like very fresh coffee and couldn't find it at the grocery store. So I
started roasting my own. I soon had a following of loyal drinkers,
many the firefighters I worked with at Mesa Fire & Medical, so... time
for a bigger roaster. You see it in the picture to the right. A small
Diedrich 3kg manually operated with gas and air valves. No
computerized profiles here, lots of trial and error. Over the years I
have developed many profiles for all different coffees, but most are
roasted a bit slower and longer than other roasters, but also not as
dark. This preserves the inherent flavors of each region without
burning the sugars and imparting that severe smoky charcoal taste.
found a few great importers that work with coffee growers around the
world, educating them on sustainable growing and processing practices,
and helping them to form regional cooperatives that allow more modern
washing stations and processing facilities. Some of the results are
better income and medical services for the growers and their families,
better education for their children, and better quality coffee for us. Many of the coffees I roast come from organically certified, Fair Trade
or Direct Trade, bird friendly or Rain Forest Alliance growers, however the process to become Certified myself is lengthy and costly, and with my very small business, I have not yet achieved those certifications. I do my best to maintain the integrity of my organic coffees throughout my roasting process.
I also donate a penny per pound through International Coffee Trading, one of my importers, to Grounds for Health. ICT is also QAI organic certified, Rain Forest Alliance, and Fair Trade Certified. I also get some of my coffee as Direct Trade from Red Goni, an Indonesian farmer based importer with an office in San Diego, and am beginning a relationship with a Kenyan family owned company called Njoga Farms.
Licensed SCA Q Grader through the Coffee Quality Institute.