YER A ROASTER, HARRY

...Almost... 

Our roastmaster moved on to greener & brighter pastures at the start of the month, and Sobbuh is handling most of our production while I'm equal measures heavy labour and roaster's apprentice.  

I've got a whole bunch of the theory under my belt - but it's a little like driving a car, say - having the theory alone isn't quite enough to do a good job.  We've adopted a Sunday/Wednesday main production schedule so we can tune freshness to be ideal relative to when we're actually shipping those coffees.  

And despite the steep learning curve and the sudden change in responsibilities, we're crazy stoked about tightening the loop between QA, consumer relations, and actually producing the great coffee our business is all about.


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