Our philosophy is a simple one: do good work. There are all kinds of work being accomplished in this world, and less and less good work every day. We love coffee, we love to work with coffee, and we love to serve people coffee. When you drink our coffee, we want you to be able to taste the fruits of our labor done well.
Of course, the quality of the coffee itself is central to this, but like most "good work," it’s more layered than what lies on the surface, and hinges fiercely upon the people beneath it.
It All Starts on the Farm
The work begins in the dirt with the farmers. Coffee is grown primarily in impoverished countries with histories of entrenched colonialism. We want to work with producers that are seeking to grow great coffee and better the lives of their family and their laborers, while being good stewards of their ecosystems. Sourcing practices are the heart of what we do; you can read more about them here.
And Continues with Us, in Oak Cliff
The work continues when the coffee arrives in our roastery. We are constantly and meticulously working to roast and taste again and again, to be honorable in our work, and acknowledge that of our producers. Once it’s done well, we put it in our clients and customers’ hands.
The final work is to further the success of our clients by giving them something great, helping them find the right tools, and helping them learn to translate the beauty and goodness of the preceding work in what is their final stage, right before it reaches the mouth of the customer.
Good work.
A Look at Our Steady Growth
January 2005
Shannon takes his first of four work trips to Milan, where he is inspired by the ubiquitous espresso culture
February 2006
After reading a home roasting book, Shannon begins roasting on a stove top whirly pop
April 2007
Shannon moves to Oak Cliff; shortly after, Jenni & Shannon get married
March 2008
Shannon & Jenni begin roasting on a gas grill in their back shed and delivering door-to-door in the neighborhood
June 2008
Jenni & Shannon take their first origin exploration trip to Boquete, Panama
January 2009
Oak Cliff Coffee partners with their first café client, Crooked Tree Coffeehouse
March 2010
Oak Cliff Coffee partners with Central Market, offering the first roast-dated coffee in a grocery store in Dallas
December 2010
Oak Cliff Coffee purchases the Torres Auto Body building with plans to renovate and make this their permanent home
February 2011
After establishing some long distance relationships with farmers, Oak Cliff Coffee travels to Guatemala and El Salvador on their first true sourcing trip
January 2012
Construction begins on new Davis Street Facility
June 2013
Yellow House Coffee opens in Lubbock, TX
August 2013
Oak Cliff Coffee’s home officially opens with Davis Street Espresso and a new roasting facility
November 2013
The Neffendorf family travels to the Dominican Republic for their first family origin trip
February 2014
Oak Cliff Coffee travels to Colombia to judge at regional coffee competition, marking the first sourcing trip to South America
December 2014
Oak Cliff Coffee purchased a Ural side car motorcycle, which becomes the platform for MotoKofe
December 2015
Oak Cliff’s Coffee Goods, Dallas’ first store devoted to brewing coffee anywhere, opens next to Davis Street Espresso
February 2016
Oak Cliff Coffee takes their first sourcing trip to East Africa, marking a new milestone in their Farm Source program
