A Different Kind Of Roaster

As a woman with a few roasting decades in her pocket, an equally lengthy background in aromatics and also a past resident of many of the coffee countries we tend to feature, I like the prospective I have to offer. I roast the way I might choose an aromatic: learning about the terroir, the farm and how the coffee is produced, then figuring out how I can bring the best of the coffee farmer’s work out in the bean. Not only do I consider it my job, but it is how I pay my respect to the sweat and the worry and sheer manual labor the farmer endures in order to supply a good coffee. Roasting involves taste and sound and visuals all while controlling the dynamics a gas roaster offers when roasting coffee. I do my best to ensure the producer receives a fair wage because there is nothing sustainable about low wages in any part of the coffee chain. Soulside Coffee primarily seeks out women owned cooperatives and farms and while it is a challenge, I believe the coffee tides are turning. I see a day where more women are involved in the coffee supply chain, from farm to roasted bean and I’m grateful to be on the forefront of it all.