![]() Like many new roasters, they visit farms and use hyper-personal trade to counter exploitation of small farmers. They waited 10 years before opening cafes in Milwaukee and their hometown. In 2005, the two opened a wholesale roastery in tiny Viroqua, anchored in fair compensation and supreme beans. ![]() TJ Semanchin studied sustainable development in Latin America. Kickapoo Coffee, Viroqua and Milwaukee, WisconsinĬaleb Nicholes came from the boutique wine industry. ![]() Don’t miss Four stamped stops on a trail card earns a T-shirt, plus a legendary caffeine buzz. (Fall in love with the ceramic Hario V60 cone or Chemex’s glass pour-over carafe? You can buy the gear here.) Fox in the Snow forgoes WiFi-and a business phone-to promote interaction in its sunny gas station-turned-cafe. At One Line, learn how brewing style affects flavor. This string of coffee destinations (22 and counting) was charted to educate. Don’t miss The letter-pressed paper coffee bags, designed by owner Gregory Kolsto. Roasted in-house, one from Burundi has hints of limeade, cola and white wine. But consider it a nudge on how to savor the most unusual cup of black coffee you’ve ever tasted. This minimalist coffee-purist mecca spells out its philosophy on a terse menu: “Coffee offerings are served without milk or sugar.” So, don’t even ask where to find the half-and-half. “Just like grapes and apples, there are a plethora of varieties grown.” Don’t miss Madcap’s three shops serve coffee flights to highlight flavor notes. “Coffee is actually a fruit,” says co-founder Trevor Corlett. The concept highlights the dynamic flavor diversity in beans. The kicker is that they all grew on one farm. Madcap caught national attention for its Varietal Series in 2011: several unique bean varieties bundled in individual tins and sold together for home brewing. Intrigued? Check out these third-wave hubs, where the learning is accessible and the coffee is memorable. Slow down, learn a little, and you’ll taste the fruity zing of a Kenyan versus the plum or chocolate notes in a Guatemalan. You’re more likely to choose from pour-over or drip than black, cream or sugar. The heart of the third wave of coffee lies in the beans: where they grow and who harvests them.
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