Part of the third wave specialty coffee market, Caveman Coffee is hand picked, wet processed and small batch roasted by a master coffee roaster in Albuquerque, New Mexico. Founders and athletes Tait Fletcher, Keith Jardine and Lacie Mackey all bring something special to create a truly unconventional company.
Each bean is grown under the UTZ certification and Rainforest alliance protocols for sustainability and natural growing practices. No pesticides are ever used on the plants, and they are watered by nature alone. They are hand picked, only when ripe, and wet-processed for drying. This process produces the highest quality dried beans for roasting. It preserves the natural flavors and nutrients while cleaning the beans from the fruit and preventing molding and bitterness. The Caveman team imports the beans and roasts them with a master roaster, who is one of the best in the world. This process — from growth to roast — produces an unbelievably smooth coffee that is never burnt and maintains the best nutrients for the consumer. Caveman routinely tests it’s products for food safety to ensure the highest standards are continually met.