05/28/2026
Something we don't talk about enough: what happens before coffee gets roasted.
This past week, Thomas, our Head Roaster, walked the team through a green coffee evaluation. Every coffee we consider buying comes to us first as a 300g unroasted sample. Thomas evaluates it for color, moisture, and defects before we commit to a single purchase. Seven categories of defects exist in specialty coffee grading. What we're really asking is simpler: is this good enough for the people who trust us with their morning cup?
Some samples come through with issues: particle sours from moisture problems, insect damage, beans that would scorch in the roaster. With producers we don't know, we pass. With the farmers we've built 17-year relationships with, they know what we need. Oscar, Maria, and Lennon oversee the process with a careful hand, ensuring we have more than just specialty coffee to offer.
What made it through this past week is going to be the star for our summer seasonal. We're dropping it next week, and it’s one of the best seasonal coffees we've brought in. We'll have everything you need to know in the newsletter first —> sign up here if you're not already on it: https://www.dynamiteroasting.com/newsletter-sign-up/
In the meantime, the Rwanda Spring Seasonal is in its final week. Notes of juicy peach and floral vanilla, from a cooperative of 700 women in the WCE region- and one of the standout coffees of the season. If you've been meaning to grab a bag now is the time.
