The King’s Cut Vol. 1: Welcome

I’m THAT local coffee roaster. Most days you’ll find me dialing in profiles, tasting through batches, and chasing small improvements that most people will never notice—but will definitely taste. Around town, people have said some generous things about the coffee, and somewhere along the way I picked up the nickname the Craft Coffee King. I don’t lead with it, but I do take the responsibility seriously.

Lately, I’ve been spending more time working with higher-end coffees. Not only are they new, they're actually returning coffees that we've had in the past but are much higher end now than ever before. Same same, but (very) different. These are the kinds of lots that come from careful farming, smaller harvests, and a lot of work long before the coffee ever reaches my roaster. They cost more to buy, they’re riskier to roast, and they don’t leave much room for mistakes—but when they’re right, they’re worth it.

What matters to me is keeping those coffees approachable. I don’t believe great coffee should feel exclusive or overpriced. If I’m excited enough to roast it, I want people to actually drink it—not save it for a “special occasion.”

Here’s what’s been on my cupping table lately:

Nicaragua La Bastilla – Anaerobic SHG/EP
This coffee stands out immediately. The La Bastillas have become some of my all-time favorites. The anaerobic fermentation brings layered fruit and deep sweetness, but it still holds structure.  From a roasting standpoint, it’s about restraint—push it too far and you lose what makes it special. When it’s right, it’s expressive without being overwhelming. Also, if you remember us having the Nicaragua Honey coffee, this is it but better (somehow).

Costa Rica Tarrazú San Diego Jaguar – Honey Process SHB/EP
Tarrazú coffees have a reputation for a reason, and this honey-processed lot lives up to it. Leaving some of the fruit on the bean during drying builds sweetness and texture, but it also means every roast decision matters. It’s been a rewarding coffee to fine-tune—balanced, juicy, and versatile. This was a very popular one we've had in the past and was a proven point in my roasting career that made me realize I was on the right path as a Roaster. Good beans.

Guatemala Nuevo Oriente, Huehuetenango – Washed SHB/EP
This is a coffee for people who appreciate clarity. Washed processing lets the origin do the talking, and Huehuetenango rarely disappoints. Clean, structured, and precise, it’s the kind of coffee that reminds me why simple roasting, done well, is still king. "Huehue" is a bring back for us as well and is just fun to say.

Mexico Chiapas Highlands – Washed SHG
Not every great coffee needs to shout. This Chiapas lot is smooth, dependable, and quietly complex. It’s the kind of coffee I reach for when I want something that just works—easy to enjoy but thoughtfully grown and roasted.

This blog is where I’ll share what I’m working on—new coffees, roasting choices, small wins, and the occasional lesson learned the hard way. No hype, no inflated claims. Just good coffee, roasted with intention, by someone who takes the craft seriously… crown or not.

Cheers,