Yes, just to give some background information for those that may not understand, there is a great deal of work and cost (understatement) going in to developing new roasts and blends, much of which ends up in production and some of which ends up in competitions.
For example in the last couple of years many of our own older regular blends have been modified or replaced with the latest developments that have come through our in house development and quality control system.
Unlike many other similar sized roasteries, we have a regularly used (double barrelled) professional sample roasting machine and a development and quality control team that design and test all our coffees. A number of our staff cup the results even if they are not in jobs directly related to the roasting part of the business. For example, amongst others our head storeman is on the team and has an excellent grasp of all that goes into development of the product, and has an excellent cupping palate. Everything we roast is checked, colour coded, cupped and logged (be aware that many roasteries do not do this).
The larger volume coffees that are delivered to our cafe clients go through the very same process.
And of course all the above builds a great culture in the staff, who are focussed and excited about the quality of the roasted coffee they work with every day. Its costly to implement this kind of thing in a small to medium sized business, but works for us.
Cafe clients as well as the coffee drinking public, have never had it so good in this market in terms of the high and repeatable quality of roasted beans being purveyed by the better coffee roasteries.
And of course, a HUGE thank you to the two M's who are the main driving forces in our coffee development & quality team