Russell Crawford

I have been working in specialty and third-wave coffee since 2013 and began roasting in 2016. Over the years, learning about the varying ways that coffee is grown, processed, roasted, served and enjoyed has always been a driving interest of mine and I hope to help open the doors to the endless experiences that can be found through these tiny seeds. Beyond coffee, I have experience in biodynamic agriculture , beekeeping, craft beer, woodworking and cooking.