Over the Road Coffee

07/09/2026

Kat and I will be introducing a new Lemonade this weekend. It is a combination of freshly squeezed lemons and blueberries. We plan to be at the Ridgway State Park - Colorado State Parks Marina this Friday and Saturday from 11am to 4pm.

06/24/2026

My roasting method is based on what I observed as a Quality Control Tech and Inventory Control Clerk at the Folger Coffee Company.

Most roasting processes today are fast roasting with the use of a computer controlling the entire process. I roast our coffees using a slow process, with me watching the beans undergo the chemical changes caused by the heat.

I am a small batch roaster, resulting in about 14 ounces of product at the end of the roasting process. The roasting time ranges from 22 to 25 minutes, depending on the desired darkness.

06/21/2026

Kat and I are grateful that we have the opportunity to sell our coffees and freshly made lemonades at the Ridgway State Park Marina.

We have found that when a door appears to be shut staying positive and keeping the faith that God opens new doors for you to travel through.

06/03/2026

This weekend, we are adding a new coffee drink to our menu. We are calling it "Ranger John," and this is how a ranger looks when they have gone several days without having one.

It is a Coffee drink with a Cold Brew base with a secret syrup added.

05/29/2026

Like most mass-produced agricultural products, coffee beans can occasionally harbor mold or mycotoxins during the processing or storage stages. However, commercial coffee like Folgers, Maxwell House, and Starbucks undergoes strict roasting processes and is monitored by food safety authorities to ensure that any naturally occurring mycotoxins remain well within safe, heavily regulated limits.

Because coffee produced by Folgers, Maxwell House and Starbucks is highly processed—often utilizing dark-roasted, mass-sourced beans—the intense heat from roasting typically eliminates active mold spores. While there is no official recall on Folgers products, some health and specialty-coffee advocates point out that mass-produced beans may have a higher risk of mold or pesticide exposure than carefully sourced specialty or organic coffees.

I want to encourage you to purchase from your local small coffee roaster. Not only will you be less likely to purchase coffee with mold or mycotoxins, but the beans were purchased from single-source area farms.

I purchase our beans from one of three sources: Fresh Roasted Coffee, Smokin' Beans, or Coffee Bean Coral, which all purchase beans from single-source area farms.

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05/28/2026

Fresh-roasted artisan coffees and Lemonades made to order. Hot, Iced, Cold Brew Coffee, Dalgona, Matcha, Dragon Mango Lemonade, Classic Lemonade, Strawberry Lemonade, and Passion Mango Lemonade.

Prices $3 to $5.

Every Friday and Saturday @ the Ridgway State Park Marina.

05/23/2026

We are very blessed to be serving the campers and day use customers at Ridgway State Park.

05/20/2026

Our customers often ask how we got into roasting coffee.

My interest in coffee began in 1980 when I was hired on at the Folger Coffee Company plant in Kansas City, MO. I started out on the Food service packing floor. After my evaluation period I was able to move into the quality control area as a lab tech. I did quality control test on the Food service coffee and did some coffee flavoring. After a few years I moved to the accounting department where I did inventory control. At that point I became a real bean counter. After 12 years with the company I got bored and moved on to several different other companies and jobs.

In 2010 my wife, Kat, and I moved from the Kansas City area and purchased 12 acres central Missouri and began growing chemical free produce. After 6 years of selling our produce we decided to add coffee as a product at our Farmers Market booth. The idea was to sell a product that people would not only return to purchase but that would get them to engage with us. Coffee has proven to be exactly that

In 2020 we sold our farm and purchased a motorhome and began traveling. We decided to continue roasting and selling coffee at farmers markets. We have sold at the Fruita Farmers Market in Fruita, CO, the Ridgway Farmers Market in Ridgway, CO and at the Yuma Farmers Market in Yuma, AZ. The Ridgway and Yuma markets have been very successful.

I am a small batch roaster and I believe that roasting coffee is an art. My goal is for our customers to taste the flavor notes that each particular country has. Some have a nutty flavor while others a fruity flavor.

The countries we have chosen are, Ethiopia, Brazil, Mexico, Sumatra, and for decaf Swiss Water Decaf which is usually from Colombia. Ethiopia is a light to medium roast, Brazil is a medium to dark roast, Mexico is a medium roast, Sumatra is our darkest roast. I roast by eye sight and I never, except when requested to, roast my dark roast to where the beans become oily.

The most enjoyable part of selling coffee is when a customer takes their first sip, smiles, and then tell us how much better our coffee is than Folgers or Starbucks.