Certifications & Quality Standards

Every lot we ship is analysed by an independent laboratory for vanillin content and moisture before despatch. Gourmet beans are confirmed at 30–35% moisture and extraction beans at 20–25%, with vanillin reported per lot so buyers can price on measured flavour, not estimates.

Issuer

Independent laboratory (per lot)

Coverage

Representative sample drawn across each lot, tested before despatch, results documented and tied to the commercial invoice and bill of lading.

Every shipment leaves origin with a phytosanitary certificate issued by the national plant-health authority — Madagascar for Sava-region lots exported via Toamasina, Uganda for lots routed through Mombasa.

Issuer

Plant-health authorities in Madagascar and Uganda

Coverage

Inspection and certification of each consignment at origin, documented per shipment and supplied with the export document set.

Each lot is tied to its growing area — Sava-region districts in Madagascar (Antalaha, Sambava, Vohémar) or Bundibugyo and Mukono in Uganda — and to a defined harvest and curing window. One lot number follows the beans from collection through cure, lab test and packing.

Issuer

Internal — verifiable from collection and curing records

Coverage

Collection records, curing and conditioning logs, lab results and packing records tied to a single lot number through to despatch.

Our organic Madagascar line is sourced from grower clusters farmed to organic practice. Chain-of-custody documentation is compiled per lot and supplied on request — tell us your certifier's requirements and we will confirm what we can document for your contract.

Issuer

Origin grower-cluster documentation (on request)

Coverage

Grower-cluster records and lot-level chain-of-custody paperwork for the organic Madagascar Grade A line, assembled to the buyer's programme requirements.