Why We Do It
"Before coffee, I wasn't really a part of anything, I was just behind a desk. I actually didn't drink coffee much, as I couldn’t handle the caffeine and had high anxiety. I was living in Denver when I met some friends who were in the coffee world and were skilled roasters. Specialty coffee opened up a whole new world. Coffee was inviting. Coffee was good and it was interesting. I knew I wanted to give my customers what I’d been given. A high quality product, of course, but also a chance to be a part of something, a community."
- NICK NELSON, founder & roaster
Logos is Nordic style speciality coffee, roasted in small batches. We are part of the third wave, bean-to-cup coffee movement. We pride ourselves in our unique and mindful process. Our goal is to be mindful not just in our roasting, but in our green coffee purchasing.
Why We Buy Intentionally
At Logos, we know a great roast begins at the bean.
We mainly focus on single origin coffees always above 85 points.
Know the Source
We know good coffee is as much about the seed as it is the roasting process–which is why we nurture relationships with our importer to maintain quality.
Nothing replaces knowledge. We know all the variables at purchasing that can ruin a proper roast before we start
The reason we roast this way
Is to amplify the flavor, because we bought such good green coffee. We want to showcase it, highlight it. In that way, mindfulness has sort of seeped into everything we do.
Every bean counts.
When you open a Logos bag, we want you to see the TLC put into every bean. We want it so obvious, that if you dropped a bean on the floor, you’d pick it back up. At Logos, every bean counts.
The reason why I roast the way I do is to amplify the flavor, because we bought such good green coffee. We want to showcase it, highlight it. In that way, mindfulness has sort of seeped into everything we do." - Nick Nelson, the Logos Roaster
the logos roast.
Advanced Tools & Techniques
We use software to aid in offering a nice, controlled roast. We measure and track variables like temp, air flow, heat, etc. We measure every step of the way to ensure a controlled process.
Experienced & Mindful Roasting
Even with all the best tools, you have to get a good feel and visual cue if the bean is ready. For example, carbonic macerated coffee looks darker than what it would taste. That’s based on experience
The Future of Logos
Logos is on a mission to do better.
We plan to invest in an afterburner and eco-friendly packaging as soon as we’re able.
Someday, we’d like to cultivate and harvest our own coffee. Follow our progress and subscribe to our newsletter or blog.