Vern Miller was on a mission. Years ago, while visiting Rapid City, he tasted an exceptional cup of coffee roasted right on site in the roastery. He was an instant convert. No longer content to drink a bitter, stomach-turning, mediocre cup of joe, he began a pursuit of the perfect cup of coffee, one he could roast to perfection himself. He spent time learning about the art of roasting, about the distinctions between regional flavors and aromas, about the life of a coffee bean and how to bring out its best attributes. An how, many years later, he is bringing that knowledge and his carefully crafted coffee beans to Wyoming consumers as Casper Coffee Roasters (CCR). 

CCR is pretty sure that once you taste their coffee, you won’t go back to the mass-produced beans on your grocer’s shelf. CCR sources single origin, flavorful coffee from the best farms – Brazil to Colombia, Honduras to Ethiopia, and more – then roasts the beans to excellence. The descriptions say it all … phrases like “arabica beans with sweet chocolate notes and a bit of walnut” and “fragrance of hazelnut butter and brown sugar with vanilla accents.”