The Story
Bird Rock Coffee Roasters began in 2002 when San Diego native Chuck Patton received a coffee roasting machine as a Christmas gift from his wife and started roasting in his garage, selling at local farmers markets . He opened his first café in 2006 in the Bird Rock neighborhood of La Jolla, directly across from a Starbucks, where he initially roasted on a Giesen 15k .
In 2017, Jeff Taylor purchased Bird Rock Coffee Roasters from Patton , bringing decades of coffee industry experience. Taylor had founded PT’s Coffee Roasting Co. in 1997 and by 1999 recognized problems in coffee supply chains, leading him to explore direct trade at origins to offer higher quality coffee than was available at the time . The acquisition was rooted in a friendship that began in 2007 when Taylor and Patton met in Nicaragua, sharing stories of buying coffee and traveling throughout Latin America .
Under this partnership, both companies achieved remarkable recognition—PT’s Coffee won Roaster of the Year in 2009, and Bird Rock followed in 2012, making them the only company in the USA to hold both titles . Chuck Patton now serves as Head Coffee Buyer for both companies, while Taylor relocated to San Diego to lead operations .
Sourcing & Relationships
Bird Rock Coffee Roasters goes beyond the confines of fair trade structure and engages in direct trade with farmers, serving coffee prepared with utmost respect to those who grew it . They pay premiums to farmers based on cup quality, with all BRCR pay rates at least 50-100% over Fair Trade contract prices . Through direct trade, Bird Rock works directly with farmers by removing third party exporters, resulting in more money for farmers and better quality coffee for consumers .
By developing their own brand of Direct Trade, they’ve built lasting relationships with producers that allow them to secure exceptional product lines from at least 5 different countries in Latin America . Bird Rock has worked with many farmers for 2-4 years, establishing consistency from year to year while helping farmers move their product on a yearly basis—as long as quality is maintained, producers can depend on BRCR as a buyer . Their oldest relationships have lasted nearly 20 years .
Maritza Suarez-Taylor, Bird Rock’s Director of Quality Control and a Q-Grader certified professional, continually builds relationships with producers and ensures all Direct Trade partners meet or surpass quality standards . The Taylors make several visits to each coffee farm throughout the year during pre-harvest, harvest, and post-harvest in celebration of each year’s crop .
Roasting Philosophy
Bird Rock roasts on a 35-kilo Loring roaster, having upgraded from Chuck Patton’s original Giesen 15k . The Loring technology reduces greenhouse gas emissions and energy consumption by up to 80 percent compared to other roasters, while allowing Bird Rock to focus on developing unique coffee profiles more efficiently while maintaining consistency with each batch . As a seasonal coffee roaster, they only buy and roast single-origin ‘in season’ coffees .
Their roasting philosophy centers on helping producers develop Micro-Lots and improving coffee cherry selection and processing to offer customers higher quality coffee than was previously available . According to Jeff Taylor, their goal is simply “the best-tasting coffee imaginable” . They hand-select coffee through nourished direct trade partnerships and meticulous roasting, keeping the integrity of each coffee’s flavor profile .
Bird Rock features a top-quality roaster on site, a pour-over bar featuring top seasonal varietals, weekly public cuppings for sneak peaks into newest offerings, and deep dives into the selection process . They know their producers well enough that there is trust and personal verification with each annual visit .
What to Try
Their signature Bird Rock Blend features notes of black pepper, red apple, and fudge, representing a medium-dark roast with washed processing . Southern Weather embodies everything they love about specialty coffee and has evolved into a foundational blend brewed in their own cafés . Their Colombia Sidra Natural Signature Selection achieved a 96-point rating from Coffee Review in 2022, earning #10 spot in Coffee Review’s Top 30 .
Current offerings showcase Bird Rock’s range: radiant pulped-natural Ethiopian profiles with notes of citrus, honey, and berry; natural process Rwandan coffee with notes of maraschino cherry, tropical fruit, and Swiss chocolate; and rare Sudan Rume from Colombia with surprising notes of lychee, candied ginger, and mixed berries . In 2016, their Kenya Guama Peaberry was named best coffee of the year in Coffee Review’s annual competition, and they offer premium Geisha varietals that change with market value around $11 per cup .
Bird Rock consistently wins scores above 90 from Coffee Review, received a 2017 Good Food Award, and in 2022 had eight coffees reviewed by Coffee Review . They won Good Food Awards in both 2016 and 2017, with Bird Rock being the only San Diego recipient in any category in 2017 . They release limited-edition roasts every two weeks, each with a story to tell .