An inviting aromatic smell of freshly roasted beans was our cue to enter the laboratory. The air of anticipation was almost palpable as we reverently filed into the spotlessly clean room. To one end stood a German manufactured Probat double chambered micro roaster elegantly fashioned out of copper and steel that continued to radiate heat from the morning’s batch. Two beady eyes in the form of analogue temperature gauges perched on top gazed out over the proceedings that were about to take place. Heading up the investigation team, Coffee Quality Section Head and expert Licensed Grader (cupper), Ato Tilahun Mekonen, assumed the air of a seasoned detective looking for the…