in SCA standards, the teaching methodology applied, and the technical focus of the programme need to be carefully analysed before making a decision. Evaluating these elements allows candidates to choose the training environment that best aligns with their professional goals.

Person grading different coffee samples Q Grader certification

Q Grader certification today: evolution, not loss of value

The coffee market is more complex than it was a decade ago. It demands greater transparency, better communication of value, and professionals capable of interpreting quality beyond a number.

Today’s Q Grader certification trains professionals to:

  • Technically analyse coffee
  • Communicate attributes accurately
  • Relate quality to the market
  • Make informed decisions

As always, the true value of Q Grader certification lies not only in obtaining the title, but in the strength of the training process behind it. More than an academic achievement, it represents a professional competence applied to key decision-making within the sector. Ultimately, its impact transcends the individual: when trainers, tasters and professionals work in alignment under common standards and a shared vision, the coherence of the sector is strengthened and the collective ability to communicate the true value of specialty coffee throughout the chain with rigour, sensitivity and respect is preserved.

If your goal is to deepen your learning in order to make decisions about coffee quality, we invite you to visit our training page.