Sharing stories and adventures about all things coffee, stories, and stoke
Viewing entries tagged
roasting
One of the most exciting parts of reacquiring Loam Coffee after three years away has been sharing the journey with you—not just re-engaging with the company but also planning for its growth. Since getting Loam back was unexpected, I feel like I’m playing with house money. There’s no rush. Instead, I’m focused on the long game: building and executing a thoughtful, sustainable plan.
So, what’s the plan?
2023 was a momentous year for me personally and for Loam Coffee. When I sold Loam back in 2020, I was excited and relieved. Those feelings slowly turned to mourning and loss. Therefore, when I reacquired Loam in March, I was ecstatic … and still am. As I reflect on 2023, I can’t help but feel a deep sense of gratitude and excitement for the future. Let me share why …
One of the fun challenges is to offer a wide variety of coffee to accommodate your tastes and interests. Coffee is one of those subjects where there are strong opinions about what is “good.” Some prefer dark roast, while others only drink light roast. Others like bright, fruity, and acidic coffees, while others prefer nutty, chocolatey, milder ones. Luckily, we’ve got you covered (except we only do light roasts).
I’m excited to bring our Brazil Salmo Natural to you.
Since we started Loam Coffee we talk to mountain bikers on a daily basis from around the world. Many ask lots of great questions about our coffee, our roast profiles, where we source our beans from, and most often what to try out first.
