four zones · complete processing.
Mexican coffee processing has four distinct operational fronts: wet-beneficio post-harvest fermentation (tank temperature; pH as a project), drying patio T+H (typically 7-14 days depending on altitude + climate), roasting (light/medium/dark roast curves 180-240°C), green bean cold storage + cupping room. AstreaIoT covers all four with the same platform.
post-harvest fermentation · pH 4.5-6
temperature probe in washed fermentation tanks · continuous 12-72h log · WhatsApp alert to the beneficiador. Fermentation pH (endpoint 4.5-5.5 per method) we build with you as a project.
drying patio T+H + rain
T+RH ambient probe per drying patio (target depends on altitude: Chiapas 1200m+ coffee 7-12 day drying) · weather station with rain + WhatsApp alert when it starts raining, to collect the grain.
180-240°C roaster · light/medium/dark curves
high-temperature PT100 probe per roaster (typically light roast 195-205°C / medium 210-220°C / dark 225-240°C) · continuous roaster temperature record · alert to Q grader if out of band · temperature probe (from our catalog). Compatible with commercial roasters (Probat) and semi-commercial boutique.
green bean cold storage + cupping room
T+RH probe per green bean warehouse (target 15-18°C / 50-60% RH) · alert if RH rises, so your team ventilates. T+RH probe per cupping room (target 20-22°C / 50-60% RH for controlled cupping environment) · base for repeatable Q-grader scoring. CFE GDMTO sub-metering + power factor.
Out of scope: coffee cherry cultivation + picking (that's the coffee farmer). Also not cupping itself — that's your Q grader. Platform monitors environment + processes + validates pre/post-cupping.
what we protect · what we prevent.
- +Fermentation with watched temperature (pH as a project) · defended batch profile · accessible premium Specialty Coffee categories
- +Drying patio with rain alert · protected grain · avoided molds · standard batch
- +Roaster with precise curve · defended roast profile · repeatable Q grader scoring · defensible specialty brand
- +Validated green bean cold storage · avoided pests · preserved raw material for months · AMECAFE export-ready
- +AMECAFE + voluntary SCA audit with the time-stamped record they ask for · defensible premium brand
- ✕Over-fermented 60h without anyone noticing · coffee with ferment off-flavor · non-Specialty batch
- ✕Unanticipated 4 PM rain · rewetted grain · molds growing overnight · contaminated batch · discard
- ✕Roaster 235°C instead of 195°C light roast · over-roasted pyrolytic coffee · brand crisis profile · Q grader < 80 = no Specialty
- ✕Green bean with pests (coffee borer beetle) from high RH + high T · raw material discard · contractual buyer obligations at risk
- ✕AMECAFE certification audit without log · extensive investigation · premium brand at risk · compromised export contracts
eight use cases · four critical areas.
for the beneficiador + cuppera lead.
Beneficiador (wet-beneficio lead) + Cuppera Lead + Q grader. Two cases · washed fermentation that runs too long, natural fermentation with high T. Specialty Coffee + premium price.
for the beneficiador + patio lead.
Beneficiador + Patio Lead + Drying Operator. Two cases · unexpected 4 PM rain on Chiapas coffee patio, summer over-dried with high T.
for the Q grader + roasting lead.
Q Grader + Roasting Lead + Roaster Operator. Two cases · light-roast roaster with off-peak T, dark-roast with wandering curve.
for the Q grader + warehouse lead.
Q Grader + Warehouse Lead + Commercial Director. Two cases · green bean storage with pests + high RH, cupping room variable T+RH affects scoring.
three compliances · one platform covers all three.
For multi-site coffee fincas + specialty roasters with internal beneficio, cross-property dashboard with compliance ranking + consolidated premium brand narrative.
from sensor to report · every few minutes · without human intervention
Five steps. They run in parallel across all your sites, all the time. When something crosses a threshold, the flow completes in under five minutes — alert delivered, response logged, inspector-ready evidence captured.
measure
Sensors measure temperature, humidity, current, door-open, leak and other magnitudes every few minutes — no operator required.
detect
The system compares each reading against the threshold configured per recipe · per site · per equipment. Threshold crossing triggers the flow.
alert
The alert routes to the right person via WhatsApp, email or push · per role and schedule configured.
respond
The operator acts from the dashboard or mobile app. The corrective action goes into a timestamped log with signature, which can’t be edited.
audit
Everything becomes part of the audit package · time series, critical events, corrective actions, NOM report ready in two clicks.
Five steps · no manual operators · no paperwork · no gaps.
five phases · per beneficio.
site survey + beneficio + roaster plan
2-3 daysTechnical visit + inventory of fermentation tanks (washed / honey / natural), drying patios, green bean warehouse, roaster, cupping room · deployment plan.
physical installation
2–7 days per sitePatio T+RH probes + roaster PT100 probe + warehouse T+RH probes + cupping room + CFE meter · T probes in fermentation tanks · gateway (solar or cellular connection on request for rural fincas).
configuration + thresholds
2-4 weeksPer-altitude fermentation + drying ranges + per-roast-level roasting ranges · WhatsApp alerts per role · file with the record AMECAFE + SCA ask for.
team training
1-2 daysBeneficiador + Q Grader + Roasting Lead + Patio Lead + Warehouse Lead + Commercial Director · each role trains on their flow.
30 days of support + first Specialty batch
30 daysAstreaIoT specialist available · first temperature report with fermentation + drying + roasting + cupping · first backed Specialty Coffee batch.
For multi-property fincas or roasters with multi-beneficio, per-property deployment with standardized BOM.
common questions · before the quote.
how does fermentation pH monitoring work?
Fermentation pH (endpoint 4.5-5.5 per method) is not a catalogue sensor: we build it with you as a project. What works today is tank temperature, drying patio, roaster and warehouse.
are AMECAFE audits specifically backed?
Yes · the exportable file carries the time-stamped temperature record AMECAFE asks for: fermentation + drying + roasting + green bean storage. You hand it to the inspector.
what about voluntary SCA / Specialty Coffee Association?
Yes · the temperature record for each batch period + documented cupping room conditions. Defensible specialty brand · backed repeatable Q grader scoring.
does the PT100 probe withstand roaster T (235°C)?
Yes · high-temperature probe for the roasting range (180-240°C) · resistant cable. With a factory calibration report.
how is pricing for coffee finca vs boutique roaster?
Scalable model: coffee finca with internal beneficio (1-2 patios + 1 warehouse) = accessible cost (15–30-day Hybrid Pilot). Specialty boutique roaster (1-2 roasters + cupping room) = accessible cost. Enterprise commercial roaster = scale with cross-site dashboard.
is the "monitored specialty coffee" brand narrative defensible?
Yes · the temperature record for each batch period (fermentation + drying + roasting + cupping) backs what you tell. Defensible specialty brand with $80-200 MXN (illustrative example)/kg premium pricing vs commodity.
does it integrate with roaster systems (Probat, others)?
As a project · integration with your systems with the roaster PLC over Modbus (Probat has integrable systems, other roasters variable). Roasting + cupping + green bean storage events can go signed to your central system.