The Montana Coffee Blog

We recreated a favorite menu item from Oaxaca, Mexico with a new coffee that just arrived in roastery. The result is sparkling and bittersweet, with layers of chocolate and citrus playing off each other beautifully. It’s one of our favorite ways to experience this Oaxaca coffee—unexpected, refreshing, and full of place.

Free Range is our fall seasonal coffee, grown in the volcanic soils of Chiapas and roasted to highlight notes of Mexican cocoa, walnuts, and allspice. With every bag sold, we donate 50¢ to Western Sustainability Exchange to support regenerative ranching and healthier landscapes for future generations.

We’re all told to grind fresh to get the best flavor—but what if that step makes your morning harder instead of better? In this post, we explore why enjoying the ritual might matter more than doing it “perfectly,” and how simplifying your brew can actually make your coffee habit more sustainable—and more satisfying.

For most my life, I've brewed a French press the classic way: coarse grind, four minutes, plunge, and call it good. It’s reliable and time tested. But recently, I started grinding a little finer—closer to what you’d use for a Chemex—and the results have me impressed.

The spring harvest season is wrapping up in many regions across Central America. Earlier this month I spent a week traveling across Huehuetenango, Guatemala with our primary importer, Cafe Imports. We spent time at local cooperatives where we sampled dozens of coffees from the fresh harvest and visited farmers and cooperatives that work hand in hand. My travels through Guatemala left lasting impressions.

We're on a continual search for treats that pair well with a good cup of coffee. This cookie is a sweet treat with salty satisfaction.

Green coffee prices have reached historic highs. In this article, we outline reasons why green coffee has become so expensive, and outline five ways you can save money on coffee. 

Donuts are the classic American breakfast treat - and rightfully so. Who could resist the temptation of a sweet and pillowy donut? Sadly, making donuts at home is hardly worth the effort when you can pick up a fresh dozen at your local market. This recipe is a simple alternative to create a delectable donut bite, without the fuss of a greasy kitchen.

Spring Thaw is our newest community coffee benefitting the Greater Yellowstone Coalition and their mission to protect the wild heart of North America. Discover more about the seasonal blend and the GYC's incredible work in defending southwest Montana's public land, waterways, and wildlife.

Traci Jo is a local artist based in Livingston, Montana. We got to know Traci while operating from our log cabin roastery up Quinn Creek and are fortunate to have her as a close friend. Traci draws inspiration for her work from indigenous cultures and Southwest Montana's grand landscapes. We caught up with Traci to hear about her ritual and how she starts her Montana morning.

First Cup is our new blog series that highlights our coffee drinkers and their morning ritual. We just caught up with University of Montana Western Football coach and fly fishing fanatic, McCauley Todd on how he gets moving in the morning.

The COVID-19 pandemic and stay at home orders have propelled the world to change their daily habits to help flatten the curve. As a collective unit, we’re all making sacrifices as we continually adapt to life during a pandemic. These simple tips will help you make better coffee at home while helping flatten the curve.