They’ve arrived!! Colombian originals

Last October I had the chance to return to Colombia to do a tour of coffee farms that could become potential suppliers, and to visit farms that are already suppliers that I had previously visited. Two of the coffees from that visit have now arrived in Canada and are available for people to enjoy. Both of the coffees are from previously visited farms who are already suppliers to Single Origin Coffee who I purchase from in Calgary.

The first arrival is a Rainforest Alliance Santander that I have carried for a number of years. Two years ago on my first visit, I had a chance to meet the Wandurraga’s, a family of siblings that are running a large farming operation in Colombia. Santander is a prominent department (think province) in Colombia and the Wandurraga’s are producing an exceptional coffee. One of the connections for me personally was the twin girls who we met as I am also a dad of twin girls. On my first trip,the  girls were getting ready to graduate and were making plans to attend university.  Direct purchasing from the farm provides a better price for the coffee, which allowed the family to send the girls away to school. The quality of the coffee is exceptional as well, and it as become one of my favorites on my list. Single Origin Coffee purchases the entire crop, which was 325 bags this harvest year.

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The second coffee is also from a farm that I visited on my previous trip. Los Mandarinos is another family farm that produces very high quality micro lots of coffee. Luis Alfonso Rangel and his family take special pride in the coffees they produce. This coffee, Don Alfonso’s Passion, is a special micro lot. This coffee is selected as the best of the harvest from the farm. It is meticulously picked and processed to produce an exceptional cup. Only 21 bags of this wonderful coffee are available, and to a select group of roasters through Single Origin Coffee. I’m thrilled to be able to offer this wonderful micro lot coffee to my customers.

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Monday morning coffee (on Tuesday)

Yes, it’s Tuesday afternoon, so this post is a bit late. I was waiting for information on my latest coffee order to see how things would come together. So now that I have it, I can send out this update. I wish it was all good news…

First, the good news. With this order of coffee (11 bags – over 1500 lbs) that I’m picking up tomorrow, we are in for a full restock. I’ve been out of my coffee from Uganda for a while, but it will be available again tomorrow. As well, a restock of our coffee from Brazil. And a new addition. I’ve ordered a bag of coffee from Honduras for this go round. I’ve never carried one from there, so am looking forward to seeing how it is. I usually bring in something new in preparation for the Farmers Market season, so that’s the one for this year.

As well, I’ll be picking up a new bag of Colombia Santander which is a blend of beans from two of the farms I visited on my trip to Colombia in 2016. One of the farms that we visited had twin daughters, like me, so supporting them has been a priority. And I also learned that both girls have been able to go to University this year as a result of the work their families have done to grow their farms. A first for the family. I’ll also have a special bag of Colombia from Los Mandarinos farm, called Don Carlos Passion. I’ll be offering it on occasion as it will be a limited supply.


Mark your calendars as well. The May long weekend is the start of the Farmers Market season, and I’ll be able to attend this year. The first market is always a fun one.

Now, the not so good news. As a result of increased prices coming off the farms, transport costs, and the current exchange between the Canadian and US dollars, I unfortunately will be taking a price increase across all our coffees. Prices haven’t changed in over 2 years, and so this is one of those increases that is necessary to continue to provide fresh roasted and delivered coffee to all my customers. One pound bags will be going up to $17, and half pounds $9. Subscription prices will also reflect this increase.

So, it’s an exciting time. New coffees, new season, and likely another exciting announcement about a new opportunity to sell my coffee at another event. But that will be for another time.

Light Reading

As a young kid growing up, I loved to read. If there was a book around, I’d read it. I was on a first name basis with all the school librarians. (well, close anyway, they were all family friends) One of the words I learned from reading is voracious, and that’s the kind of reader I was. Thankfully, that has carried on in my kids. I can’t count the number of times my girls have read the  entire Harry Potter series. And my son grew up reading the Redwall books, and every now and then I see him back in them.

As a middle age adult, I still enjoy reading. A lot. However, life phases change, so free time to read isn’t always available while kids are growing up, being driven around, and life is happening. So, as we (my wife and I) move into a new phase of life, one with independent kids, I am finding a bit more time to read. And most of the books on my coffee table nowadays are about, surprise, coffee. There are also a couple of Star Wars books thrown in there, but they are more for entertainment reading because I still love the story.

