LBF LAB.
Where coffee is analysed, understood and valued
In our work, coffee represents far more than just a product. It is the result of origin, agronomic choices, processing methods, logistics and market dynamics. For this reason, the LBF LAB is not simply a quality control laboratory, but a place where coffee is analysed in its entirety, with the goal of understanding its true value. Here, every lot is studied through an approach that combines technical analysis, sensory evaluation and commercial interpretation.
We do not aim to simply define whether a coffee is “good”, but to understand what it represents, who it is suited for and how it can best express its potential.
An evolved approach: from score to value
For many years, the coffee industry has relied on numerical systems, summarised in a single score. A useful tool, yet inevitably limited. Today, LBF LAB adopts the Coffee Value Assessment (CVA), the framework developed by the Specialty Coffee Association, introducing a broader and more articulated vision.
This approach moves beyond the logic of a simple score, providing a more complete understanding of coffee by integrating technical, sensory and contextual aspects.
Evaluating coffee today means understanding its value, not reducing it to a number.
A multi-dimensional analysis
Within LBF LAB, each coffee is analysed across multiple dimensions, which together define its profile.
The evaluation begins with the raw material, through the observation of green coffee: bean structure, uniformity, presence of defects and key parameters such as moisture content.
It then develops through sensory analysis, where coffee is described with precision in terms of aroma, flavour, acidity, body and aftertaste. A process that requires method, sensory memory and a shared language.
This is complemented by a perception-based evaluation: how pleasant the coffee is, how balanced it feels and how well it can meet market expectations.
Finally, we consider everything that surrounds the coffee: origin, traceability, variety, processing and production context.
Elements that increasingly play a crucial role in defining its overall value.
Method, consistency and reliability
Every analysis carried out in the LBF LAB follows rigorous protocols designed to ensure consistent and repeatable results.
Cupping sessions are conducted blind, removing any external influence. Comparison between multiple tasters helps reduce subjectivity and build a shared evaluation.
We use standardised tools and sensory references, maintaining a precise and consistent language when describing coffees.
This approach allows us to work with reliable data, essential for making informed decisions across the entire supply chain.
From analysis to decision
The value of the work carried out in the LBF LAB goes beyond analysis.
Each evaluation becomes an operational tool: it allows us to select coffees best suited for different markets, build coherent offers and support our clients in their decision-making process.
The lab becomes a connection point between origin and roasting, between producers and final customers.
It is not just about choosing a coffee, but about choosing the right coffee.
LBF Value Index
While our evaluation is based on the Coffee Value Assessment (CVA), we also provide an internal reference index ranging from 0 to 100.
The LBF Value Index does not replace the full analysis, but offers a simplified and immediate overview of the coffee’s overall positioning.
It is designed to support comparison between different lots, making selection more intuitive, while preserving the depth and complexity of the CVA framework.
A reference point for professionals
The LBF LAB is designed for those who work with coffee every day and need concrete tools to interpret it. Roasters, buyers and coffee professionals find here a clear, structured and transparent approach that goes beyond traditional evaluation methods. Because today, more than ever, understanding the value of coffee means gaining a real competitive advantage.
