As of February 2003, FCC formed an agreement with the SCAA - Specialty Coffee Association of America, the largest world-wide entity of the sort, and the one that introduced to the commercial market of coffees the Methodology of Classification of Special Coffees.

FCC and its entities have started adopting such methodology, for the emission for the Reports of Coffee of the lots under the certification process. In this case, FCC through certified judges carries  out all the evaluation technique procedures of the lots of coffee, including the emission of the Report of Classification of Coffee, according to the norms of SCAA.

This methodology scores the coffees from 0 to 100 points; there are 10 sensorial attributes: Fragrance/Aroma, Uniformity, Clean Cup, Sweetness, Flavor, Acidity, Body, Aftertaste, Balance, Overall, each attribute receives up to 10 points.

Thus an eminent Quality Control of the coffee sold with the Certification of Product is made by FCC that codifies the lots under certification for two SCAA judges that carry out the tests, and consequently FCC emits the Sensorial Report of the coffee that is then shown on the Café do Cerrado website.