This month we’re excited to be working with Dragonfly Coffee Roasters from Boulder, CO. They love making coffee for coffee enthusiasts, but also want to keep their coffee approachable for all coffee-lovers. What is important is that their customers enjoy Dragonfly coffee, however they prefer to make it. So while in their tasting room they teach people how to profile single-origin coffee without anything in it, they also make plenty of coffees that work well with added milk and sugar, if that is what their customers want.

While their larger-picture roasting philosophies are known to everyone, Tamas Christman, founder of Dragonfly, keeps the specifics of his roast profiles a little closer to his chest. His engineering background means he has a better understanding of thermodynamics than most and wants to ensure that Dragonfly has unique roasts that you can’t find anywhere else. Their work has been recognized by many, winning Roast Magazine’s Microroaster of the year in 2019, scoring the worlds first 98pt rated coffee from Coffee Review, and more.

Dragonfly wants to stand out with how they roast. They also want to stand out in how they source. Sustainability is a huge part of their company culture from importing to their roasting facilities. Tamas works with small farms that follow their greater company vision, ensuring things like no child labor, education initiatives, and working to help study la roya, or coffee leaf rust which can devastate farms. They work with their farms all around the coffee belt to identify problems to help find solutions and pride themselves on working with small farms. Not only does this help the coffee community grow but ensures Dragonfly continues to be able to offer some of the most unique coffees on the market.