about anvil
Quite honestly, anvil coffee is the product of never having coffee the way we truly thought it should taste, or therefore, the way it should be roasted. In January of 2000, seven years after being deeply submerged in the coffee industry, we officially became ‘anvil.’ We started, solely, to provide coffee to a retail shop we owned. We quickly began to provide coffee to the businesses next door, delivering to our own neighborhood tribe. We roasted all the time, which provided fresh coffee constantly. This has always been a sort of mantra for us. Not only were we building a community but we were creating a coffee concept that was natural, real, and deliberate. The initial coffee shop began in the Perry District, located in the lower South Hill of Spokane Washington. Inhabiting a vacant Whitvers garage built in 1950, the surrounding neighborhood was a ‘sketchy’ and very underdeveloped area for an early Spokane that had not yet gone through any rite of passage into foodie culture or semblance of a pseudo-hipster conglomeration. Submitting numerous grant proposals for sidewalks and street lights, anvil was integral for the revitalization of the Perry district as it is known now.
Following our roots, anvil now roasts every morning in its new home - the historically registered Washington Cracker Building built in 1891. It is a well-preserved enclosure for many local businesses including our own winery, Overbluff Cellars. We truly live what we do, and love it in the interim. Anvil has consistently sourced coffee through quality importers and/or directly from growers. Thank you for taking the time to not only read this, but to be a part of what we do and what we create. We sincerely hope you enjoy what we have dedicated our passions to, and what very simply is, great coffee.
you love coffee, we love coffee. We’re after one common goal: crafting the perfect cup.
We roast in small batches on a non-automated Dietrich machine. Our coffee roasters have to know how the beans develop during a roast. Freshness is paramount. Our goal is for you to know that anvil will ship your order the same day it is roasted in most cases. Coffee degrades after being roasted so we want to get it in your hands as soon as possible.
The physics of roasting on a Diedrich with our infrared burners and heat exchanger technology gives us unsurpassed control over your roast. We’re blending science and art to deliver a consistent and optimized product. Roasting on a Diedrich is better for the earth; the infrared burners reduce noxious gas emissions....and your coffee: the cleaner roasting process allows us to bring out the true quality of the bean.
anvil incorporates techniques that are both modern and - what some would consider - ‘old school.’ There are some trends in coffee that we don't follow. They don't make too much sense to us! In our opinion, the best practices are tried and true. We do what tastes goods.
