Research by Embrapa Rondônia (RO) shows that near-infrared spectroscopy (NIR) can determine coffee’s geographical origin and detect adulteration quickly and at low cost. Already applied in other agro-industrial chains, the technique is now being validated for the coffee sector and could help reinforce geographical indications and quality certifications for Brazilian coffee.
NIR works by measuring how light interacts with the sample’s chemical compounds, generating a “spectrum” that functions like a fingerprint. Using reference databases and trained algorithms, the system can identify a bean’s origin and flag possible adulteration in seconds, without destroying the sample.
“It is a technology that allows you to identify the terroir of coffee, reaching the level of the productive area,” explains researcher Enrique Alves, from Embrapa Rondônia.
The research was carried out over five years as part of Michel Baqueta’s PhD at the State University of Campinas (Unicamp), in partnership with the Embrapa Rondônia team. By combining NIR spectroscopy with chemometric analysis — mathematical and statistical methods used to extract information from complex chemical data—the study built spectral patterns capable of distinguishing origins, detecting adulteration, and identifying specific terroirs. Among the findings, the method clearly differentiated Amazonian robusta coffees (including indigenous varieties) from conilons produced in Espírito Santo and Bahia, all within the canéfora group (Coffea canephora) grown in different soil conditions, according to a press release.
The same approach can be extended to other agri-food chains — such as cocoa, soy, milk, fruits, and wines — improving traceability and quality control. In validation tests, the technique detected coffee adulteration with materials including corn, soy, husks and sediment, as well as açaí seeds, which Baqueta described as an “emerging” form of fraud.
Identity and authenticity as differentiators
The project involved collaboration with Brazilian universities as well as research centers in Italy and France, bringing together expertise in food science, analytical chemistry, and spectroscopy. In parallel, studies in Espírito Santo applied the same approach to map regional terroirs, reinforcing the consistency of the findings and the potential for the spectral database to be used in laboratories — and, in the future, in portable devices.
Scientifically validating coffee origin through NIR can support the technical and commercial recognition of Amazonian indigenous coffees, strengthening their territorial and cultural identity. Confirmed origin and authenticity add both economic and symbolic value, helping these producers access specialty coffee markets while promoting biodiversity and traditional production systems.
Fighting fraud and adulteration
Alves notes that the technique detects chemical patterns that act as a “fingerprint” of the bean, enabling coffees to be distinguished by origin and purity. It can also flag changes caused by foreign materials — such as corn, soybeans, husks, sediment, or açaí seeds — used in fraud schemes that have intensified alongside rising coffee prices in Brazil.
“If there is contaminant, straw or other residue, the spectral curve changes and we can confirm the tampering,” adds the researcher. It is also possible to know if there was a mixture of grains in a batch.
NIR spectroscopy makes it possible to detect these frauds quickly and accurately, without the use of reagents and without destroying the sample. The analyzes can be carried out directly at the inspection site, speeding up quality control and strengthening the traceability of Brazilian coffee. “A conventional analysis may require sample preparation and reagents. With the NIR, the result comes out in seconds, with minimal operating cost,” highlights Baqueta.
Near-infrared spectroscopy (NIR) is being positioned as an affordable, low-cost tool that goes beyond detecting adulteration. Embrapa Rondônia plans to apply it to its germplasm bank of around 1,000 coffee accessions to map chemical profiles linked to traits such as caffeine and mineral content — supporting genetic improvement, speeding selection, and adding value to origin-identified coffees.
Compared with conventional laboratory analyses that can take hours or days and require sample preparation, chemical reagents, and lengthy reports, NIR delivers results in seconds. Because the reading is non-destructive and does not use chemicals, it also reduces costs and waste. Combined with the prospect of portable, field-ready devices, the method is especially promising for cooperatives, certifiers, and inspection bodies seeking fast, standardized verification of coffee authenticity and purity.
