After months of haggling and looking for money, we were able to purchase our own small roaster, that we call Sheila and begin to profile, test and compare until we came up with a line of coffees that we believe not only says Avery's Coffee but also is something that the people in our area enjoy.
Roasting your own coffee has its own set of issues. You have the beans, the profiling, the method, the countless hours of figuring out what your machine will and will not due. I got to tell ya, if you would have asked me 10 years ago, would I believe that I would be a Master Roaster (I use that term loosely) in my own coffee business, I would have told you, not in my wildest dreams.
Coming to the final step of cutting the apron strings from our former roaster. And we do really appreciate their help, was the biggest move I've ever made. The feeling of knowing that from here on out, everything is YOUR PRODUCT and a reflection of YOU is some heady stuff. This last week we officially became 100% Avery's Coffee.
Being 100% is truly a scary place to be. In the past, all I had to do is make a phone call and miraculously a 5lbs. bag of product would come. I would complain about the roast not being exactly what I wanted, or that I wanted it to be medium rather than a dark roast but the responsibility for the quality of the bean was on someone else's shoulders. I could always say, "Yeah, we're working on getting something new."
Well now, the only person I can fire is me.
So here is to the next level of our business and adventure into the world of coffee. Roasters beware. I have a 5kg machine that has a lot of years ahead of it...
