Behind The Roaster

Jackson Hole Roasters has been a part of the Jackson Hole community for over 30 years, long before the trend of craft coffee. We roast just one block west of Jackson Hole's iconic town square, in one of Jackson's most historic buildings. We've been firing up the roaster the same way since day one: with good beans and no short cuts.

We roast small batches, to order, in the shadow of the Tetons. Every bag that leaves here was roasted within days of arriving at your door, because a fresh roast matters. Eleven awards for best coffee in Jackson Hole, twenty roasts in the lineup, thirty years of devotion to good coffee.

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Our Team

Small crew. Big standards. Meet the people who roast, taste, pack, and ship every order.

Gray Powell

Mini Truck Extraordinaire

Grey started roasting our of curiosity and never stopped. He built Jackson Hole Roasters into what it is today, a direct-trade roastery with deep roots in Wyoming and real relationships with the farmers behind every bag. "There are about 25 million coffee farmers in the world. There's a never-ending amount of coffee to try and people to meet."

Grey's go-to order? Cortado

Crislynne Warden

Espresso Machine Whisperer

Crislynne came up through production and never looked back. She brought the technical chops, the pourover obsession, and the kind of team-first attitude that makes a small roastery actually work. "We all care about making a bitchin' cup of Joe" and it shows.

Crislynne's go-to order? Cortado & a drip!

Amanda Sullivan

Coffee Chameleon

Amanda has been in coffee since 2003 and brings that expirience to every roast. She keeps it simple, stays consistent, and is always outside when she's not at the roastery. "Every day is different, every roast is different, and that's what makes it fun."

Amanda's go-to order? Drip or Americano

How We Source

We buy direct from farmers we know, not from commodity brokers. That means we can tell you where your coffee comes from, who grew it, and what we paid. Transparency isn't a marketing word for us. It's just how we operate.

El Mezcal is a close-knit group of eight coffee producers whose farms are rooted in a shared commitment to quality, community, and long-term sustainability. Since 2020, the group has steadily strengthened its approach to coffee cultivation, refining practices in growing, processing, and quality evaluation to produce more consistent and expressive coffees.

Beyond production, El Mezcal is deeply invested in the well-being of its community. The group supports a local school project near the farms, creating a safe and nurturing space for the children of farm workers. They also established ICHTHUS, a school focused on providing free, values-driven education centered on honesty, service, and care for others.

The structure of the group reflects a focus on stability as much as quality. Through collaborative systems like pre-harvest payments and shared savings initiatives, El Mezcal works to create greater financial resilience for its members—ensuring that the farms, and the families behind them, can continue to thrive.

Finca Los Positos is a 21-hectare coffee farm located near Palo Blanco in Jinotega, northern Nicaragua—a region defined by its lush vegetation, steep mountains, and remote terrain. The farm is both a productive coffee operation and a central part of the local community, providing steady employment for 30 full-time workers and up to 100 seasonal workers during harvest.

Built on a foundation of respect for labor and land, Los Positos prioritizes dignified working conditions and values the people who sustain its operations. The farm itself is carefully managed as a diverse, integrated ecosystem, where coffee grows alongside shade trees, citrus, and bananas, supporting soil health and biodiversity.

Sustainability guides every aspect of production. Los Positos uses an eco-mill to reduce water consumption, treats processing wastewater, and actively works to preserve surrounding natural resources and wildlife. The result is a farm that balances environmental responsibility with consistent, high-quality coffee production

The Fruta Madura (ripe fruit) blend comes from Iquira, Huila, reached by a long, winding mountain road overlooking a lush river valley. The producer, Robinson, is deeply committed to his craft, cultivating exceptional coffee at high elevation while also investing in the future of his farm. He is actively training one of his sons to carry on the work—an uncommon but vital act of generational succession in an industry often challenged by economic instability.

Despite ongoing political uncertainty and the increasing pressures of climate change, Robinson consistently produces coffees marked by clarity, balance, and depth. His resilience, dedication, and care are evident in every cup, reflecting not only the land but the legacy he is building.

This special coffee is grown on the slopes of Santa Bárbara Mountain, where cultivation exists in harmony with the surrounding natural environment. Much of the mountain was designated a national forest in 1987, and its importance as a protected reserve is deeply respected by the communities who depend on it. Beyond its ecological significance, the mountain serves as a vital watershed, providing fresh water to more than 80 communities.

Coffee farming here is largely carried out by third- and fourth-generation producers, working small plots averaging just over four hectares. Following the devastation of coffee rust in past years, many farms have been replanted with newer varieties that are both more productive and more resistant to disease. The result is a resilient and forward-looking coffee-growing region rooted in tradition while adapting to modern challenges.

La Alma is a tribute not only to the resilience of Guatemalan coffee farmers, but also to the roasters who carry their story forward. With intention and respect, roasters carefully develop each profile to honor generations who have endured civil unrest and natural disasters. Every decision—from sourcing to roast—reflects a commitment to preserving the integrity of the coffee and the people behind it.

This blend represents a shared journey. Coffee becomes more than a product; it is a bridge between origin and cup, connecting the work of smallholders, cooperatives, and estates with the craftsmanship of those who roast it. Through this collaboration, La Alma expresses hope, unity, and progress—demonstrating how thoughtful roasting can elevate not only flavor, but the livelihoods and stories within each bean.