https://www.colorwaycoffeeroasters.com/our-story daily 0.75 2025-11-24 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/e49def3b-90eb-46d3-b631-e61ea670b195/DSCF0330.jpg About - Austin Power - Head Roaster In 2012, Austin started working behind the bar of esteemed coffee shops in his hometown of Charleston, SC. After a few years of running pour-over bars he was offered the opportunity to roast coffee as well. What started as a passion for coffee, developed into a drive to obtain coffees that are sourced with ethics and sustainability as the top priority. Austin loves tasting coffees that produce a nuanced aftertaste such as almond extract, lemongrass, or any note that sits on your pallet and gives you a pleasant memory of the coffee you already enjoyed. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1d72cb01-9ef5-4c73-b3e4-339d2a336adb/DSCF0528.jpg About - Shelby Schwab - Assistant Roaster Shelby is a culinary enthusiast turned coffee nerd/bean queen/devotee whose career in hospitality is as complex as her favorite brews. In 2016, she found her true passion after embracing an opportunity to work for an established cafe in Atlanta, GA. Inspired by community connections enriched through cafes Shelby committed herself to a lifelong journey of coffee. Her favorite flavor notes to find in coffee are mango, applewood, and sweet tart. Shelby's favorite music to roast coffee to is anything by King Gizzard and the Lizard Wizard. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/4f81d421-d6e7-4960-a4f1-68062f3e34da/IMG_0182.jpg About - Will Forsman - Varmint Wrangler What started as a dishwashing gig in 2013 quickly turned into nearly a decade in coffee and culminated in the formation of Colorway Coffee Roasters. Through coffee I have been able to make some of my most meaningful memories, explore different versions of myself, travel the world and contribute to a community that I care deeply about. My favorite things to find in coffee are sweet florals, bright fruits, butterscotch or toffee. When not roasting coffee or fixing coffee equipment I can be found fly fishing, listening to FIDLAR or attempting to relive any part of my youth by skateboarding between meetings. https://www.colorwaycoffeeroasters.com/home daily 1.0 2025-11-24 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1643572400420-4W6XNDKPUCFKF3613L91/DSCF0330.jpg Home https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1643572529768-S7C7MORODA75XFZR5DKT/IMG_0182.jpg Home https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/f3b74d7b-6432-4a5f-9d2b-8b0d9a787881/Background+9-01-01.png Home https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/b034430a-d6c8-4c66-9b7a-693f36381fdc/DSCF0528.jpg Home https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/68da6764-6858-41d4-8530-231f7262ac8b/194392920_1946379328902749_6619558152860246832_n.png Home Logo of Little Thistle Brewing Company with a rainbow, clouds, and a thistle flower. Text includes 'Little Thistle Brewing Co. Rochester, MN'. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/37d4fda5-3c40-4840-9fb8-06d18bfd8838/50545069_261454948115853_4878327118695497728_n.jpg Home Decorative bakery logo with the text 'Sweet House Bakery' inside a circle of green leaves, and images of cakes and a cupcake at the bottom right. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/a445f0bc-c4d3-4d20-9f4a-ce444e285afb/15027761_1538558286155129_2567496925918258952_n.jpg Home Logo of People's Food Co-op featuring a farm scene with colorful farm buildings, a red barn, and green fields, with the text 'People's Food Co-op' and 'Established 1973'. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/18803d99-2974-4582-9cbc-248d330015b3/Logo+New-04.png Home Logo for Cafe Steam, a coffee and tea shop with a dark teal circular background and white text. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1d0658d0-4724-4e98-9e01-e9dce1a9911a/272727809_252807943696720_2420892872813094765_n.jpg Home Logo with a yellow flower background and black text reading "Flowers by Jerry". https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/6a5dbb8a-4e40-447c-8889-065fa940a63a/nogo+homes+logo.png Home Logo for Nogo Homes with the text "Make Yourself at Home" and a stylized house outline. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1691976782842-J50VO3OZYGN9DH5JHA13/39077962_365571860646047_5570170049987084288_n.jpg Home Graphic design for Thesis Beer Project in Rochester, Minnesota, featuring illustrations of beer glasses with foam, on a blue background. