Boyer's Coffee has a long and rich history dating back to 1965. We're proud to announce that a part of this story has been highlighted in Entrepreneur! Please enjoy the article here.
Slow Roast. Slow Cool.
Not only are our beans slow roasted at high altitude, we make sure they cool evenly and slowly. Our Roaster, makes sure to check each and every batch, as they are finished in our classic, old school roasters. This ensures that your Boyer’s cup of coffee is smooth tasting and delicious!
For over fifty years we've been roasting smooth-tasting coffee and we've perfected the art amazing coffee. Our expertise has helped us to slow roast our superior beans creating the flavors Boyer’s Coffee customers love. The secret is special beans, 100% Arabica, is capturing the essence of each bean uniquely.
The Green Bean Room
Our wall of coffee beans, held in place by the same trusty burlap bags of Bill Boyer’s day, are stored in our special Green Bean room. What makes it so special? For one thing, because of our high altitude location in Denver, we choose not to heat or cool the beans. This allows the beans to settle and, in the process, acquire a high altitude quality even before they are roasted.
Coffee Growing Regions
Where does coffee come from? We source our coffee beans from every coffee growing region in the world. Specifically, we source coffee from North America, including Costa Rican Coffee, Guatemalan Coffee and Mexican Coffee; South American Coffee, including Brazilian Coffee, Peruvian Coffee, Venezuelan Coffee and Colombian Coffee; Africa, including Ethiopian Coffee and Asia, including Sumatran Coffee.
If you ask owners Douglass and Jason, what makes for a great cup of coffee, they will tell you, “It's all about the beans and not all beans are created equal.” This means our Roastmasters spend a great deal of time insuring we source excellent coffees from the best growers around the World.
What is coffee cupping? It's serious business and where our experienced roaster will make final determination if the roast is good enough to be called Boyer’s. Cupping happens all the time at Boyer’s, typically in the mornings before our palates (and noses) have yet to be influenced by the glorious smells inside the Boyer’s warehouse.
Come visit our cafe and see – or smell – for yourself why we would never drink any other coffee but our own!