Exploring Innovation: Testing ProfilePrint and AI in Green Coffee

At Sancoffee, we’re always exploring ways to improve and innovate within the coffee supply chain. As Fabricio Andrade, our CEO, explains, our goal is to bring tools, technologies, and processes that enhance efficiency and create value for our clients, producers and partners. One of our recent projects has been testing ProfilePrint, an AI-powered tool from Singapore designed to analyze coffee beans at a molecular level. 

Testing ProfilePrint: where are we now?  

Under the guidance of Helivaldo in our QC lab, we’ve been working with ProfilePrint during its initial testing phase. This tool analyzes coffee beans using spectral data, creating a “fingerprint” for each sample and predicting sensory profiles.

This testing project is part of a collaborative effort to provide ProfilePrint with detailed data that can improve its algorithms. By aligning the technology more closely with Sancoffee’s specific needs and specialty coffee recipes, we aim to refine its accuracy and make it a more reliable tool for ensuring consistency and quality in our offerings. As Helivaldo emphasized, this partnership is about adapting the system to our standards, not just adopting it as-is, so it can better serve our processes and our clients

Why AI matters in green coffee 

AI is becoming a key tool across industries, and coffee is no exception. At Sancoffee, we see its potential to enhance, not replace, human capabilities. AI tools like tools ProfilePrint or Cropster Cup can: 

• Improve coffee matching: With so many variables like altitude, soil, and customer preferences, AI can help us better match coffees with roaster needs. 

• Build consistency: By analyzing and storing data over time, AI can help us refine our processes and maintain quality across diverse coffee batches. 

• Support cuppers: Rather than replacing human evaluators, AI helps manage repetitive tasks and provides additional data to make informed decisions. 

Looking ahead 

While ProfilePrint is still in its experimental phase, we see its potential to play a role in the future of coffee quality control. As Fabricio notes, AI will likely become an essential part of running a coffee business, much like logistics or accounting. By investing in these technologies now, we’re preparing for a future where data and expertise work hand-in-hand. 

At Sancoffee, we believe AI isn’t about replacing people—it’s about helping them do their jobs better. By combining the precision of AI with the artistry of coffee evaluation, we’re aiming to provide even greater value to our clients and roasters. 

Do you have questions? Send an email to maria@sancoffee.com and we will be happy to provide you with the latest information.