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1691976934398-1Q4NUALQZRUV29D621O1/berkman_ogimage-a3fdbff26e76f3a8f6f1270bbbe1273b.jpg Home The word "Berkman" written in cursive font over a blurred background of pillow and bedding. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/9b41b9a0-9548-4279-8fc3-dbce76757212/306158055_567706125241189_2560580879261888657_n.jpg Home Watercolor illustration of a duck silhouette in blue with a white outline. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/f572314e-15dd-4e67-b10a-9359a29016ec/337653260_613384423981384_6415752598290894352_n.jpg Home Logo for Mayo Civic Center in Rochester, Minnesota, featuring stylized architectural elements in blue tones and text indicating events and conventions. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/caf8d3ba-d71f-4c11-ae21-5e12478644c4/319166069_593511669440612_8927827063497195334_n.jpg Home Black and white logo with a stylized letter M and a heart shape in the center, with the word "MARROW" below. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1691977541949-INGJ78I799H14AZ40LNV/350982569_1562794640796415_4878758846725478694_n.jpg Home Logo for Ridgetop's Coffeehouse featuring mountain range, pine branches, and greenery on a gray background. https://www.colorwaycoffeeroasters.com/contact daily 0.75 2025-11-24 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/9e1aae30-d4cd-4804-8e35-14acab9436f1/IMG_3019.jpg https://www.colorwaycoffeeroasters.com/origin daily 0.75 2021-11-22 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/505e2eaf-f56d-4380-ac5d-1a6f8bfabc42/IMG_3398.jpg Origin - Terroir Coffees origin or “terroir” meaning the complete natural environment in which it is grown is the most crucial part of a long journey that imparts a change in the coffees flavor profile. With an endless combination of country, elevation, soil, sunlight and temperature its impossible to identify a single profile to a single country. However, there are some basic tools to help you interpret a coffee before purchasing - Elevation The higher a coffee is grown, the less oxygen it has and the slower it grows. It is also subjected to greater diurnal temperature swings. This stress causes the plant to place more energy into progeny e.g. its seeds or beans. The same variety of coffee grown at higher elevation typically displays more complexity, higher acidity and greater density of the beans. Elevation will be displayed as MASL or Meters Above Sea Level. The common range of coffee growing regions is between 600masl and 2000masl Climate The “Bean Belt” centers on the equator between the tropics of Cancer and Capricorn. With ample yearly sunlight providing the extended growing seasons necessary for the development of the coffee cherry, it is within this margin that the majority of coffee is grown for production in the world. While you may be able to grow a coffee plant at home, it will not have the proper environment to produce a meaningful amount of coffee for consumption. While no specific line of latitude can be guaranteed to produce a high quality coffee, it is unlikely that coffee grown outside of the bean belt will produce a high scoring cup. Soil While coffee can bear fruit on a wide range of soil types, it is especially well suited in volcanic soils because of its improved porousness and subsequent water infiltration. This can translate to a higher acidity, and higher scoring coffee that is commonly associated with coffees grown in volcanic areas. Soil fertility also directly correlates to yield for farmers, and greater production associated with more nutrient rich soils. Coffee variety will also dictate the type of soil best suited for its needs. Photo: Coffee drying on raised beds in Yirgacheffe, Ethiopia https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/15512ea5-8979-4e98-b500-3fb141f346c9/IMG_4567.jpg Origin - Variety Much like apples, coffee comes in different shapes, colors and flavors. These varieties are often selected based on a combination of their ability to produce in the environment it will be grown in, the quality that it is able to produce, and its resistance to pests, disease and environmental stressors . The two most commons species grown in the world are - Arabica Comprises 90% of the specialty market, and ~70% of the commodities market. Especially well suited for high elevation and colder environments Produces a higher cupping quality Fetches a higher price for farmers at market Lower yield by comparison to Robusta Robusta Higher Caffeine content which provides greater defense against pests like coffee bean borer More resistant to Coffee Leaf Rust, a fungus that covers the leaves and inhibits photosynthesis Able to grow at lower elevations, making it