Do You Have What it Takes to be a Roasterie Bean?

Not just any bean can become a Roasterie bean.  Maybe that’s what makes us different—the fact that we scrutinize, study and taste every single shipment that comes into our factory in order to provide you with the best coffee in the world.  So what does it take to become an approved Roasterie bean?  Probably more than you think…

First and foremost, The Roasterie only selects beans that come from certain areas of the world—the best areas of the world.  All of our coffee comes from our favorite coffee farms which we have hand-selected through our 20 year existence.

When the beans we select finally make it to our factory, each and every single shipment has to go through the Roasterie approval test.  Our Master Roaster (Stormin’ Norman Killmon) and Bean Hunter/Q-Grader (Paul Massard) put the beans to the test every single day.  The two drink anywhere from 30-120 cups of coffee a day.

Inspection includes:

  • Fragrance/Aroma
  • Acidity
  • Body
  • Flavor
  • Sweetness
  • Uniformity
  • Balance
  • Aftertaste
  • Overall
  • Clean cup

What are Stormin’ Norman and Paul looking for?  High scores.  The higher the score, the better the bean.  Each category can score as high as 10 or as low as 4. Norman approves beans that score above 89 according to the Specialty Coffee Association of America guidelines.  Paul approves beans that score above 87 according to the Q-Grader guidelines.  Beans that are under either number do not pass inspection.

It takes a lot to become a Roasterie bean—what can we say?—we’re picky!