Agapao Coffee

Agapao Coffee and Tea was founded in 2005 in Santa Fe, New Mexico. The company was established with a stated vision to recognize and honor every individual involved in the coffee supply chain, ranging from the farmers who harvest the crops to the final consumer enjoying the beverage. The founders brought over 30 years of industry experience to the venture, which initially focused on wholesale operations.

For the first 15 years of its existence, Agapao functioned primarily as a supplier of packaged coffee to various stores and restaurants throughout the Albuquerque-Santa Fe-Taos corridor. This period established the company's footprint in the regional market before it expanded into direct-to-consumer retail service.

In early 2020, the company expanded its retail operations by taking over a 63-square-foot kiosk at St. Michael’s Village West in Santa Fe. This location had previously been occupied by the long-standing local business Hava Java for two decades. The transition occurred after the previous owner retired, and the center's management invited Agapao to fill the space.

Beyond its kiosk location, the company operates a downtown café in Santa Fe referred to as The Mud Hut, located at 104 E Marcy St. These physical locations serve as the primary touchpoints for the brand, offering a menu of handcrafted beverages and whole bean coffee to the local community and visitors.

Agapao’s production philosophy centers on the role of its master roaster, who is responsible for selecting green coffee beans from various global origins. The company emphasizes the roasting process as a means to highlight the fresh aromas and characteristics of the beans, producing both single-origin offerings and proprietary blends.

While the company maintains a focus on the chain of distribution, its public-facing identity is defined by its longevity in the Santa Fe market and its evolution from a wholesale-only model to a multi-location retail roaster. The brand continues to operate as a local fixture, emphasizing its commitment to quality and the sensory experience of coffee.