Coffee has been quite the journey for me. Working as a cheesemonger during covid I had realized that I had been drinking coffee most of my life but I had not taken the time to study and understand espresso itself on a deeper level. I decided then that I wanted to learn to pull an espresso shot. The following years I took the time to learn espresso on a much higher level. In that time I have tried dozens and dozens of coffee brands from everywhere. Made espresso and pour-overs on many devices. I then started to research roasting coffee. I take extreme pride in picking and sorting through coffees that I think are amazing. I really want my coffees to be unique and something that you have not had before.

I also don’t want to focus solely on roast levels. Some coffees need to be roasted differently than others.

My goal for Inugami 

One of the issues that I had when purchasing coffee in Arizona, I was always worried about the coffee sitting outside in the Arizona sun after being shipped. With mail boxes in Arizona coffee can get extremely hot and close to 130 degrees. This may change the coffees flavor profile.

I will sell my coffee within a week of it being roasted, in most cases the coffee will be ready the day you receive it. If you are a bag “date chaser” please purchase coffee elsewhere. I early on in my coffee journey had fallen into this way of thinking and I realized that I was wrong to constantly look for newer dates. 

I will taste every batch of coffee and each batch is numbered.

Starts With Dirt

Because coffee starts with dirt in the ground :)