more feasible for a larger growing area Higher overall yield per plant Lower cupping quality (woody, rubbery flavor) Hybrids / Cultivars From Arabica and Robusta, coffees begin to branch off into varieties known as Hybrids and Cultivars. With over 125 different known varieties, and more unknown heirloom varieties being added to the Coffee Family Tree every year. Hybrids are coffees that have mutated naturally and are discovered amongst growing fields or in the wild. More considerable efforts are being dedicated to active cultivation and inter-variety breeding to selectively grow coffees suited towards desirable flavors, specific growing environments and rising global temperatures from anthropogenic climate change. Photo: Heirloom variety in Guji, Ethiopia before being picked and sent to Mulish Washing Station. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/f6bafb3e-1986-4ccc-8c31-1f235235794f/IMG_3019.jpg Origin - Picking The coffee fruit which bears the beans within must be picked within an ideal window of maturation of the cherry. Too early, and the underdeveloped seeds will display lower cup characteristics, a grassiness and lower acidity. Too late, and the coffee will taste “wild”, overfermented, sour (like olive juice). Ripe or Red cherries are those within that ideal harvest window. As improved harvesting practices occur in all coffee growing regions, Cooperatives and mills are being encouraged by growing demand for higher quality to be more selective in which cherry they will purchase from growers. As farmers bring their cherry to mill, they are paid not only on the amount by weight, but for the quality of the cherry. Photo: Delivered coffee waiting to be processed at the wet mill. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/dfb5ed2a-8049-474f-afec-279fa0edd712/IMG_3090.jpg Origin - Processing In order to get coffee to a form in which it can be roasted, it must be processed to remove the outer fruit or “cherry” as well as the underlying parchment layer, both of which protect the seed. The way in which the cherry is processed impacts the flavor of the coffee in a number of ways. The three most common processing methods - Natural Process The oldest form of coffee processing. The cherries are picked and placed in the sun on raised beds (improves airflow) to dry until the cherry is hard and can be broken off through milling. Similar to how raisins are made from grapes. The most notable profile distinctions of a Natural Processed coffee - Intense Fruit like blueberry, raspberry, plum Deeper flavor, naturally more wild, boozy Heavier body, syrupy Natural Processed Offerings: Yemen Haraaz Red Washed Process The most common and fastest of the three main processing methods. The coffee cherry is mechanically removed using a depulper, exposing a slick mucilage layer that covers the bean. These beans are then placed in fermentation tanks wherein bacteria break down that mucilage so that it can slough off when moved either by hand or when transferred to a different tank. The fermentation process must be observed carefully, as overfermentation can produce an olive juice or vinegar like flavor. After removal of the mucilage layer, the coffee must dry in the sun on patios, or raised beds until it reaches a moisture content of 13%. The most notable profile distinctions of a Washed Processed coffee - Greater clarity, exposing more of the naturally occurring flavors in the coffee without muddying the overall profile Wider range of fruit type acidity Caramel or Sugary Sweetness Washed Processed Offerings: Guatemala Waykan, Mood Enhancer Pulped Natural or Honey Process The best of both worlds approach and most recent of the three processing methods. For our breakdown we will treat these two processing methods as the same, however slightly different based on where it is done and the resulting profile. Coffee cherry is run through the depulper to remove the outer cherry, and then allowed to dry in the sun to remove the outer mucilage layer and parchment on either patios or raised bed. As the mucilage remaining on the bean dries, it leaves a sticky covering that earns it the name “Honey”, the amount of mucilage left places it into different categorizations and names such as White, Yellow, Red or Black Honey. (less mucilage, lighter color and the more clarity in the cup). The most notable profile distinctions of the Pulped Natural or Honey Processed coffees - More clarity than a natural, but similar deep notes Jammy, burnt sugar sweetnes, nutty Medium to low acidity Pulped Natural Processed offerings: Ethiopia Suke Quto, Costa Rica La Alquimia Honorable mention coffee