When you look at the statue of David in Italy, it’s easy to get caught up in the beauty of the final product and forget that a skilled, talented, and experienced artist was able to turn a block of raw stone into the world’s most famous sculpture. Similarly, turning a raw coffee seed into a dynamic and flavorful bean is both an art and a science. It takes a delicate combination of experience, talent, and precision to have the vision to turn seemingly undesirable raw materials into something that is loved by people everywhere.

It’s at this stage of the process that the flavors in your resulting cup are shaped and the promise of the green bean is fulfilled. You can have an amazing green coffee bean to start with, grown in perfect conditions, but if it’s under or over roasted, your resulting cup is ruined.

Roasting requires both craft and instinct, as well as attention to smell, appearance, and sound. By carefully planning how much heat the bean gets during various phases, you can accentuate particular characteristics, mute others, and even develop the mouthfeel and body of the beverage. Becoming a skillful roaster is no easy task, which is why we’re thankful for the experts we’ve had the opportunity of getting to know!

So, what’s our roasting process like?

We’ve partnered with La Terza Coffee, whose Master Roaster from Uganda has won multiple barista championships around the world. He evaluates each bean variety and develops a custom roasting recipe. Some beans are roasted for longer than others, while others are roasted at lower temperatures. This guarantees each coffee has the optimum flavor, perfect for that harvest and climate, and is completely individualized to the specific beans.

We’re committed to the quality of each batch, and we promise that you’ll fall in love with Wandercup coffee!

Sonam & Dan