Sharing stories and adventures about all things coffee, stories, and stoke
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Travel Journal
What makes a mountain bike town more than just a dot on the map? It’s not just the flow trails, the epic descents, or the trail density—it’s the people behind it all.
The locals with dirt under their nails. The ones who show up, tools in hand, week after week. Community engagement and trail stewardship aren’t just supporting acts—they’re the main event in any trail town worth its loam.
This past weekend, I traded Nacho the Van for a sketchy motel. I shot two races in eastern Oregon — one XC mountain bike, the other a mud-soaked gravel sufferfest.
Thousands of photos, derailleur-wrecking mud, relentless wind, and more sheep than racers. It was gritty, cold, and perfect. This is what I love — chasing moments that tell the full story.
No glamour, just adventure. Sketchy motels and all.
When choosing a mountain bike destination or gravel riding route, the trails or gravel roads are only part of the picture. The true essence of these places lies in the local businesses—especially coffee shops—that serve as community hubs. Whether you’re in a quiet town along a bikepacking route or stopping for a mid-ride espresso during a gravel adventure, coffee spots play a key role in connecting riders and supporting the spirit of exploration.
Since the beginning, Loam Coffee has been attached to mountain biking and trails. Some of our earliest outings were serving coffee to volunteer trail builders here in the rainy Pacific Northwest. This past weekend, we linked up with a couple of other orgs for a day of free shuttles plus free coffee. The goal? Not only to get out and ride but also to raise funds for a local trail building and stewardship non-profit.
Recently, Loam Coffee teamed up with Mudslinger Events to serve coffee at the Oregon 24-hour mountain bike race outside of Bend, Oregon. By the end, everyone was hot, sweaty, and exhausted, but at least there was coffee! Serving coffee to mountain bikers is special. It’s even more so when they’re slugging it out in a non-stop 24-hour race. Here’s what happened …
One of the conversations I have with racers, whether they’re riding mountain, gravel, or road bikes, is their coffee plan before their race starts. How much coffee do you have? When to drink it? How much is too much? More than that, how do you plan on brewing coffee wherever the race is at? Let’s jump into this and explore how to get the most out of your coffee experience before your race begins …
