WEST SLOPE GRIND

Right here! Just get a hold of me. Although there are some bike shops, Dental practices, due to the low acidity, and CrossFit gyms that sell it - and some have rebranded it, I have decided to not enter the retail market in order to maintain reasonable prices and keep control over my quality.

I have quite a few customers that have particular tastes and together, over the years, we have zeroed in on their desired roast profiles. That's part of the fun of roasting. So that's not a problem.

I source the coffee beans from various regions around the world, including Central and South America, Mexico, Africa, Indonesia and SE Asia (Nepal).

Each coffee origin is listed with the country from where it originates and then the specific area within that country where the coffee is grown/harvested.

Most roasters will focus on their packaging. They design beautiful, gallery quality, labels and they come at a price. I have decided to direct my focus in a different direction: coffee quality. My paper craft bags are made out of paper which allows me to stamp the outside vs. paying for a label - and then passing the cost along to you the customer. You will also notice that my bags have a 1-way valve, allowing for escaping gases since my coffee is extremely fresh vs. other coffees which do not have a 1-way valve because they have been sitting out for hours and sometimes days degassing - so they are not as fresh.

In a perfect world I would sell my beans in a paper bag and customers would rush them home and empty them into an airtight container with a 1-way valve. Then I would produce nothing non-recyclable. But at this point, that's just a dream.

Welcome to the world of small batch, non-gas exhaust roasted coffee! You are getting coffee with much less acid and much easier on the GI system (gut). My method of roasting is very uncommon in this country and it's quite possible that my coffee will ruin you for other coffee.

My mom, Mary MacRae Bercovitz. Even though I knew the huge difference between my roasting method and the usual methods in this country, the difference in acidity and smoothness didn't really dawn on me until she pointed out that it soothed her GI issues. Whereas when she would drink half a cup of coffee at church, it would give her troubles in her gut. Then during post-grad work in nutritional biochemistry I learned of the many positive benefits of coffee in the gut microbiome by contributing microbial diversity, enhancing the growth of beneficial, the positive impact of its polyphenols, and the list goes on. AND, on top of all that you can drink it without cream and it tastes better than anything else out there! So, in addition to my mum, the fact that it is a true gut microbiome health food inspired me!

I ship all over the world. Just this week (October 19, 2025) I have sent shipments to Italy, Germany, Hungary and Spain. I ship to customers in just about every state in the county. I even receive green beans from two farms in Hawaii, I roast their beans and then ship them back to them at which point they sell them to customers. I ship to several private chefs that are in various locations around the globe and to half a dozen private dinner clubs. I also ship to several dental practices where it is promoted as a much better option for people with sensitive teeth!

Good question! The myth is that most of the bags of coffee you buy are a "pound." However it is probably a "coffee pound" which is only 12 ounces. When 16oz. of green beans are roasted, they are reduced in weight to around 12 ounces. So for decades roasters and retailers have sold 12oz. of coffee. I choose to sell in 8oz. bags for a couple of reasons. First of all, you the coffee buyer is probably thinking in terms of a pound or a half pound not 3/4 of a pound. Also, when you open a bag of beans, the entire bag is exposed to oxygen and the freshness of  the coffee begins to deteriorate. The oils and aromatic compounds immediately begin to breakdown and it diminishes the flavor of the coffee. With an 8oz. bag of coffee, less is exposed to oxygen and you should squeeze the air out using the 1-way valve when you are finished scooping out your beans.

Yes, I include a small bag with about 1.5 ounces of these dark chocolate covered Ethiopian Yirgacheffe cofffee beans. A friend who is a chocolatier makes them for me (by hand) and rather than eat them all myself, and I could, I choose to pass them along to customers.

I roast and ship almost every day. It's safe to say that your beans will be 1-2 days + shipping time old. This is partially due to the process I use to cool the beans and the fact that I am not roasting with gas exhaust. I am able to cool the beans in under 2 minutes and then they are bagged and sealed in bags with 1-way valves in about 5 minutes. So I can almost guarantee that you have not had beans that are as fresh before. Most beans roasted in this country are roasted with gas exhaust and they require substantially more time to off-gas.

Contrary to what we used to recommend 20 years ago... You should stick them in the freezer. Squeeze all of the air out of the bag, zip it closed, then place it in an airtight container or bag and stick in the freezer. And although my coffee beans will retain their flavor much longer than most IF the bag has not been opened, once they are exposed to oxygen they go downhill. Your beans will still be great even after several weeks in the freezer -  probably longer too.

Probably. I have helped with quite a few non-profit organizations over the decades. This includes churches, schools, both public and private, as well as a few other types of organizations. Certain demographics work better than others, but I look at all opportunities. 

I absolutely do have a wonderful decaf. Believe it or not, I am probably most proud of my decaf. It is vastly superior to any other decaf I have ever tasted and I have yet to meet anyone who can tell that it is decaf! It's a Mexican bean from the Chiapas region which has gone through a proprietary non-chemical cold water treatment to extract the caffeine and it really is wonderful! If you have a craving for a cup of coffee after dinner, it would be your best choice! Very bold, very smooth and as with all of the others, very low acidity. This decaf process is only found through the Descamex company in Mexico.

In my case I change the way I fix it depending on the season and temperature. In the summer I enjoy using my Bodum Cold Brew press, currently I am using my Clever Coffee Dripper, although recently I used my Aero Press and then my 50yo stove top espresso maker. Part of the joy of coffee for me are the various ways of preparing it.

I usually have two cups of coffee/day. However if I'm headed off on a long drive I might have a larger amount. 

Yes,  all of the beans I offer are certified organic. In addition, I also send random samples of beans periodically to be tested for pesticides and herbicides as well as mold. And I have not had any negative reports. This is part of the reason I am careful about who I buy my beans from. Ensuring that the beans are non-toxic is important to me,

Absolutely! In fact we are set up to accomodate visitors. Please visit the Nepal: Chhahari Retreat, Lekali Coffee & The Barristas Coffee School link. We have a beautiful guest lodge in the foothills of Kathmandu, a full-service trekking company and your visit would be very much welcomed and appreciated. By all means come take an epic trek, visit Lekali Coffee Estate, stay at Chhahari Retreat and check off that bucket list item!

No, I do not. However, I do have a list of highly recommended coffee paraphernalia listed along with links for purchasing.