Proposal for a Six Sigma Methodology to Enhance Productivity in the Coffee Roasting Process at Coffee Light EIRL, Peru

Urco R.; Roly W.; Sánchez G.; Stayce J. · Smart Innovation, Systems and Technologies (2026) · DOI: 10.1007/978-3-032-24262-4_1

Resumen

This study proposed the application of the Six Sigma methodology as a strategic alternative to improve productivity in the coffee roasting process at Coffee Light EIRL, located in Chanchamayo, Junín Region, Peru. The company exhibited critical operational inefficiencies, evidenced by process efficiency levels below the minimum acceptable threshold of 95%, raw material yields of approximately 80%, and average processing times of 10.04 h. The research adopted a quantitative approach of a basic nature and descriptive level, employing a non-experimental, cross-sectional design. The study focused exclusively on the roasting area, involving 18 collaborators. The DMAIC cycle (Define, Measure, Analyze, Improve, and Control) was applied to systematically identify root causes of inefficiency and to structure an improvement proposal. The projected results indicated an increase in process efficiency from 90.1% to 96.31%, an improvement in raw material yield from 80% to 85.6%, and a reduction in average processing time from 10.04 to 9.15 h. The economic evaluation demonstrated a positive Net Present Value (NPV) of USD 6,802.18 and an Internal Rate of Return (IRR) of 25.83%, confirming the financial feasibility of the proposal. These findings demonstrate the potential of the Six Sigma methodology to significantly enhance productivity and operational efficiency in agro-industrial microenterprises. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2026.

Instituciones: Universidad Tecnológica del Perú