Founded in Chicago in 2009, Kevin Ashtari started by roasting his own with a drum rotated by a rotisserie motor positioned over a barbecue grill. He's since upgraded to a 12-kilo roaster, but he still aims to roast for only the next two days at a time. In 2010, things blew up for them when the Chicago Reader named them the city's best roaster (and Chicago Magazine said theirs was the best cup of coffee in town). They tend to go for unusual coffee lots - two Mt. Meru Tanzania coffees (one a peaberry) that they also blend as their Especiales blend (their only blend).
Roasting takes place in all of their three Chicago area cafés, no matter how small.