Temple Coffee goes from farm to cup
Sue Cockrell/Enterprise photo and courtesy photo
Jake Deome, head roaster at Temple Fine Coffee & Tea in Midtown Sacramento, watches roasted beans flow down a chute into a centrifuge on Monday morning. Temple takes pride in its beans and its roasting process. Sue Cockrell/Enterprise photo
Temple Coffee Roasters is opening a new store in Davis, showcasing the company's expertise in seasonal batches of coffees from around the world. Their café opens Saturday, Aug. 15, on the southwest corner of Third and G streets downtown.
Founded by Sean Kohmescher in 2005, the company's focus on hand-picked, quality coffees has made waves in the Sacramento region. As part of the growing farm-to-cup movement, all of the Temple's coffees are single-origin from a single producer, harvested just once a year.
Picking up a handful of beans from a burlap sack, Eton Tsuno explained how the unroasted coffee beans, green and scentless, start as seeds within a cherry on a distant coffee farm.