Hudson Valley Coffee Roasters, Inc. began its life as a
small coffee house. It was nestled halfway between NYC and New York
State’s capitol, Albany, located on the west bank of the majestic Hudson
River.
HVCR,
then owned by Angela and Nick, started in a small storefront, with just
a few tables, an espresso machine, and a 12 kilo Diedrich Coffee Roaster
that produced unbelievable coffee. It did not take long, in this Hudson
River community, for the word to spread about the best coffee in town
and within two years HVCR had to move. They settled into a wonderful old
factory building alive with dignity and natural beauty.
Angela and Nick maintained a very successful business; a
charming coffeehouse with a homey, friendly atmosphere and an integral
part of Newburgh’s renewal. For 15 years, they merged their talents,
providing great food, delicious homemade desserts, and terrific coffees.
As new proprietors and devoted customers to HVCR, we
know that small batch roasting is paramount to specialty grade coffee.
The flavor, body, and aroma of small batch roasting are undeniably
superior. We will continue this tradition and provide our customers with
quality coffees supervised and roasted to perfection by our Roast
master, Trish Tuber. And yes, HVCR still has one of the original 12 kilo
Diedrich Roasters, the cornerstone of Nick and Angela’s success, and it
continues to separate what we do from the rest of the pack.
What HVCR have learned is that as coffee roasters grow,
most tend to upgrade their equipment in an effort to keep up with demand
( which is a natural reaction to success) and purchase larger
roasters... However, specialty grade coffees like and need
to be handled in small batches with the constant supervision of an
experienced Roastmaster.
As their business grew, and to keep up with demand, they
too looked into a larger roaster; but, when you gain quantity, you
loose quality (for every action, there is an equal positive and negative
reaction). When it comes to roasting HVCR wants to remove any and every
negative reaction, and they found the perfect solution: add a second 12
Kilo Diedrich Roaster. Small batch roasting is paramount to specialty
grade coffee, it is much more expensive to run two roasters but the
flavor, body, and aroma of small batch roasting is undeniably superior.
Hudson Valley Coffee
Roasters is in a unique position, being so close to major ports of entry
in both New York City and New Jersey, at the same time. Coffee brokers
keep their offices near storage warehouses. This allows them to
personally drop in, visit their brokers and almost always “cup” coffee
in their lab (cupping is a term used in the
industry to evaluate various qualities of a particular coffee bean). We
drive directly to the warehouse where we select, inspect, and load the
coffees into our van. Not many Roasters are able to hand select and
oversee their own inventory directly from the importers, and this
ability is another reason why HVCR is able to create the best coffees in
the world!
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