Temple Coffee

Temple Coffee began in 2005 when founder and barista Sean Kohmescher returned from Indonesia and opened the first Temple Coffee house with the vision of creating a community gathering place inspired by the temples he visited: good vibes, great service, and exceptionally well-prepared coffee. The company follows a Farm to Cup sourcing model built on three pillars of sustainability — social, economic, and environmental — maintaining trusting relationships with producers, paying well above Fair Trade prices to support financial stability, and prioritizing producers who reduce environmental impact through water conservation, forest preservation, and shade management. Roasting is handled on a coffee-by-coffee basis: green coffees receive custom roast profiles developed through multiple cuppings and analysis to showcase each lot's distinctive qualities and full potential.