Interview with Eden Zhu, Founder of Spero Coffee Roasters
Spero has been operating for a little over a year now. What has that journey been like, and what were some of the biggest surprises along the way?
We started in April of last year, roasting our very first five-kilogram batch for summer pop-ups and farmer markets with just one single Brazilian coffee on the menu. At first, it was mainly friends and local bakery owners who supported us, and word spread from there. Because I prefer slow, steady growth rather than aggressive expansion, I was only ordering a few bags of green coffee at a time. That led to an immediate challenge with inventory management; we were constantly running out of coffee! While having that demand was a happy problem to have, it taught me a lot about planning ahead, which is a major focus for us as we head into our second year.
How did you transition from working as an accountant to becoming a roaster?
I worked in auditing for a few years, but during tax season, sitting in a chair for over twelve hours a day gave me back issues. I decided my health had to come first, and I wanted a career where I could be on my feet. I was already drinking three cups of coffee a day, so I made the jump and worked as a barista for two years. Being a bit shy, spending all day socialising on the café floor could feel draining, whereas roasting allows me to channel all my energy directly into the coffee itself. I took CQI and SCA courses, talked to experienced roasters, read books, and dialled in profiles on sample roasters until I felt ready to launch Spero.
What is the concept behind the illustrated animals and patterns on your coffee bags?
The artwork is created by my partner. Because we are both originally from China, we wanted to celebrate our cultural roots here in Canada. The animals represent the twelve Chinese zodiac signs, and the vibrant, floral background patterns are inspired by traditional textile designs from the Northeast region of China where we were born and raised. We also match the label's background colours to hint at the flavour notes inside, like using bright orange for a fruit-forward, tropical lot.
What is your core roasting and sourcing philosophy at Spero?
Flavour always comes first. I believe great coffee should speak for itself. When assessing green samples, I evaluate the cup quality and roastability, but above all, I roast to highlight natural sweetness. I want our coffees to be approachable, clean, and memorable for their sweetness and balance across every brew method.
Want to try three new coffees every month?
Take our quiz and you'll receive three new coffees from three new Canadian roasters, freshly roasted just for you!
Change your profile, upgrade or downgrade your sizing, skip a shipment or cancel at any time.
