"To me, it was just a thing my dad did in the morning before leaving for his dad job."

When I was young, I remember walking into the little roast house room that was in the back of my family’s garage. When I opened the big wooden door, it smelled sweet, strangely like burnt toast. My dad would always be back there working, crunching numbers on an old Macintosh computer between roasting loads of coffee for businesses and friends around town. I didn’t think much about it as a kid. To me, it was just a thing my dad did in the morning before leaving for his dad job. Years later in high school, he asked if I could lend a hand with roasting in the morning before class. I never thought of it as a chore at the time, but it wasn’t until I was older that I truly began to recognize roasting coffee for what it is - a craft and a unique form of expression.

 
 
 

"Something changed in my perception of the roasting process"

For a short time, after some brief training in Sandpoint Idaho at the Diedrich Roasters Headquarters, I became a rather volatile roaster - producing loads of coffee that were far too light or extremely dark. However, after about a year of solid roasting for our family companies K&K and Grace Organics, something changed in my perception of the roasting process. I began to recognize my own contribution to every roast, my own control over the outcome. With each batch, something new unveiled itself to me, until finally each small movement made with the machine culminated in a dance of the senses - sight, smell, touch, and taste - the craft of roasting coffee.

 
 
 
 

"My pursuit of superior quality coffee, and the inevitable creation of Maps."

With this foundation, it was only a matter of time before I became overwhelmingly intrigued by green coffees. I remember opening a Grainpro plastic bag of Ethiopian coffee, releasing the most intense, beautiful, sweet, berry aroma into the air. I was hooked. But I also knew that this green coffee would require me to roast with a focus and integrity I hadn’t yet put into practice. This was the true beginning of my passion for roasting, my pursuit of superior quality coffee, and the inevitable creation of Maps.

Since launching Maps several years ago, my relationship with roasting and with coffee continues to grow, infusing other aspects of my life with a similar attention to detail and respect. The force for all my passions became apparent as they fell into rhythm with one another. Idaho has allowed me the mental freedom to explore these aspects of myself and Maps has acted as a catalyst, urging me on to hone my craft.

 
 
 
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