I’m a former food writer turned marketing consultant. Coffee begins my day.
I’ve written about fine dining and nutrition. I’m a super-taster with an aversion to unnecessary bitterness.
I got into roasting my own coffee because I couldn’t find any coffee for sale that tasted good straight up black.
I don’t want to add sugar and milk to my morning beverage. I want to save the fat and calories for dessert.
So I started by roasting green coffee beans in a pan on the stove.
I learned more and more about the process of roasting and the characteristics of each bean. I found that I loved beans grown in a humid environment roasted to cinnamon or medium on the lowest heat setting my Gene Cafe home roaster allows (446 degrees).
I started giving my coffee to friends and family. They wanted more.
I have a full-time job, so I only roast on the weekends. I roast on demand. I won’t be roasting 50 batches, so keep your orders small. This is a beloved hobby. I’m not looking to stock grocery-store shelves.
My coffee is expensive because it’s rare and takes time to produce, like fine wine. I hope you enjoy it.
Thank you for coming with me on this journey of discovery.