Slow Roast. Slow Cool.

Not only are our beans slow roasted at high altitude, we make sure they cool evenly and slowly. Ken, 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 Joe is the best money can buy!

Made in 1944

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 Mark likes to say 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 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.

 

 

4 Continents

We source our coffee beans from every coffee growing region in the world. Specifically, we source from North America, including Costa Rica, Guatemala and Mexico; South America, including Brazil, Peru, Venezuela and Colombia; Africa, including Ethiopia and Asia, including Sumatra. 

 

Picky Picky

If you ask Mark what makes for a great cup of coffee, he will tell you, “It's all about the beans and not all beans are created equal.” This means Mark and our owners spend a great deal of time insuring we source excellent coffees from the best growers around the World.

Trained by Mr. Boyer himself, Mark is looking for a particular mix of ripeness, acidity, greenness and potential flavor. Don’t ask him to tell you how he makes those decisions. It is a carefully guarded secret, and one he’s kept to himself the past 30 years. Trust us when we say he intends to keep that secret over the next 30. If you ever have the opportunity meet the man, you will quickly learn that we are not exaggerating.

 

Cupping

This is the part of the process where the men are separated from the boys. 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, but only in the mornings before Mark and Ken’s 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!