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KALDI COFFEE LAB

Where Coffee Meets Science

Professional coffee evaluation, sensory analysis and quality control designed to understand every bean and bring out its best potential.

Enquire About Coffee Lab

QUALITY STARTS WITH UNDERSTANDING

Know Your Coffee. Improve Your Coffee

The Kaldi Coffee Lab is where we evaluate coffee beyond appearance.

Through structured sensory assessment, cupping and quality analysis, we examine the characteristics that define each coffee  from aroma and acidity to sweetness, body, balance and finish.

These insights help us assess quality, understand individual origins and make informed decisions throughout the roasting process.

Coffee lab at Kaldi Africa

What We Do


Coffee Cupping & Sensory Evaluation

Evaluate aroma, flavour, acidity, sweetness, body, balance and overall cup quality using structured sensory assessment.


Green Coffee Evaluation

Assess green coffee before roasting to better understand its quality, condition and potential in the cup.


Roast Profile Development

Develop and refine roasting approaches based on the characteristics of each coffee, with the goal of achieving consistency and bringing out its intended flavour.


Quality Control

Evaluate roasted coffee against established quality expectations to identify inconsistencies and maintain dependable results from batch to batch.

WHO IT'S FOR

Coffee Expertise You Can Put to Work

Our Coffee Lab Capabilities support:
  • Coffee producers and suppliers
  • Cafés and coffee businesses
  • Hotels and restaurants
  • Private-label coffee brands
  • Businesses developing new coffee products
  • Coffee professionals seeking quality and sensory insight

Whether assessing a coffee, developing a roast or working towards greater consistency, our focus is on providing useful insights that translate into a better final product.

EXPERTISE BEHIND EVERY ROAST

We Don't Just Roast Coffee, We Study It 

Our Coffee Lab connects sensory evaluation directly with the work of our roastery.

By understanding how origin, green coffee quality, roasting and preparation influence the final cup, we can make better decisions at every stage and continually refine the coffees we produce.

It's a disciplined approach to one simple goal: better coffee, consistently.

OUR APPROACH

Quality at Every Stage

1

Evaluate

We assess the coffee and understand its inherent characteristics

2

Roast

We develop the roast to complement the coffee's origin and flavour potential.

3

Cup

We taste and evaluate the resulting aroma, flavour, body, acidity and balance.

4

Refine

Insights from evaluation help us improve consistency and refine the final cup.