Canyon Coffee was founded by Ally Walsh and Casey Wojtalewicz in 2016.
We met in Beachwood Canyon in 2013. As our relationship grew, so did our love for coffee. Visiting beautiful coffee shops became a key highlight of our travels, and making better and better cups for each other at home became our treasured ritual—especially after spending weeks or months away from each other for our respective careers.
Casey started working in the coffee industry in 2015, and was lucky enough to work at two of his favorite coffee shops in LA: Bar Nine (Culver City) and Menotti's (Venice). Working side-by-side with people whose passion and determination have set the bar for coffee in LA was inspiring, to say the least. It wasn't long after diving into the world that we had the idea: why not create our own coffee?
What we love most about coffee is the joy it brings to our mornings—making it for each other, family and friends. We like to drink it black to get the full flavor of the bean, and because it's healthy! When it comes to Canyon Coffee, then, our goal is to find coffee beans that can be brewed black, at home, and taste delicious to a wide range of palettes.
We only source certified organic coffee beans,* and never pay lower than fair trade rates (we generally aim to pay higher than fair trade prices). However, our end product (roasted coffee beans) will not be certified organic until our roasting facility has gone through the certification process. We expect this to be completed by the end 2016, at the latest.
Good coffee takes love, and that starts on the farm with the people growing and tending to the beans. It's our aspiration to some day forge direct connections with farms so we can help ensure the well-being of the farmers and their families whose livelihood depends on the coffee trade.