Brewed With Love: The Jaggers Coffee Story Part 3: From Farm to Roast – How We Choose the Coffee We Do

If you’ve ever sipped one of our roasts and thought, “Wow, this is smooth,”—just know it didn’t happen by accident.

Every cup of Jaggers Coffee represents hours of research, tasting, and a deep respect for the people and places behind the beans. We’re not just picking random origins and guessing roast levels. We’re on a mission:
☕ To make specialty coffee accessible, honest, and unbelievably good.

And that starts at the source.

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Sourcing: We Start With the Right People

We don’t work with just any importer or supplier. We search for coffee that comes from farms and co-ops that:

• Use sustainable, earth-friendly practices 

• Treat workers and families fairly 

• Harvest at peak ripeness and process with care 

These aren’t just checkboxes. They’re non-negotiables.

We also care deeply about origin characteristics—altitude, soil, and climate affect everything from aroma to acidity. Whether it’s the sun-kissed highlands of Bali or the volcanic soil of Chiapas, Mexico, we choose farms that produce beans with personality.

“Every coffee has a story—we just help it speak.”
– Jon

Roasting: It’s Not One-Size-Fits-All

Once we select the green beans, the real magic begins: roast profiling.

Each origin goes through a series of test roasts—light, medium, dark. We analyze aroma, flavor notes, body, acidity, and aftertaste. This process isn’t rushed. We sample, take notes, tweak temperatures and times, and repeat.

Jon leans toward darker, bold profiles—Deb loves balanced medium roasts with just the right amount of body for her morning creamer. But together, we focus on one goal:
Find the roast level that brings out the best in that bean.

Some beans shine when roasted light, revealing fruity, floral notes. Others crave a deeper roast to unlock chocolate or nutty undertones.

If the flavor doesn't linger pleasantly, spark conversation, or earn a nod from Grandma and Bryce—it's back to the roaster.

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 Family-Centric Final Cuts

Our process doesn’t end at the cupping table. We bring our test batches home—literally. Sean, Jaedon, our parents, siblings, and extended family all get in on the action. Even our most seasoned critics (we're looking at you, Cousin Danny 👀) weigh in.

Market feedback is just as important. We take our sample batches to events and markets and watch people’s faces after that first sip.

“That’s smoother than I expected.”
“I usually don’t drink black coffee, but I like this.”
“I didn’t think it would be this good.”
These reactions help us decide what to roast next—and what to refine further.

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🛠️ Every Detail Matters

You’d be surprised how much work goes into this process behind the scenes:

• Tracking origin data, roast curves, and customer reviews

• Comparing drip vs. French press brews for each roast

• Testing how a coffee tastes with and without cream

• Designing labels that reflect the personality of each roast and the family member behind it

Because it’s not just about taste. It’s about connection. We believe in creating a coffee experience that feels like it came from family—because it did.

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Next time, we’ll share some of the best customer reactions we’ve ever had—from market surprises to how our coffee becomes part of other people’s stories.