Q: How do you decide what roast is best for a different bean?

Good question! Roasting is a combination of science, bean knowledge and the experience and personal likes of the roast-master. We start the process at the estate or village we buy from. We have a small test roaster we carry with us. At the time we are testing beans to make sure they meet our standards, we are also experimenting with roasts. When we cup (taste) these initial offerings we get some idea of how we would like to present the bean later. After this we continue testing, using a roasting log to plot ever step of the roasting process. After literally days of roasting our roast-master will come out smiling, finally having perfected his roast. On the scientific side different beans can have different levels of moisture and sugar contents. These factors can also determine how the bean should be roasted.