Beacon Hill Beans started as a small group of us, with little experience and no more than a shared devotion to coffee. As an engineering student, most of my life consisted of intricate work spanning long hours; Of course my coffee addiction first began here, although merely as a productivity enhancer. The decision to take my engrossment in the plant to a professional level was first proposed shortly after I was hired onto the weekend crew at a local coffee shop. My experience here with other passionate customers and their takes on blends, coffee strains, etc., led me to develop an interest in the nuances of coffee beyond just caffeine content. I experimented with roasting techniques, studying regional flavor profiles, and learning from seasoned baristas and roasters. What started as curiosity quickly turned into a craft. Beacon Hill Beans was born out of this pursuit—not just to sell coffee, but to tell the story behind each bean. Today, we source responsibly, roast in small batches, and obsess over quality to deliver coffee that reflects both our roots and our relentless commitment to the perfect cup.

My coworkers and I, as we noticed the lack of freshness and reliability of our store's coffee, began to research the variety in flavor achievable through roasting and geographic origin. My first experience roasting beans was on a stovetop in a wok, and have since near-perfected my work small-scale commercial drum roaster, manually and tediously curating roast profiles for all selections of beans. I am proud to say that this business has transformed from just a hobby run from my dorm room, to a passion fulfilled with the help of my team in a dedicated production space. Today, this company remains a staple of my deep interest in the plant and as a circle of friends turned entrepreneurs.