four zones · complete processing.
Mexican coffee processing has four distinct operational fronts: wet-beneficio post-harvest fermentation (pH endpoint detection), 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
submersible pH sensor (professional submersible pH probe) in washed fermentation tanks · continuous 12-72h pH descent log · WhatsApp alert to beneficiador at endpoint 4.5-5.5 (per method).
drying patio T+H + rain
T+RH ambient probe per drying patio (target depends on altitude: Chiapas 1200m+ coffee 7-12 day drying) · rapid rain sensor + WhatsApp alert for preventive collection.
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 roasting curve log · 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) · auto-ventilation if high RH + pests. 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 pH endpoint detection · 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
- +Backed AMECAFE + voluntary SCAA audit · defensible premium brand · justified per-kg price premium
- ✕Over-fermented 60h without endpoint detection · coffee with ferment off-flavor · non-Specialty batch · 30-50% price lost
- ✕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 with wrong pH endpoint, natural fermentation without T control. 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 five 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 five 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 an immutable log with timestamp + signature.
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
3-5 daysPatio T+RH probes + roaster PT100 probe + warehouse T+RH probes + cupping room HVAC + CFE meter · submersible pH sensor · gateway with solar backup for rural fincas.
configuration + Q grader integration
2-4 weeksPer-altitude fermentation + drying ranges + per-roast-level roasting curves · AMECAFE + SCAA report templates · integration with Q grader cupping system.
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 monthly 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 + consolidated submersible pH sensor.
common questions · before the quote.
how does fermentation pH endpoint monitoring work?
Submersible pH sensor in washed fermentation tanks with continuous 12-72h pH descent log · WhatsApp alert to beneficiador at endpoint 4.5-5.5 (per method). Available for pilot today alongside drying patio + roaster + warehouse monitoring.
are AMECAFE audits specifically backed?
Yes · pre-configured templates for AMECAFE + monthly report with fermentation + drying + roasting + green bean storage. AMECAFE Inspector receives ready packet. Export-ready for US, Europe, Asia.
what about voluntary SCAA / Specialty Coffee Association?
Yes · per-batch inspector-ready log aligned with SCAA / SCA standards + documented cupping room conditions. Defensible specialty brand · backed repeatable Q grader scoring.
does the PT100 probe withstand roaster T (235°C)?
Yes · temperature probe (operational 180-240°C, peaks up to 500°C) · refractory + resistant cable. Calibrated in accredited laboratory.
how is pricing for coffee finca vs boutique roaster?
Scalable model: coffee finca with internal beneficio (1-2 patios + 1 warehouse) = accessible cost (90-day Hybrid Pilot). Specialty boutique roaster (1-2 roasters + cupping room) = accessible cost. Enterprise commercial roaster (Café Punta del Cielo, Cielito Querido) = scale with cross-site dashboard.
is the "monitored specialty coffee" brand narrative defensible?
Yes · optional public dashboard for your website · per-bag QR-code links to batch snapshot (fermentation + drying + roasting + cupping). Defensible specialty brand with $80-200 MXN/kg premium pricing vs commodity.
does it integrate with roaster systems (Probat, others)?
Yes · Custom Integration L3 · Modbus TCP or RTU with your roaster PLC (Probat has integrable systems, other roasters variable). Roasting + cupping + green bean storage data feeds your central system.