In September of 2007, I trained with specialty coffee legend, the late Victor Allen Mondry, just outside Madison, WI. For three days, he trained me in cupping, sample roasting, roast profiling, blending, and sourcing. We roasted and cupped, and roasted and cupped, and roasted and cupped… For the next eleven years, Victor would mentor and guide me with his trademark kindness and no bullish*t advise. I carry on his roasting methods and business philosophies today.
Our focus is exceptional specialty coffees. I roast on a 1994 Probat L12 that is full analog. I craft each batch with the help of my ears, my nose, and my eyes. My experience roasting well over 3000 batches of coffee guides how I choose each origin, how I roast it and what I blend it with. A digital bean thermometer, a small kitchen timer and a notebook are the tools I use to to track the process of each batch.
True specialty coffee is an adventure. We take risks with our coffees. We have been pioneers in sourcing coffees from emerging coffee origins like the tiny central African countries of Rwanda, Burundi, and the Democratic Republic of Congo. A couple years ago we began sourcing specialty coffee from Yunnan Province in southwestern China. One of the coffee comes from a farm where wild elephants roam. We were one of only a handful of roasters bringing specialty-grade coffee from China to Western Hemisphere.
Thank you for letting us continue to roast incredible specialty coffees for you.