Working closely with the Head of Coffee Quality, I am at the heart of ‘day to day’ coffee production operations, as well as taking ownership for sustaining the quality of coffee, beans, and blends. Physical analysis of green coffee samples to SCA protocol. Roasting green coffee samples to specific roast profiles, both with Cropster roast profiling software and manually. Recording and organizing cupping, quality and roasting data on internal systems and Cropster.

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