Back in January, I flew nearly 17,000 kilometers from Jakarta to Ottawa, Canada, to help fellow roaster Ziad, owner of Wadi Coffee Roaster, refine his roast profiles and prepare the roastery for larger production volumes.
The first challenge wasn’t the coffee, it was the weather. I left Jakarta at a comfortable 30°C and landed in Ottawa greeted by snow and -30°C. A 60 degree temperature swing is something you don’t truly appreciate until you experience it.
Shorts and T-shirts were quickly replaced by winter coats, gloves, scarves, and boots. Even the Giesen roaster needed a different approach, with adjustments to the warm-up routine and Between Batch Protocol (BBP) to perform consistently in such extreme conditions.
The next eight days were packed. We began with a full inventory of the green coffee, measuring moisture and density before sample roasting every lot. After calibrating our palates through sensory exercises, we cupped coffee after coffee, identifying each lot’s strengths and deciding on the roast profiles that would best express its potential.
There was one missing ingredient: understanding the local market.
We visited cafés across Ottawa, observed what people were drinking, tasted local offerings, and discussed customer preferences. Great roasting isn’t just about maximizing quality, it’s about understanding who you’re roasting for.
Armed with that knowledge, we returned to the Giesen 15 kg and developed production profiles focused on consistency, efficiency, and repeatability. Along the way, we also reorganized the green coffee storage and inventory system to create a smoother workflow.
Before catching my flight to Guatemala, I finally had a chance to step outside the roastery. Snow-covered landscapes, frozen lakes, and Canada’s winter beauty were the perfect way to end an unforgettable project.
A huge thank you to Ziad and the entire Wadi Coffee team for the warm hospitality, great conversations, and the opportunity to work together. It’s always rewarding to leave a roastery with stronger roast profiles, improved systems, and a team ready for the next stage of its journey.
A special thanks also goes to Cropster, which played a central role throughout the project, from roast profiling and data analysis to production tracking and inventory management. Reliable data made every decision more informed and every adjustment more intentional.
Consulting isn’t only about changing roast curves. It’s about understanding people, markets, processes, and building systems that continue to deliver long after you’ve boarded the plane home.
Au revoir et à bientôt.