Our story is simple and like many people we thought we could buy a roaster, espresso machine and people would come and we would have a thriving business. Little did we know that we really had no idea what we were doing and the only thing we knew about roasting was put the beans in and drop them out at a certain temperature. This is how most roasters do it. The reason I know this is through years of trying other’s coffee and testimonies of people that come to our shop. What we always hear and my experience from trying other coffees when I travel around is the coffee is sometimes good and sometimes not so good.
This is where it all changed for us many years ago. We noticed our coffee was like that, sometimes good, sometimes not so good. We had a problem though. I knew that because of our location people would not come in for ho hum coffee. With an engineering and manufacturing background and a lot of prayer we developed a way of roasting that I believe is special and it’s evidence is from so many serious coffee drinkers tell us they could buy coffee anywhere but ours is always consistent and great tasting.
After 10 years of roasting, I’m still amazed at how precise and delicate the art of roasting coffee can be. Seriously, just a few degrees in temperature or improper air regulation can make the difference in a good cup of coffee and a Great! cup of coffee. We are proud of our coffee and if it’s not the best you ever had it will rank in the top 2. Try it and see.
After years of roasting, I’ve found that coffee is a very delicate organism that unless
carefully roasted will be just another run of the mill coffee. I’ve developed a roasting
process that once you try my coffee you will understand that our coffee is something
special! See for yourself. No fancy packaging, just awesome coffee!
