Once the sample has passed the visual inspection, it is roasted in a sample roaster. The sample roaster is a crucial link in the quality chain, allowing us to emulate the production roast on a sample basis. Waves roast master watches carefully to see how the coffee reacts to the heat and assesses the bean coloration.

After roasting, the sample is tasted by a team of professional cuppers. Five cups of each varietal are graded for consistency, aroma, flavor, body, acidity, and aftertaste. If the sample passes the cupping, Waves' roast master determines how it best reacts to different brewing methods - like espresso and drip brew.

All of these steps take place prior to any purchase of green beans. The coffee is put through this grading process two different times. Once,on the pre-ship sample, and again when the coffee arrives in port. The grading process is done any time there is a change in lot number.

The lot number is assigned to individual batches that are processed in the country of origin. Any time a new lot arrives, there can be the potential for changes in flavor and consistency, and therefore must be evaluated and tasted.

World's Best Green Coffee

Quality control starts with the green coffee. Green coffee is similar to wine in that its flavor changes dramatically from region to region, and even more dramatically from country to country. For this reason Waves has developed a strenuous coffee profiling system.

We have made very specific profiles for each coffee we buy. This profile describes in detail the visual and flavor characteristics of the coffee by country. Prior to purchasing even one pound of coffee, our roaster puts a sample of that coffee through rigorous testing. We start by checking the visible characteristics of the coffee, any obvious signs of defective processing. Fermentation, fungus or insect damage will eliminate the coffee before it has even been roasted. We also check the moisture content of the beans to assure it is consistent with what is normal for that origin of coffee.