• 2012 Micro Roaster of the Year - Roast Magazine
• 2016 Good Food Awards Winner
Roast Magazine's 2012 Roaster of The Year Award Winner!
In 2002, Bird Rock Coffee Roasters (BRCR) opened for business as a strictly grass-roots company. Coffee was roasted in a sublet restaurant kitchen using small one-pound capacity air roasters. At that time, BRCR coffee was sold at farmer’s markets and through home-delivery service...
In 2006 the retail shop on La Jolla Boulevard in Bird Rock was opened directly across the street from a Starbucks. To date, Bird Rock has well over 40 highly rated coffees in Coffee Review scoring 90 and above (out of a 100 point scale).
The pursuit of excellence on the retail and coffee-sourcing front has garnered many accolades over the years including National Micro-Roaster of the Year, Good Food Awards Winner, Coffee Reviews top 30 Coffees of the Year for three consecutive years, Zagat’s top 15 Cafes in the Country, and Eaters 38 Essential Coffee Roasters in the Country in addition to being honored with numerous local “Best Of” awards.
Chuck Patton, owner and principle green-buyer of BRCR, describes his relationship with coffee beans as equal parts passion and obsession. Chuck started roasting in 2001 with a DIY home coffee roaster, a fateful gift from his wife, Elke. He quickly expanded his vision and has been positively affecting the coffee from Farm-to-Cup with his commitment to Direct Trade, with many coffees contributing to charitable works.
Chuck is a former community college English teacher (in San Diego, he taught at Grossmont and San Diego City Colleges), loves acoustic blues from the 20’s and 30’s. He acts humble, but plays a mean slide guitar. His involvement with the local community extends from helping improve traffic, aesthetics, business practices to non-profit fundraising in Bird Rock and other organizations in San Diego, Ca. In his spare time he loves to body surf, drink great beer and perfect the art of pork-smoking. He lives in La Jolla with his wife, Elke and their Australian Shepherd, Roscoe.
Roasting Process / Roaster: Head Roaster Heather Brisson-Lutz uses both Gas / Giesen 15-kilo and Eco-Sensitive Loring 35-kilo