Agrivero.ai Blog
Coffee Grading

Test - Blog Post for Producer


Coffee grading starts at the origin and should start with the originators.



Producers are impacted negatively by inaccurate and inconsistent grading results. Monitoring green coffee quality right at the farm gate, and using data to improve your processes and to deliver high-quality coffee consistently, will give producers the power to negotiate higher premiums with your existing and new customers. Specialty coffee is unique as it allows for higher purchase points derived from certain data points. Being able to accurately assess this can impact revenue.


Value for the producer:


  • improve farming and post-harvesting processes based on the assessment of the defects, color, and screen sizes
  • evaluate batches and lots separately right at the farm, compare them to each other
  • communicate the quality remotely to the buyers and receive proof of quality

We also want to share ways to increase the accuracy, consistency, and time of the green coffee grading process. we share our insights of interviews that address the flaws in the current system. Repetitive processes, inaccurate measurements, time-consuming, but we offer a solution. This is a way forward for the coffee industry that includes producers. By replacing manual coffee grading procedures with innovative automated ones. Please review our white paper.

Coffee grading starts at the origin and the producers should be empowered to take part in the grading process. you are arguably the most negatively by inaccurate and inconsistent grading results. Monitoring green coffee quality right at the farm gate, and using data to improve your processes and to deliver high-quality coffee consistently, will give producers the power to negotiate higher premiums with your existing and new customers. Specialty coffee is unique as it allows for higher purchase points derived from specific data points. Being able to accurately assess this can impact revenue.

Values for the producers (you):


  • improve farming and post-harvesting processes based on the assessment of the defects, color, and screen sizes
  • evaluate batches and lots separately right at the farm, compare them to each other
  • communicate the quality remotely to the buyers and receive proof of quality

We also want to share ways to increase the accuracy, consistency, and time of the green coffee grading process. we share our insights of interviews that address the flaws in the current system. Repetitive processes, inaccurate measurements, time-consuming, but we offer a solution. This is a way forward for the coffee industry that includes producers. By replacing manual coffee grading procedures with innovative automated ones.

Please review our white paper for knowledge on this important system and how to improve it in a way that benefits you.