ABOUT US
Our Craft
Fresh
At Main Street, fresh coffee isn’t an afterthought—it’s the standard. Every bag is hand-dated so you know exactly when it was roasted.
Whether you’re buying wholesale, ordering online, or picking one up in the shop, you can count on coffee that’s been roasted just days before it reaches you.
Quality
We exclusively roast using 100% Arabica beans. Our small-batch approach and attention to detail set us apart from big box coffees that rely on Robusta or blends.
In addition, each variety of our coffee is third-party tested to ensure it’s safe and free from mold and toxins, both before and after roasting.
High Standards
Simply put, we aim to provide a quality product and experience for every customer.
As long-standing members of the Specialty Coffee Association, we focus on quality and care, and we do our best to make sure your experience feels personal and consistent every time.
Where it all started.
Marcus began roasting coffee at home, experimenting with small batches of green coffee from home roasting suppliers.
Along the way, he even built his own roasters and tried creative methods like roasting over a grill. In 2006, he took the next step and began roasting professionally.
After receiving formal training and purchasing his first commercial roaster, he not only refined his craft but also gained hands-on experience with maintenance and production.
As demand slowly grew, he started planning for a larger, more efficient setup. About ten years into the roasting journey, the roastery expanded and moved several doors down from the coffee house, and we invested in a Loring Smart Roast machine—bringing greater consistency, efficiency, and precision to every roast.
Roasting with intention.
We roast in small batches to maintain greater control and consistency, avoiding the under- or over-roasting that can happen with larger commercial systems.
This hands-on approach allows each coffee to reach its full potential.
Over the years, our own methods have evolved and will continue to do so as we grow and learn. We don’t believe we’ve “arrived,” and that’s what keeps the work exciting.
It’s a privilege to grow alongside our partners, team, and customers every day.
Thank you for joining us.
The pursuit of a better cup.
In the coffee world, there’s often discussion around air roasting vs. drum roasting—both capable of producing smooth, consistent results.
When we upgraded to a Loring roaster, we combined the best of both methods. Our roasting method uses hot air along with gentle mechanical movement, keeping the beans in constant circulation rather than resting on a heated drum.
This convection-based system is more gentle on the beans and gives us greater control, allowing for consistent, well-developed roasting profiles in every batch.
