Coffee is an incredibly complex product, with many links in the chain from the origin that it’s grown in, to the final beverage we consume. You may hear some people say that the producer has “the most important role, because without them there is no coffee”. Or maybe you’ve heard that “it’s the barista that is the key, for without their careful preparation and customer service, all of the farmers’ hard work can be in vain”. I’m a roaster, so you may expect me to say that we have the most crucial task of reaching the full potential of the green coffee. The truth is, you probably won’t hear me say much at all, because I’m a coffee hermit, hiding in the roasting room and at the cupping table.
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