DRINK Coffee DO Stuff

DRINK Coffee DO Stuff traces to 2012, when founder Nick Visconti — then a professional snowboarder — first conceived the idea during a competition trip to the Swiss Alps. The roastery now operates from Lake Tahoe at roughly 6,000 feet, and its central technical claim is that altitude itself shapes the roast: the company states that "high altitude roasting at 6,000ft in Lake Tahoe provides us unique advantages," aiming for "unparalleled sweetness only achieved by altitude roasting" and describing its house style as "more sweet, less bitter" across the board. That altitude-matching extends to sourcing — the company selects coffee origins specifically from high-elevation growing regions to pair with its own roasting elevation, rather than roasting standard lowland lots at altitude for effect alone. The results have drawn outside recognition: its Roaster's Reserve Ethiopia Yirgacheffe Banko Chelchele Supernatural won a Good Food Award, a juried award rather than a self-declared claim. Beyond single-origin and Roaster's Reserve lots, the lineup includes limited-edition blends with names like "Aloha Baby" and "Cold Plunge," carrying the company's mountain-and-snowboarding origin story into its everyday branding. For a roastery built on one specific, testable claim — altitude changes roast outcome — pairing that claim with a named, juried award result gives DRINK Coffee DO Stuff more evidence behind its positioning than the "high-altitude roasting" phrase usually carries on its own.