The coffee books I currently own are a great mix of educational and story telling type books. There is so much information out there about coffee that it’s hard to imagine a limit to the number of books I could read. One of my recent favorites is by Longberry Publishing. Aptly titled “Longberry” It has some education, but more to my liking, some fantastic writing about coffee, the coffee world, coffee people, growers, families, and other great reads. I missed out on the hard cover of Issue 1, but have in my possession now, Issue 2, pictured below. I imagine there will be more issues coming to my door, even though it is published in the UK. One of the editors is a long time coffee man James Hoffman. The selections are great, fun, and educational. One of the chapters is called Plant Sentence – Coffee has survival strategies. It gets into the science of the coffee plant and how it has changed and evolved through the years. Fun to dig into.

A second book I just started is called “Caffeinated – How Our Daily Habit Helps, Hurts, and Hooks Us” by Murray Carpenter. He is also a long time coffee guy and a scientist, so this is definitely a book for learning. And the writing is great as well. I’m really looking forward to this one.

I am fortunate to be able to find so much great writing on the subject of coffee. I encourage anyone who enjoys reading for fun to find any coffee book and give it a look. It will have great stories, and you’ll be able to learn something as well.


Time Sure Flies

Who would have thought it would take 5 months to publish another blog post. It really shouldn’t be this hard. So it’s time to send one out.

One of the great things about the world of coffee is that there is always something new to try. My most recent pick up of green coffee from Calgary was around 1400 lbs. Pretty much filled the back of my father in law’s Escalade,  which I don’t really enjoy driving, but it’s a nice ride when picking up my goods. You can see the picture below.


Included in this order were some new coffees for me to offer. One of the new ones is from Bali. (pictured above) And although it’s not really new, it’s a new offering. This one is again a Rainforest Alliance Organic coffee, however, it’s also a natural process coffee (my previous Bali was a washed coffee.)  This means it has a much lighter, sweeter, and definitely fruitier profile than the old one. There are hints of the earthiness that people liked in the previous coffee, but they are certainly muted by the sweetness that is prevalent. So far, it has been a great dark roast coffee for people to enjoy.

Also, a new, but not really new coffee from Bolivia. I’ve had a Bolivian coffee previously (but it’s been a couple of years) that was fantastic. Chocolate tones, with a hint of molasses. Smooth and rich, heavy on the tongue. Just a great coffee. So I was really looking forward to bringing it in again. This coffee does not disappoint. Same great profile with even more chocolate tones to it. (Of course everyone has different taste buds, but that’s what I get when I drink it)

And finally, one that is actually new for me. A coffee from Burundi. I’ve been patiently waiting for this to arrive as supply seems to be quite limited. I’m a huge fan of African coffees. Each are distinctive in their own way. But the one thing I enjoy the most is their dark fruit and chocolate tones. And they are so smooth. So this was another that I was really looking forward to. Surprisingly, it does not have the same chocolate and dark fruit tones I was expecting. The smoothness, yes. But definitely a more muted, soft chocolate hint to it. A wonderful, mellow, easy drinking coffee that I have discovered pulls some incredible espresso shots for an americano at home.  This doesn’t surprise me as all of my other coffees from Africa also pull great espresso shots for me at home.

I have also discontinued some of my other coffees either due to slow sales, lack of supply, or high prices. Peru, Papua New Guinea and Costa Rica (eventually) will no longer be available.  Sadly, I have had to increase all prices to $16 per pound due to the current state of the Canadian dollar next to our American counterpart. It’s been over 2 years since my last increase. And if you price it out, brewing a 12 cup pot, using 2 oz of coffee each time, that’s 8 pots for a total of 96 cups. (Depending on your mug size) That’s roughly $0.17 per cup if your brewing at home.  Even if you use a larger mug, it’s still less than $0.40 a cup which is a great price for fresh roasted and delivered coffee.

Attached below is my current list of coffees that are on offer. There is also contact information to reach me to place an order.

Oh, and don’t forget, the Farmers Market season is fast approaching. It all starts May 14, so mark your calendars.

February 2016


Christmas Market offerings.

Well, it’s that time of year. Even though Halloween isn’t done yet, it’s beginning to look (and sound) a lot like Christmas. So, in preparation for that, this post will be reposted multiple times. It will be a list of coffees available for people to buy during this wonderful time of year. Most are part of my regular offerings. One item available every year for Christmas is the 2 oz stocking stuffer. Available in all regular coffees the 2 oz bags are perfect for the coffee lover who wants to enjoy a different coffee each time. They are $3 each or 5 for $12, and you can pick them up at either of the two Christmas Markets that I will be at. So, without further delay, here is all the information you need to make a decision about what coffees to get for that special someone.

