OUR STORY
About Us
A family owned and operated small batch specialty coffee roaster, 7,844 ft up in the Front Range of the Southern Rocky Mountains.
7,844 FT ABOVE SEA LEVEL · 2022 FIRST ROAST · 14,259 FT LONGS PEAK
HOW IT BEGAN
7844' Coffee Roasters is a family owned and operated small batch specialty coffee roaster located in the Front Range of the Southern Rocky Mountains. We are situated at 7844ft above sea level where the crisp mountain air feeds our outdoor fluid bed air roaster. This is where high altitude atmospheric conditions and specialty coffee meet to produce some of the smoothest, most flavorful coffee possible. We'd love to claim that this happened on purpose, but to our surprise, this all happened by chance. We were introduced to small batch coffee roasting in 2022 by an individual that was passing through Estes Park, CO. This is when our passion for coffee came to life and the days of commodity coffee completely disappeared from our household. Specialty grade coffee was a completely new world that we wanted to explore from the soil to the cup, and THAT is how this experience truly began!
Soil to cup.
Where the coffee cherry grows and where the bean is roasted both shape what ends up in your cup. Here is how each bag gets from farm to you.
CHERRY
Hand picked from farms grown at 1200-2000 masl.
GREEN BEAN
Selected, roasted and tested from origins around the world.
ROAST
Outdoors at 7,844 ft on a fluid bed air roaster, which roasts the beans evenly on a stream of hot air.
WHOLE BEAN
Packed in 12 oz (340 g) bags for you to grind fresh at home.
CUP
A direct expression of where the coffee cherry was grown.
HOW WE ROAST
Four years of roasting.
For the past 4 years, we have been selecting, roasting, and testing specialty coffee beans from all around the world. The number one detail that affects everything from soil to cup is the atmospheric condition where the coffee cherry grows, and the seed/bean is roasted. This is where divine intervention comes into play! Little did we know, high altitude/elevation seems to matter when it comes to growing location and roasting results being expressed in the cup. This specific location does create some very interesting atmospheric conditions considering our proximity to Longs Peak (14,259ft). That particular factor tends to make us look at the atmospheric pressure forecast a bit closer than most. We are at the mercy of the mountains and the atmospheric conditions that they produce for our specific roasting location. That being said, not every moment is perfect or ideal for coffee roasting. We have adapted to going with the flow and allowing nature to be nature...
One perfect roast.
We believe that the cup you experience can very well be a direct expression of where the coffee cherry was grown if roasted with proper care and consideration. Most specialty coffee beans want to be roasted a very specific way, at a specific roast level, so that they might have a better opportunity of making the cut. This is where the fun part comes in! Research & Development with a new raw product can be exhilarating and challenging all at the same time. Patience is a truly employable virtue when it comes to learning a new harvest. Every moment during the life of that coffee cherry seed/bean is being summed up into one perfect roast that attempts to capture the essence of where and what that hand picked coffee cherry holds within.
