Advancing Coffee Quality Standards: Regular Calibration of RCIC Personnel Through ConeXus Cupscore
DIGOS CITY, Davao del Sur — In a continuous effort to elevate the regional coffee industry and ensure precision in quality grading, the Regional Coffee Innovation Center (RCIC) conducted a comprehensive calibration activity for its technical personnel on June 2, 2026. Held at the state-of-the-art RCIC Cupping Laboratory within the Davao Del Sur State College (DSSC) campus, the session focused on evaluating the efficiency and consistency of the center’s newly deployed ConeXus Cupscore system.
The activity serves as a critical milestone in standardized coffee profiling, aiming to synchronize the sensory evaluation skills of RCIC Q graders and cuppers with modern digital quality-control frameworks.
Precision Grading in the Digital Era
Coffee cupping has traditionally relied on manual scorecards to evaluate flavor profiles, acidity, body, and defects. While effective, manual systems often face challenges regarding data consolidation and real-time consistency.
The calibration session was specifically designed to rigorously assess the ConeXus Cupscore system—a specialized digital platform engineered to streamline the evaluation process. By digitizing the traditional cupping sheet, the system aims to reduce human transcription errors, provide immediate statistical feedback, and ensure that different cuppers score the same coffee profile with high statistical consistency.
Key Details of the Event:
• Date: June 2, 2026
• Venue: RCIC Cupping Laboratory, Davao Del Sur State College (DSSC)
• Lead Facilitator: Dr. Regie D. Patagoc, RCIC Director
• Technical Developer: Mr. Lloyd G. Reyes, RCIC TechSupport
Driving Innovation Through Collaborative Leadership
The calibration exercise was spearheaded by Regie D. Patagoc, PhD, the Director of the RCIC. Under his leadership, the center has increasingly focused on adopting smart agricultural and post-harvest technologies to boost the competitiveness of local coffee farmers.
"Regular calibration ensures that our personnel maintain the highest levels of accuracy and objectivity," Dr. Patagoc noted during the session. "By integrating the ConeXus Cupscore system, we are not just grading coffee; we are establishing a trustworthy, data-driven standard that local farmers and international buyers can rely on."
The technical backbone of the activity, the ConeXus Cupscore system, was developed internally by Mr. Lloyd G. Reyes of the RCIC Technical Support team. Throughout the day, Mr. Reyes monitored the software's performance, assessing data transmission speeds, user interface efficiency, and the system's ability to generate real-time consensus reports among the cuppers.
Evaluation and Next Steps
During the calibration, RCIC personnel evaluated multiple coffee protocols, logging their sensory data directly into the ConeXus platform. The system’s efficiency was put to the test as it aggregated scores and flagged any statistical deviations among the Qgraders and cuppers, allowing for immediate alignment and discussion.
Initial feedback from the session indicated high marks for the system’s user interface and its capability to drastically shorten the time required to compile cupping reports.
Moving forward, the RCIC plans to fully integrate the ConeXus Cupscore system into its routine coffee quality assessments and grading services. By bridging traditional sensory expertise with modern technological frameworks, the Regional Coffee Innovation Center continues to solidify its role as a premier hub for coffee excellence and innovation in the Davao Region.