2015: Year in Review


We wanted to spend the last week of this year looking back at many of the exciting events from 2015. We’ve had an incredible year, and we couldn’t have done it without you, our guests, our partners, our friends, and our family. You are the reason we are who we are today and we couldn’t be more proud or more thankful.

We started this year in style, with Frank and Tony going to San Francisco to accept a Good Food Award for our coffee from Ethiopia Dama. We also unveiled a new collaboration with Urban Chestnut, Coffee CowTao. And we released the first coffee we’ve ever had from the Democratic Republic of Congo, Muungano.

In February, we built our very own snow tracker, following the most snow we got this winter. Soon after, we were in Long Beach, California, where David, Tony, and Tyler competed at the United States Barista, Brewer’s Cup, and Cup Taster’s Championships (respectively). Tony came home with 4th place in the US this year (!).

In March, we were stationed at our Columbia café, staging for the True/False film festival. It was our seventh year as the official coffee sponsor of the fest, and we can’t wait to see what happens in Columbia in the future.

April saw our move into our new Roastery. After years of planning, we’re so excited to be finally settled in the new space. We then hosted the Caffeine Crawl days after moving in. #sorryaboutthewetpaint

In June, we hosted over 1,000 guest at our new roasting facility with Strange Donuts for National Donut Day. We also hosted A Film About Coffee with just about every other coffee company in St. Louis at the Tivoli. Then a week later, we hosted a Coffee Dinner at the roasting facility. On June 30, we premiered our Breakfast Brew coffee whiskey with Still 630 at their annual 630 Day.

In August, we were honored with two Feast 50 Awards, for favorite coffee roaster and favorite coffee shop. We also opened our first store away from Missouri. Our location on Emory University’s campus quickly became our busiest spot. And we got a new roaster! The 1931 Probat Perfekt arrived on our doorstep this month after a year of being rebuilt in Germany. We think it may be the only roaster of its kind left in existence today.  

September saw the release of Firepot Nomadic Teas, our new tea line. After months and months of work, we’re so glad it’s out in the world. We were also at LouFest serving coffee and watching some amazing performances. And we were at the MS150 in Godfrey, Illinois, where our team raised almost $80,000 to fight MS.

The Missouri History Museum opened their coffee exhibit in October. They asked us and Chauvin Coffee to donate coffee to make a mural, and they made an unreal coffee STL skyline. We also got to brew Chemexes at Such and Such Farm as part of Outstanding in The Field. That was quite the honor. Also in September, our partners at Frothy Monkey opened their roasting facility in Nashville, TN, and our partners at Honolulu Coffee Company opened their new flagship location, the Honolulu Coffee Experience Center.

In November, Schlafly’s Coffee Stout was voted 5th best in the nation by Paste Magazine. So proud! We also released our Tis the Season blend, one of our favorite coffees of the year. Our partners at Firecracker Press nailed it on the packaging, as usual. And we launched Chouteau Joe with Urban Chestnut, a new coffee stout using our Ethiopia Konga as the coffee component.

This past month (December), we premiered Volume 2 of Ferguson Brewing Company’s Imperial Coffee Brown Ale. We were lucky enough to host a tea party with the Make-A-Wish foundation to reveal a wish granted for Mary to go to Disney World with her family. We also had our busiest week ever, roasting and packaging over 23,000 lbs of beans before spending time with our families over the holidays. Finally, to end the year, we’re proud to once again roast Colombia Monserrate, making this the 8th consecutive year we’ve had the privilege to work directly with this community on a ridge in Huila, Colombia.


Phew! It’s been one heck of a year for us here at Kaldi’s, cheers to many more.