Nothing Fancy...
Just Great Coffee

The time honored craft of coffee roasting has been called both and art and a science. Any experienced roaster will tell you that the truth lies somewhere in between. After ten years of roasting, cupping and selling coffee I am still amazed by this ever changing crop and its many variables. Morning Glory Coffee & Tea Inc. roasts each and every batch as if it was our first and creates the appropriate profile to create the best possible cup for each origin. Every effort is made to maintain quality, consistency and freshness.

Choosing our Coffees

After ten years in the coffee industry we are fortunate to have made relationships that allow us to bring only the best coffees to you, via our website and at our West Yellowstone Coffee House. At Morning Glory Coffee & Tea Inc. Quality is not our only concern. Our importer has direct contact with many of the farms. This gives us the unique opportunity to roast and serve our coffees with full confidence that a fair price has been paid to the producer. The use of sound agricultural and ethical business practices from seed to cup is the deciding factor in the choice of our coffees and all of our products.

We roast in the Northern Italian tradition on a 10kilo Ambex coffee roaster. This Turkish and American built beauty is a traditional drum style roaster. We roast small batches (to order) and use our ten years of coffee roasting experience to bring the quality you expect from high grade specialty coffees. Each origin is brought to an appropriate roast that fits its flavor profile, allowing you, the consumer to taste the best possible cup!

Tasting Terminology:

Strength indicates the depth and complexity of flavor and body.

Aroma is fragrance. Your nose is the first judge of the flavors released from the bean. It will tell you a great deal about the coffee’s personality.

Body is the heaviness and thickness of a coffee as it touches your tongue. A rich Sumatran and a mild Mexican coffee give you different weight sensations.

Flavor is really a combination of acidity, aroma and body. In some cases one quality stands out, for instance, the singular tang of a Costa Rican.

Acidity is the sharp snappy taste that wakes up your coffee. It has nothing to do with bitter or unpleasant sensations or your coffee’s PH.