Roasting

Whiptail Coffee buys green coffee from importers who work with producers around the world, and we roast it in small batches at CoRo, a coroasting space in Berkeley, California. We believe roasting coffee isn't difficult, but doing it in the best way possible takes a lot of work. We profile each coffee and make careful notes on how each recipe performs in the cup; then we use software called Cropster to ensure that every roast is consistent. Each week, our team tests the quality of the batches roasted in a process called cupping. The work of profiling and roasting coffees to ensure top quality is our way of honoring the efforts of the producers, harvesters, and processors who are part of our value chain.