Producer of the Week: Sweet Tree Artisan Roasters

Sweet Tree artisan coffees. Photo by Copper Lantern Pictures.

Sweet Tree’s coffees. Photo by Copper Lantern Pictures.

“We think of coffee roasting as an art,” says Pete Pijanowski, a volunteer who works for Sweet Tree Artisan Roasters. “We are extremely dedicated to our product, and we always bring the best quality product to the market each week.”

You can find Pete and these products at the Sweet Tree market booth every Saturday. These days Pete is selling a good deal of nitro cold brew coffee, which makes sense given the recent spike in warm temperatures. “Cold brewing is a process of grinding the coffee and pouring in cold water. You let the grounds sit for 20 or more hours so you get a concentrate out of that. Afterwards, you water it down, keg it, and charge it with nitrogen gas,” Pete says. “It’s a process, but the end result is well worth it.”

While Sweet Tree’s cold brew coffee is a favorite among market patrons, they also have many other popular artisan coffees from Ethiopia, Kenya, Rwanda, and more. “We’re 100 percent pure coffee,” Pete says.

Sweet Tree has been in the roasting business since 2013. Local owners Ian and Melissa Kingsley began roasting coffee as a hobby. “Ian then made the mistake of letting his friends try his coffee,” jokes Pete. “They loved it so much they urged him to share it with others as a business.”

Coffee roasting is a passion for Ian and Melissa. Stop by their booth at the market to talk with them and with Pete, and while you’re there, ask for a cup of their nitro cold brew coffee. It’s a great way to satisfy your coffee craving and beat the heat!

PRODUCER’S SPECIAL:  Any two bags of coffee for $24. Some single origin whole bean coffees you may want to try include Ethiopian Burka Gudina (cherry notes, cocoa, full body), Sulawesi Toarco (buttery body, spice, tomato), Kenyan Kihenia (strawberry, candy-tart), Sumatra Peaberry (vanilla, melon, grapefruit, earthy), and Rwandan Misozi (pleasant complex notes of honey, raspberry, tangerine acidity).