The Markets I’ll be at are:

November 6,7 at the Cypress Center. Friday the 6th from 12-8, and Saturday the 7th from 9am – 5 pm.

Thursday Dec. 3 at the Olde Tyme Christmas Market from 4 – 9 in the Auditorium of the Cypress Center. This is held by the Medicine Hat Exhibition and Stampede and has become an annual event. The Olde Tyme Market brings all your favorite Farmers Market vendors back for one last chance to treat that special someone to a unique local product. Of course it’s December so there won’t be any produce.

Below is a list of our coffees for the Christmas Season.

Each of these is $8 for a half pound, and $15 for a pound.

Colombia Santander Rainforest Alliance,

Guatemala Huehuetenango Rainforest Alliance,

Bali Blue Moon Organic Rainforest Alliance.

Brazil Organic

Papua New Guinea Organic

Rwanda Dukunde Fair Trade Organic

Timor Fair Trade Organic

Ethiopia Yirgacheffe

Tanzania Peaberry

Colombia Centauros

Honduras Swiss Water Organic Decaf

Bean There Dark Side Blend

Bean There Espresso Blend

Each of these is $8.50 a half pound and $16 a pound

Costa Rica Tarrazu Rainforest Alliance

Kenya Peaberry

Mexico Swiss Water Organic Decaf

Along with our Dark Side and Espresso Blends, any of our coffees can be dark roasted if you prefer, and of course if you need it ground we can do that too.

Below are a list of some premium coffees that are available for the Christmas season for that extra special coffee drinker on your list. Each of these is best enjoyed as a medium roast. And they are all a limited supply coffee.

Yemen Mokka    1 lb  $20   1/2 lb  $10  4 oz  $5

Maui Mokka       1 lb  $35    1/2 lb  $17.50   4 oz  $9

Colombia Geisha   1 lb  $25   1/2 lb  $13   4 oz  $7

Jamaica High Mountain   1 lb  $35   1/2 lb  $18   4 oz  $9

As well, for the first time ever, I’m working with the Exhibition (for the November Market) and going to be able to serve cappucinos, lattes, and shots of espresso, as well as a wonderful afternoon treat called affogato, which a a shot of espresso over vanilla ice cream. Of course, you could have it anytime, but availability will be very limited as we are trying this out for the first time. (the affogato that is. I should have the beverages available the whole weekend.)

And, finally, I will have available raw, unroasted cacao beans. These will be available in 1 lb bags for $10. This is an unbelievable product. The aroma itself is incredible. And while it does take some loving work to get it ready, you won’t be disappointed in the result. I’ve roasted some here at home to try, and the flavor is amazing. Whatever you thought cocoa tasted like, this will totally change your perspective. It’s a product of Colombia (I’m not kidding) and has been brought in by my coffee importer Carlos at Single Origin Coffee in Calgary. Like coffee, it’s another one of those products you can’t grow in Canada. And it’s taken Carlos 3 years to get this product to market, so that’s a good indicator of it’s quality.

So there you have it. An exciting Christmas season approaches. Coffee, cacao, and coffee to drink while walking around the market. It just doesn’t get any better. So be sure to mark your calendars for November 6 and 7 in the Cypress Center and come see some amazing homemade Christmas gifts just waiting for you to discover.

Farmers Market

Well, the 2015 Farmers Market season has come to an end. October 3 was the last market for this year. Each summer goes by quickly, beginning the May long weekend and running 22 Saturdays until the end. For Bean There Roasting, the Farmers Market provides me the perfect opportunity to speak with customers about coffee. And I’ve had some great discussions.

Being face to face with customers, and new potential customers is, for me, the single best way to get people to understand coffee a little better. Why fresh roasted is so important. Why it’s best to grind your beans as you use them. (Although I’ll always grind it for you if you’d like.) And lately, the two most common conversations, Keurigs (it’s a short discussion) and “is it true that dark roast coffee has less caffeine?”

