Slow Roast. Slow Cool.
Our Story

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!

Made in 1944
Our Story

We use our classic Burns Thermalo roaster for most of our regular and decaffeinated blends. This classic roaster was manufactured in 1944, the same year that American forces liberated Western Europe, and it is still being used to roast our Legendary Classics to this day. In others words, this beauty was built when the US made things better than anyone else in the world. 

For nearly fifty years, it has helped us to slow roast our superior beans creating the flavors Boyer’s customers love. As our Roastmaster always says about the Thermalo, "That baby just purrs and brings out a product that is second to none."

We’re not about to change a thing.

Born in 1915. Still Going Strong.

Our Burns Jubilee roaster was built in 1915, in the middle of the First World War.  It is the roaster which we use exclusively for our Old Schoolhouse Vintage Roasts. These are single origin beans, meaning that these unique beans come from a single estate in a specific region.

Beans this special require an ancient roasting vessel that can capture their essence. We’ve owned and operated ‘Old Bessie’ for nearly 50 years and she's still going strong producing our slow roasted 100% Arabica coffees.

The Green Bean Room
Our Story

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
Our Story

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. 

Picky Picky
Our Story

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.

Our Story

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!