I grew up in the Flint Creek Valley of Montana, where small-town gathering spots are often the foundation of community. In my mind, I started designing “In Theory Coffee” — because it was only ever in theory — a place where people could start their day together over a good cup.

The ironic part? I didn’t even like coffee.

That changed after a single great cappuccino — the first time I realized coffee could actually taste good. From there, the dream of a café evolved into the idea of a roastery. I took a roasting class, got hooked on the science behind it, and never looked back.

What I love most about roasting is the balance between craft and chemistry — how the right attention to detail can bring out something truly special in a great green coffee.

Today, I roast with a simple goal: to bring you good coffee — coffee that’s thoughtful, approachable, and made for gathering. No pretension. No need to be an expert. Just a good cup to start the day or share with friends.