Cuvee Coffee

Founded in 1998, Cuvee Coffee stands as one of the oldest specialty coffee roasters in Texas. The company was established by Navy veteran Mike McKim, who discovered his passion for the craft after visiting Agtron, a company specializing in coffee roasting and color analysis equipment. Following an initial period of experimentation and part-time operation, McKim transitioned to full-time coffee roasting in 2006. The company is headquartered in Spicewood, Texas, and operates a production facility that utilizes a 60-kilogram Giesen roaster to maintain its output.

Cuvee Coffee is frequently cited for its influence on the regional specialty coffee landscape, often credited with pioneering the third-wave coffee movement within Texas. The company’s operational philosophy centers on a direct trade model, which aims to establish transparent, sustainable relationships with coffee producers. This approach includes inviting farmers to visit the roastery and maintaining documentation regarding their sourcing contracts to ensure accountability and fair pricing.

Beyond its traditional roasting operations, the company gained significant industry attention for its innovation in the cold coffee sector. In August 2012, Cuvee Coffee publicly debuted nitro cold brew at a Slow Food Austin event. By the fall of 2014, the company became the first in the world to package nitro cold brew in a widget-activated can, a development that significantly expanded the accessibility of the product.

Quality control remains a central pillar of the company’s daily operations. The roastery employs sensory equipment and conducts regular cuppings to ensure consistency across its diverse product lineup. Their offerings typically include a range of single-origin coffees from regions such as Ethiopia, Colombia, and El Salvador, alongside established house blends like Karmadillo and Stella Cometa.

Throughout its history, the company has navigated various economic shifts, including the dot-com bubble burst in 2000, which prompted McKim to focus exclusively on the coffee business. During his early career, McKim also spent five years working for the espresso machine manufacturer La Marzocco, an experience that informed his technical approach to coffee preparation and equipment.

Today, Cuvee Coffee continues to operate as an independent, unfunded entity. Its products are distributed through its own online shop, wholesale partnerships with independent coffee houses, and various retail outlets. The company maintains a focus on experimentation and technical precision, continuing to refine its roasting profiles and cold-brewing processes in its Austin-area facilities.