The green coffee collaboration leverages AI technology to detect defects and unlock production insights

Jan 09, 2023 – Sucafina, a Swiss-based coffee company, and ProfilePrint, a predictive and profiling food ingredient company based in Singapore, have jointly invested in Csmart, a Brazilian developer of AI-powered image recognition technologies for Green coffee grading that can quickly scan a sample of green coffee beans and accurately identify the number of defects within minutes.

Founded by Producer, Quality Control Professional (QC) and Software Developer Francisco Masucci Silvera, Csmart designs AI-powered image recognition technologies for coffee grading aimed at improving the coffee industry for producers, professionals and roasters.

Fast results
This technology can help quality control professionals by reducing repetitive tasks, improving and speeding up communication between quality control teams, and reducing the carbon footprint of shipping countless green coffee samples to buyers and sellers around the world.

“Ultimately, we hope that large-scale data collection and analysis will unveil new and valuable information about coffee production, enabling the integration of data-driven decisions throughout the coffee value chain,” says Silvera.

Csmart software can determine the total number of defects and confirm the screen size for a sample of green coffee.Currently, Csmart software can determine the total number of defects and confirm the screen size of a sample of green coffee.

The next iteration of this software will be able to identify each blemish by type and perform image scans of each identified grain. One of the main benefits of this technology is that it reduces the time and resource inefficiencies that result from sending green samples back and forth around the world.

With Csmart technology, green coffee can be scanned by the seller, and an objective report can be delivered to the buyer for review. This can significantly speed up the time it takes to approve a sample and reduce the carbon footprint of coffee sales.

Component suitability assessment
Green grading technology will complement ProfilePrint image recognition, which incorporates data from multiple sources to enable users to quickly confirm ingredient suitability without traditional sensory evaluation.

“It also increases the range and accuracy of our forecasting ability, enabling buyers and sellers across the supply chain to increase productivity and significantly reduce their carbon footprint,” notes Alan Lay, founder and CEO of ProfilePrint.

“Producers can better understand the product they have, and a faster approval time can mean they get paid more quickly,” adds Tim Haynes, director of coffee education at The Center, a global online education community.

Artificial intelligence intensified
The move comes amid a wave of developments in AI technology across the food and beverage sectors.

As the food industry tries to solve modern problems of sustainable food production, leaders, manufacturers and scientists are moving towards it Artificial intelligence as a trusted solution.

In dairy products specifically, AI is gaining momentum. Dairy innovation trends have branched out to include regional adjustments to consumer preferences, and Deeper AI integrationTexture and functionality play an increasingly important role in the dairy industry.

In related developments, the DSM has revealed its first A collection of cultures all in one For fermented dairy products developed using an AI-powered platform. According to the company, this is “just the beginning of using AI to solve the food and beverage industry’s biggest challenges.”

Last monthInfor, the industrial cloud company, revealed that Amalthea, a global provider of organic goat and cow cheese, is using Infor’s integrated AI solution to help improve cheese quality and yield, build customer loyalty and promote sustainability.

Meanwhile, DiFluid, a technology company founded by Linus Peng in Shenzhen, China, has launched a system that tailors a cup of coffee to your preference. User preference.

Edited by Elizabeth Green

To contact our editorial team, please email us at

If you find this article valuable, you may want to receive our newsletters.
Subscribe now to receive the latest news straight to your inbox.

Leave a Comment