Most important for me is finding a coffee (or coffees) that my customers will enjoy. You say you’ve tried coffee from Sumatra and you didn’t enjoy it. Great. I don’t really either, so let me offer you an alternative. Something from Tanzania or Ethiopia maybe. What!? They grow coffee in Africa?! Yes they do, and they are spectacular and unique, and did I mention my favorites? Especially the coffees from Ethiopia. Well great, what else do you have from Africa then? Well, coffees from Kenya are quite distinctive, dark, very dark berry toned coffees. And I currently have a limited supply coffee from Rwanda. They’re hard to get sometimes. So I stocked up a bit because it’s a wonderful coffee that I think you’d enjoy.

And the best part of the Farmers Market season is that I offer a 4 oz bag for you to purchase so you can try a new coffee without worrying about a whole pound you might not enjoy. And if you don’t enjoy something, come back and see me and I’ll try to find something more to your liking: Bali, Timor, Papua New Guinea, Kenya, Tanzania, Rwanda, Ethiopia, Guatemala, Colombia, Brazil, Costa Rica. Enjoy coffees of the world right here in Medicine Hat.

So that’s it. Another Farmers Market season goes by. Customers have come and gone, and hopefully some new regulars will be found. And as I remind people, the Market season is my “summer store front” but when it’s over, you can still enjoy fresh roasted coffee year round. I’m just a phone call away. Now, hard as it seems, time to start planning for the Christmas Market season. But that’s a whole other post.

Single Origin or Blend. The Choice is Yours.

Coffee is an amazing beverage. Today, there are so many ways to drink it, it seems you could go a month and never have the same coffee “concoction” twice. For me, a cup of hot, black coffee has become my preference. For others, it may need milk, flavor, sugar, ice, honey, or whatever it is that makes it “your” coffee. However you drink it, you should enjoy it. One of the questions I often get from people is “what is the difference between a blend and a single origin coffee?”. I’ll try to help you out with that.

A coffee blend, typically something you see at your local Starbucks, Second Cup, and dare I say it, Tim Hortons, is a blend of coffees from around the world that are put together in an effort to create something good out of coffees that have a variety of characteristics. You can typically tell if a coffee is a blend by the name. Blends tend to have exotic or fun names that in no way tell you anything about the countries of the coffees that are in them. Blends are often made to try to take some characteristics of each of the coffees in the blend-citrus, chocolate, earthy, nutty, or whatever-and create a flavor profile that people will enjoy.

Blending can also be used to help reduce the overall cost of the coffee itself. Robusta is a coffee that is typically less expensive to buy and has a higher caffeine content. Your local gas station or side of the road coffee stop likely has a blend that they serve which contains robusta. This is primarily a cost saving measure. That gas station blend likely doesn’t have much high quality coffee in it anyway, so I guess the extra caffeine is where the bonus comes in. Tim Hortons may be the best example of a large corporation using a blend to create their “one and only” coffee. I don’t know if they use robusta, likely not, but they do use coffees from a variety of countries to create their “coffee.” It’s also roasted “specially” for them to create that consistent cup of coffee that many people enjoy. (Sorry, I don’t fit into that category. But that’s another story.) Starbucks is famous for having a wide variety of blends of coffees each with their own exotic and fancy name. They do seem to be moving more and more toward single origin offerings, but their blends are certainly the most economical way for them to overcharge the consumer for the drinks they serve in their stores.

Single origin coffee is where I focus as a roaster. By sticking with single origin, each of my coffees maintains its unique characteristics and flavors for my customers to enjoy. The best example of this is the wide variety of coffee that is available for me to purchase green from my supplier in Calgary, Single Origin Coffee. (Great name,eh!) Carlos (yes, he is from Colombia) is the owner, and his newest business partner, Jeff, do a great job of bringing in high quality single origin coffees from around the world. Of course, with Carlos’ background and connections in Colombia, it only makes sense that his largest volume of coffee is from there. I have had the pleasure of trying 5 of the coffees he has brought in from Colombia, and each has been fantastic. And each, being a single origin, has its own unique flavor profile. Right now, I have two different Colombian coffees to offer. One is called Campo Alegre. It is a regional coffee that is grown at a lower altitude which gives it a more full bodied, heavier mouthfeel (that’s coffee talk) than the other coffee I have with is from the Santander region. This is a higher altitude coffee which is a much cleaner, brighter, and higher acidic coffee (more coffee talk) than the Alegre. Both are fantastic coffees, as have all the coffees from Colombia that I have been able to try. The great thing about them being single origins, is that you get to enjoy two very different coffees from the same country, without losing their unique characteristics from being in a blend.

