Cafe Britt fits nicely into the Costa Rican coffee system. They serve as the middleman between the processing of the coffee cherries and the next step, reaching the consumer. Cafe Britt specializes in two different times: coffee and chocolate. They focus specifically on roasting coffee cherries into coffee beans or exporting them to plants in other countries. Once in other countries, they can roast the beans. The longer the wait to grind the beans, the more the flavor diminishes. This is why Cafe Britt only roasts coffee on demand. Doka works much differently than Cafe Britt (even though Doka is now technically owned by Britt). Doka specializes in the production of coffee cherries to prepare them for roasting. This includes planting the seeds, waiting for the coffee trees to grow, and picking the cherries. To evaluate the quality, remove the skin, ferment, and dry. Doka prepares the coffee cherries to sell to roasters like Doka. 

I agree with Britt’s method of making/finishing the coffee. Their philosophy of roasting to demand allows the company to prioritize quality for every order and ensure that no coffee goes to waste. As mentioned above, the fresh bean has the best flavor when the coffee cherry is roasted recently. The flavor will diminish over time. Only roasting what the company has been paid for assures the purchaser receives fresh beans and the best quality.

Additionally, some roast orders will go to waste if Britt does not do orders by demand if orders were sold late or were unsold. Beans sold late would have significantly worse flavor over time and diminish the company’s reputation of coffee quality over quantity. Britt should add more manufacturer locations in other countries. Britt has distribution locations in 5 countries; however, they only have roasting facilities in two countries, so the quality in countries without a direct roaster can suffer slightly. To fulfill its brand image of quality, Britt should invest in other countries.