Organic growth: Former engineer turns coffee roasting into a profitable art form

Upon walking into the Roastery of Cave Creek (ROC2), the smell of the organic coffee beans fills the air in the most subtle way. Goliath steel machines — the roasters — take center stage of the workshop. The mountains surrounding Cave Creek are viewable from the windows of the pristine shop, giving a sense of isolation from the outside and total enclosure into the world of coffee.

Phoenix has often dawdled behind the rest of the organic-seeking world, but David Anderson, roaster and owner, has seen a growing demand for fresh, local, organic coffee over the last three years. And Anderson is happy to supply the Valley with that. Every bean in Anderson’s roastery is organic. Freshness and consistency are Anderson’s key ingredients when roasting. He’ll have 12 to 15 different types of single varietals that he roasts and blends at any given time and is always experimenting with new blends.

To roast and deliver coffee for the masses, Anderson gets his beans from Central America, South America, Africa and Indonesia. In a single week, ROC2 produces anywhere between 9,000 to 10,000 pounds of coffee and supplies coffee to top Valley restaurants like Pizzeria Bianco, FnB, Rancho Pinot and Matt’s Big Breakfast. Nationwide Gourmets has also been selling Anderson’s fresh organic coffee to restaurants across the country.

“It’s my mission to ensure that their patrons receive the best coffee experience possible,” Anderson said.


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