This weeks roaster spotlight is Copper Canyon Coffee Roasters of Springfield, Missouri in the heart of the Ozarks. They are on the SW side of town at 4268 S. Hillcrest Ave. Suite 8, Springfield, MO 65810 (soon to be suite 1 in September 2013). They are a family owned and operated business offering single origin & blends. They utilize organically farmed, and fair trade coffee when available. I'll be heading through Springfield around Thanksgiving. I will definately be stopping by to see these guys.
Let me introduce you to Sean Hunziker. He is the head roaster and owner at Copper Canyon Coffee Roasters.
FRESH PRESS COFFEE: How did you get into coffee?
SEAN HUNZIKER: I got into coffee after a 25 year love of coffee. It was not until I got into it that I learned what coffee should taste like.
FPC: How long have you been doing coffee?
SH: October will be seven years.
FPC: How long have you been doing what you do now?
SH: I have been doing this for 5 years.
FPC: What do you like most about the coffee industry?
SH: What I like most about the coffee industry is the coffee community. This may sound strange but once you get in it, spend time with it and go to trade shows, you meet people from all over the world.
FPC: Why do you do what you do?
SH: It's awesome, why not? If you do what you love and love what you do how can it be work?
FPC: What is your mission in coffee?
SH: We strive to bring our customers fresh roasted coffee with consistancy every time. We roast to order and do not maintain any inventory at the shop at all.
FPC: Do you buy this direct from the farm?
SH: We bought this coffee straight from the importer/agronomist farm management. I have been working with them for just shy of five years. They do a wonderful job of managing the community in Papua New Guinea and helping them to improve the quality of life. We are planning on visiting this farm for the 2014-15 season.
FPC: Why do you think this roast level is best for this coffee?
SH: We do a light to medium-light roast to get all of the subtle hints that the coffee has to offer.
FPC: So, what is your preferred brewing method for the Papua New Guinea?
SH: I use a Chemex with a Kone filter. We feel that this method gets the most out of this coffee. We grind it a hair on the fine side so that it has a slightly longer than conventional brew time. We do a 60 second bloom time and 3 minute 45 second slow pouring with a final drip of about 45 seconds. You get and excellent oil extraction on the surface and a warm fragrant aroma that fills your olfactory senses.
SEAN HUNZIKER: I got into coffee after a 25 year love of coffee. It was not until I got into it that I learned what coffee should taste like.
FPC: How long have you been doing coffee?
SH: October will be seven years.
FPC: How long have you been doing what you do now?
SH: I have been doing this for 5 years.
FPC: What do you like most about the coffee industry?
SH: What I like most about the coffee industry is the coffee community. This may sound strange but once you get in it, spend time with it and go to trade shows, you meet people from all over the world.
FPC: Why do you do what you do?
SH: It's awesome, why not? If you do what you love and love what you do how can it be work?
FPC: What is your mission in coffee?
SH: We strive to bring our customers fresh roasted coffee with consistancy every time. We roast to order and do not maintain any inventory at the shop at all.
FPC: Do you buy this direct from the farm?
SH: We bought this coffee straight from the importer/agronomist farm management. I have been working with them for just shy of five years. They do a wonderful job of managing the community in Papua New Guinea and helping them to improve the quality of life. We are planning on visiting this farm for the 2014-15 season.
FPC: Why do you think this roast level is best for this coffee?
SH: We do a light to medium-light roast to get all of the subtle hints that the coffee has to offer.
FPC: So, what is your preferred brewing method for the Papua New Guinea?
SH: I use a Chemex with a Kone filter. We feel that this method gets the most out of this coffee. We grind it a hair on the fine side so that it has a slightly longer than conventional brew time. We do a 60 second bloom time and 3 minute 45 second slow pouring with a final drip of about 45 seconds. You get and excellent oil extraction on the surface and a warm fragrant aroma that fills your olfactory senses.
Sean definately has a passion for his coffee and it shows in the cup. I totally agree with him about why he is in coffee. It is a love affair that is beyond a job. I can't think of any other thing I would rather do than coffee. And you do meet so many interesting people from all over the world.
Head on over to Copper Canyon and get some of this great coffee. And make sure to mention that you heard about them here when you order because you will get a 2 oz. sample of Costa Rica honey processed coffee at NO CHARGE! until September 18, 2013. Don't forget to subscribe to this blog, follow me on twitter at @fpcoffee, like me on facebook and google+ and instagram as freshpresscoffee. And, if you buy some of this coffee, let me know how your brewing comes out. (and let me know how good that Costa Rican is as well.)
Head on over to Copper Canyon and get some of this great coffee. And make sure to mention that you heard about them here when you order because you will get a 2 oz. sample of Costa Rica honey processed coffee at NO CHARGE! until September 18, 2013. Don't forget to subscribe to this blog, follow me on twitter at @fpcoffee, like me on facebook and google+ and instagram as freshpresscoffee. And, if you buy some of this coffee, let me know how your brewing comes out. (and let me know how good that Costa Rican is as well.)
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