OVC Newsletter

Roaster’s Blog: Introducing the Chief Roaster of One Village Coffee

My name is Woody, and I am the chief roaster here at One Village Coffee (OVC.) This being the first blog, I feel obliged to answer the basic questions some of you might have: how did I start roasting, and why am I part of OVC? About five years ago I stumbled upon a bunch of guys on a cigar shop Bulletin Board (BB) that I frequented at the time who were discussing home roasting coffee. HOME ROASTING COFFEE!!!! My interest was peaked, after having fallen in love with coffee years earlier while living in the Bay Area in California. I had always wanted to learn how to roast coffee and so with a bit of help, and a lot of questions, I embarked on the home roasting journey. I happened to have a proper popcorn popper (say that three times fast) that a lot of beginners used. I also ordered a sampler set of beans from Sweet Marias in California. Little did I know that that first purchase would change my life. Hundreds of pounds of beans and many roasters later I ran into Scott, Aaron and Rob. They were trying to start a coffee business and were in the market for a person who loved roasting and did it well. I happened to be the former, and it was decided I was also the latter. We were just four average guys who wanted to create a different kind of company based on values that were important to us. We also loved coffee and thought we could offer people a better cup than they were used to. Together we began this little outfit named One Village Coffee as a home business.

Over the years I’ve roasted and drank a lot of coffee, and along the way I have sought to learn as much as I could about the roasting, blending and preparation of coffee. I still consider myself new to the art of roasting. But I’m always trying to learn more about the art of roasting, and push our coffee to even higher limits of quality.

Join me each week as we journey together toward finding the best cup of coffee. I’ll try to keep the posts fun, relevant and not too technical. Got questions? Don’t be shy. I’ll try to answer at least one a week.

Good night and Good Coffee.

Currently listening to: John Vanderslice: Bill Gates Must Die

Comments

  • Comment by: K to the J

    1

    06/28/07 6:49 AM | Comment Link |

    Woody, I love you man. Good post, but you spelled ‘piqued’ as ‘peaked’.

    When are you going to send me some samples so I can give you Sbux comparisons?

  • Comment by: Jacqueline DeCarlo

    2

    07/1/07 7:19 AM | Comment Link |

    Hi Woody,

    You guys were referred to me by a CRS Fair Trade Ambassador in your community. She and lots of other folks at CRS are interested in promoting economic justice, and Fair Trade coffee is one great, tasty way to do that. Could you give us some more details about your business model and how it does or doesn’t involve certifications or affiliations related to Fair Trade? From your website it seems that you guys are commited to some of the same farmer-centered principles that CRS Fair Trade prioritizes and it would be great to know more!
    Thanks. Jackie

  • Comment by: Philip Eskelin

    3

    07/8/07 7:57 PM | Comment Link |

    Just stopped by Hendrick’s Farms in Telford and saw your coffee on display. My wife and I tried a cup of Smart Blend and we were struck by the aftertaste, which was out of this world!

    I feel like I’ve been drinking Ernest & Julio Gallo out of plastic jugs my whole life (Starbucks), and have only now been introduced to the custom artistry of a botique vineyard (One Village)!

    Keep up the good work, we hope you guys succeed in your journey. We’re fans and we’ll keep buying and drinking.

    -Philip & Lauren

  • Comment by: Scott

    4

    01/12/08 10:26 AM | Comment Link |

    Woody: When folks ask coffee shops about their different blends, they only tell them about where it was grown…I want to know where and what cultivars were grown there and why those cultivars in those regions. And how you, as a roaster, decide when and how much robusta/arabica to use in blends. Also, what effect does different roasting temps and times have on the taste of the resulting brews? Are SB beans simply overoasted to give them a very dark look and aroma?

    Can one make a highly caffienated blend that is not too robusta unpleasant?

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Featured Coffee

Cafe Blend (1lb) / $8.95

This blend is our version of a mélange roast – one single origin roasted to two different levels and blended together afterwards. This type of blend allows you to experience one kind of coffee in a more unique way. Lemony, sweet, and a hint of grapefruit best describe the flavor in the cup. The medium body gives a lighter feel on the palette, but we found it to be contrasted nicely with a great depth and complexity due to the blending method.

Roast Level: Medium