Small-Batch Specialty Coffee, Roasted in Arizona
Fire n Grind is a small-batch specialty coffee roastery based in Gilbert, Arizona. We source single-origin whole beans from producing regions across Latin America and East Africa, roast in small quantities to order, and ship directly to your door, usually within 48 hours of the roast.
The Coffee
We keep a tight rotation of three single-origin coffees at a time. Each one is selected for what makes it distinct: the growing region, the processing method, the elevation, what ends up in the cup. The names change when the sourcing changes. The standard doesn’t.
Our current rotation includes coffees from Colombia, Kenya, and Ethiopia. When a lot runs out, something new rotates in. That rotation is the point: it keeps what we’re offering genuinely fresh and genuinely interesting.
What “Specialty” Actually Means
“Specialty coffee” has a specific definition. In the industry, it refers to beans that score 80 points or above on a 100-point scale evaluated by Q Graders certified by the Specialty Coffee Association. We source exclusively above that threshold.
What that means in the cup: you’re tasting the actual origin. A Yirgacheffe from Ethiopia should taste like a Yirgacheffe: dried fruit, floral, unmistakably itself. A washed Kenyan should be bright and citrus-forward. When the sourcing is right and the roast is right, specialty coffee is specific. You can taste where it came from.
Why Fresh Matters
Once coffee is roasted, it’s in a race against time.
Roasting creates CO₂ inside the bean, which slowly releases in the days and weeks that follow. While that gas is still escaping, it acts as a natural buffer against oxygen, the primary driver of flavor degradation. Once the CO₂ is largely gone, oxidation accelerates. Aromatic compounds break down. The brightness, the complexity, the origin character: those are the first things to fade. What remains tastes flat.
The peak window for most whole-bean specialty coffee is somewhere between one and three weeks after the roast date. After thirty days, the difference in cup clarity is noticeable. The coffee is still safe to drink well beyond that. It just stops tasting like what it’s supposed to.
For reference: most roasted coffee on a grocery store shelf was roasted three to nine months before you picked it up.
We roast in small batches and ship within 48 hours of the roast. The math is intentional: you get it at the right moment.
How We Source
Every coffee in our rotation is single-origin and ethically sourced. We prioritize full traceability: the farm, the region, the elevation, the processing method. We buy in small quantities by design, which lets us rotate often and stay genuinely current with what’s in the bag.
We are a member of the Specialty Coffee Association.
