Idle Hands Roasting Company

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Idle Hands Roasting Company

Enjoy your coffee, Idle Hands are okay.

10/02/2026

We’re heading over the mountains to visit our friends Trident Booksellers & Cafe to showcase and cup some beautiful coffees from the Legends of Excellence. Oct 11, 10am. Free to join! rsvp at the link in our bio.

10/01/2026

Happy International Coffee Day! It’s a great day to reflect on and appreciate the combined efforts that make it all possible.

09/22/2026

New coffee on the menu from producer Adrianna Cifuentes. Adri serves as the president of APCI, a cooperative that serves to give smallholder coffee farmers an independent alternative to the region’s previously monopolized coffee buying system.

This small 50kg Sidra lot represents a successful experiment in extending her fermentation and drying times. It likely won’t be around long.

09/17/2026

The roaster has made its way to our new space - a huge step (of many) in getting operations switched over to this new building that we’re excited to call home soon.

09/10/2026

Now on the menu: a coffee from our good friends Edenilson and Ciomara of Sítio Mãe da Providência.

Sítio Mãe da Providência sits in the volcanic region of Caldas in Minas Gerais, where Edenilson and Ciomara grow 2.5ha of coffee high above the farmhouse. Coffee harvesting here typically starts a little later than the rest of Brazil due to the cooler temperatures of the region and slower cherry maturation.

Edenilson and Ciomara are fully focused on specialty grade coffee, only producing around 110 bags per year. Historically they’ve been growing Catuaí, Catucaí, and Mundo, but more recently have introduced Pariaso II, along with some test plots of Castillo, IPR-107, and even a Geisha from our friends at Fincas Mierisch in Nicaragua.

Being a husband and wife team, they share all the work; Edenilson spends most of his time on the farm with the trees, soil, and farm health, while Ciomara predominantly takes care of all post-harvest processing. Lots are separated at the time of harvest by plot and level of ripeness before further processing. They have some small, raised beds, but through trials they’ve had the best results on their patio when covered with shade cloth. During drying, coffees are dried to around 30% before being bagged and stored in their warehouse, and then finally dried down to 11-12% a month later. This technique has helped with providing improved moisture across the lots and a longer, more stable shelf life once milled.

09/08/2026

For four generations, coffee has been part of David Batres’ family in Guatemala. Although he grew up surrounded by coffee farming, David never expected it would become his life’s work. Like many producers in the region, his family spent decades selling coffee cherries to local buyers, receiving only a small share of the value they created.

That changed when David and his wife purchased a small farm in the village of Laguna Seca in Guatemala’s Jutiapa region. Determined to build something different, David set out to produce and export his own specialty coffee. He invested in new infrastructure, sought guidance from coffee professionals, and dedicated himself to learning every step of cultivation and processing with one goal in mind: to create coffees that truly reflect his farm, his community, and his family’s legacy.

Together with family members and neighbors, David oversees every stage of production, from selectively harvesting ripe cherries to preparing the coffee for export. We’re proud to partner with David and support his vision as Finca Batres continues to grow.

This lot is a Tekisic varietal, a Bourbon descendant developed over three decades by El Salvador’s Instituto Salvadoreño de Investigaciones del Café (ISIC). Known for its excellent cup quality and performance at higher elevations, Tekisic has become one of David’s favorite varieties because it reminds him of the coffees he drank growing up on the farm.

The cup is a classic expression of Guatemalan coffee: balanced acidity, notes of chocolate and red fruit, and a clean, balanced finish. It’s a profile that feels both familiar and timeless, celebrating the flavors that have defined great Guatemalan coffees for generations.

Harvested cherries are floated before being moved to drying beds for approximately 25 days. Drying was intentionally slowed to extend fermentation and develop sweetness and complexity, with the cherries turned regularly throughout the day and covered each night. Once dried, the coffee is rested in Ecotact bags for one month before being delivered to the dry mill and prepared for export.

09/01/2026

New coffee on the menu! A coffee from Boledu, an organization formed by friends and stewards of the area Abeyot Ageze and Mebrahtu Aynalem.

This harvest marks our fourth consecutive year purchasing coffee from Mebrahtu and Boledu, a relationship that has grown alongside their own operation.

Because Abeyot is from the Halo Beriti area, he has built strong relationships through producer trainings, profit sharing, and processing farmer lots individually whenever possible to maximize quality and farmer returns.

The lot is composed of the Wolisho and Dega varietals, two of Ethiopia’s well-known heirloom varieties. Ripe cherries were delivered to the Halo Beriti washing station, where they were floated before being moved to raised beds to dry in the sun for 15-21 days. During drying, the cherries were regularly turned to ensure even moisture loss. Once dried, the coffee was prepared for export through Boledu’s newly commissioned dry mill, completing a fully integrated harvest under their own management.

08/13/2026

Our relationship with Honduras continues to deepen year after year. We are so grateful for the individuals, communities, and partnerships that make it possible. Here’s a bit about our recent travels there.

08/07/2026

We’re honored to release this exceptional Geisha lot from our close friend and celebrated producer, Lino Rodriguez Ospina. Harvest after harvest, the Rodriguez family continues to produce coffees with remarkable clarity, sweetness, and intensity, and we’re proud to feature their work on our menu nearly year-round.

Last year, we released Lino’s Anaerobic Natural Geisha, and the response was overwhelming. After spending time together on the farm — and talking coffee over a few beers one evening — we discussed using the same plants from the same plot, El Silencio, and having a Washed lot this time around.

For this lot, ripe cherries were picked and then floated before being pulped and then sealed in 55-gallon drums for 48 hours. After, the coffee was washed to remove any excess mucilage before being placed on raised beds for 24 days to dry. The result is classic Linarco — a stunning coffee that balances the complexity of anaerobic fermentation with the precision and elegance of a washed process.

07/22/2026

We got money back we weren’t expecting following the Supreme Court’s ruling of unlawful tariffs.

Swipe through to see what we’re doing with it.

Address

3664 W 2100 S
Salt Lake City, UT
84120

Website

http://www.idlehandsroasting.com/

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