AS A LOCAL, INDEPENDENT COFFEE ROASTER, LATE FOR THE TRAIN SEARCHES GLOBALLY FOR EXCEPTIONAL COFFEES.
We do a lot more than seek out regions with unique micro-climates, special soils and heirloom cultivars, and growers with harvesting & processing secrets. We source and develop relationships with growers, co-ops, and importers that promote sustainable agriculture, biodiversity and programs advancing local community development. Sometimes, the decisive factor for us is simply the story of someone busting ass to make a difference.
We specialize in roasting dark, so we are also looking for coffees with a special quality and depth that’s off the books; with a handsome density of character that will enrich a dark roast, because not all coffees taste great when roasted dark.
ONCE A COFFEE ARRIVES IN OUR ROASTER, WE CAREFULLY ROAST BY HAND IN A SMALL-BATCH ROASTER.
At 7,000’ we can roast at a lower temperature and take our time so the coffee becomes smoother and sweeter. So whether you like your coffee brewed in your kitchen with a V-60, Chemex, French Press, Aeropress, or from a big pot, cowboy style at the bottom of the Grand Canyon we have you covered.
But coffee roasting is not alchemy. We cannot make a rainbow out of mud. That’s why we cherish our relationships with importers, growers, and brokers. At the end of the day, we do our best to do justice for the people who grow our coffee, and to our customers who entrust us with their daily cuppa jo.
In a nutshell, we taste it, buy it, roast it, and offer the best of it to you. We pay attention to relationships, friendships, having fun, and helping the world when and where we can. We like to say around here, “drink like the world depends on it!” It tastes better that way.