Quality as a continuous process

At Ararat Coffee, quality is not a final checkpoint. We control it in every stage of production. Physical analysis of every bean, sensory testing, and structured monitoring make sure that the coffee you buy is consistent and reliable.

Green coffee quality control process

Visual grading and defect analysis (SCA method)

We use the SCA method to identify and classify physical imperfections

Bean size and screen consistency testing

We test bean size to ensure uniform roasting for all beans

Moisture content and water activity measurement

Moisture content is measured to ensure stable taste

Density and physical integrity assessment

Density and physical integrity of the beans are key for roast response

Aroma inspection of green beans

We conduct aroma inspection to detect any other irregularities before processing

Why does it matter?

For us, importing coffee of

impeccable quality is critical.

We assess each batch of green coffee we import from our suppliers, and only the beans that meet our internal standards proceed to roasting.

Revealing the coffee’s character

Revealing the coffee’s character

Before entering full production, our experts conduct a sample roasting of each batch through professional cupping sessions. This way, we know better how each batch performs under heat and how to achieve the smoothest and most balanced taste.

We evaluate

We evaluate
  • Aroma and fragrance
  • Flavor clarity and balance
  • Sweetness and acidity structure
  • Body and mouthfeel
  • Cleanliness and aftertaste

We maintain quality at Ararat Coffee through structured testing, trained evaluation, and continuous internal control.

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