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Roasting the finest coffee in the world, right here in Colorado.

Conscious Coffees began with co-creators Mel and Mark in the early 1990s, who first got their start as baristas at a roaster retailer in Colorado's Rocky Mountains. By 1996, they had a roasting machine of their own, a handful of wholesale accounts, and some new ideas on craft roasting. Since those early days of trial and error techniques, they refined the roasting process down to a science, but also an art, with their roasting team. 

In 2017, Craig Lamberty, a long-time businessman and coffee fanatic, purchased Conscious Coffees from Mel and Mark. Along with his wife Laura and his sister Kim, Craig delved into the world of specialty coffee, planning to grow the business without compromising the mission of socially and ecologically-responsible coffee.

Today our Conscious Coffees roasting headquarters is part production facility, part laboratory. Coffee is a seasonal crop and fresh arrivals show up continuously. Each coffee follows a distinct roast development journey, no matter the time or effort, so we can uncover its perfect roast profile. As the green coffee beans mature each week, roast profiles are adjusted with different gas and airflow settings as well as a slightly different roast level and bean development. Each batch that comes out of the roaster is cupped, tasted, and graded. We then log its details into a database where the information is available for future roast profiling. This whole process enables us to keep our coffee consistent week after week. Our method of sourcing coffee from the same producer partners crop cycle to crop cycle enables us to maintain quality, while guaranteeing farmers a reliable source to sell their harvests to.