The Ultimate Coffee Guide

Sourcing beans is a complicated yet rewarding process of communication with farms and families from every corner of the earth. Every region of the globe is known for producing general profiles but only through specific organic micro-lots are we able to offer natures best of the season. All coffee is not created equal though, vast differences in climate, altitude, process and the age of the coffee bean dictate greatness or disappointment. Cold Blooded sources new micro-lots in small batches only. This means we’ve started with the very best of what nature has to offer.

As we began our coffee journey in 2017 it didn’t take us long to realize the importance that roasting coffee plays into quality. The equipment, experience and precision were obvious as we sipped in what we had created. In 2018 we expanded and brought all roasting in-house, in 2021 we opened our second roastery and increased production capacity to 100 lbs an hour. Technology allows us to be extremely precise when roasting a specific bean using analytics. While this modern-day machinery is vital, we still train our roasters to only use the senses when starting out. Expertise comes from the person, not the machine.

This step allows us to experience coffee in so many ways. Extraction is the process in which coffee is dissolved from grounds to liquid. This can be done through Espresso machines, Pour-overs, Moka pots, French press, Cold brewing etc. Weather our baristas craft your cup or you have perfected the art with your at-home coffee bar, details matter.