processing: Giling Basah (Wet-Hulled), and Carbonic Maceration https://www.colorwaycoffeeroasters.com/water daily 0.75 2021-11-22 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847902870-ZOUR0EX0L2QSQNRC1SP2/image-asset.jpeg Water - General Hardness Water alone cannot extract all of the things necessary to make a great cup of coffee. To do so, we rely on certain elements and compounds within the water to bind to flavor components and bring them with as they enter the cup. However, as we’ve commonly experienced brewing at home or in different cafes, too much of anything can produce a negative result. The same thing that clogs your shower head and makes your coffee pot run slow could be the same thing that is making your coffee taste bitter, dull or chalky. The culprit: Calcium and Magnesium. Both of these elements are crucial during extraction, as they increase the binding potential to the electron-rich organic molecules in coffee that water by itself would not be able to. (To test this fact, try brewing with distilled or deionized water and notice the reduction in flavor). Unfortunately, as you increase the amount of Ca and Mg in water you run into the issue of leaving less room in the water to absorb coffee compounds, and increasing the perception of the flavor of the minerals. The more saturated or “hard” your brewing water is , the lower your perceived complexity becomes and fewer favorable compounds are able to be carried into your cup. Not to mention damaging your brewing equipment over time. To determine the hardness of your water, we recommend using a general hardness test kit on your water at home like the one listed below. Water within a general hardness range of 50-150ppm is considered acceptable, and within 75-125 being ideal. API GH & KH Test Kit Drop Test kits are more accurate than TDS meters as the test the chemical composition of water, not just the conductivity. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/ae9c4b3b-0222-4ef1-a8c1-40de08f63ccb/IMG_2736.jpg Water - Carbonate Hardness Brewing coffee is more like baking, and less like cooking. Far less forgiving to variation and reliant on the chemical interactions that compounds have in concert with the kinetic energy provided by a high heat environment that changes flavor on single digit increments. Simply put, your coffee can do some really weird things in the presence of different compounds. Enter carbonate and bicarbonate. The mediators or “buffer” most commonly present in water that shakes hands with the weak acids and turns them into something they are not. It does this by stealing one of the protons of the weak acids and converting it to a weak base, effectively decreasing the perception acidity. (see Conjugate Acids & Bases) Unfortunately, some acidity is necessary in providing a great cup of coffee. An excess of Carbonate and Bicarbonate can convert all of your weak acids into weak bases, and makes your cup of coffee taste bitter. Balance is key. It is difficult or impossible to impact your carbonate hardness without also impacting your general harness. Using the same testing kit as recommended in the general hardness section, you can establish whether your water has too much, or too little or our buffering friend. An acceptable range for carbonate hardness is between 30-60ppm. https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/9e1aae30-d4cd-4804-8e35-14acab9436f1/IMG_3019.jpg Water - Contaminants You’ve figured out your Carbonate Hardness and General Hardness, and your water is perfect. But you still feel like there is something off about the coffee in your cup. In much of the world, the water from our taps doesn’t come straight from the ground. In order to provide safe and consumable drinking water, municipalities process water by treating it with chemicals like Chlorine or Chloramine. In households or buildings where water is naturally very hard, it is treated by using softener salts. These additions either introduce off flavors or completely strip our water of good compounds by replacing them with ones that don’t interact with coffee. Additional contaminant that could be impacting your water - Metals (Rust or copper from old pipes) Plastics (PEX piping in new homes or apartment complexes) Sulfates (fertilizers entering groundwater) Bacteria (old water filters, or dirty brewing containers) https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/df5e72c7-0085-4709-b4af-c7fa993733a1/IMG_3776.jpg Water - Solutions You’ve learned a lot about water, now its time to change it. There is no one-size-fits all fix to each and every water problem. But there are options available within