a cup of oak cliff coffee roastery
a friend recommended oak cliff coffee roasters when i said i was looking for high quality roasters and cafes in DFW. i googled them immediately and i was won over by their story of roasting at home and leaving burlap bags of beans on people’s doors as they tested out their early product. now 3 1/2 years in they’re still leaving bags on their neighbor’s doors but they also supply cafes like the crooked tree, urban dog, lighthouse, and even
central market in fort worth, while direct trading with a growing number of farmers.
direct trade drives oak cliff roasters and was the main topic of discussion, as their goal is to use 70% direct trade beans by this coming year. this is a difficult endeavor for such a small roaster. with the expense of travel, the higher cost of specialty beans and the risk involved with such a tenuous crop. when we asked why they choose to work with farmers directly, he said simply, it was the best way to do business. that when you look a farmer in the eye and see where the beans come from you’re guaranteed the best microlots, you know how the workers are treated and you’re giving the farmer incentive to continue to innovate and work hard to produce a delicious product. shannon, a former accountant, definitely has a business mind combined with a way with his roaster that i think will take them far.
last monday Shannon, De-Andra and Jason invited us into the building where they roast. it used to house the Dallas power and light operation. now a lawyer works upstairs and they occupy the first floor of the open, loft style, brick building. as we sat down over a cup of french pressed coffee, we tried a bright lemony yirgacheffe and a sidamo that burst with blueberries, the conversation was fluid and natural. Shannon loved to talk about the early years, roasting over an adapted gas grill in his garage. the memory brought a laugh but he was definitely relieved that he has moved on to two USRC roasters, a 5 kilo and an 18 kilo. with two coworkers De- Andra working with marketing and Jason taking on some of the roasting, he anticipates furthering his travels to the farms and has a vision for the roastery that puts him at the forefront of third wave roasting.
another big goal for this year is their move to a permanent roasting location a couple blocks from their current one that will include a cafe. There Shannon will brew coffee in experimental ways from the aero press to the pour over as a training lab and a showcase for wholesale cafes. he plans to use cutting edge methods to reveal the value of multiple brewing options.
and to further prove to you how delicious their coffee is we’re having a giveaway here at a cup of texas. comment below, leaving an email address of course, throughout this week stating your favorite way to enjoy a cup of coffee and the winner will receive their own burlap bag of oakcliff coffee roaster’s beans.