How we package and ship our coffees after roasting is crucial to how it tastes when it reaches your cup. 
Coffee is sensitive to oxygen, moisture, light and odor. Our specially produced bags insure protection from the elements, while a one-way degassing valve allows for the release of naturally occurring carbon dioxide. When you open your bag of Morning Glory, you are greeted with a fresh aroma and a quality cup each and every time.
After opening we recommend storing your coffee in an airtight, dry place. Do not place in the refrigerator or freezer, where your coffee will be affected by moisture and odors. ​

We are fortunate to be able to live and do business in a place that is special to so many throughout the world. West Yellowstone, Montana and Yellowstone National Park are a worldwide destination and many will do whatever it takes to visit and experience it's beauty.



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​The following article was written by our local chamber of commerce in West Yellowstone, Montana..



We would like to introduce you someone we met at the West Yellowstone Visitor Center. Touring Yellowstone in the early spring can be a bit challenging. Different sections of roads open on a staggered schedule, the weather can change as spring rain or snow showers move through, and there are limited services.


Late on a Tuesday afternoon, a visitor arrived on the shuttle bus from Salt Lake City, Utah. He had flown from around the world (possibly Taiwan) and come to Yellowstone. He did not have a driver’s license and tours into the park do not begin operating for another week or so because it was early in the spring.

He asked if he could ride a bicycle into Yellowstone. He could, and in fact many people come just to ride into the park in the spring before traffic gets heavier. It is 14 miles from the west entrance to Madison Junction along the Madison River and through a canyon. At Madison Junction you can turn south and ride another 16 miles to the Old Faithful geyser area. Or, you can turn north and ride another 14 miles to the Norris area, turn east and ride12 miles more to Canyon where you can see the beautiful Grand Canyon of the Yellowstone and waterfalls. Either route is long ride round trip through scenic, but sometimes challenging terrain.

The staff at the visitor center and a Yellowstone Park ranger showed this traveler a map and explained the challenges of route, darkness, and animals, especially to someone who had never been to Yellowstone before, plus where he could find lodging and even rent a bike. We all thought that he would either hire a local shuttle/taxi service.

The next day one of our staff members and their family drove to Old Faithful after work. Later that night they were returning back to West Yellowstone, and who did they see? Our visitor from the night before doggedly riding back from Old Faithful on a bicycle. It was starting to drizzle and the family was able to coax this visitor, quickly becoming a friend, into a ride back. It was 9:00 PM. 

The next day we all wondered how he had made such a ride (probably about 16 hours total) and whether he would even be able to get out of bed that morning. That same day, our same family headed in to the Canyon area of Yellowstone and who did they see? The same gentleman pedaling like mad. He was about to the Canyon Junction. 

We meet lots of folks (literally over 100,000+) each summer at the Visitor Center, but this "Yellowstone Fan" has inspired us. I gotta say the guy is determined to see Yellowstone. Our staff person said it best, "He was very excited to be here and to see the Park. He spoke broken English but was quiet and kind to me at work. It is just an outstanding example of what determined people will do to accomplish their goals. He has seen Yellowstone up close and personal and I am proud of the guy." You can contact the West Yellowstone Chamber of commerce to plan a Yellowstone visit at http://www.destinationyellowstone.com/ or on Facebook at http://bit.ly/9I8U2F  Plan a trip to Yellowstone today!

Receiving a shipment of green (unroasted) coffee to our West Yellowstone store always seems tantamount to a miracle, considering the distance and intensive labor it takes to grow, process, cup, grade and ship coffee. Almost every day and especially days when we receive a shipment of coffee at our store, I will be asked the same simple (with a complicated answer) question. “Where do you get your coffee?”
I am sure that every coffee roasting company in the world will at some point be asked this question. Initially, I will smile and say “from around the world” hoping that this will suffice and the questioner will enjoy a cup or purchase a bag and move on. Unfortunately this is not the answer that most people are seeking and I then must do my best to shrink the entire coffee industry from tree to cup into a few sentences that will most certainly not do it justice and at the same time confuse and confound my customer. So having said that, I will now try and explain where we get our coffee without getting into too much trouble.


Like any product, the further from the origin you are the harder it is to track and explain how it gets to your shelf. The specialty coffee industry has been a pioneer in properly tracking coffee, in an effort to improve standards of living, quality of product, sustainability and ethical business practices. This continuing quest covers 50+ countries of origin ( http://ncausa.org/i4a/pages/index.cfm?pageid=75 ) and hundreds of thousands of farms, co-op’s, processing mills, shippers, importers, brokers and roasting companies. The majority of coffee roasters in the U.S. do not import/export coffee directly therefore, they are purchasing their coffee from brokers and importers that make it their business to source and sell green (unroasted) coffee. Even if a roasting company works directly with a farm, mill or co-op, they will still make all of, or the majority of their purchases from one of these companies. If a roasting company has the resources they may visit an origin or tour a variety of farms/co-op’s to develop relationships that strengthen the bond and help with tracing and confirming quality and certifications.
Having lived on and worked for a farm/producer in Hawaii, I cannot stress enough how important it is to make at least one trip to an origin as a coffee buyer or roaster to fully understand the process from the ground up. I am however realistic that many coffee roasters lack the means to take long trips out of country and cannot afford to be away from their businesses. Needless to say the brokers/importers play a crucial part in maintaining the farm to roaster relationship. The brokers/importers also have the ability to purchase and warehouse coffees from many origins in a central location that the roasting company can purchase and ship from. New York, New Orleans, Houston, San Francisco are all major points of delivery for coffee in the United States. Raw coffee is shipped to warehouses in a variety of places for ease of shipping to roasting companies.
In the case of Morning Glory Coffee & Tea, the majority of our coffees are shipped from warehouses in San Francisco or Seattle. By ordering this way we can purchase a variety of grades and origins at one time from our brokers.This is called "Spot Market";  The spot market is where the purchaser actually buys the beans. As opposed to the future's market where the sale of coffee is at sometime in the future.These coffees are then shipped freight on pallets in burlap or jute bags. Each bag will be marked with origin, weight, lot, grade and certification markings. Any given pallet will have coffees from a variety of origins. The Pallet that arrived here in West Yellowstone has coffees from the origins of Colombia, Guatemala, Mexico, and Sumatra. These coffees will then be roasted to a specific roast profile so they can be enjoyed as blends or enjoyed as a single origins. It is the hope of many a coffee roaster that through the craft of roasting they will create a cup that holds true to and fairly represents all the hard work and many hands it takes to get our favorite coffee to our local shelves.
The truth is in the cup!