Q&A with Wells Coffee Co.

There are few better tonics for solitude or elixirs for connection than coffee. So we strive to bring you only the best coffees available to us. Whether our handcrafted blends or our single origin offerings, we’re looking for something that will awaken your palate and satisfy your desire to drink deeply.

Roasts Used:

BB Blend

This blend is affectionately name after my grandmother, who loved her morning cup of coffee. It’s sweet, mild and approachable… just like she was.

This medium-bodied blend, affectionately named after my grandmother, makes for a delightful Cold Brew and a deliciously approachable, sweet and mild cup.

Colombia La Cascada

Simply put, it “tastes like fall.” 

Proces: Washed
Altitude: 2000 Meters
Varietal: Caturra & Castillo
Tasting Notes: Green Apple, Graham Crackers, Clean

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Meet the Roasters

Q: How did you get involved in the coffee business?

It was the first cup I ever drank that captured my imagination. My grandmother invited me (Brandon) over for a visit. What followed was a coffee ceremony. I quickly learned that coffee was not merely a beverage to consume, but a ritual to enjoy. What happened around coffee mattered as much as the coffee itself.

Eighteen years ago, when Nicole and I were married, we adopted this ritual. However, it was wildly transformed when we were given a home coffee roaster. Prior to this, neither of us had given much thought to where coffee came from. But, roasting on our own machine sent us on a quest to learn as much about coffee as we could. What followed was a class to Boot Coffee Camp in California, participation in our industry’s annual expos, an origin trip to Colombia and Nicole’s certification as a Q-grader.

We began to see our love for coffee and the ritual around it come together, when the following Christmas we shared our fresh roasted beans as gifts under the brand “Wells Roast.” We were having such a good time and wanted people in our town to taste better coffee. We launched a Kickstarter campaign in 2013 and thanks to its success, Wells Coffee Company was born. With the funds raised through the Kickstarter and the support of dear friends, we bought our first commercial roaster, linked up with a newly opened cafe in Boca Raton, hired our first team member and began sharing the coffees we love with the neighborhood. In 2016, we acquired our own space in downtown Fort Lauderdale to expand our operation. Most recently, we opened our brick and mortar to the public where we are able to spread our passion to see more and more people (as we like to say) Drink Deeply.

Q: Can you explain your mission a bit?

Specialty coffee is our passion, but curating experiences around coffee is our purpose. Wells both distributes its curated coffees nationally and works with local cafes — from Palm Beach to Broward County — to create unforgettable coffee experiences. By personally overseeing every bag of coffee roasted, Wells Coffee is perfecting the art and detail of making the perfect coffee bean. Process matters and no one is more committed to perfecting it than Wells Coffee.

Q: Is there a story behind the name?

Not too crazy of a story. Wells happens to be Brandon and Nicole’s last name. It seemed like the obvious choice at the time and just stuck. They feel that when you put your name on something, you indicate your stamp of approval, in a sense. Brandon and Nicole wanted to communicate that they are proud of the work that Wells accomplishes and stand behind their product. 

Q: What would you say distinguishes your coffee? 

We think we’re known best for roasting high quality coffees and hosting people around them. We’re most proud of the skillful team that we get to work with and their shared commitment to offer something unique to our community. In fact, Wells owner/operator is 1 of only 400 people in the United States with Q-grader certification. 

Q: How do you decide which beans to source next?

We base most of our decisions on relationship with our traders. We have the privilege of working with folks who are “on the ground” working closely with the coffeeproducers. They love directing us to coffees they think we will like based on our long-standing working relationship. Basically, we never make a “willy-nilly decision” about what coffees we are going to source next—it’s one of the most rewarding pieces of the puzzle we get to choose.  

Q: Can you share some stories about the farmers you work with, and the families that are impacted by your mission? – Or the specific missions you give back to?

One of the relationships that we are really excited to form is with our new friends at 575 Café. We were recently introduced to Herbert Penaloza Correa, director of 575 Café—a collective of small coffee growers in Colombia who are working towards better market share and full presence in the coffee supply chain. Its these kind of collectives that we like to support. We are passionate about fair trade and supporting small artisan coffee growers.

Q: What do you like best about your line of work?

The people. Definitely the people 

Q: Something people might be surprised to learn about you or your business?

Pursuing a dream is anything but a smooth road. Before 2013, we had never owned a business. What has followed is an MBA crash course with three wonderful daughters in tow. Staying the course has taken grit and guts and perseverance; three things that don’t always come naturally to us. Pursuing and maximizing the capital needed to grow the business, fostering good family culture in the madness and scaling for the growth have been among the greatest challenges we have faced.

Q: What’s next for Wells?

We just opened our first storefront in the fall of 2017, and have enjoyed getting a handle on all that entails. We should be popping up in a couple local grocery stores by the end of the year, and hope to offer bottle cold brew coffee to our patrons later down the road.

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