Corvus Coffee Roasters - Denver, CO

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     Corvus Coffee Co is a small roasting company in Denver, Colorado. We pride ourselves in working with Single estate and Privately owned farms. We believe farmers can provide themselves with better livelihoods through better coffee, instead of certifications to make us feel good in the states.

We firmly believe that the best way to impact farmers is to encourage them to sustainably produce higher-quality coffee. We work closely with a Q-Grader to ensure that farms understand how to improve processing and sorting to be able to sell us a higher quality, higher priced product. We have brokers on theground in every area we work with and have full visibility to the farm through these very dedicated people. We make an effort to help consumers understand that paying a little more for a vastly superior bag of coffee translates directly to a better livelihood for farmers.

We are a small-batch roaster, which means we roast two or three times a week and don't maintain a back-stock of coffee. When you purchase from us, your coffee will arrive within a day or two from being roasted. Our cast-iron Geisen roaster is made by true coffee craftsmen in the Netherlands who made some of the best machines for a larger German manufacturer for many years before splitting off to pursue the craft at an even higher level. 

We specialize in the Norwegien style of roasting, and our head roaster/CEO spent time in Norway to understand this mindset and the techniques surrounding it. Nordic roasting results in lighter, but fully developed, coffee. For a long time, people viewed roasting in terms of "light" and "dark" when talking about roast profiles. As roasting knowledge has advanced, so has the understanding of what happens to coffee when heat is applied. Our fully manual roaster allows us to manipulate heat and airflow in a way which increases the development of the bean more quickly at different stages of the roast. The result is a very sweet, flavorful coffee which has no flavor from the roasting process. Each bean is evaluated on multiple roast profiles until we understand how to bring out the flavor developed before the coffee left the farm, and avoid adding a "roasted" flavor.