The Roastery

Inside, you’ll find a San Franciscan 10 lb roaster humming steadily—nothing too flashy, but everything we need to coax out the depth and nuance each coffee deserves. From our earliest days roasting on a 5 lb machine to where we are now, we’ve always held one thing sacred: precision. We cup every roast, dial in the curves, and refine profiles with care and curiosity. If something’s not right, we go again. The standard is consistency—not just for quality’s sake, but because our customers trust us to deliver the same “wow” moment in every bag, every brew, every time.

This isn’t factory-scale production. It’s small-batch, human, and hands-on. Roasting here is like composing music—equal parts art and science. And just like music, the aim is to move people. To spark something. To slow them down enough to taste the story behind the cup. How we introduce a coffee to a customer is essentailly how we introduce the customer to a coffee producer. We want the coffee they’ve grown to taste like what they hoped and we do our best to accomplish that.

The roastery is more than a workspace. It’s a reflection of who we are: hospitable, curious, transparent, and grounded. When guests drop by, they often catch us in the middle of a roast or standing over a cupping table. We welcome it. We believe coffee is meant to be shared.

Whether you’re sipping in Westcliffe or brewing across the country, every bag from Peregrine currently passes through these processes with purpose. From green bean to final roast, we do the work with integrity so that your experience can be effortless, enjoyable, and worth returning to.