How a Motorcycle Ride Sparked Crazy Fox Coffee
Sometimes, the best stories start with something simple, like a motorcycle ride and a good cup of coffee.
Back in 2012, Kevin was out riding when he met another motorcyclist who told him about his hobby of roasting coffee. He even shared a cup with Kevin, and that one sip changed everything.
“His coffee was the first specialty coffee I had tried, and I was blown away by how good the coffee was, and I wanted to learn more,” Kevin said.
The rider didn’t just stop at sharing coffee—he gave Kevin a quick rundown on what makes coffee unique. He explained how things like plant variety, elevation, soil type, and geography can completely shape flavor. Then he handed over some green (raw) beans for Kevin to try roasting himself.
“He provided me with samples of green(raw) coffee, and I started experimenting using a hot air popcorn popper,” Kevin said.
What started as a hobby quickly gained momentum. Kevin had more coffee than he could drink, so he started giving it to friends and coworkers. Word got around and the demand kept growing.
“As I started to accumulate more coffee than I could drink I started sharing with friends and coworkers and it just snowballed from there to the point where I had to upgrade equipment to match the increase in demand. It basically took the same path as my friend's, a hobby that turned into a business.”
Fast forward to today, and Kevin’s still roasting, just on a bigger scale. Crazy Fox Coffee now sources beans from a variety of places, including two farms Kevin works with directly in Costa Rica and Nicaragua. But much of the coffee still comes from the same trusted buyer he's worked with since the beginning.
“Most of the coffee comes from a buyer that I've worked with since 2012. They send samples from each country at harvest time for us to cup. If we find the notes, we are looking for in a particular sample we will contract for how many bags we expect to use that year. Using the same buyer for so many years we have formed good relationships with many farmers and coffee co-ops.”
Even as things have grown, Kevin has stayed true to his roots. He still handles the roasting himself and packs most of the orders, too.
“I really enjoy roasting on the scale we operate; I do all the roasting and most of the packaging. Being those hands on keeps me on top of the whole process, if a customer has a question about the coffee or how it was roasted, I know every detail firsthand.”
If you're trying Crazy Fox Coffee for the first time, Kevin usually recommends starting with something approachable.
“I usually encourage people to try Guatemala for the first time. It has a full body and a lower acidity that most people tend to prefer. If they're more adventurous I like them to try a fruity, light roasted Ethiopian or a dark roasted, earthy Sumatra.”
And what’s the perfect pairing? “I think the best pairing with coffee is by far a slice of butterscotch pie. An unexpected pairing would be roasted peanuts for me.”
From a roadside chat to a full-fledged roasting company, Kevin’s story is proof that passion can take root in the most unexpected ways, and sometimes all it takes is one good cup to get started.
Interview by Joey Buscareno