Philosophy

Vinaccio coffee started out roasting beans in a small farmhouse on Whidbey Island, Washington. The year was 2003 and Seattle was the coolest place on earth (it still is a pretty rad place to live). After several roaster fires and the need to go from a one-pound roaster to a six-pound roaster, we decided to move out to the beautiful Sky Valley of Washington State. At that time we had little money, lots of energy, and huge dreams.

Since that time, we have moved all the way up to a 55-pound Diedrich IR-24 roaster, installed a proper cupping table, and improved our roast profiles by leaps and bounds; it’s amazing what 17 years will do. 

We have been extremely blessed as a company.

Every day we reflect as a company how lucky we are to be doing what we love to do.