reason that make brewing cafe quality coffee at home a possibility. Filtration This may be the first step for many. Ranging from simple pitcher filters to Reverser Osmosis. BWT Water Pitcher A simple high-capacity gravity fed and multi-stage system that filters without discretion + reintroduces some valuable minerals to improve extraction. Great for home-use with well water or city water. Bestmax Filtration + Filter Head Heavier duty cycle and longer lifespan. Great for the prosumer, schools, churches or small cafe opertations. Simple install for the handy, but professional install is recommended. Optipure Reverse Osmosis The Big Kahuna. Great for coffee shop or high volume cafe, or those working with softened water. Filters everything from salts to contaminants and allows you to tune your water through needle valve reintroduction and remineralization (plus a built in TDS meter). Professional install required. Addition The opposite of filtration with an increased fun factor. Starts with a baseline of deionized or distilled water and manicuring it to the perfect amount of dissolved solids. Third Wave Water With options designed for home espresso makers and drip coffee brewers, Third Wave Water has provided us with some really cool options for the at-home connoisseur. Designed for use with deionized or distilled water which can be found in most grocery stores. 3-to-1 ratio A method we developed ourselves at home, reliable and cheap although a little more laborious. Take 3 parts distilled water and mixed with 1 part tap water and adjust to taste. This will not remove any contaminants, but does reduce your overall water TDS. Great for hard well water. https://www.colorwaycoffeeroasters.com/brewing daily 0.75 2021-11-16 https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847902870-ZOUR0EX0L2QSQNRC1SP2/image-asset.jpeg Brewing - Hario V60 v60 Recipes https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847903067-57HDPDJ6TWU40QPAQLS4/image-asset.jpeg Brewing - Cold Brew Cold Brew Recipe https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847902870-ZOUR0EX0L2QSQNRC1SP2/image-asset.jpeg Brewing - Aeropress Aeropress Recipe https://images.squarespace-cdn.com/content/v1/5ec321c2af33de48734cc929/1589847903067-57HDPDJ6TWU40QPAQLS4/image-asset.jpeg Brewing - Drip Coffee Drip Coffee Recipe https://www.colorwaycoffeeroasters.com/shop daily 0.75 2025-11-24 https://www.colorwaycoffeeroasters.com/shop/p/ethiopia-banko-gotiti monthly 0.5 2025-12-22 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/ce58d866-f33e-4a39-92e7-cfdddb85b657/DSCF4639.jpg Coffee - Ethiopia Banko Gotiti - DSCF4639.jpg https://www.colorwaycoffeeroasters.com/shop/p/weekly-subscription monthly 0.5 2025-02-24 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1660148082629-6TAB2WOL5A3NDER5EA7Y/Weekly+Subscription-01.png Coffee - Weekly Subscription https://www.colorwaycoffeeroasters.com/shop/p/monthly-coffee-subscription monthly 0.5 2025-02-24 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1660147874255-IQM5RB42QKVW3SK4Y9YA/Monthly+Subscription-01.png Coffee - Monthly Subscription https://www.colorwaycoffeeroasters.com/shop/p/deep-fake-decaf monthly 0.5 2025-10-09 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/bb239271-b281-4358-b8d9-673ce7ce7ef6/DSCF9590.jpg Coffee - Deep Fake Decaf https://www.colorwaycoffeeroasters.com/shop/p/mood-enhancer-espresso monthly 0.5 2025-10-09 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/04d048e8-b3f1-4765-b043-6759b72b0487/DSCF9604.jpg Coffee - Mood Enhancer - Blend https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1634402666383-2HSBHEMP0MWXQUTJE5OD/IMG_6480-2.jpg Coffee - Mood Enhancer - Blend https://www.colorwaycoffeeroasters.com/shop/p/ethiopia-suke-quto monthly 0.5 2026-01-22 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1636676531913-MM77YR8AMILGIKJTGBLS/DSCF0565.jpg Coffee - Ethiopia Suke Quto https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1636475325087-NWW7KKJE5CXEGPPKK15V/IMG_3530.jpg Coffee - Ethiopia Suke Quto https://www.colorwaycoffeeroasters.com/shop/p/party-boy-blend monthly 0.5 2025-10-09 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1704817335686-XSMZVP8ZSD5H2FJS6ULZ/DSCF3450.jpg Coffee - Party Boy - Blend https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1634580682310-KJGGVQYL2GO3W425OS5D/IMG_6340.jpg Coffee - Party Boy - Blend https://www.colorwaycoffeeroasters.com/shop/p/guatemala-waykan monthly 0.5 2025-10-09 https://images.squarespace-cdn.com/content/v1/6116dff27ca9cf11032db0b4/1722270427385-G90BKVMIPVV878NMN2IT/DSCF7933.jpg Coffee - 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