Roasting the finest coffee in the world. Right here at home in Colorado.
Mel and Mark, co-creators of Conscious Coffees, both started in coffee in the early 1990's as baristas at a Colorado roaster/retailer location in the Rocky Mountains. The barista life was the first element that pulled them into the coffee world; learning to roast at that location was the element that pulled them in deeper.
By mid 1996, they had a roasting machine of their own and their first couple wholesale accounts. Since the early days of trial and error roasting techniques and roasting equipment, they have refined the roasting process down to a science with their modified Diedrich CR-series drum roaster and an art with their fanatical craft roasting team.
Today's roasting headquarters is part production facility, part laboratory. Coffee is seasonal and new arrivals show up continuously. Each coffee is taken through a roast development journey, for as long as it takes, to discover the sweet spot, or the perfect roast profile. Then, as the green coffee changes each week (because green coffee is a living produce), this profile is adjusted using bean to air ratios, conductive and convective temperature adjustments, and airflow rate changes. Every coffee batch that comes out of the roaster is cupped (tasted) and graded and logged into a database where the information is available for future cup and roast profiling. This whole process, which contributed greatly to us being awarded Roast Magazine's Micro-roster of the Year 2011, enables us to keep our coffee very consistent week after week and our method of sourcing enables us to remain consistent year after year, crop cycle after crop cycle.