Temple Coffee Roasters
After returning home from a lengthy stay in Indonesia, Temple founder and barista Sean Kohmescher opened the first Temple Coffee house in 2005 with a dream of creating a community gathering place much like the temples he visited during his travels. His vision was simple: good vibes, great service, and exceptionally well-prepared coffee. Over a decade later, six coffee houses, and a roasterie, it is still this vision that Temple strives to fulfill today.
The environment in which a coffee grows and the care taken to harvest, process, and ship a coffee cannot be separated from the quality that ultimately ends up in your cup. That’s why at the heart of Temple is our “Farm to Cup” sustainable coffee sourcing program. Our green coffee buyer and Director of Coffee travels to origin several times a year to meet coffee producers and build sustainable and direct relationships with farms, and to understand their farming practices and growing conditions. All payment is set transparently, and always exceeds Fair Trade prices.
Because we purchase the majority of our coffees directly from the producer at origin, we know every coffee has a unique story. We don’t roast a coffee with any preconceived notions. We take each coffee and compose a roast profile that showcases the best that each coffee has to offer.
Every coffee is meticulously profiled using the experience and palates of our Director of Coffee, our Head Roaster, and our Production Roasters to achieve the pinnacle of flavor and aroma in the bean. This tailored approach to coffee roasting allows us to harmonize the chemical reactions that occur within the bean throughout the roasting process with the artistry only the studied hand and palate can truly master.
2200 K Street, Sacramento, CA 95816