Carrabassett Coffee Company

Carrabassett Coffee Company was founded on New Year's Eve 1995 by Tom Hildreth and Steve Skaling in the town of Kingfield, Maine. The company takes its name from the Carrabassett River, which flows through the western Maine mountains near the roastery. Its origins are rooted in a modest, informal beginning, with the founders initially experimenting with roasting coffee beans in a popcorn popper before scaling operations into a professional enterprise. Today, the company remains a fixture of the local landscape, operating out of a facility on Main Street that serves as both a production site and a hub for its wholesale and retail business.

The roastery has grown from its two-person founding team to a staff that fluctuates between 12 and 25 employees depending on the season. Throughout its history, the company has maintained a strong connection to the regional culture, notably serving as a primary coffee provider for the nearby Sugarloaf Mountain ski resort. This relationship with the local community and the surrounding ski industry has been a consistent element of the company's identity since its inception.

In terms of production, Carrabassett Coffee Company utilizes a Diedrich IR 12 roaster to process its beans in small batches. The company’s flavor profile leans toward the medium to dark roasts that have historically been popular in the New England market. While they offer a variety of single-origin coffees sourced from regions including Indonesia, Africa, and the Americas, they are perhaps best recognized for their proprietary blends. Some of these original blends, developed by the founders for their specific palates, have remained in the company's product lineup for over two decades.

Sourcing and transparency are central to the company's operational philosophy. They source beans through a combination of direct relationships and specialty importers, with a stated focus on Fair Trade and organic certifications. The company maintains a rigorous standard for its organic offerings, adhering to requirements set by the Maine Organic Farmers and Gardeners Association (MOFGA) and undergoing annual reviews to ensure compliance. This includes keeping organic beans isolated from conventional coffees during both the drying and production processes.

For the consumer, the company provides a wide range of options, including light, medium, and dark roasts, as well as decaffeinated coffees processed using water-based methods to avoid chemical solvents. Their product catalog includes both single-origin selections and complex blends, such as the 'Backdraft' roast, which is noted for its dark, smoky profile. The company also emphasizes freshness, offering grind-to-order services for mail-order customers and maintaining a consistent presence in the Maine specialty coffee scene.

As the company has evolved, it has integrated modern e-commerce practices, including subscription services like 'Roaster’s Choice' and a variety of branded merchandise. Despite these updates, the core of the business remains tied to its small-batch, hands-on approach to roasting. By balancing traditional regional preferences with a commitment to specialty-grade, certified organic, and Rainforest Alliance-certified beans, Carrabassett Coffee Company continues to operate as a significant, established roaster in the Maine coffee industry.