With so many exciting things rolling out for Vigilante Coffee, we are thrilled to feature them as our Roaster of the Month and share in their progress with you.
In the Beginning…
The concept of Vigilante Coffee began years ago, when Chris Vigilante was living in Hawaii. Quite the opposite of what you often find when cafe owners get into the business, Chris started out seeing coffee grown on the farm, and eventually started roasting, whole selling, and then getting into retail. Along the way he was joined by partners Austin and Ashley who each bring unique perspectives to the team and help the company grow and flourish.
Austin first met Chris when Austin was working the DC scene and Chris was a barista. They became friends and started roasting coffee together in the basement of Austin’s apartment. When they realized they were producing really good coffee they started selling wholesale and farmer’s markets (they’ve been at Eastern Market for five years now). Next they started hosting pop-up cafes and the success there really changed the game.
When a loyal customer caught wind that they were looking for a more expansive roastery, he introduced the team to a bright open space in Hyattsville that he would share with them while he continued to use part of the garage as his office. The community, however, kept inquiring when they were going to serve coffee rather than just roast it, and the friendly pressure gave way to the cafe it is today.
It’s such a great community, in fact, that when they were looking for a place to expand, that was their number one priority. A great community to grow into, in addition to a good space and an excellent relationship with a new landlord. They landed on College Park, Maryland, and are excited to open in September of this year.
Finding the Unique in the Second-Most Traded Commodity in the World.
What sets Vigilante apart? We think it’s their dedication to education and their desire to build relationships with their partners.
Austin heads up the education program and they offer classes several times a week in their new lab, both to their wholesale partners and the general public (you can register through the link on their website). They cover everything from different brew methods, to the history of espresso, to basic latte art.
If you follow Vigilante on social media you’ll notice they spend significant time at origin, sourcing new coffee and growing their coffee community with the producers. Awan and Chris are the green buyers for Vigilante coffee and they’ve seen how making connections with farmers allows the quality of the coffee to skyrocket. The directness of the chain is a major focus for Vigilante.
We’ve seen before how this can be a two-way street and through their relationships they’ve been able to offer programs like harvesting incentives to their producers. Another perk is trying new innovative methods with the producers, like having them ferment the coffee in tea water. When working through importers they can select a certain flavor profiles and the importer might come back with 10 farms that can offer those that season.
Always Striving for Improvement
In addition to growing their cafes, Austin is also excited to tell us about service style! Called the Vigilante Experience, they are now offering table service in the evenings with the intention of rolling this out full-time soon. Throughout their travels they’ve all seen how relaxing full service cafes are, when their is a major focus on presentation and fulfilling all aspects of the customer experience. In a hurry? Your server will take your order electronically on your way to a table so they can get started on it right away. Prefer a splash of milk in your coffee? Your servers can better help you narrow down which coffee suits your needs and what complements them. We are excited to experience this for ourselves soon!
Take a look at the stats, and let us know what you love about Vigilante Coffee in the comments!
|Calibration Program/software:||Roaster’s’ experience and a clipboard!|
|Capacity:||Approximately 25 lb per batch output|
|Batches/hour||3 – it takes about 15-18 minutes per roast|
|Lbs per day/week:||About 2,000 pounds a week|
|Bean sourcing (direct trade/importers):||Mix – Direct importers like Caravela and Ninety Plus, and personally built direct trade|
|Cuppings frequency:||Daily for the roasters, weekly for staff (keeping it interesting by cupping the same bean 6 ways, cupping defects, etc).|
|Packaging:||Lined resealable bags.|
|Where to buy:||90+ places offer Vigilante Coffee in the area! Find it at a multitude of stores, bars, and restaurants, as well as farmer’s markets. Sign up for their subscription service on their website!|
|Personal favorite region (Austin):||Kenya, though it sometimes changes with the seasons|
|Recommendation that’s on the shelf now:||Burundi, and the Ethiopian Kemgin|