Where We Came From
Monarch Mountain Coffee was founded in 1993 by the original owners Dan and Kathy Garcia. It was a small establishment in Ponderay, Idaho with one idea in mind:
“Mountain Air Roasted, Mountain Air Fresh”
They believed in the idea of creating the cleanest and freshest product possible. They began experimenting with a Sivetz fluid air bed roaster and found that the crisp, clean air of the Mountainous Northwest helped to capture the true flavor of each Arabica bean.
Over the years, they were able to grow with their establishment and eventually move their operations into the adjoining town of Sandpoint, Idaho. Since then, Monarch Mountain Coffee has become a significant local feature to the growing Sandpoint community. We feel fortunate to continue on with their beliefs of only creating a product which is:
“Mountain Air Roasted, Mountain Air Fresh”
Roasting
We at Monarch Mountain Coffee are dedicated to producing the cleanest and freshest product possible through the unique process of Air roasting.
Traditionally coffee is roasted in a horizontal cylinder, commonly called a Drum Roaster. The drawback of a drum roaster is that the beans come in direct contact with the hot surface of the cylinder, resulting in uneven roasts and an inconsistent cup of coffee.
At Monarch Mountain Coffee, we use a fluid air bed roaster. This roasting process draws in vast amounts of heated fresh air into the bottom of the chamber and tumbles the beans, much like a popcorn popper. This method of roasting has two significant advantages:
1) The coffee is roasted to an unparalleled evenness
2) The efficiency of the air roasting process allows for a much shorter roasting time, thus retaining more of the coffee’s sugars and original flavor.
Mission Statement
Our ultimate goal is to provide our customers with the freshest coffee possible! We only roast in small batches to ensure the shortest amount of time from roast to cup, giving you the best tasting coffee available.
“Mountain Air Roasted, Mountain Air Fresh”
