VVV Coffee Roasting
VerifiedProBoise, Idaho
Est. 2025
Light Roast
About
VVV Coffee Roasting is a small batch, roast-to-order roaster in Boise, Idaho. Every bag is roasted only after the order is placed, then rested for at least 48 hours before it goes out, so what arrives is as fresh as it gets. The lineup runs about twenty single origins across light, medium and dark roasts, most of them certified organic lots from Latin America, Africa and India, plus the house Exprimere espresso blend and three decafs. Orders ship or can be picked up in Boise, and the Connoisseur Club sends four or eight hand-picked coffees a month.
Our Story
VVV stands for Via Et Veritas Et Vita, the Way, the Truth and the Life, and the roastery is open about the faith behind the name: at the core of the business is a commitment to glorify God in everything it does, and every bag carries John 14:6 on the label. The coffee side is just as clear-cut. VVV roasts small batches to order and holds them for a 48 hour de-gas before shipping, sources from farms around the world, and treats coffee as the crop it is, so when a lot runs out it may not be back until the next harvest. The current range leans on cooperative and estate lots, from CAFESMO and COMSA in Honduras to Dukunde Kawa in Rwanda and Kayon Mountain in Ethiopia, with a monthly Connoisseur Club for regulars.
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Coffees
LightColombia
Limited EditionColombia Guava Banana, Summer Roast
Fresno, Tolima
Anaerobic Natural process
BananaChocolatePlumGuavaRed fruitTangerine
Limited release from El Vergel Estate in Fresno, Tolima. Caturra, 48 to 60 hour anaerobic fermentation, dried on raised beds. Banana, guava, plum, chocolate, tangerine.
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MediumColombia
Colombia Natural Guamo
Guamo, Tolima
Anaerobic Natural process
CocoaCherryTropical fruitBlueberryGreen apple
Caturra given a 36 hour anaerobic pre-fermentation in GrainPro and 96 hours in sealed tanks before drying. Cocoa, cherry, tropical fruit, blueberry and green apple.
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MediumColombia
Colombia Tolima Black Condor
Planadas, Tolima
Washed process
Toasted almondCaramelPanelaBlack cherryRed plumCandied orangeMilk chocolate
Classic Colombian from the Black Condor Project in Planadas. Toasted almond over caramel and panela, clean red fruit, silky body, milk chocolate finish.
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MediumColombia
Decaf Colombia Royal Select MWP
Washed process
ChocolateRoasted walnutSweetFull body
Mountain Water Process decaf. Balanced, lower acidity and leaning sweet: a full-bodied, smooth cup where rich chocolate mixes with roasted walnut into a mellow finish.
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MediumPeru
Decaf Organic Peru Royal Select SWP
San Ignacio, Cajamarca
Washed process
ToffeeCaramelCocoaMarzipanToasted oatsDried apple
Swiss Water decaf from the CENFROCAFE cooperative in Cajamarca. Smooth, rich, low acidity: toffee, caramel and cocoa, creamy marzipan mouthfeel, a hint of dried apple.
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Dark
Decaf VVV Exprimere Espresso
CaramelChocolateNutsVanillaFruitEarthy
Decaf version of VVV's own espresso blend. Full-bodied, low-acidity caramel, chocolate and nut base, rounded with vanilla and fruit sweetness and an earthy finish.
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LightEthiopia
Ethiopia Yirgacheffe Gedeb Chelchele
Gedeb, Gedeo Zone, Yirgacheffe
Natural process
Red fruitAppleLemonBerryFloralChocolate
Natural Grade 1 from the Gedeb Chelchele plant at 1950 to 2200m. Sweet and delicate: soft red fruit, apple acidity, lemon as it cools, a nutty chocolate undertone.
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DarkIndia
Indian Monsooned Malabar
Malabar Coast
Monsooned process
EarthyCreamySweetSoft fruitIndian spice
Monsooned on the Malabar coast: very low acidity, thick, creamy and deeply earthy, with sweet tones, soft fruit and Indian spice. For strong coffee fans.
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DarkMexico
Mexico Southern Production
Veracruz, Oaxaca and Chiapas
Washed process
Semi-sweet chocolateNuttyCreamyRoasty
Lots from Veracruz, Oaxaca and Chiapas, fully washed and taken dark. Creamy, chocolaty and nutty with a fuller body and low acidity. Also a classic espresso.
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LightCosta Rica
Organic Costa Rica Finca Amistad
Coto Brus, Puntarenas
Washed process
SweetNuttyChocolateFloralSoft fruitHerbal spice
From Roberto Montero's third-generation Hacienda la Amistad. Smooth and clean, sweet and nutty turning chocolaty, floral and soft fruit hints, a little herbal spice.
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MediumDominican Republic
Organic Dominican Republic Ramirez Estate
Central mountain range
Washed process
NuttyChocolateEarthySpiceCitrus
Third-generation Ramirez family estate at 800 to 1500m. Robust, fuller bodied, low acidity and complex: nutty, chocolate, earth and spice with a jazzy citrus note.
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LightEthiopia
Organic Ethiopia Guji Kayon Mountain Shakiso
Shakiso, Guji Zone
Natural process
Stone fruitDark fruitCitrusFloralSpiced chocolate
From the Kayon Mountain estate in Guji, one of few Ethiopian farms exporting its own coffee. Clean, bright, sweet: stone and dark fruit, citrus, floral, spiced cocoa.
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opens roaster's store
Location
2210 S. Broadway Ave, Boise, ID 83706
Hours
monday8am-8pm
tuesday8am-8pm
wednesday8am-8pm
thursday8am-8pm
friday8am-8pm
saturday8am-8pm
sunday8am-8pm
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