16/08/2026
The Roastery isn’t just a coffee shop name. We are a working speciality coffee roastery and speciality coffee isn’t just a marketing phrase. It means standards are being met - including standards customers never see,but absolutely taste in the cup. This is a 350g sample of our Villalobos honey process green coffee from Helsar de Zarcero - a certified speciality grade & regenerative coffee producer since 2015. A sample amount is checked upon purchase for possible defects prior to roasting. Is this exciting to the average coffee drinker? Maybe not. To me,as a coffee roaster,it matters enormously. Under SCA- green coffee grading regulations, speciality grade coffee allows for 0 primary defects in a 350g sample. No black beans,no sour, fungus,dried cherry pods,foreign matter or severe insect damage.ZERO. Secondary defects are limited to 5. Not grams - beans. Defects that don’t affect cup taste quality - smaller bean size , a few cracked beans are allowable but limited. Today,technology helps too. I use an AI based tool along side my visual inspection. I’ve completed SCA coffee roasting training ,and through connection with Costa Rica’s speciality grade community I also have access to professional graders ,cuppers and more experienced roasters - an entire network of coffee experts. Our direct relationship with a producer matters too. I buy directly from certified farms so if there is ever a quality concern, I can speak directly with the producer. Why does any of this matter? Because before the grinder, espresso machine and latte art the BEAN QUALITY matters. The standards mentioned do not apply to regular coffee. I’m not here to hate on your favorite grocery store brand. My mission is to show my corner of the world what makes speciality coffee - special. Is this a little nerdy? Absolutely. You don’t need to remember any of the technical details. Just remember this: the quality of the bean in every cup matters deeply to The Roastery and yes, we still make pretty latte art too. ☕️
