-   ABOUT US  -


Mark Hughes and Mike Bergmann met in 6th grade at school. While we are far older now, we've been friends ever since and have always loved something tasty. More importantly, we felt life is too short to short yourself on something average. 


We started roasting beans out our own personal tastes and discovered how much better coffee can taste when quality and control was put into our obsessive hands. We are fanatical about light to medium roasted beans that are natural and true to the origin they came from. Why does that matter you ask?

Light Roast to Medium Roast: While you won't find a text book copy of our preferred roast level, it's important to understand the longer a bean is roasted the more it loses its unique and vibrant flavor. Lighter roasts also tend to have more acidity which brings out a bright and dry sensation that lingers pleasantly. Acidity should not be confused with bitterness. Without acidity, coffee is dull and lifeless.

Dark Roast: The longer coffee is roasted, the less acidic and unique in flavor in it becomes. Flavor tones include chocolate and bitter notes while some would simply call it burnt. The historic truth of why coffee has been dark roasted is simply because the coffee quality was low and coffee roasters wanted a uniform taste. While dark roasts lend themselves to espresso type drinks, we simply think it's a waste of a good bean to make coffee with it. We will, however, roast specific coffees darker than others when the intrinsic chocolate flavors can be extracted due to a longer roast time. 

Naturally Processed Coffee: Another important component to our obsession is naturally processed coffee. Often called "dry processed", the coffee bean is dried with its natural fruit on it which resembles a cherry. Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean. This brings out a truly unique flavor that will only shine in light to medium roasts. Some coffee prepared this way will even have berry notes. You will find more African coffee having the ability to naturally process because of lower humidity and rainfall when the coffee is harvested.

Washed Coffee: Washed coffees can be excellent and are known for a "cleaner" flavor. Removing all of the cherry prior to drying allows the intrinsic flavors of the bean to shine, but generally lack fruit and berry notes. Certain regions rely on this method as wet conditions do not allow for naturally processed coffee. We do enjoy washed coffees, but naturally processed coffees are the prize in our eyes. 

So now that you know a little bit about what we like, we want to bring our palette to you. More importantly, we are focused on eliminating the middle man to ensure quality is met at a fair price. These beans don't come cheap to procure, but we offer a more direct way for you to access so we can pass savings onto you. We hope you enjoy our coffee as much as we do and we will not accept anything that is average.