When your heart and soul is poured into your craft there is a drive that elevates all aspects of what you do. From sourcing the best beans in the world to roasting and delivering an award-winning* coffee, our cadence is excellence, our drive is to always be better. Every aspect of our craft is diligently nurtured. After all, this is our life’s work — Coda Coffee Co.
*2014 Roast Magazine’s Macro Roaster of the Year
To set the standard for coffee excellence you have to start at the source. The road less traveled is the road we’re on, in pursuit of the best beans in the world. While rambling through the mountains of South America, Africa and Asia we happen upon small farms that produce exceptional beans. From rows of plants clinging to mountain tops, multi-generational farmers cultivate their crops awaiting the next opportunity to share their craft.
Call us old-fashioned but we like doing business face-to-face. Not only is it good business to buy direct but we’re able to inspect the health of the plants, encourage sustainable practices of the farm and gain a sense of the grower’s level of commitment. Not everyone takes their craft as seriously as we do but it’s crucial we align ourselves with ones that do.
Growers and their surrounding communities benefit by working direct with Coda. When working direct we’re able to influence the farm’s sustainable growing practices. Better practices generate a better product which yields more money. When growers earn more the surrounding community benefits with improved roadways, schools and a better standard of living.
Not all coffees are bought directly from individual farms. Growers often band together and form Co-ops within a region. Co-ops foster healthy competition among farmers to out-do one another. The result is higher quality beans and the opportunity to taste and compare a lot of great coffees at one time.
An exceptional cup of coffee is not possible without trial. We begin by light roasting the beans so that we can taste a broad range of flavors, good and bad. This initial taste inspires the roasting techniques to explore. Discovering the optimal roast technique requires patience and fortitude. One bean type may be roasted numerous times in hair-splitting fashion and then brewed as espresso, french press and drip coffee—The final state in which coffee is served.
How Coda Coffee is served and tasted is not entirely up to us. Our fate is tied to the brewing practices exercised by our customer’s cafes and restaurants. To ensure that our coffee is served properly, we train, support and train again. After all, our success is shared and we’re not in the business of letting anyone down.
Most people don’t know that coffee is sorted for quality by density. Dense beans are generally higher quality and more desirable than their light-weight counterparts. One method to discriminate weight is with water dammed at varying levels. Beans that sink and those that float are sorted into classes.
Generally speaking, dense is a good thing when it comes to coffee, but it’s just how dense that we fuss over. More times than not we cup and taste several density classes for a single crop. Each class can display slightly different tasting signatures that may be more or less desirable than others.
Private label coffee brands choose Coda when quality, consistency and ongoing support matter. We source coffee beans that taste great and typically exceed fair trade standards (Baseline at Coda). Over a third of the beans we buy are USDA Organic. Our recycled heat roaster is exceptional in that it creates an inert roasting environment which results in a better, more consistent roast. Our nationally award-winning source and roast methods can be used as the ‘secret recipe’ behind a private label brand that is choosing to standout.
Coffee beans have unique flavor signatures based on where they’re grown and nurtured—Roasting is Coda Coffee’s signature. Our philosophy is to honor the beans' natural flavors and roast them to emphasize their greatness. The result is delicious coffee that is noticeably better tasting.
Our obsession is another’s reward. Because coffee is most commonly handled after it’s been roasted, people don’t typically think of it as being perishable. On a daily basis raw beans are aging and changing. We obsess over these changes because they absolutely affect taste. Every day we cup, brew, evaluate taste and do it all over again. Our obsession ensures that the great tasting coffee our customers expect never disappoints.
Coda Coffee Co. uses the world’s first recycled heat roaster which is better for the environment and the flavor of our coffee. Conventional roasters heat ambient air; ours recycles the air inside, so seasonal changes in humidity and air temperature have no affect inside the roasting chamber. This provides a more stable atmosphere and consistent roast. The recycled air quickly becomes depleted of oxygen which creates an inert roasting atmosphere that protects the delicate flavors of the bean. The combination of our recycled heat roaster and exclusive roasting methods produce clean, bright, noticeably better coffee.
Roast Magazine singled out Coda Coffee Co. as their 2014 Macro Roaster of Year. In coffee, there is no higher authority. This is the crown jewel of all crown jewels…And to think, we’re just warming up.
Being the change we seek: Conducting business as if people and place mattered; Aspiring to benefit all and harm none through our products and practices; Understanding that we’re all in this together and depend on one another is our declaration.
In both 2011 and 2019, we were honored to receive the Bronze Achiever Award from the Colorado Department of Public Health & Environment Environmental Leadership Program.
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