25/02/2025
Hey, one of our coffee accounts saying some nice stuff about us! Thanks so much, Grain Artisan Bakery. We had a blast hanging out with you and are honored to have you serving are coffee! ❤️
Last week we took our Team to nestled at the edge of the slough in Everett in the Lowell neighborhood. If you don’t know Velton, you’re missing out. Everyone we know who’s met the man says the same genre of thing: Velton is one of the kindest, sweetest, warmest, most compassionate souls. But everyone who also knows Velton for his coffee, adds something else to that list: he’s an absolute magician behind a roaster.
We began working with Velton just shy of two years into our storefront being open, October 2022. We wanted meticulously roasted, fresh, thoughtfully sourced and curated, consistent, locally roasted beans that were also the quality you’d find at national barista competitions, all from a human or team that embodied what we love about community partnerships. Velton’s checked each box.
The coffee Velton creates isn’t old school, dark roasted coffee; the coffee Velton creates highlights the individual flavor profiles of each crop he brings in. Most of his single origins are roasted to a medium or medium light, highlighting the brighter, fruitier, citrusy notes, some also displaying a more caramelized hit. He has a few signature blends and roasts (including a dark, for those wanting that old school vibe), but his single origins, with the exception of his staple Mexico, rotate with the crops he brings in.
We are one of the few cafes he supplies that exclusively use single origins. When we asked him, “Really?! Why do most places use a blend?” And after the obvious “blends are easier to dial in,” he added “but usually only the fancier places use exclusively single origins” — just the kind of answer we pride ourselves on hearing 🫶 to be continued in part two!