About

Coffee is alive, coffee is a fruit, coffee is wonderfully refreshing whether hot or cold. Fresh coffee can cover an impressive array of flavors: from ripe berries to dried figs, from sugar like sweetness to woodsy bitterness, from rich chocolate like body to a crisp tea-like elegance. The way these characteristics express themselves rely on the quality of the bean as well the level of the roast. When the two are matched perfectly, it becomes a harmonious match made for the heavens... But all too often, people experience an ashy, bitter concoction masked by milk, sweeteners and array of flavors to drown out the low quality coffee they are being served.

In 2012, I moved back home to North County and found a complete lack of quality coffee. Frustrated, I decided to jump into home roasting to satisfy the need for high quality, fresh roasted coffee that was unavailable. Now three years later, a few more roasters have popped up, some of which are quite good, but most of which are merely chasing a trend, trying to look cool but not possessing the product to back it up. Meanwhile, I've been pluggin along, upgrading my equipment, meeting with roasters all over the country, travelling to central america all to further my craft and develop a deeper commitment for the coffee itself. After roasting for friend and family for the last year, I am ready to share some of my revelations with you.

I ask you now to step forward on a journey together, to pursue the perfect cup of coffee, to reconnect with the way people have made and enjoyed coffee for the last millenia: fresh, local and simple.

Thanks

Daniel Marinelli