Brio Coffeeworks

Brio Coffeeworks was established in 2014 in Burlington, Vermont, by husband-and-wife team Magda and Nate Van Dusen. The company operates as a woman-owned business, with Magda Van Dusen serving as the majority owner and president. The founders were inspired to launch the roastery after living in Washington, D.C., where they were influenced by the city's burgeoning specialty coffee scene. Seeking to bring a similar level of progressive, high-quality coffee culture to New England, they established their operations in the South End Arts District of Burlington, specifically within the Soda Plant.

The company’s core philosophy centers on the pursuit of transparency, traceability, and direct partnerships with coffee producers. Brio focuses on sourcing exceptional green coffees that reflect the specific conditions of their origin. Their roasting approach is intentionally light, designed to highlight the inherent sweetness, acidity, and complex flavor profiles of the beans rather than masking them with darker roast levels. This technical precision is a hallmark of their production, which aims to balance the body and vibrancy of each single-origin lot.

Beyond traditional roasting, Brio Coffeeworks is known for its community-oriented projects and educational outreach. One of their notable initiatives is the Artist Collaboration Series, which features microlot coffees packaged with artwork commissioned from local Vermont artists. This program serves to bridge the gap between the coffee industry and the local creative community, providing a platform for regional talent while emphasizing the unique nature of their limited-edition coffee offerings.

Innovation in product format is another area where the company has distinguished itself. Brio recently entered the instant coffee market, producing specialty-grade instant options from single-origin beans. While initially skeptical about whether the flavor profiles could be preserved in an instant format, the team successfully developed a product line that maintains the quality standards of their traditional roasts. This move has been noted as a significant development for specialty roasters looking to balance convenience with high-end quality.

Educational engagement remains a central pillar of the company's operations. Brio frequently participates in collaborative industry projects, such as 'The Fermentation Project,' which involved a partnership with coffee professionals James Hoffmann and Lucia Solis. This project utilized a single coffee lot from Finca San Miguel Urias in Guatemala to demonstrate the impact of four distinct fermentation methods, serving as an educational tool for consumers to better understand the science of coffee processing.

The company’s leadership team brings significant expertise to their craft. Nate Van Dusen, who oversees coffee selection and roast profiling, is a two-time U.S. Brewer’s Cup qualifier, reflecting the company's emphasis on competition-level quality. By maintaining a small, dedicated team of professionals, Brio Coffeeworks continues to operate as a hub for coffee enthusiasts in Vermont, offering a retail coffee bar, wholesale distribution, and online subscriptions that reach a national audience.