Like every great story...
Leap Coffee began with a moment. In this case, it began with a cappuccino held in the hand of James (JJ) Cutbirth at the young age of 15 in a Carmel, California cafe. It went like this. He sipped. He savored. He was overcome with liquid joy that would forever change JJ from just a normal kid to a coffee aficionado. That was the beginning of Leap Coffee, though he didn’t know it.
Leap forward many years and JJ is now enjoying a rewarding career as a medical real estate professional, husband and father of twin baby girls. His pursuit of all things culinary has expanded into cuisine, wine and coffee. An entrepreneurial spark nagged at him. He told himself he had to make a living and stay the corporate course, until his longing got the better of him. He realized life is short, finite, precious. He needed to follow his passion to craft artisanal coffee and give others the experience of joy in a coffee cup. And he had to tell his wife about his dream to open a coffee roastery and café that feels like home (gulp).
After his wife, Brandy, initially responded with something along the lines of “what have you been smoking?,” she in time realized he had a dream to pursue and joined him in his mission. Within a few years of immersion in the specialty coffee world, and after taking enough coffee-business, roasting science and barista courses, it was time to take THE leap.
Hence, Leap Coffee was born, with JJ as the artisan and coffee as the medium that he shares with all of you.
We carefully source our raw (green) coffee from suppliers that have direct, in-person relationships with the farms and the farmers. It’s extremely important not only for those who are hand picking, sorting, and processing the coffee at origin to be paid a living wage, but also that we give recognition to those along the entire supply chain. At any one time we have coffee from at least five different countries, and we love that our coffees all come with a story to be told.
Roasting coffee is the merging of sight, smell, science, and art. Within the coffee bean there are flavors just waiting to be unlocked through a series of different chemical reactions. Our roaster samples the coffee in small 50g roasts until the coffee has reached its ideal development. From there the roasting profile is carefully transferred as close as possible to our Diedrich roaster.