Propuesta de implementación de la metodología Seis Sigma en el proceso de producción del café tostado y molido

Abstract

The constant improvement of each one of the phases that are involved in the production processes, especially in coffee, are important to increase its quality and this way, achieve a better product. For example, with conditions to be a standardized product, when it come to color, flavor, scent and density. This can be achieved implementing the Six Sigma methodology, this allows standard the quality characteristics and includes controlled conditions for its operation. In this study, it was evident the lack of scientific documentation about the production process of roasted and grounded under this methodology. This, due to the high costs that this entails. Provoking repetitive processes and generating a higher number of defectives, which implies the need of a partial and effective proposal for this process. This article presents an implementation proposal of the Six Sigma methodology’s optimal variables in the roasted and grounded coffee production process (from cultivated to grounded). The investigation analysis eased the evaluation of factors that were hard to control and the characterization of the process variables that affected its results. The proposal is useful to be applied in the area enterprises that can implement it. Also, have the ability to approach quality improvement projects and mistake reduction in this type of process in high quality coffee production in Colombia with a normal natural statistic.