A look inside the Topsham, Maine, operation where solar arrays, automated silos and efficient roasters support a national wholesale and grocery business—and where staying in touch with farmers remains part of the plan.
The co-founder of Little Waves Coffee Roasters discusses how a commitment to racial and gender equity, paired with a spectrum of coffees from bright peak lots to crowd-pleasing blends, earned the Durham company a top micro-roaster honor in 2022.
How a Spokane roaster turned an open warehouse door into a tasting room, cupping lab, and hands-on classroom for wholesale clients.
How a former artist and her business partner introduced specialty coffee to Germany's capital, one meticulously sourced bean at a time—and why their minimalist approach still matters.
A Mennonite roaster in Ohio, whose roasting journey began with a popcorn popper in Belize, now supplies fresh coffee to his close-knit community.
A survey of 42 U.S. roasters shows most-purchased wholesale coffee at a median of $12.85 per pound, with mixed feelings about price adequacy and 52% planning increases in 2027.
ViCAFE supplies 17 cafes from its Zurich roastery, relying on integrated software to link every machine so the team can devote more attention to quality and traceability. The company's roots in a revived soda brand helped make automation feel familiar.
A Copenhagen roastery has turned the usual certification model on its head by setting standards for buyers rather than farmers, and its founders explain how that approach shapes sourcing and café culture.
Laura Salinger-Johnson reflects on three decades of roasting in Madison, from the early days of over-roasted beans and freezer advice to light roasts, co-ferments, and a more transparent supply chain.
