Penchant Coffee Roasters

09/12/2026

🍂 NEW COFFEE ON DECK

Just in time for Texas' false "fall", where it’s fall in the morning and summer again by 12pm.

Our El Salvador is sweet and bright, with a warm, easy-drinking profile that hits in all the right ways, whether you’re drinking it hot in the morning or over ice later in the day.

Available now!

Natural-process Icatu coffee from Apaneca, El Salvador, with notes of dark chocolate, preserved orange, and fruit leather in a rich, approachable cup.

08/26/2026

I spent a lot of years on this side of the counter before I ever started roasting coffee.

That experience has shaped a lot of what I want wholesale to look like at Penchant.

I don't want to just drop off bags of coffee and send an invoice. I want to actually know the people I roast for, learn what works for their business, and make it easy for them to serve really good coffee.

That might mean helping you find the right coffee for your customers, adjusting an order when you need something different, talking through brewing, or just being someone you can reach when you're running low.

We're small, and I think that's one of the best things I can offer. Your coffee isn't coming from a warehouse or a company you'll never talk to. I'm the guy roasting it, and I'm the guy you'll talk to when you need something.

If you run a coffee shop, office, restaurant, church, or another local business and you're looking for coffee, I'd love to talk. No sales pitch necessary.

You can learn more about wholesale and get in touch here:
https://penchantcoffee.com/pages/wholesale

08/22/2026

NEW COFFEE ALERT!🚨🚨
Meet Ethiopia Dry Process Kercha Haruse, a new light-roast single origin from Ethiopia’s Guji Zone.

This coffee was grown above 2,200 meters and naturally sun-dried on raised beds. In the cup, expect golden apricot, mandarin orange, and a clean black-tea finish. It is bright and expressive without losing the sweetness that makes a great natural Ethiopia so easy to enjoy.

Shop it now at https://penchantcoffee.com/products/ethiopia-dry-process-kercha-haruse

08/19/2026

An older photo from my barista training days.

Working behind the bar taught me a lot about coffee, but some of the most important lessons had less to do with technique and more to do with hospitality.

You learn extraction variables and various processing methods. You also learn how to welcome people, pay attention, and make an ordinary part of someone’s day feel a little more cared for.

Coffee often sits quietly in the middle of a conversation, a workday, or a few still minutes before everything gets moving again. It is rarely the most important thing in the room, but served well, it can make room for what is.

That is what I want Penchant to be about: taking the coffee seriously so we can serve people well.

Excellent coffee in service of real life and real people.

08/15/2026

A few photos from some of our coffee training sessions.

One thing I’ve learned after years behind bars, brewing, tasting, and teaching coffee: people get a lot more interested when you explain why something matters without making them feel like they should have known it already.

The details matter. Grind size matters. Extraction matters. Water, technique, and consistency matter. But knowing those things should make coffee more enjoyable and more repeatable, not make it feel like there’s an exam at the end.

That’s the kind of coffee culture I want to build with Penchant.

Take the craft seriously. Teach it clearly. Give people the tools to make better coffee, then let them enjoy the cup in front of them.

I also offer hands-on coffee and barista training for cafés, teams, and anyone looking to sharpen their coffee program.

Training details: https://penchantcoffee.com/pages/wholesale

08/14/2026

If you are trying Penchant for the first time, Mainstay is where I would start.

It is our daily driver: balanced, smooth, and dependable enough for the pot you make every morning, but still interesting enough to look forward to.

Expect notes of roasted almond, vanilla bean, and Granny Smith apple. Brew it as drip, espresso, French press, or however you normally make coffee at home.

Mainstay is built to fit your routine, not replace it.

https://penchantcoffee.com/products/mainstay-1

08/14/2026

Welcome to Penchant Coffee Roasters.

I started Penchant because I wanted to serve excellent coffee to the people around me without the pretention and attitude that can sometimes come with specialty coffee.

We roast in small batches in Texas with an emphasis on quality, consistency, and coffee you actually want to drink every day.

If you care about a good cup but do not need coffee to become a personality, you are in the right place.

https://penchantcoffee.com/