Quality Control

Selecting the Finest Beans

All the coffee we use are sourced from high elevation areas of western ghats of South India (Chikmaglur and Coorg). All green coffee must be approved prior to purchase. This also means the actual coffee is tested before we buy it and then tested several times during production.


Bayars has state-of-the-art roasting and packing facility. We ensure that the beans are evenly roasted controlling accurately roasting time and temperature.

Over the years, numerous roasting methods have been developed to address these challenges, all with the same objective: To transfer heat to the coffee bean, initiating a series of chemical reactions that prepare it for consumption. Most roasting methods include the following six phases.

Quality Control

Quality control checks are performed at various stages of the roasting and packaging process in our in-house laboratory. These checks ensure that the roast color, moisture content, grind size, packaging integrity and oxygen levels is maintained to meet our stringent specifications.

The whole plant, including green coffee, roastind and packaging, is administered under GMP (Good Manufacturing Practices) and it has full HACCP (Hazard Analysis Critical Control Point) program.