Hello. This is Soy at Roastery. In response to the delightful feedback you left in the first newsletter (I can't express how happy I was that you asked!), there was a question like this:

"I'm curious about how you're all doing at the roastery. Each one of you seems so busy, but we don't really know why from the outside."

In the roastery, we conduct numerous cuppings. This includes quality checks for the Black Suit and Velvet White we produced this week, deciding on the tasting notes for the coffee we'll launch next month, and determining how many months we can sell our cold brew, and so on.

Apart from QC, there's another rigorous cupping that happens every week - the cupping for green coffee sourcing. When you add up the time spent by the cuppers participating in cupping for green coffee sourcing, it amounts to nearly 30 hours every week. From the initial rejection filtering, detailed cupping, to the final brewing validation. Even though it's necessary, is it really okay to spend this much time on it? I'll introduce how the roastery's green coffee sourcing process unfolds during a week.

If I were to list two representative routines at the roastery, they would be:

1. From product roasting to shipping.
2. The other one is cupping.

Among these routines, the cupping routine can be further divided into two based on its purpose:

1. Green Coffee Sourcing: "We need to find two fruity coffees to launch for this summer's lineup."
2. Quality Check: "Did all 8 coffees we produced this week meet our target quality?"

Today, I'll explain how the cupping for green coffee sourcing unfolds.

At BB, we introduce an average of 3 coffees every month. Behind those three coffees, there are approximately 140-150 coffees that didn't make the cut. If a month has 4 weeks, that's roughly 35 coffees going through the roastery every week.