Our Head Roaster, Taylor Gresham, competed in the Western Regional Roaster's competition last month. She beat out roasters from all over the US, many of whom have been roasting for twice as long as she has. We asked her a few questions about her top three finish.
Q: What was the most challenging part of the competitionfor you?
A: The most challenging part of the competition for me was having to put my money where my mouth is, and actually talk real life, professional roasters through MY process and hope that they received it all well.
Q: What was the biggest thing you learned from competing for your first time?
A: Every person is so different in what they find is good or bad in terms of taste. This made me buckle down on the information aspect of the competition so that I could be confident in fact and theory, and have hope that they love the coffee as well.
Q: What was your approach to roasting your competition coffee?
A:The approach I took to roasting this coffee was similar to most high grown, dense coffees that we roast. I took into consideration the coffees altitude, the soil in which it was grown, processing method, moisture content, etc., to develop a profile that helped the coffee to shine.
Taylor competes against the other Top 12 roasters in the country on April 20th & 21st. Watch our Facebook and Instagram feeds for updates!