Vail Mountain Coffee & Tea
The Daily Grind Coffee Company, Inc. was founded in 1989 in Vail, Colorado by Chris Chantler and Craig Arseneau. The company began as a retail concept responding to trends in the specialty coffee industry. After aggressively opening 6 retail outlets in Vail and Denver between 1989 and 1993, a roasting concept was created called Vail Mountain Coffee Roasters. In 1997 the retail outlets were sold allowing for attention to be focused on the quickly growing Colorado wholesale roasting operation.
From 1993 to 1998, Vail Mountain Coffee Roasters established itself in the Vail Valley as the primary coffee provider, handling small and large local accounts such as the ski resort company, Vail Resorts. In the late 90’s expansion continued with growth into the Denver and Boulder markets. Based on their past retail experience, Chris and Craig work with new coffee houses and espresso bars as retail consultants. Today the team continues to provide assistance to coffee houses and restaurants as part of its commitment to customer care.
Tea was added to the product line in 1995. Through the years, Vail Mountain Coffee Roasters became the leading supplier of loose-leaf teas in Colorado. As a result, in 2002, due to growth and success of the tea line, the company changed its name to Vail Mountain Coffee & Tea Co. (VMCT)
VMCT supplies over 300 customers throughout Colorado and its neighboring states with 46 different coffees, 60 different teas, and a large selection of espresso equipment, accessory goods and syrups. The success of VMCT is a result of buying only the finest coffee and tea, consistent roasting, commitment to freshness and outstanding customer care.
All About Altitude.
As atmospheric pressure decreases when elevation increases, roasting time and temperature calculations are made in accordance to the pyrolysis of the beans, the point at which the deep bound moisture in the coffee bean expands and vaporizes…
The roasting adjustments are similar to the adjustments made for baking at elevations above 3,000 feet. And as VMCT can roast at lower temperatures, they eliminate the problems of “scorched” and “baked” flavors other roasters frequently experience at lower elevations.
Given the altitude advantage, roasting over lower temperatures allows the sugars and carbohydrates in the coffee bean to caramelize very slowly; producing deep, rich flavor profiles without bitterness, even in the darkest of roasts.
The dry mountain air further minimizes moisture absorption by the freshly roasted bean as it cools and before it is packaged; allowing VMCT to deliver a fresher, longer lasting coffee to their consumers.
VMCT Select Coffees
VMCT Select coffees may not always fall within a respective country’s certification parameters but Craig Arseneau and Chris Chantler are committed to making sure every bean purchased meets their exacting quality standards and is farmed with a social conscience and has minimal negative impact on the environment.
Additionally, VMCT actively supports and develops direct relationships with the independent farmer who elects not to be involved with cooperative coffee efforts but chooses to grow either organic or sustainably farmed, single-origin coffees or what is termed, micro-estate coffees.
All of VMCT’s micro-estate plantations are farmed organically or sustainably and will continue to be the source for some of the world’s greatest coffees for generations to come.
Organic & Bio-Dynamic
By fostering direct to grower relationships, VMCT continually sources certified organic and bio-dynamic coffees and teas. As certification qualifications vary from country to country, VMCT is diligent in their research and ensures organic and bio-dynamic farming standards are met by their producers.
Sustainable farming practices are rooted in the theory of re-creating nature in the field, with minimal intervention; finding balance between production and the health of the earth. From shade grown coffee to working with producers with modern water reclamation facilities, VMCT takes an active role in supporting farmers who consciously care and invest in their lands and communities.