Fazenda Coffee Finds Firm Footing in Formidable Roastery Outside Boston
Boston area bean-browner Fazenda Coffee Roasters has relocated its Loring S70 roaster and other equipment into a new 8,000-square-foot location in Dedham, Massachusetts.
The new location represents a substantial capacity upgrade from Fazenda’s previous 2,000-square-foot roastery. In 2014 the company transitioned from a Probat L25 roaster up to the Loring, which was relocated to the new space on a flatbed truck earlier this Spring.
Fazenda Coffee Founder Phil Schien told Daily Coffee News that the company was looking for a bigger space prior to the onset of the COVID-19 pandemic, an event that halted the search and forced the company instead to focus on operational efficiencies.
With roughly four times as much space in which to operate now, the 12-year-old company continues to supply more than 100 restaurants, cafes, bakeries and stores, in addition to its own e-commerce and subscription sales.
The new facility was designed from the start to streamline arrivals of green coffees from importers such as La Minita, Interamerican Coffee and Royal Coffee. The space also supports comfier flow of roasting production and packaging that makes its way into collapsible, reusable plastic totes for delivery.
“We unload the coffee for them, or we get the totes on the next delivery. We swap them out each time, which reduces the amount of cardboard [waste] incredibly,” said Schien. “These reusable totes save us time [and] money. I think it’s a really good thing. It’s just one thing that we do that I just think is appreciated, and it really does cut down.”
Batch brewing equipment made by Curtis and Marco sit alongside a La Marzocco Linea espresso machine and an Eversys super-automatic machine for quality control, cuppings, trainings and tastings.
Schien said the company may soon invest in additional roasting and automated packaging equipment, while future growth might also include acquisitions.
“I’m very open to purchasing other coffee roasters; I feel like we could do that, and handle it very easily,” said Schien. “We have the capacity. So, I feel that’s one way we’re going to try to grow.”
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Howard Bryman is the associate editor of Daily Coffee News by Roast Magazine. He is based in Portland, Oregon.
Source: Daily Coffee News