Sometimes though, you do need to step out of the box and try something new. I do carry a couple of blends that you can order. They are both darker roasts and evolved more out of customer requests than a true desire to blend coffee. My Dark Side Blend (if you know me, it’s a Star Wars reference) and my Espresso Blend are two blends that you can order off my regular list of available coffees. I have also created some custom blends for local coffee stops– Station Coffee Co and Inspire Cafe. These are unique to them so you’ll have to go visit if you want to try them. At Station, you will enjoy my Train Wreck, as well as Dark Side, available there as brewed coffees. At Inspire, the medium and dark roast blends are available as French Press coffees. I have also created some custom blends for people for special occasions which is one of the great things about what I do.

So, hopefully that helps clear up some confusion. If you look at my list of offerings, you’ll see that I carry over 12 different single origin coffees from around the world. Single orign will continue to be my focus, but I certainly won’t limit it to just that. Sometimes you just need to be a little adventurous and try something new. Like blending.

Thoughts on K Cups

Ok. I’m going to go out on a limb here. If you are a K Cup user, please don’t stop reading if you come across something that upsets you. That’s not the goal. The goal is to provide some information about K Cups, and why they are not only incredibly bad for the environment, but how I think I can show you why it’s not very fresh coffee. And I might add something about the high cost of using them as well. Just in case you weren’t already convinced how bad they are.

I’ll begin with what I think I can actually show you about how K Cups are not even remotely close to being fresh roasted coffee. The picture of the bag is one of my 2 oz stocking stuffers that we offer for the Christmas season. The reason it is all puffy like a pillow is that after roasting, coffee has gas. Yes, gas. CO2 gas actually. It’s part of a number of reactions that take place as a result of the roastin2 oz coffee bagg process. And the CO2 helps protect the coffee from it’s number one enemy, air. As the coffee degasses, the CO2 pushes air away from the beans to help keep them fresh. However, this process doesn’t go on for ever. Depending on what you read, coffee can degas for up to 30 days, but the process is much more effective at preserving freshness for the first 15-20 days. Which is when the coffee is at it’s peak freshness and best flavor. Once it’s done degassing, it’s losing flavor quickly.

So, how does that relate to the pillow picture. Imagine if the coffee in your Kcup was fresh roasted. You would think that the packaging would blow up like a pillow as well. Sadly, it doesn’t. Because the coffee is so old it has no gas left to protect it from going stale. But it does have other “stuff” added to help it smell like coffee. Which is a whole other chemical reaction discussion. In case you were wondering why coffee bags don’t blow up like a pillow, it’s because they have a valve in them that allows the CO2 to escape but keep oxygen out.Coffee bag

As for the environmental impact, that’s a whole other very troubling story. It’s estimated that in 2013, enough Kcups went into landfills to circle the equator 10.5 times. How many is that, you ask? Approximately 966 million pounds of waste. In 2013 alone, 8.3 billion Kcups were produced. And they are not recyclable, or compostable. So you use them and throw them away. Or, if they don’t sell, they are disposed of in the local landfill. The plan is to make them more environmentally friendly by 2020. If you do the math, without accounting for increasing sales, that’s over 40 billion more produced and ending up in landfills somewhere, (and as you can see by my math, that’s a conservative number)  So the question I ask is, is the convenience worth the overall impact. For me, it is not.

And finally, on a simple money note. I sell fresh roasted coffee from around the world for between $14 and $25 per lb, depending on where it is from and it’s availability. Other coffees sell for more, but I top out at around $40 per lb for the Jamaica Blue Mountain premium coffee that I bring in periodically.  And this is for top quality, fresh roasted coffee that I purchase, roast, bag and hand deliver myself. If you went out and bought a package of Folgers (yes, I said Folgers) K cups, you would be paying over $50 per lb for a coffee you have no idea where it is from, how it was processed or roasted, and if anything was added to it. (Chances are good something was!)

So, you as the consumer get to decide. Is the convenience of the K cup system worth the environmental impact? Is it worth paying $50 per pound for low quality coffee that you know nothing about?

And finally, here’s a link to a video that was produced in 2014 about the world takeover by K cups. It’s a fun watch. Some adult language (even I was surprised).


The amazing and funny world of coffee

In the last couple of weeks I’ve been reminded about how people and their coffee really do interact. Over the course of time, some of the coffees I have available change, or come from a different growing region or farm. I’m always amazed at how some subtle changes can affect people’s reactions to their coffees.

