HOW WE STARTED
The inspiration to roast my own coffee came while riding my mountain bike on Turkey Mountain in Tulsa, OK. Several years prior, I was buying various brands and settling for what I thought was very average flavor. I decided to try my hand at roasting with a small home roaster my wife gave me for Father’s Day (2007). I was after a great tasting cup of coffee for my own personal enjoyment. Family and friends began requesting I roast coffee for them — and that’s how it all began.

What started as an experiment, has grown into a business that allows me to share my own specialty roast with others. Today, I am still committed to creating the best tasting small batch, single origin, organic coffee and I roast each batch with meticulous care. I stongly prefer and exclusively roast an ETHIOPIAN YIRGACHEFFE NATURAL ORGANIC bean because it is my favorite. It’s my hope that once you’ve tried Turkey Mountain Coffee, you’ll come back to purchase again and again.

What Makes Turkey Mountain Coffee Better?
Clean-Roasted and Organic: There are differences in roasting methods. We use a commercial “hot-air” roasting method, which allows beans to be continuously elevated throughout the roasting process. This guarantees an evenly roasted clean bean and eliminates hydrogen sulfide (known carcinogen) from being infused into the bean. This guards against a burnt/bitter undertone — which can be common in traditional drum roasting. Air roasting lends to a healthier, low acid, smoother, stomach friendly and full bodied flavor.

ETHIOPIA YIRGACHEFFE 1 NATURAL ORGANIC
Coffee from individual farmers is still extremely rare and requires a full supply chain in its support. This is a single-farmer microlot from the heart of the Yirgacheffe district, milled and exported by the former manager of the robust Yirgacheffe Coffee Farmers Cooperative Union. Cherry (raw bean) collection during harvest, is closely inspected and sorted for acceptability based on ripeness and uniformity. Once received and inspected, cherries are moved directly to the drying tables where they spread in a single layer to dry in the sun. The full drying process normally takes 3 weeks. Once cherries have been thoroughly dried and rested, the dried fruit is hulled from the coffee seed locally, and transferred to be dry milled with modern color sorting equipment and a fleet of trained workers who repeatedly hand-sort the coffee. It’s then marked Fair Trade and certified Organic coffee for export.

ECO FRIENDLY COFFEE BAGS
We have chosen eco-friendly packaging for two reasons. 1. Our bag exterior is made with recycled Kraft paper. When the bag is empty, simply peel off the label and twist closure, then place in your compost or paper recycle bin.
2. The interior is lined with a compostable corn-based inner film that maintains longer freshness. Storing coffee in our bag in a relatively cool, dry, dark place (like a cupboard), is the ideal environment. Extreme temperature change (hot or cold) just before grinding or brewing, speeds up the oxidation of the coffee and depletes the flavor.