Blue Tokai Coffee Roasters

When we started roasting in 2013, we had a small 1 kg machine that had us roasting for twelve to fourteen hours straight on most nights because of how small it was. Though we have grown, both, the size of the roasters (we now roast on two 12 kgs Probat machines) and the team, we continue to spend as much time, energy and resources on constantly pushing our roasting quality forward. We are consistently researching, testing and implementing best practices throughout our business to raise the bar. Cupping hundreds of green bean samples every harvest before making our final selections is standard procedure at Blue Tokai Coffee Roasters. Holding advanced sensory trainings for junior roasters, and experimenting with processing at the farm level are just some of the ways that our highly skilled team is constantly evolving. Although we have a dedicated sourcing team for green beans and have invested in establishing quality roasting parameters, we know that a lot more steps still have to fall into place to brew a good cup. This is why we have worked closely with our Q Grade certified Director of Coffee to create industry leading procedures such as cupping every single batch that is roasted to ensure consistent quality.