Enjoy Great Coffee In Great Places With Great People
The beginning - It all started with a bike and a dream in 2012…
Founded in 2012.
Blue House Coffee began in Flagstaff, Arizona in 2012, where we roasted out of the notorious “Blue House.”
We moved to Tempe, home of Arizona State University, with a handmade 400-pound, cold-brew serving bicycle cart.
While at ASU, we secured an Edson Entrepreneurial grant to establish relationships with coffee farmers and create more mobile coffee carts — now currently in residence at open air farmers markets around the valley.
In 2018, we celebrated our first café location at the Phoenix Biomedical Campus, in Downtown Phoenix.
Mid 2020, our business re-structured amidst the COVID-19 Pandemic, to include a Subscriptions platform.
We now ship our coffee beans, fair-trade sourced, and small-batch roasted - nationwide.
We additionally deliver our infamous Cold-Brew, milk-man style, straight to your doorstep.
We Source.
We travel to origin and buy 50% of our coffee directly from farmers. Origins rotate based on Seasonality - with coffee represented from over 18 countries and counting!
We Roast.
There are over 1500 aromatic + flavor producing compounds in coffee. We hand roast in controlled, small-batches, to accentuate the range of notes, and ensure premium quality coffee.
We’re Offsetting Our Impact.
As a company, we have made it a priority to become carbon neutral by 2022.
All carbon involved with roasting, packaging, and shipping is offset via tree planting and carbon capture.
Partners include TreesMatter and TerraPass.
Compostable coffee packaging and milk-man style bottle exchange, reducing waste and landfill space - without compromising quality.
Current roasting facility is powered by solar panels, with an electric delivery vehicle, and a garden plot nourished from up-cycled coffee grounds.
Additional coffee ground compost is donated to the Garfield Community Garden.
We Innovate.
Using nitrogen pressurization, we were the first coffee company in Arizona to serve cold-brew coffee on tap via kegs.
We continue to adapt and innovate in this realm, sharing at open air-farmers markets around the valley — in addition to local restaurants, beverage programs, and a Cold-Brew home subscription service.
Our Team
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Zachary Firman (Master Roaster and General Manager)
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Joshua Shinn (Director of Culinary Operations)
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Jordan Fairman (Director of Memberships and E-Commerce)
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Cheyenne Wendt (Director of Marketing and Communications)
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Sam Beger (Founder)
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Ian Beger (Director of Farm Operations)
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Nicholas DiPastena (Founder)