Turns out the beans were doing the same thing.
My wife and I have always loved a good cup of coffee, and that love is what first drew us into the coffee world. We opened a coffee shop in the First Interstate Bank building in downtown Billings, where we were lucky to serve a faithful following of customers for twelve years.
Along the way I came to know the craft inside and out, from our Sorrento three-group espresso machines to our Aurelia two-group. We always sourced our beans from other roasters, and honestly, I never once imagined roasting them myself.
Years after we sold the shop, my daughter planted a new idea:
Why not learn to roast?My daughter
So I did. Researching, experimenting, and chasing a better cup.
Around that same time, I was flying as a commercial pilot. And that's where the name Pilot's Coffee took off. I'm still flying today.
Today I source my beans from high-altitude regions around the world, where the growing conditions produce a superior bean with rich, distinctive notes. Every lot on the current roster comes off farms between 1,200 and 1,950 meters.
My wish is a simple one: to offer fellow coffee lovers a locally roasted bean worthy of both drip and espresso.