For example, I’ve always carried a coffee from Ethiopia. Ethiopian beans are my favorites and so will always be available.  The longest running Ethiopian we had carried was a Fair Trade Organic Yirgacheffe (roll your R’s when you say that). It was very popular and definitely one of my favorites. One of the challenges in carrying that coffee was that the current price was very, very high. So, decision time. Keep the same coffee but raise the price, or source something new.

Carlos, who I buy from out of Calgary, recommended a new Ethiopian bean. Shegitu, Natural. It’s a coffee from the Harrar region, instead of Yirgacheffe. “It will be quite different” he let me know. Since it was a new one from Ethiopia, I thought let’s give it a try.

Right from the first batch, I noticed that it was a very aromatic coffee, even right out of the roaster. Usually that much aroma takes some time to develop while the coffee rests before delivery. This one certainly was an exception to that line of thinking. My first tasting, or cupping as coffee tasters call it, was amazing. This was a coffee that was loaded with dark berry tones. Blueberry specifically for me. And rich blueberry at that. But as with anything we taste, different flavors are there for different palates.

So, one of my most regular Yirgacheffe customers orders and I let him know about the change. No problem. We’ll give it a try. Ha!! Next morning there was a message in my twitter feed  (that’s how some customers order from me): “Um, yea, the new coffee. Definitely not our favorite. Do you have the Yirgacheffe?” Sadly I had to tell them I didn’t and have worked to find something else until it returns. Which it will.

I was prepared for people to say, yes, that’s different. But was not prepared for the “we don’t really like it at all.” No worries. The Yirgacheffe will return. And they’ll be happy. And I’m reminded that my customers really do know their coffee.

Ten years and counting

10 years ago Bean There Roasting Company opened to provide people with fresh roasted coffee, delivered to their door. It’s been quite a journey. From the early beginnings experimenting with a popcorn popper, to the first larger batch roaster and now to the shop roaster that roasts 3.5 lbs per batch. The world of coffee is always changing and evolving and it has been incredibly fun to be a part of it.

From the first conversation about coffee as a business while visiting Nairobi, Kenya with my friends, to a year of researching and learning about green coffee and how to roast it, home renovations, permit applications, finding suppliers. It was a busy time. As with any business, the goal is to make enough to keep the business strong and growing. However, after traveling to Zambia and Kenya to meet new friends, the other goal was to help provide support to those friends in their ministry work in those countries. So far, we have been successful in that we can provide monthly support to our friends as well as additional one time gifts at Christmas and for special occasions.

Over the past 10 years, I’ve had a chance to learn a lot about coffee. And the world of coffee has changed much in those 10 years. The science of coffee has given us a much clearer picture of how the black brew can affect the producer and consumer, and it’s that science that has been exciting to see and learn about. My library of coffee books continues to grow with some of them not just fun reads, but highly educational materials to enjoy. One of the first things I learned about coffee is that “fresh” seems to have a multitude of meanings for anyone who makes it. Fresh for me is not based on what time the coffee was brewed and served. I’m talking about knowing exactly when it was roasted so that the customer gets the freshest coffee possible.  One of the great things about having a home based business that deals in coffee is that I know I will always have the freshest coffee possible to drink. Whether it’s brewed, french press, pour over, aeropress, or shots of espresso, it will be great to enjoy.

As with any business, your success is directly linked to your customers. My goal has always been to provide the best possible service alongside the freshest coffee you can buy. The delivery side of the business definitely sets us apart from anyone else, and is the key to the service side of what we do. Thankfully, the business has grown each year and I hope to be able to continue to provide exceptional service alongside exceptional coffee. My customers are obviously a key part of what I do. One of the things I’ve discovered over the past 10 years is that with any business, your relationship with your customers is key. I have met many people during my time roasting coffee. I’ve had customers come and go, some have moved away but still order from me when they visit or have me ship it to them. I’ve seen countless new additions to families. (New babies and increased coffee consumption seem to go hand in hand) And sadly, I’ve seen customers pass away as well. The one thing that stands out is the relationships. Getting to know my customers and being able to talk with them like friends has been the greatest reward I’ve gotten out of my time in this business.

It’s been a great 10 years. Building relationships with people around coffee just seems right. So I’m looking forward to meeting new customers, getting to know them, and providing them with fresh roasted coffee for years to come.