Our obsession began at home — roasting beans with a popcorn popper, filling the kitchen with smoke and the scent of trial-and-error. We spent years refining our palate, attending festivals, and studying everything we could about coffee. That passion led to formal training at a roasting school in San Francisco and time spent learning from master roasters across the country — turning curiosity into craft.

In 2004, we began roasting on a 5lb San Franciscan and selling coffee at Tucson farmers markets — roasting live from the back of a pickup. By 2006, demand had grown enough to leave the 9-to-5 behind. Josh joined the business, and in 2007, we opened our first 1,200 sq ft roastery and upgraded to a 25lb Diedrich, turning our side hustle into a full-time family operation.

To meet growing demand, we opened a larger roasting facility and added a second Diedrich roaster. The business continued to evolve — more farmers markets, more retail partners, more Adventure Coffee fans.

After nearly four decades of following the journey wherever it led, Denise and I stepped back from the day-to-day and handed over operations to Josh and his crew. We couldn’t be prouder of what Adventure Coffee Roasting has become — and what’s still ahead.

Now proudly second-generation and family-run, Adventure Coffee Roasting continues to deliver freshly roasted, 100% certified organic coffee to customers across the U.S. Our mission remains rooted in quality, sustainability, and community — just like it was from the start.